Chicken Fried Wildlife
  • 1 lb elk or venison steaks
  • 1 cup flour
  • 1 tbsp seasoned salt
  • 2 eggs
  • ¼ cup milk
  • ⅓ cup vegetable oil
For gravy
  • 1 tbsp butter
  • 3 tbsp flour
  • 1½ cup chicken broth
  • ½ cup half and half
  • ½ tsp dried rosemary
  • salt and pepper
  1. Place steak in a ziploc freezer bag and pound with a mallet until about a ½ inch thick. Whisk together the eggs and milk in a bowl. Combine flour and seasoned salt in another bowl.
  2. Preheat the vegetable oil in a skillet. Dredge the steaks in the flour. Dip into the egg mixture and coat in the flour again. Place steaks in the skillet and fry on medium low for 3-5 minutes per side.
  3. Meanwhile, melt butter in a small saucepan. Stir in the flour. Once incorporated, whisk in chicken broth. Stir frequently until thickened. Add in half and half and rosemary. Salt and pepper to taste.
  4. Remove steak from skillet to a paper towel to absorb excess oil.
  5. Serve with gravy. Tastes better than people.
Recipe by HoboTrashcan at