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Sauted Elk Steak
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  • 5 Elk steaks cut 1-inch thick--backstrap & tenderloin are the best
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • salt & pepper
  • seasoned salt
  • 1/4 cup canola oil
  • 1/2 cup sherry

    Beat eggs and mix with buttermilk. Set aside. Mix all-purpose flour, salt, pepper, and seasoned salt. Dip steaks into buttermilk/egg mixture and then dredge them on both sides in the flour mixture. Fry for 7-10 minutes on medium-high heat until golden brown or desired doneness. Add sherry and deglaze the pan.

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