30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Wyoming Chicken Fried Elk Steaks
A refined version of the classic, featuring elk steaks brined for extra tenderness and a creamy gravy infused with roasted garlic.
Total Time
75
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Bowls, Shallow Dish, Large Skillet, Whisk, Foil, Oven •
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Instructions
Combine all Brine ingredients in a bowl and dissolve salt and sugar. Submerge Elk Steaks in the brine and refrigerate for 2-4 hours.
Preheat oven to 400°F (200°C). Cut the top off the head of Garlic, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized.
In a separate shallow dish, combine all Breading ingredients.
Remove Elk Steaks from the brine, pat dry, and dredge in the Breading mixture, ensuring they are fully coated.
Heat Vegetable Oil in a large skillet over medium-high heat.
Fry Elk Steaks for 3-4 minutes per side, or until golden brown and cooked through.
Remove Elk Steaks from the skillet and set aside.
To make the Gravy, melt Butter in the same skillet over medium heat.
Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Elk Stock or Beef Broth, stirring constantly to prevent lumps.
Squeeze the roasted Garlic cloves from their skins and mash into the gravy.
Bring to a simmer and cook for 5-7 minutes, or until thickened.
Stir in Heavy Cream, Salt, and Black Pepper to taste.
