*country Fried Elk Recipe

Marinate Elk

In a bowl, combine elk loin with buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight.

Batter the Elk

In a large bowl, mix flour, cornstarch, salt, black pepper, paprika, and garlic powder. Remove elk from buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring even coating.

Heat Oil

In a deep skillet or fryer, heat oil to 350°F (175°C).

Fry Elk

Carefully add the battered elk loin to the hot oil. Fry for about 4-6 minutes per side, or until golden brown and cooked to desired doneness. Remove and drain on paper towels.

Cook Chorizo

In a saucepan over medium heat, add diced chorizo and cook until browned, about 5 minutes. Remove the chorizo, leaving the oil in the pan.

Make Roux

Add butter to the pan and melt. Stir in flour and cook for 1-2 minutes until lightly golden.

Add Milk

Slowly whisk in milk, stirring continuously until the mixture thickens. Season with salt, black pepper, and cayenne pepper. Stir in cooked chorizo.

Cook Peppers

In a skillet, heat olive oil over medium-high heat. Add shishito peppers and cook until blistered and charred, about 5-7 minutes. Season with salt to taste.