On a recent Harvesting Nature Field to Fork wild pig camp in Texas, butcher extraordinaire Adam Steele and I were driving from the Dallas-Fort Worth airport to Jacksboro where the camp was being held.
We were both feeling quite peckish, so I had Adam look up a potential spot to stop for lunch along the way. “How about a Texas roadhouse?” he asked.
We grabbed a table under the watchful eyes of mounted deer and longhorn cattle heads and looked around at walls festooned with Lone Star flags and Texas memorabilia. We decided to get a Texan kind of meal, so we ordered some sweet teas, a big bowl of queso, and some chicken fried steaks.
I intimated to the waitress that I’d never had chicken fried steak before, and she let out a big whoop, drawing the attention of the rest of the staff. The thought of a Canadian who had never even tried the dish before tickled them pink, and they all stood there and watched me take my first bite – delicious!
The dish I made here is a nod to that lunch and to Texas as a whole. I combined both parts of our meal, the steak and the queso, and made it wild-based with elk bottom round steaks. I turned the queso into gravy, which gets poured over the chicken fried elk, replacing the traditional white gravy usually served with it.
Feel free to swap the elk out with any lean red meat.
Serving Size: 4
Time to make: 90 minutes
Also works with: Venison round
Serve with: Mashed potatoes and veggies
Try our Delicious Wild Fish and Game Spice Blends!