ORYX RECIPES

Some C4C Favorite Oryx Recipes

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Oryx Steak Fingers

•   4 lbs. of oryx round steak
•   8 bouIllon cubes dissolved in 3 cups hot water
•   OR 6 cups strong beef stock reduced by boiling tfor 1 hour to 3 cups
•   6 peppercorns & 3 whole cloves
•   1/2 tsp. dried thyme or 1 tsp. fresh thyme
•   1 bay leaf
•   1/2 tsp. celery seed
•   2 eggs
•   Mixture of 1/2 cup white flour,
•   1/2 cup wheat flour, 1 teas. paprika, 1 tsp. garlic powder
•   1 1/2 tsp. Lawry’s seasoned salt
•   1 tsp. pepper
•   4 cups vegetable oil

Cut oryx into finger sized steaks (about 2 x 1/2 inches). In a large bowl combine water and bouillon cubes. Put peppercorns, cloves, thyme, bay leaf and celery seed in a tea ball and add to liquid. add pieces of elk and marinade for 6 to 24 hours. Drain meat and discard marinade. Beat the eggs in a large bowl, add meat and stir to coat all the pieces. Drain. In a paper sack combine flour mixture, Lawry’s seasoned salt and pepper.Add half the steaks and shake the sack well to coat the meat and separate the pieces. Remove steaks to a sheet of waxed paper and repeat with the rest of the steaks. Let the meat stand for 30 minutes. In a deep kettle or electric fryer, heat the vegetable oil to 375 degrees (just below smoking). Add the finger steaks a few at a time and fry for 5 to 7 minutes or until golden brown or until they float. Do not allow the pieces to become too brown. Remove to paper towelin with slotted spoon. Keep warm until serving time.