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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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