This is a new twist on an old favorite Chicken Fried Elk Tenders. It’s hard not too like anything that’s fried and then smothered in a thick and creamy gravy served with a side of garlic and horseradish mashed potatoes! You have to give this one a try.
- 5 elk steaks (sirloin or round)
- Fresh thyme
- Salt and pepper
- 1 teaspoon garlic powder
- 1 cup flour
- 3 whole eggs beaten
- 1/4 cup vegetable oil
- 1-2 14.5 oz can chicken broth
- 1 cup milk or buttermilk
1) Preheat oven to 250 degrees.
2) Lay steaks between two pieces of wax paper and tenderize until each steak is about ½ thick. I use a rolling pin or a meat mallet. Rub steaks with salt, pepper, garlic powder and fresh thyme. Set aside to rest.
3) Beat three eggs in a large bowl and add flour to a separate bowl and set aside.
4) Slice meat against the grain in ½ inch pieces. Take each elk tender and dredge in flour, egg and then in flour again and set aside. Repeat process with all meat.
5) Heat oil in a large cast iron skillet until it’s ready for frying. Add elk tenders to oil making sure not to over fill the pan. Cook on each side until golden brown. Remove from pan and set aside on a cooking sheet. Place in oven to keep warm.
6) Add 1 tablespoon oil to pan and whisk 3 tablespoons of the flour. Add the can of chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until gravy becomes thick in consistency – approximately 5 to 10 minutes. Season to taste.
7) Serve gravy over elk tenders and garlic horseradish mashed potatoes.
Garlic Horseradish Mashed Potatoes
- 4 russet potatoes (peeled and cubed)
- ½ cup horseradish
- 4 cloves garlic
- 1 cube butter
- 1 teaspoon Celery salt
- Salt and pepper
1) Cut potatoes into small 1 inch cubes and boil until tender. Drain and set aside.
2) Add ½ stick of butter to pan, melt and then sauté garlic until golden. Add 1 cup milk and bring to a slight boil. Add potatoes to milk and garlic and turn stove on low. Mash potatoes with a potato masher. Add horseradish, salt, pepper and celery salt. Add the remaining butter and stir until melted. Serve hot.