Elk meat has its unique taste qualities. To some, it will seem too harsh, and to someone it will not like its peculiar smell. However, if the moose meat is cooked properly, you can enjoy its original taste.
You can make cutlets, jellied meat, fried meat and even roast meat from moose meat. You can simply fry the elk in one piece or stew it with vegetables and spices. For special occasions, roast elk and oven roasted elk will do.
Recipe: Elk Roast
For the dish you will need:
- 0, 5 kg of moose meat (it is better to take pulp),
- 5 potatoes,
- 2 medium onion heads,
- 1 carrot,
- butter,
- tomato puree,
- spices,
- garlic - to make the spicy dish ready.
Cooking
- In order to cook elk meat is delicious, it must be marinated in advance. For the marinade, take 2 tablespoons of vinegar, 2 tablespoons of salt and sugar, 2-3 bay leaves, 10 black peppercorns, parsley root.
- Meat is cleared of tendons and films, cut into 2 cm thick slices, placed in a deep bowl (glass or ceramic) in layers, each layer is sprinkled with spices mixed with sugar and salt, all is filled with vinegar diluted with water in a 1: 1 ratio . Marinated elk meat 8-10 hours.
- Pickled elk pieces are cut into sticks, fried in melted butter or lard, until golden brown appears.
- And then stew until half ready.
- Potatoes are cut into small pieces, lightly fried, then mixed with chopped carrots and added to meat.
- When the vegetables are almost ready, add finely chopped onion and sauteed tomato, as well as peas and laurel.
- Garlic and greens are crushed, added to the finished roast. The dish is ready! Served with pickled cucumbers.
Recipe: Elk Meat Patties
For this dish you will need:
- 1 kg of elk meat,
- 50 ml of 9% vinegar,
- 2 stale buns,
- 0, 4 kg of pork fat,
- 0, 3 l of milk,
- 2 fresh tomatoes,
- 2 egg yolks,
- pepper, salt,
- 0, 4 l of cream,
- breadcrumbs.
Cooking
- Elk is cut into small pieces, soaked in vinegar, diluted half with water, and passed through a meat grinder.
- Buns are soaked in milk.
- Pork lard is also twisted in a meat grinder and mixed with minced meat.
- The resulting meat mass is mixed with soaked buns, finely chopped onion, tomato pulp, salt, black pepper and egg yolks are added. The mass is thoroughly kneaded, whipped with a mixer for 5 minutes.
- Small balls are formed from minced meat, breaded in breadcrumbs, laid out in a frying pan, fried over medium heat, folded into thick-walled dishes, filled with low-fat cream, stewed over fire for 30 minutes. That's all! Cutlets are ready!
Elk baked in the oven
The following products are necessary for cooking:
- 1 kg of elk meat,
- 200 ml of vinegar,
- 1 tbsp. l salt,
- 8 black peppercorns,
- pinch of crushed davushka,
- 1 tbsp. l sugar
- chopped parsley root,
- 2 onions,
- spices for meat,
- vegetable oil for roasting.
Cooking
- The meat is well bent off with a wooden mallet.
- A marinade is made from vinegar, salt, sugar, black pepper, chopped laurel, chopped parsley root and chopped onion.
- Marinade is poured into a deep saucepan, 1 liter of water is added, the mass is brought to a boil.
- After the marinade has cooled down, the meat is placed in a deep saucepan and poured into the marinade, the pressure is set on the top, put into the fridge for 2 days.
- Two days later, the meat goes, wiped with a paper towel, rubbed with spices for meat.
- Elk meat is laid out on a heated frying pan with butter, fried on both sides until half cooked.
- Then the meat is packed in foil, placed in the oven. Pre-poured on the pan 200 g of water.
- Meat languishes for (8-10 hours) at a temperature of 100-120 degrees. Water on the pan should be periodically added.
- Before serving, baked meat is obtained from foil, decorated with fresh chopped greens.
