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Originally posted by Robert on Tue, April 02, 2002

I have been getting this recipe better and better all the time. Last night's was the best yet. This is what I used..
1# Elk Strap slice thin about 1/4 " Next lay the slices flat
and slice again lengthwise 1/4" so you have long strips.
melt one tablespoon butter in large pan and cook with medium heat. Add a real good dose of Cajun Blackened Seasoning, a little fresh ground peppercorns, a dash of ginger(optional) and ..about 1/2 teaspoon of Crushed Red Peppers (the kind you put on pizza) At the very end of cooking I add a little Tamari soy sauce (really brings out the flavor and makes a nice ajious)
I cook this on low heat for a total of about 4-5 minutes with a nice non-stick frying pan and I just roll it in the pan each time I add a seasoning. (kind of like flipping an egg off the lip of the pan. Works real good)
Dont expect there to be any leftovers. If it isnt hot enough... next time add more crushed red pepper. Wow.
 

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That is still my favorite.........

I have tried Elk many ways, but that is my favorite way to cook it. There must be thousands of different ways to vary the seasonings and it works well with a nice peice of rump meat also. 'Fajita' seasoning works great too. Just look in your grocery where they have the mexican spices for tacos, it should be in a small package for a single batch. I am sure it would be wonderful with Venison also. Hmmmm.....gonna have to break out some Venison Strap, or maybe some bear to try.
......life is great with a full freezer.

........I am still looking for some good Pressure cooker recipes, I am having a lot of fun with it, but starting out very basic. The pressure cooker works great for tougher cuts of meat, and is a great variation for lower fat. I sure wouldnt want to pan fry every day, I might get fat. Ha ha.
 
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