Pan-fried oryx steak is another easy to cook classic Namibian dish. Namibians consume oryx meat on a regular basis. In fact, it is the most common type of venison and is widely available throughout the country and can be found on most restaurant menus during the winter when it is hunting season. The most popular cuts of oryx are sirloin and filet steaks followed by rump. Oryx steak is lean and should not be cooked for too long. It becomes dry and chewy quite quickly. Coating the steaks in batter and then pan-frying it does help to keep it moist. Oryx steaks are best when they are cooked no more than medium; medium rare is even better.
Oryx Steak with Mustard GravyCourse: Lunch, Dinner, MainCuisine: NamibianDifficulty: Easy
Pan-fried oryx steak is a very popular and easy way to cook one of Namibia’s most common venison dishes. In this recipe it is paired with mustard and parsley gravy, but it works just as well with a creamy mushroom sauce.
6 oryx sirloin steaks, trimmed of silverskin and sliced about 1.5 cm thick
1 cup flour
3 whole eggs, beaten
¼ cup vegetable oil
¼ cup milk
½ teaspoon fresh thyme
1 teaspoon freshly ground black pepper
2 teaspoons salt
- The Gravy
3 tablespoons butter
¼ cup flour
salt and black pepper
2 cups chicken broth
½ cup milk
½ teaspoon crushed garlc
1 tablespoon whole grain Dijon mustard
2 tablespoon fresh parsely, chopped
- Make the Gravy: Set a heavy bottom pan or skillet over medium heat. Add the butter and allow the butter to melt. Add a little flour to the butter and stir until the flour is absorbed and no lumps remain. Continue to add the flour a little at a time. Continue to stir to prevent lumps from forming. Once all the flour is incorporated add a little chicken stock and stir. Continue until all the stock is incorporated. Then repeat the same procedure with the milk. Add the crushed garlic and mustard and mix well. Turn the heat to low and cook the gravy until the flour is cooked and the gravy has thickened. Keep stirring to prevent the gravy from burning. Cook for about 15 minutes. Add the fresh parsley just before service.
- Prepare the meat: Season the meat with salt and freshly cracked pepper. Prepare an egg wash by mixing one egg with 1/4 cup milk. Season the flour with more salt and black pepper. Prepare and set up a dredging station consisting of two plated with seasoned flour and a bowl containing the egg wash.
- Heat the oil in a sauté pan or cast iron skillet to 180℃. Whilst the oil is heating, dredge each steak by dipping it into the first batch of flour. Shake to remove access flour. Then dip the flour covered steak into the bowl with egg wash. Transfer to the second plate with seasoned flour, then return once more to the egg wash and one final time to the second bowl of flour. Repeat until all the steaks are well dredged. Set them aside until the oil is ready to fry.
- When the oil is hot enough, add two steaks and cook for about 4 to five minutes on each side. The steaks are ready when they are golden brown. Set the cooked steaks over a wire rack to allow some excess oil to drain. Repeat with the remaining steaks. Serve with a liberal helping of gravy.