{"id":2434,"date":"2026-06-03T20:05:00","date_gmt":"2026-06-03T20:05:00","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2434"},"modified":"2026-06-03T20:05:10","modified_gmt":"2026-06-03T20:05:10","slug":"the-best-chicken-fried-moose-steak","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/06\/03\/the-best-chicken-fried-moose-steak\/","title":{"rendered":"Le meilleur steak d'orignal frit"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"The\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

The Best Chicken Fried Moose Steak<\/h2><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4\u00a0moose steaks, about 1\/2” thick (1\/2 lbs each)<\/span><\/p><\/li>

  • <\/span>

    2 \u00bc\u00a0cups of\u00a0all-purpose flour<\/span><\/p><\/li>

  • <\/span>

    1\u00a0tsp of black pepper<\/span><\/p><\/li>

  • <\/span>

    1\u00a0tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1 tsp of chili powder<\/span><\/p><\/li>

  • <\/span>

    5.5\u00a0cup of\u00a0milk<\/span><\/p><\/li>

  • <\/span>

    2\u00a0large\u00a0egg<\/span><\/p><\/li>

  • <\/span>

    1\u00a0tbsp of hot sauce, such as tabasco (or less depending on taste)<\/span><\/p><\/li>

  • <\/span>

    3\u00a0cups of\u00a0vegetable oil for frying<\/span><\/p><\/li>

  • <\/span>

    kosher salt and ground black pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Place steaks between two sheets of heavy plastic on a solid, level surface; firmly pound with a meat mallet to a \u00bc-inch thickness.<\/li>
    • Mix 2 cups of flour, the salt, pepper, garlic powder, and chili powder in a shallow bowl.<\/li>
    • Combine 1.5 cup of milk, the eggs and the hot sauce in a separate bowl.<\/li>
    • Heat the vegetable oil in a deep cast-iron skillet to 325 F.<\/li>
    • Meanwhile, dredge 1 steak in flour to coat; shake off excess. Dip into milk mix; lift up so excess milk drips back into the bowl. Dredge in flour again to coat both sides completely. Place breaded steak on a plate. Repeat with remaining steaks.
      For extra crispy steaks, before you coat the steaks, drip 1 or 2 tbsp of milk mix in the flour mixture to create little lumps.<\/em><\/li>
    • Fry steaks, in batches if necessary, until evenly golden brown, 3 to 4 minutes per side. Transfer steaks to a paper towel-lined plate to drain. Cover with foil to keep warm.<\/li>
    • Drain fat from the skillet, reserving \u00bc cup and as much solid remnants as possible. Place skillet over medium-low heat. Add reserved \u00bc cup oil; whisk in remaining \u00bc cup flour (or flour mix). Scrape the fond at the bottom of the pan and cook until lightly brown, about 2 minutes.<\/li>
    • Slowly incorporate 4 cups of milk. Increase heat to medium and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season gravy with salt and black pepper. Optionally, add a few dashes of hot sauce to the gravy.<\/li>
    • Transfer steaks to a platter; pour gravy over top.<\/li><\/ul><\/div>

      Recipe Video<\/h3><\/div>
      \n\t\t\t\t\t

      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The moose steaks can be replaced with grocery bought beef steaks or boneless pork chops.<\/li>
      • The moose steaks can be replaced with any venison steak (deer, elk, or duck)<\/li><\/ul>\n\t\t\t\t<\/div>