I usually cut up my own meat when I have the time and space but since I've been getting my elk during bow season these past few years, I've been having to take it in to the butcher. This last one I brought to Tizer Meats in Helena because they've been doing my sausages so I figured I'd give them a try for butchering the entire elk. Amongst the couple hundred packages of meat, I found some cube steaks. I've never had cube steaks out of any wild game so I figured I should try it out...delicious.
This isn't all that difficult either folks. The cube steaks are usually a tougher cut from the elk, which is tenderized with a blade at the shop. They kind of look like naked country fried steaks so, country fry them bad boys. All it takes is some flour, salt and pepper and maybe a little Arizona rub or Season All and some garlic powder and an egg.
I coat the steaks in egg and then my flour mixture, back in the egg and back in the flour and then I fry the steaks in coconut oil. If you've never used coconut oil, you really need to try it. It adds kind of a nutty flavor and it's supposed to be incredible brain food. (It hasn't made me any smarter...just sayin.)
NEVER cook wild game, especially steaks from and elk or a deer, past medium unless you're slow cooking it with lots of moisture. Medium rare is best. Keep the temp up on the oil to get a good crisp coating. What I like to do is just sauté up some onion and mushrooms in the coconut oil and fry the rest of the egg. Place the egg on top of the MEDIUM RARE steak and then the mushrooms and onions on top of that and there you have it. Wonderful.
A spinach salad with black berries and a few apple slices isn't a bad way to compliment the steak either.
Keep 'em where they live...
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