Blackened Elk Back-Straps....
For this you need a couple chunks of firewood, thick cut back-strap stakes (about an 1 1/2 - 2" thick) fresh garlic, butter and a very hot fry pan.
While the butter and garlic are heating up to the point of smoking. Pepper the back-strap stakes and set them on one of the chunks of fire wood. With the other chunk of fire wood, smack that back-strap stake like you mean it! You want it to grow to about 150% of it's diameter.
Have all your stakes ready and toss them in the pan at the same time.
You want the butter and garlic to be so hot that the smashed back straps crackle and do a summer-sult when they first hit the pan!
Keep turning the stakes to cook a good black crisp on the outside, but reduce the heat as soon as they blacken and let them just simmer till there 'just' cooked in the middle.
Having everything else ready and serving while there still sizzling is what life is all about!
Last edited by K_Salonek; 05/13/09.
