Sitka Mountain Gear
Country fried elk steaks
Elk
Contributors to this thread:
Lark Bunting 28-Oct-18
WV Mountaineer 28-Oct-18
Ucsdryder 28-Oct-18
elkmtngear 28-Oct-18
Lark Bunting 28-Oct-18
lv2bohunt 29-Oct-18
Joey Ward 29-Oct-18
Matt Palmquist 29-Oct-18
Trial153 29-Oct-18
ELKMAN 29-Oct-18
From: Lark Bunting
28-Oct-18

Lark Bunting's Link
I made this Friday night and it was amazing! (Plus, I like watching her cook)

28-Oct-18
She is a cutie pie. And, a chicken fried shoe would be good. Much less venison.

From: Ucsdryder
28-Oct-18
Good point wv. I was thinking about making it with a different cut. I like to cook my backstraps as simple as possible.

From: elkmtngear
28-Oct-18
Agreed...I wouldn't waste backstraps on that recipe.

From: Lark Bunting
28-Oct-18
I used something off the hind quarter.

From: lv2bohunt
29-Oct-18
In the south this is THE way we cook our venison backstraps.

From: Joey Ward
29-Oct-18
I prefer to use the cuts that are cubed. Cut them into smaller pieces for appetizers. And larger pieces for the main course.

I prefer the back straps and tenders on the grill.

Can’t make gravy without biscuits, though. :-)

Chicken fried steaks and biscuits are good for breakfast too.

29-Oct-18
Get a hand crank tenderizer from cabelas. It makes the chicken fried option even better as you rarely need a knife. Like others have said I primarily make tenderized or minute steaks from the hindquarters.

From: Trial153
29-Oct-18
cube pieces of round for this...save backstaps for something more worthy

From: ELKMAN
29-Oct-18
Very nice

  • Sitka Gear