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Elk Steak Fingers

2 lbs, elk meat cut into 1/2 to 1 inch thick strips
2 c. flour
2 t. salt
1 ts Black pepper
1 ts Onion powder (optional)
oil or shortening to fry in

Adjust seasoning to taste. Mix dry ingredients on a plate or in a wide bowl. Heat oil until it sizzles when a drop of water hits the surface. Roll meat strips in the flour mixture, and fry in hot oil. Cook until brown and crispy on the outside. Drain on paper towl. serve hot with a full course meal, or cold as after school snacks.

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