Elk is the largest representative of the deer species. This animal lives in the north and on middle lane Eurasia, and is still found in Russia, Scandinavian countries, Germany, Canada and the USA.
Until the second half of the last century, venison and elk meat were the main components of the diet of hunters and inhabitants of the northern part of Russia. And knowing how to cook elk meat deliciously is useful for any cook.
The benefits and harms of elk meat
Elk meat – useful product. This animal lives far from people and feeds in natural conditions. The production of elk meat in the Russian Federation on a large scale is not organized, so elk meat is more of an exquisite delicacy served in restaurants, and a favorite dish on the table of skilled and successful hunters, than the everyday food of the average person.
Elk meat in large quantities contains B-group vitamins (choline, cyanocobalamin, etc.) and minerals. Elk meat helps normalize metabolism, improve the health of the heart and blood vessels, and improve the condition of the musculoskeletal system. Eating elk meat has a beneficial effect on brain activity and restores strength after physical exertion.
Elk meat is a rich source of nutrients, vitamins and amino acids. Elk meat is a dietary product with a low fat content, useful for normalizing blood circulation and work. of cardio-vascular system. It has a specific taste, somewhat reminiscent of lamb. Delicious soups, chops, roasts, as well as many other dishes are what can be prepared from elk meat. If you have the necessary ingredients, it is possible to cook elk meat both soft and in a harder form.
It is not recommended for young children and nursing women to eat elk dishes. The main contraindication for use is personal intolerance. For stomach pain, allergic reaction or nausea, you should consult a doctor without delay.
Taste characteristics of elk meat
In terms of culinary qualities, elk meat is approximately equivalent to veal or beef, and the taste is closest to lamb. It differs from livestock meat by being more rigid and having a characteristic gamey smell (some people consider this a plus, some people get rid of it before cooking).
The meat of an animal that lived to the north is not as tasty as that of an elk that lived closer to the south, while at the same time, elk meat from the north is healthier because it contains more substances necessary for the body. The meat of moose living in forests is tastier than the meat of moose living in swampy, swampy areas..
- Ideally, before cooking elk meat at home, it is recommended to first marinate the elk meat in 3% vinegar for 6-10 hours or soak it in water for 3-4 days.
- To add a spicy and delicate taste, soak the meat in berries and herbs.
- Butchering an elk carcass is similar to butchering a cow. The most delicious and valuable parts are the meat tenderloin and lips.
- Add salt to elk dishes at the end of cooking.
- To get more juicy cutlets add a small amount of goose lard or lamb fat to the ground elk.
Recipes
Ingredients:
- 6 medium-sized potatoes;
- Elk bone with pulp - 0.6 kilograms;
- Carrots in the amount of 2 pcs.;
- 2 pcs. sweet pepper;
- 2 pcs. onions;
- 2 petiole celery roots;
- 3 tomatoes;
- 2 bay leaves;
- 7 peas of allspice;
- Fresh herbs, salt to taste.
Cooking at home:
- Cooking elk meat begins with thoroughly washing the meat, after which you need to put it in a large saucepan. Then pour cold water, put on the stove. After bringing to a boil, reduce heat to medium. Place the peeled onion (whole) Bay leaf, allspice peas. Cook for 2.5 hours.
- Strain the broth, removing the meat and spices. When the elk meat has cooled, it is necessary to separate it from the bone and finely chop it.
- Peel the carrots and cut them into cubes. Do the same with potatoes. Chop the pepper and celery. Add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. Throw in the chopped tomatoes, after adding the chopped meat. Cook until done.
- Remove the pot of soup from the stove. I let it brew for about half an hour, closing the lid and covering with a towel.
Ingredients:
- 0.5 kilograms of meat;
- 2 pcs. Luke;
- 1 tablespoon starch;
- 2 bay leaves;
- 1 tablespoon mustard;
- 1 tablespoon rast. oils;
- peppercorns, add salt to taste.
Step-by-step preparation:
- Cooking elk meat begins by cutting the elk meat into pieces. Then rub with mustard. Leave for 30-60 minutes so that the meat is saturated with seasoning.
- Pour sunflower oil into the pressure cooker. Place it on the stove to heat up. Throw in the chopped pieces for frying. After this, add a little water and leave to simmer over medium heat for 2 hours.
- Peel the onion and cut it into large pieces. Place in pressure cooker with cut sides facing toward elk meat. Throw in the pepper and bay leaf.
- After an hour and a half, check the meat for taste. Add salt. At the end, add a large spoonful of starch to obtain the sauce.
How to cook in the oven?
To obtain an appetizing and juicy dish from stringy and tough elk meat, you will have to try hard and spend a lot of time.
