I was recently asked to share a recipe for Nevada’s Bighorn Sheep Journal and of course I had to say YES with one requirement which was to supply me with some sheep meat. So a big Thank You goes out to the couple who donated some mouthwatering good Bighorn Sheep. I’ve made this recipe before using elk and venison and thought it would pair well with sheep. If you’re lucky enough to have some of the best meat in your freezer, give this recipe a try…
- Serves 4
- Preparation Time: 20 minutes
- Cooking Time: 30minutes
- 10-12 bighorn sheep steak cutlets about ½ inch thick
- 1 cup flour
- ¾ cup milk
- 1 egg
- 1 tsp French tarragon
- 1 tsp garlic powder
- ½ tsp kosher salt
- 1 cup canola or vegetable oil
- 1 yellow onion, sliced into rings
- 8 oz mushrooms, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 ½ cups beef broth
Using a meat mallet, tenderize both sides of the cutlets until about ¼ inch thick. Set aside and cover with plastic wrap.
In a bowl, combine the flour, French tarragon, garlic powder and kosher salt. In another bowl add the milk and whisk in the egg. Set aside.
Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onion and mushrooms sautéing until the onions begin to caramelize, about 8-10 minutes. Sprinkle the onions and mushrooms with the 2 tablespoons of the seasoned flour and gently stir. Slowly add the beef broth and continue to stir until the gravy begins to thicken. Reduce heat to low. (You may need to add more beef broth if you prefer thinner gravy.)
Heat a cast iron skillet over medium heat and add the canola oil. When the oil is hot, take each cutlet and dip in the milk and egg wash and then dredge in the seasoned flour. Shake off excess flour and carefully add to the skillet. Cook until golden brown, about 3 minutes per side. You may need to work in batches so not to overcrowd the skillet. When done, set the cutlets on a paper towel to drain excess oil. Continue cooking until done.
Slice and serve the breaded cutlets with the onion and mushroom gravy and a side salad.