- 1 T. Worcestshire
- 1 tsp Hi Mountain Elk Seasoning
- 1 tsp Cajun Seasoning
- 3/4 lb elk tenderloin
- 1 egg
- 1 c flour + another 3 T flour, divided
- ~1/2 c milk/ half and half
- 1/2 c vegetable oil
- 2 slices whole wheat bread, toasted
- 1/4 c thinly sliced onions
- Marinade steaks for two days with worcestshire, Hi Mountain Elk Seasoning, and Hi Mountain Cajun Campfire seasoning.
- Beat an egg in a shallow container and dip steak in egg, bread in flour on a paper plate, repeat once to completely coat meat.
- Heat vegetable oil in frying pan and fry, flipping twice, until centers are no longer raw.
- Pour about 2 T of oil/meat drippings into a separate small saucepan (you can use the same pan if the bottom isn’t burnt, but I was low on oil and my pan/drippings had a burnt taste, I needed to use a fresh pan).
- Add in some flour (about 3 T. or so) and pour in milk (I used fat free half and half, no milk in the house tonight!). Stir with a fork until smooth on low heat.
- Toast slice of bread and sautee sliced onions until tender.
- Layer steak on toast and top with gravy and onions.
In the spirit of elk, check out this photo from Wyoming’s Wind River Country of Lander, Wyoming in the early 1900’s. Made me smile. And also laugh–one commenter had wrote “it’s all fun and games until you get an eye poked out!” Happy Holidays!