Slice the elk thin, then I add salt, pepper, little bit of Ponzu, and sesame oil. Mix it in well and let it set awhile in the fridge.
There’s also a spicy elk mixture inside some of them. I chop up the elk fine as I can with a knife, add chili garlic sauce and siracha mayo, little ponzu... it rocks. Kinda like a spicy tuna adaptation with elk.
