Serves 4

Ingredients

4-9 ounce steaks, cubed or pounded with a meat mallet
1 cup flour
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped superfine
2 eggs beaten
½ teaspoon nutmeg, freshly ground
½ cup canola oil
2 cups buttermilk

Directions

Pound the meat until its cubed and flat. Combine the flour with the black pepper, onion powder, cayenne and parsley until well mixed. Heat the oil to a high heat in a cast iron pan. Dredge the elk or venison in the flour mixture making sure the flour is well covered on the meat. Next dip the meat in the egg mixture and then toss it in the cast iron pan. Cooking on each side for about 4 minutes each or until golden brown. Place the cooked meat on paper towels to drain. After cooking each elk or venison piece. Sauté in the same hot cast iron pan another tablespoon of flour making a rue or browning it. Whisk in the buttermilk and cook until thick, stirring often. Season with salt and pepper to taste and drizzle the sauce over the steak!