Swiss Elk Steak and Gravy
Fork-tender Elk Swiss Steak and Gravy made with breaded wild game steaks simmered low and slow in a rich broth-based gravy with onions and mushrooms. This classic comfort-food recipe works perfectly with elk, venison, or antelope—ideal for using lean cuts from the freezer. Easy wild game dinner your whole family will love.
Servings: 6
Ingredients
- 1 1/2 lbs elk bottom round, sliced into 8 steaks (about ½-inch thick)
- 3/4 cup Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup canola or vegetable oil
- 2 tbsp all-purpose flour
- 1 yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 1-2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 cups elk or beef broth
- 1-2 tsp fresh thyme
- salt and pepper, to taste
Instructions
- Slice the elk bottom round into eight ½-inch steaks. Using a meat mallet, tenderize both sides of each steak. Season generously with salt and pepper and set aside.
- In a shallow bowl or plate, combine the Italian-seasoned breadcrumbs and Parmesan cheese. Press each steak firmly into the breadcrumb mixture, coating both sides. Shake off any excess.
- Heat a large skillet over medium heat and add the oil. Once hot, carefully add four of the breaded steaks. Cook until golden brown, about 1–2 minutes per side. Remove and repeat with the remaining steaks. Set aside.
- Carefully drain the oil from the skillet and return it to medium heat. Add the butter, onions, and garlic, cooking until the onions soften, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes.
- Sprinkle the onion and mushroom mixture with flour, stirring to coat evenly. Slowly add the beef broth, stirring constantly until the gravy thickens, about 5 minutes. Stir in the fresh thyme and reduce the heat to low.
- Return the elk steaks to the skillet, nestling them into the gravy. Cover partially and simmer over low heat for 30 minutes, or until the meat is fork-tender.
- Serve the elk Swiss steaks smothered in gravy with a side of baked potatoes, mashed potatoes or fries.
Video
Notes
- No elk? This Swiss steak recipe works beautifully with venison or antelope. Use the same hindquarter cuts such as bottom round or top round, sliced into ½-inch steaks.
- Tenderizing is key: Elk, venison, and antelope are all very lean. Be sure to thoroughly pound each steak to break down connective tissue and ensure fork-tender results.
- Keep the breading: The seasoned breadcrumb coating helps seal in moisture during cooking and adds flavor to lean wild game cuts.
- Low and slow: After frying, simmering the steaks gently in gravy is what transforms tougher cuts into tender comfort food—avoid rushing this step.
- Gravy too thick? Add a splash of beef broth during simmering to loosen the sauce while keeping it rich and flavorful.