Chicken Fried Oryx

Chicken Fried Oryx


  • 1 pound oryx (cut into 6 oz. filets)
  • 6 tablespoons olive oil or canola oil
  • Salt and pepper to taste
  • 1 cup all-purpose flour (plus 1/4 cup extra for the gravy)
  • 1 cup 2% milk (or whole) (plus 1/4 cup extra for the gravy)
  • Pinch of sugar (for gravy)
Season the steaks with salt and pepper. Heat up a pan with oil on medium heat.

Coat both sides of the steak in the flour, then put in the milk and dredge once more in the flour.

Carefully place the steaks in the pan and cook until each side is golden brown for 4 minutes.

Now for the gravy…I have to give all gravy credit to my friend Travis as I had nothing to do with this part…

After you fry the meat, pour out 1/2 of the grease and drippings and turn the stove on low. Add a little bit of flour to the pan as you stir. Do this until the sauce becomes a slightly viscous consistency- be careful not to add too much flour!

Add the milk and continue stirring on low heat. Add a couple pinches of sugar and a dash of salt and pepper. Continue adding milk while cooking and stirring until the gravy reaches a consistency that is slightly less dense than how you want the gravy to end up. When you take the gravy off the stove it will become more dense when it cools.

Cook the rice in a rice cooker for 20 minutes and serve with the oryx steaks and gravy :)