Wild Firebrand

When you get blessed to receive Elk Steak from your grandparents, you have to know how to cook it because it’s SO LEAN!!!

Defrost that package with grandma’s handwriting in the fridge the morning before you plan on eating it. Your dad and I either put it in a ziploc (package and everything) or we put a paper towel underneath the package to capture any leaks. But whatever you do, don’t try to cook frozen game. Defrost it baby!

Now dust em! They need flour — you know i add pepper, salt, and garlic powder (not garlic salt or you’ll overdo it) — and I cover that lean meat!

Snowy!!

Now, grab the cast iron (yes, the one you hate) — FINE — use whatever you want, but cast iron. Really! Heat some oil in that iron and get it hot!

This part is REALLY IMPORTANT — it only takes about 2-3 minutes PER SIDE to cook these babies before they’re overdone and tasting gamey. So, PAY ATTENTION, and only cook them for 2 minutes per side. Then pull them out of that cast iron and dry them on paper towels.

THEN REALLY FAST, add mushrooms to that pan so you can have elk steak and shrooms! I don’t usually add butter, but you’re a grown up and can do what you want.

Can you see how much garlic is in there — because it’s a lot. just so you know.

Oh, yeah — also roast potatoes for a half hour before you start so that you can have elk steak, shrooms, and potatoes. Jeez — Idaho!!

Yeah, I buy the bag with all the potato colors — even purple — sometimes I cut them in half, sometimes I can’t be bothered. Either way, they are tossed in oil, and generously dusted with salt, pepper and yeah, more garlic. What? Your dad likes it!!

Try and get a pic before it’s all gone. I had shrimp in the fridge.

MUCH LOVE, Your Momma!