Countryfriedelkdeerwildgamesteak Recipes

COUNTRY-FRIED STEAK

Steps:

• In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

QUICK COUNTRY-FRIED STEAK

Steps:

• Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
• Heat 1/4 cup vegetable oil in a skillet over medium heat.
• Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
• Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
• Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

COUNTRY FRIED STEAK

Steps:

• Cut steaks 3/4-inch thick. Pound the steaks with meat tenderizing hammer until about 1/4-inch thick. Season with salt and pepper, to taste, and rub on other spices if you have them.
• Start heating beef tallow or grease in Dutch oven. Be sure you have enough grease in the pan to cover the steaks (at least 1-inch.) Put the buttermilk in bowl and put the flour on a plate. Wet the steaks in buttermilk and then drag through flour making sure both sides have flour on them. If a thicker crust is wanted, then repeat this procedure again. When grease just begins to smoke, then you are ready to drop in a steak and cook. Cook steak until golden brown on both sides turning steak in grease, if needed. Repeat until all steaks are cooked.

COUNTRY FRIED STEAK WITH GRAVY

Steps:

• Whisk 1/2 cup of the milk and the eggs together in a bowl and set aside. Combine the flour, garlic powder, paprika and some salt and pepper in another bowl and set aside.
• Heat the oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately add to the heated oil in the skillet. (Be careful, the oil will pop and sizzle.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with the remaining ingredients, moderating the heat to maintain medium-high heat.
• Pour off all but 2 to 3 tablespoons of the cooking oil with the "drippings," the browned bits in the bottom of the skillet. On low heat, add 3 tablespoons of the leftover seasoned flour mixture to the oil and whisk to make a roux. Cook until golden, about 1 minute. Gradually add the remaining 1 1/2 cups milk to the flour mixture while whisking together. Let cook until thickened, about 10 minutes. Taste and adjust for seasoning with salt and pepper.
• Serve the cutlets with mashed potatoes and the gravy.

COUNTRY FRIED ELK/DEER (WILD GAME) STEAK

Steps:

• First, Thaw your steaks. Then use a meat tenderizer to hammer the steaks on both sides. If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides. (BE CAREFUL!) Set aside.
• Second, set out your 3 medium bowls. In the first one put 1 cup flour, and 3 tsp of lemon pepper and mix. The second bowl is your beaten eggs. The third bowl will be 1 cup of breadcrumbs mixed with your barbecue seasoning/season salt.
• Next, put a large skillet on the stove. Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
• (You will want to start with your thickest Steak and end with your thinnest.) Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides. Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture. Carefully place in the skillet. Repeat this process until all steaks are in the skillet.
• Cook for approximately 6 minutes on each side. Check the center of your thickest steak with a knife before removing them from the heat. It should be just slightly pink or medium well done. (Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).
• Serve hot and enjoy!

COUNTRY FRIED STEAKS

Steps:

• In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm.
• In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender.
• In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes, stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

COUNTRY FRIED STEAK

Steps:

• Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
• Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
• Season both sides of cube steaks with additional salt and pepper, if desired.
• Dip cube steaks in milk, then dredge in seasoned flour.
• Dip floured steaks in egg wash, then again in the seasoned flour.
• Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
• Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
• Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
• Add enough butter to the pan to equal 3 tbsp along with the oil.
• Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
• Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
• Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).