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+--- Thread: ELK FINGER STEAKS (/showthread.php?tid=174497)
ELK FINGER STEAKS - tubeN2 - 12-18-2004
[#006c1c]4 lbs. of elk round steak
8 bouIllon cubes dissolved in 3 cups hot water OR 6 cups strong beef stock reduced by boiling tfor 1 hour to 3 cups
6 peppercorns
3 whole cloves
1/2 tsp. dried thyme or 1 tsp. fresh thyme
1 bay leaf
1/2 tsp. celery seed
2 eggs
Mixture of 1/2 cup white flour,
1/2 cup wheat flour,
1 teas. paprika, [/#006c1c]
[#006c1c]1 tsp. garlic powder
1 1/2 tsp. Lawry's seasoned salt
1 tsp. pepper
4 cups vegetable oil[/#006c1c]
[#006c1c][/#006c1c]
[#006c1c]Cut elk into finger sized steaks (about 2 x 1/2 inches). In a large bowl combine water and bouillon cubes. Put peppercorns, cloves, thyme, bay leaf and celery seed in a tea ball and add to liquid. add pieces of elk and marinade for 6 to 24 hours. Drain meat and discard marinade.
Beat the eggs in a large bowl, add meat and stir to coat all the pieces. Drain.
In a paper sack combine flour mixture, Lawry's seasoned salt and pepper.Add half the steaks and shake the sack well to coat the meat and separate the pieces. Remove steaks to a sheet of waxed paper and repeat with the rest of the steaks. Let the meat stand for 30 minutes.
In a deep kettle or electric fryer, heat the vegetable oil to 375 degrees (just below smoking). Add the finger steaks a few at a time and fry for 5 to 7 minutes or until golden brown or until they float. Do not allow the pieces to become too brown. Remove to paper towlling with slotted spoon. Keep warm until serving time. [/#006c1c]
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