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I made two rib eye elk steaks for dinner tonight.

I use this method for most every type of game, in particular when there are guests who might be a little less than enthusiastic about eating wild game.

I let the steaks come to room temperature, sprinkle with kosher salt and fresh ground pepper and let sit for 30 minutes, turning over once during that time.

Then dredge in flour, egg wash seasoned with Worcester Sauce and smoked Spanish Paprika, then coat with seasoned Italian bread crumbs.

Pour about 1/8" of vegetable oil in a heavy cast iron skillet and heat until shimmering and just beginning to smoke.

Add steaks and cook for 3 minutes on each side for med rare and 1" thick.

Regulate heat to avoid burning.

Remove from pan and let rest for 5 minutes and serve.

Tonight, with brown rice and collard greens.
 
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