Wild game.. eat like a wolf!
Smoked paprika, cumin, garlic powder. dizzy pig salt-free dust and a little salt
INGREDIENT
3 or 4 – 4″ inch cut elk or venison (backstrap is best)
2 tablespoons smoked paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 teaspoon kosher salt
4 tablespoons avocado oil
1 tablespoon salt-free dizzy dust
DIRECTIONS
Mix all dry ingredients together and rub on all sides of elk. Let marinade for an hour or two.
Be sure that your game is room temperature before cooking.
Heat oil in a cast iron skillet over high heat.
Add meat to the HOT skillet and brown on all sides until you get a rich dark coloring.
Remove from skillet and let rest uncovered for 10 minutes.
Nice served with quinoa salad and sweet potato.
CAUTION- Do not use cast iron on glass or ceramic top stoves!!!
SEMPER FI