Crispy Goat Leg Steak

5 from 1 vote

Crispy goat leg steak with goat milk gravy is the perfect twist on chicken fried steak.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Keyword: Goat, Goat Leg

Servings: People

Calories: 700kcal

Cost: 20

Melt 2oz butter and add 1oz flour and cook until flour is cooked out and forms a roux, about 4 min.
Add goat milk slowly until combined and thickened and cook until lump free (roughly 5 min) season to taste and keep warm, covered to prevent a skin from forming.

Cut out the bone from the goat leg steak
Cover meat with plastic wrap and evenly flatten with meat mallet to tenderize it.
Season meat with salt and pepper
Whisk 1 oz of milk with 3 eggs for the egg wash
Mix remaining flour with paprika and cornmeal

Dip goat leg steak in flour, then dip in egg wash, and finally flour-cornmeal mix.
Meanwhile, melt lard in cast iron pan and heat to about 350⁰ F.
Add leg steak and allow to cook 4 minutes on each side.
Remove steak and reserve. Allow to rest for a few minutes before slicing.

Add 1 Tablespoon of butter to a saute pan.
Remove bone marrow from the leg bone and add to saute pan.
Add the number of eggs desired.
When egg begins to set add an additional 1Tablespoon of butter and herbs.
Baste eggs with hot butter until they reach desired doneness, and season with salt and pepper.
Serve the leg steak on a plate with toast, fried eggs and the gravy.

Goat leg steak is used here but lamb leg steaks can also be used.