Ingredients:
- 1 kilogram of elk meat;
- 200 milligrams of vinegar;
- 1 tablespoon vegetable oil;
- 1 tablespoon salt;
- 8 black peppercorns;
- 2 onions;
- 1 tablespoon sugar;
- parsley root, meat spices, bay leaf - to taste.
Step-by-step preparation:
- Remove the film and rinse thoroughly with water. Beat with a wooden mallet.
- Prepare a marinade from granulated sugar, chopped onions, herbs, black pepper, chopped bay leaf, and salt. Pour the mixture with a liter of water and put it on the stove. Remove from heat and bring to a boil.
- Place the meat in a pan and place pressure on top. Place in the refrigerator for 2-3 days.
- Remove meat from pan. Dry with paper towels, then sprinkle with meat spices.
- Place the frying pan on the stove, then pour in the oil and throw the pickled product onto the heated surface. Fry the meat until half cooked.
- Place the meat on a baking sheet, covering with foil. Before putting the elk meat in the oven, pour a glass of water.
- Simmer at minimum temperature within 8 hours. Monitor the water level, adding as needed.
- Remove from the oven, then unpack the foil and place on a plate, garnishing with fresh herbs.
Beef stroganoff from elk
Beef Stroganoff is delicious dish with finely chopped meat as the main ingredient. The traditional base is pork or beef, but if you wish, you can also try making it from elk.
Ingredients:
- 1 kilogram of elk meat;
- 2 pcs. Luke;
- 15 grams of dill;
- 1 tablespoon vinegar;
- 100 gr. sour cream;
- 1 pinch of sugar;
- spices, seasonings - to taste.
Cooking steps:
- Remove the meat from the freezer and defrost naturally. To get rid of excess blood, rinse with plenty of water. Cut into thin strips, removing tendons and film.
- To add a piquant and juicy taste, soak in the marinade. Throw the pieces of meat into a large cup, add salt, sugar, and pepper. Pour tbsp. a spoonful of vinegar, add chopped onion. Place the meat base of the dish in the refrigerator for 12 hours, cover with a plate.
- Take out the cup in the morning. To fry, place pieces of elk meat in a heated frying pan. Brown.
- Reduce heat. Add water, finely chopped dill. You can add sour cream and mix thoroughly.
- Simmer over low heat. The elk meat will begin to release juice. Simmer until it boils, remembering to stir.
Elk meat has high nutritional and taste properties and a small amount of fat. Outwardly it looks like beef, as it has a dark red color. There are many recipes for elk meat. We invite you to try preparing two excellent dishes from the meat of this artiodactyl animal.
First you need to make a marinade for soaking the elk meat.
Marinade for elk meat
How to cook:
Mix half a glass of 9% vinegar with 0.5 liters of water.
Add 2 level tablespoons of salt to the liquid.
Cut parsley and celery root, 1 carrot and 1 onion into small pieces and add to the marinade.
Add spices: 12 allspice peas, 6 bay leaves, 6 cloves.
Place the mixture on the fire and bring to a boil.
Chop 5-6 cloves of garlic and add them to the marinade last.
After this, immediately remove the aromatic liquid from the heat.
If you need to cook young elk meat, then cool the marinade and pour it over the prepared pieces for a day. Old elk meat needs to be filled with a hot solution.
After the meat is marinated, remove it and wipe it with a dry and clean towel.
Now you can start preparing elk meat dishes.
Elk stew
Necessary:
1 kg of marinated elk meat;
2-3 tablespoons of fat for frying;
1 large carrots;
1 onion;
parsley root;
100 g sour cream;
pepper and salt - to taste.
How to cook:
Cut the meat into large pieces. Season with salt and pepper.
Heat the fat in a deep frying pan with thick walls and fry the pieces of elk meat in it until crispy.
Transfer the meat to a saucepan or cauldron.
Peel the carrots, onions and parsley root, cut them into large pieces and place in the pan with the elk.
Add a small amount of fat in which the meat was fried and pour everything boiled water so that the liquid covers the food.
Place on low heat and simmer for at least an hour.
Place the elk stew on a warmed platter.
Strain the broth and mix it with sour cream.
Pour the resulting sauce over the meat and serve hot.
Beef Stroganoff from elk meat
Necessary:
0.5 kg pre-marinated elk tenderloin;
5 tablespoons of vegetable oil;
3 tablespoons butter;
2 medium-sized onions or 1 large;
1 tablespoon flour;
200 g sour cream.
How to cook:
Wash the elk meat and cut the piece across the grain into pieces approximately 0.5 cm wide and 2-3 cm long.
Lightly pound the meat and fry in hot vegetable oil for 5-7 minutes.