Elk barbecue
You will need:
- 2 kg of moose meat,
- 300 g salted pork fat,
- 5 onions,
- 2 glasses of water,
- 2 cups vinegar 3%,
- 2 tsp. salt,
- 1 tsp. granulated sugar,
- some black pepper
- bay leaf,
- carnation,
- juniper berries.
Cooking
- In the indicated amount of water we put a bay leaf, a few buds of cloves and juniper berries to taste. Cook for 10 minutes.
- Add salt and sugar to marinade. Bring to a boil.
- Pour vinegar. Remove from heat. Filter out.
- Meat is cut into cubes of medium size.
- Fill myasco with marinade. We leave to marinate for a day.
- Marinated elk meat, along with onion and bacon, are passed through a meat grinder twice.
- Perch. We add a little salt.
- Strung stuffing on skewers.
- Bake on coals on the grill. Ready skewers served with fresh vegetables.
Elk Goulash
You will need:
- 0, 5 kg of moose meat,
- 2 onions,
- 3 glasses of water or beef broth,
- 3 tbsp. l tomato paste,
- 1 tbsp. l flour,
- 0, 5 tsp. black pepper
- 1 bay leaf,
- 1 bunch of favorite greens,
- salt,
- vegetable oil.
Cooking
- Meat washed. Drain. Cut into cubes of medium size.
- Onions clean. Mine Finely cut.
- Heat up vegetable oil. Fry the meat for 5 minutes on high heat.
- Add onions. Stirring occasionally, fry for another 7 minutes.
- Salt. We shave. Pour the flour. Stir. We continue to fry a couple of minutes.
- Put the tomato paste into the goulash. Stir.
- Pour in water / broth.
- We send a laurel. Stir. Cover with a lid. Simmer for one and a half hours.
- Sprinkle ready-made moose goulash with chopped greens and serve to the table!
Elk Soup
You will need:
- 500 g moose meat,
- 400 g of spinach,
- 200 g Shiitake mushrooms,
- 3 cloves of garlic,
- 2 onions,
- 1 chicken egg,
- 2 liters of water,
- 1 tsp. salt,
- 0, 5 tsp. black pepper,
- vegetable oil.
Cooking
- My meat. Drain. Skip twice through the meat grinder.
- We also skip onions and garlic through a meat grinder.
- Combine the ingredients.
- Salt. We shave.
- Add an egg. Stir well.
- We form small meatballs from cooked minced meat.
- Fry meatballs in heated vegetable oil or bake for 20 minutes in an oven at 220 degrees.
- Cook the mushrooms in the specified amount of salted water. You can add your favorite soup seasonings.
- Add chopped spinach to the broth with mushrooms.
- Carefully dip the soup and the meatballs so that they do not fall apart.
- Cook soup for 20 minutes.
- Finished moose soup is poured into portions and we call the household to the table. Enjoy your meal!
How to cook moose meat so that it is soft
Elk meat, prepared with the observance of some recommendations, will be able to impress anyone with its tenderness and softness. However, not every hostess knows the tricks of elk cooking, so we are in a hurry to share them with you right now.
- Before cooking, moose meat must be soaked for several hours and then dried thoroughly with paper towels.
- Before roasting and roasting meat in the oven, the moose meat should be marinated. The best option for the marinade will be prepared from grape vinegar, mineral water and vegetable oil.
- Elk baked in the oven will be extremely tender and juicy, if you stuff it with pieces of lard, both fresh and salty will do.
- Braised moose meat will be especially soft if you pre-fry it until golden brown in a pan in a large amount of vegetable oil.
- Salt the meat should be at the very end of cooking, but not at the beginning.
- And finally, if you want moose meat to be soft and gentle, do not regret time for its preparation. So, stew meat should be at least 2, 5 hours, and cook - at least 3 hours.
Believe me: moose meat cooked in compliance with the proposed recommendations will force you to change your opinion that moose meat cannot be soft.
