One of my favorite breakfasts in the world is a fried Elk backstrap with a fresh farm egg on top of it. It makes my Sunday morning and reminds me of why I hunt elk as hard as I do. This is easy, and a great way to impress your friends in the morning. If you really want to impress them serve this dish with a Bloody Mary.
Elk Backstrap Chicken Fry Steak with Farm Egg for two
Take the elk out and set them on your cutting board. Let sit for about 15 minutes. I take a kitchen mallet and a zip lock bag to pound the meat out. Gently, give the meat a couple of mild whacks to make it thinner. Do not use a sledgehammer or start beating this delicate piece of meat like Thor.
I then season the steaks with sea salt and pepper. Get your skillet going on medium high.
Take two dishes and pour Bread crumbs in one, about 1/2 cup. In the other dish take one egg and beat. Take the elk, dip in egg mixture, then into the bread crumbs and make sure to do both sides of the elk steak.
Add two tablespoons of butter and one tablespoon of olive oil to the skillet and fry until golden brown, roughly 4 minutes on each side.
I like my elk medium rare and see it as a major foul if it is over cooked. So do not let these turn black in the skillet. If it cooks to fast, you can always pull them and finish in the oven at 350 degrees for five minutes. The trick is not to have your skillet to hot. On a gas grill, I always use Medium High. Another tip, is to take your spatula and press down, if too much blood comes out keep cooking. Once done, set aside on a dish and fry up some eggs. I like mine over easy, so I prepare an egg for each backstrap.
You can serve this with hash browns, but I never do. I just want to keep going back to this meat and egg of this dish.
Enjoy your Sunday with your family folks.