Transform less-tender pieces of elk steak into a savory breakfast or dinner.
· 4 elk steaks (any cut)
· Salt and pepper, to taste
· 4 eggs, beaten
· 2 cups flour
· 4 cups cooking oil
Pat elk steaks with a paper towel until dry. Pound steaks with a meat tenderizer until they have slightly thinned. Season each elk steak with salt and pepper, to taste.
Place beaten eggs and flour into two separate bowls. Work with one piece of meat at a time.
Place the meat in the bowl with the beaten eggs and turn to coat. Then, place the meat into the flour bowl and turn to coat. Repeat this process with each steak and place them on a plate.
Heat the oil in a large skillet over high heat. Carefully place each steak into the hot oil. Cook until browned and flip to cook the other side. Place the cooked meat on a paper towel covered plate to soak up excess grease. Cook in batches depending on the size of the skillet.
For breakfast, serve with white gravy, hash browns, eggs, and toast. For dinner, serve with brown gravy, mashed potatoes, and green beans.