Cervidae Finger Steaks

Serves: 5
Total Calories: 1,745


1 egg
2 cups buttermilk
2 tablespoons grill seasoning
1 1/2 pounds boneless beef sirloin steaks, cut into 2 1/2 x 1/4" strips
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper
3 cups canola oil (for deep frying)
plastic wrap
paper towels


1. Beat together egg, buttermilk, grill seasoning and 1/2 C. of flour in large bowl until smooth.

2. Add beef and toss until well coated.

3. Cover with plastic wrap and place into refrigeration to marinate at least 2 hours.

4. Sift 2 C. flour with garlic powder, salt and pepper into large bowl; remove steak strips from batter and allow excess to drain.

5. Dredge each piece with flour and place onto baking sheet; place into freezer and freeze until firm (1 hr to overnight).

AT CAMP: (do not thaw meat)
1. Heat oil to 370° F (185°C) in deep fryer or cast iron skillet.

2. Drop steak a few pieces at a time into oil and fry until golden; drain on paper towel.

Fun Fact: In a fast current, the most hazardous wading route is a straight across the current.

Nutritional Facts:

Serves: 5
Total Calories: 1,745
Calories from Fat: 1,341

This Cervidae Finger Steaks recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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