Chicken fried MOOSE steak?!? Why have I not thought about this before? Got a recipe?
Carefully trim the meat & cut into smaller portions (a bit larger than a golf ball in mass), and pound well on both sides w/ a meat mallet.
I like to soak it a bit in milk if I have "Southern visitors" that may be unused to the Moose taste (which is minimal).
Dredge in spiced flour - I like garlic powder, salt, fresh cracked pepper, & fry in olive oil.
Do not over cook, just allow the breading to brown a bit & take them out to drain.
Remove extra oil so that you have only 2-3 tbsp + the drippings left in the pan. Add a couple of cups of milk & once it begins to boil sprinkle left over flour & whisk.
When it looks like the gravy is still a bit thin, stop - it will thicken quickly on its own ( you don't want to serve gravy jelly).
Hopefully your mashed taters are done, so it's time to eat now.