I’ll let you in on a secret. I love red meat. Being a guy one could easily know that but I love bison cube steak when I can find it for a true country breakfest.
- 9 pounds Bison Cube Steak
- 3 cup Spelt Flour
- 3 teaspoon Smoked Salt
- 4 1/2 teaspoons Ground Black Pepper
- 4 1/2 teaspoons Cayenne pepper
- 1 1/2 cup Corn or grapeseed oil or olive oil
- 6 Tablespoons Butter
- 3 cloves garlic
- 1 White onion diced into pinky nail sized peices
Mix together flour, salt, pepper, and cayenne. Dredge the Cube steak in the flour mix on both sides and set aside until all the yummy cube steaks are covered in flour. In a large camp fire skillet, add oil, garlic, and onions. When onions are clear remove from pan along with garlic. Add butter into pan and allow to melt. Once melted add in cube steaks. Watch them carefully, when the sides get a golden hay like color flip them and give them 1 more minute before removing from the pan. Turn off heat and remove grease by pouring through a fine mesh screen over a funnel into a mason jar. This filters out the solid particles from the grease. Set this remaining grease aside in the mason jar. It will keep in the fridge for upto a week.
Take 9 tablespoons of this grease, 9 tablespoons of flour, 3 cups of half and half, and 1 pound crumbled breakfest sausage. Sift the flour into this remaining grease in the same pan you fried the cube steak. Stir it until it gets brown, I like a straw brown color. Pour in the half and half slowly while stirring constantly. Add in crumbled breakfest sausage, and stir until it’s thickened. At this point I add black pepper, about 3 tablespoons. The breakfest sausage can be anything. Jimmy dean is good, or what ever you happen to have.
Serve with a side of mashed potatoes.