Chicken Fried Moose Steak - A Northern Twist on a Southern Staple!

Chicken Fried Moose - A Northern Twist on a Southern Staple! How about bringing some good 'ole Southern cooking to the North?  Serve up these chicken fried moose steaks with mashed potatoes and homemade gravy for an instant dinner success.  You won't be disappointed!

chicken fried moose steak

Ingredients 2 lbs moose steaks (we used backstrap) 2 cups flour 2 teaspoons baking powder 1 teaspoon black pepper 1 teaspoon salt 1 1/2 cups buttermilk 1 egg 1 tablespoon creole seasoning 2 cloves garlic, minced 3 cups vegetable shortening for deep frying 1/4 cup all-purpose flour 4 cups milk   1. Tenderize the moose steaks by pounding to about 1/4 inch thickness.  Place 2 cups flour into a shallow bowl (I like to add salt and pepper to the flour mixture).  Stir together the baking powder, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Cajun spices, and garlic. 2. Coat each steak in the flour then the buttermilk mixture, and again in the flour.  Make sure the steak is completely coated in dry flour.  Place the steak in a clean dish while you repeat the breading process with the rest of the meat. 3. Heat the shortening in a heavy skillet.  Fry the steaks until golden brown, approximately 3 to 5 minutes per side. 4. Drain the grease and reserve 1/4 cup and much solid remnants as possible.  Return the grease to pan and heat it over medium-low heat. Whisk the remaining flour into the oil.  Pour in the milk and bring the gravy to a boil, cooking until thick.  Season to taste with salt and pepper. Plate the chicken fried moose steaks and mashed potatoes and top with the delicious homemade gravy ... ENJOY! Did you enjoy your chicken fried moose steak?  Feel free to share this with a friend, or post it to Facebook.  Did you tweak the recipe?  Let us know what you did to improve it!  Looking for another great way to eat your Alaskan moose meat?  Give our Alaskan Mongolian moose recipe a try!  

4 comments

i am from the south but have been doing chicken fry venison and moose for years since i moved to the northwest in oregon in 1970 and alaska in 85 . the deal is to use the less tender cuts of the meat .. dredge in seasoned flour and pound the flour in with a hammer .. or heavy mallet until the meat is paper thin and all the muscle is broken down.. then dip it in egg and buttermilk . then in the flour again. i season the flour with garlic and onion powder and paprika and some cayenne and off course salt. then i fry it in peanut oil.. then i add flour to the oil i cooked it in and brown it some and add water and milk and season again for flavor .. rice or taters .. yum . but man , do not waste your backstrap on chicken fried.. use the tougher cuts .

patricia whatcott April 17, 2021

I love to eat chicken foods,Thanks for recipes

corporate April 17, 2021

Excellent post.

Wedding Photography April 17, 2021

I rarely make fried food any more but I made this for dinner tonight and it is simply delicious. My husband said it’s the best game meat he’s ever had. Now we’re stuffed beyond belief.

gmaye April 17, 2021

Leave a comment

All comments are moderated before being published