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from the kitchen of Sharmagne Leland-St. John
Salt and Pepper to taste
Slice elk into thin strips. Dredge in the flour, salt, and pepper mixture.
Heat oil in fryng pan. Place the meat strips into the hot oil.
Cook over a medium heat, until they are the desired degree of doneness.
Place catsup and horseradish to taste in a bowl. Mix well.
Dip cooked meat in the sauce.
Also good with the Cranberry Kumkuat compote (October 2002 issue)