Put butter into a clean frying pan and heat it up.
Cut the onion into half rings and fry.
Then lay out the prepared meat, fry it a little along with the onion, add 1 tablespoon of flour.
Stir and fry until golden color, fill everything with sour cream.
Pour in the fat from the container in which the elk meat was fried, stir the mixture and simmer under the lid closed for 2-3 minutes.
A wonderful addition to the dish would be a spicy horseradish seasoning or lingonberry sauce.
Good afternoon My name is Anna, and today I want to tell you about how to properly cook elk meat. Elk meat is valued for its unusual taste, but you need to know how to cook elk meat so that it turns out soft, without a specific smell. You can cook anything from elk meat: roast, goulash, shish kebab, cutlets, meat casserole and below I will share the best recipes cooking elk meat with photos.
Cooking elk meat: aromatic roast
Perhaps the most popular elk dish is the roast. I’ll tell you in detail how to cook roast elk meat. First you need to prepare all the ingredients that you will need while working on the dish:
- Elk meat - half a kilogram of fresh pulp
- Potatoes – 5-6 nodules
- Pair of bulbs
- Carrot – large root
- A little fat for frying
- Tomato paste
- Herbs and spices of your choice
- A couple of cloves of garlic.
Roast elk - not the best complex recipe, but you need to know how to marinate elk meat so that it is tender. Therefore, cooking always begins with marinating the meat. The marinade mixture for elk meat is prepared as follows: in a cup you need to mix 2 full tablespoons of vinegar, granulated sugar and salt in the same proportion, add bay leaf, 10 black peppercorns and a parsley root. Having prepared the mixture, set it aside and proceed to processing the meat.
To cook elk meat deliciously, it must be cut correctly. To make it clear to you how to do this, I have added a photo to the recipe. The elk meat must be washed and all tendons and films removed, and then cut into small pieces, the thickness of which should not exceed 2 centimeters. We place the prepared meat in a deep cup in layers and each (!) layer must be covered with the mixture that was prepared for marinating. Then you need to pour water into the meat and let it marinate for 8 hours. But knowing how to marinate elk meat is not everything. There are also nuances in the further cooking process. I'll describe it step by step:
- We cut the marinated elk flesh into even smaller pieces, and then fry in hot melted butter until a beautiful crust forms.
- Transfer the prepared meat to a cauldron and simmer until soft. You can pour in a little warm water.
- While the meat is simmering in the cauldron, prepare the vegetables. Peel and wash potatoes, carrots, onions and garlic. Cut the potatoes into bars, fry in the same melted butter, mix with carrots and then transfer to the cauldron with the elk meat.
- After the vegetables are almost ready, pour the onions into the cauldron, add tomato paste and spices.
All that remains is to finely chop the garlic and herbs and add to the meat. Simmer for a few more minutes over low heat and the roast elk meat can be served. The dish can be garnished with pickles or fresh vegetables, serve separately hot sauce on a tomato or sour cream base. The stewed elk meat is soft and flavorful. This is how you prepare roast elk at home: it’s troublesome, but incredibly tasty!
Bake elk meat in the oven: recipe with photos
Elk meat in the oven is a truly royal dish, but again, you need to know some nuances so that it is soft after heat treatment. Below I’ll tell you how to cook soft elk meat in the oven, and I’ll give a detailed recipe with photos. We start, as always, with preparing the products:
- Elk meat – one kilogram
- Table bite – one full glass
- Coarse salt - level tablespoon
- Black pepper – 8 peas
- Bay leaf
- Granulated sugar - tablespoon
- Parsley root
- Onion - two heads
- Spices to taste
- Oil for frying
We start cooking by beating the meat well with a special hammer. Next, prepare the marinade by mixing vinegar, salt, sugar, pepper, ground bay leaf, chopped parsley root and finely chopped onion in a cup. IN ready mixture pour out a liter clean water, mix, pour into a saucepan, put on fire and let it boil.
Remove the boiled marinade from the stove and cool until room temperature, after which we put the beaten elk meat into the same saucepan. Place a weight on top and remove the meat for marinating in a cold place for 48 hours. After the meat is marinated, it will be ready for baking, and below we will look in detail at how elk meat is prepared in the oven with a photo:
- Wipe the marinated meat with paper napkins and generously rub it with herbs and spices that you like. For example, I just take a ready-made set of herbs for meat.
- Place a large frying pan on the stove, add oil and heat. Place a piece of elk meat and fry on both sides until half cooked.
- We carefully pack the prepared meat in foil, place it on a baking sheet and place it in the oven. Attention! Don't forget to pour about one cup of water onto the baking sheet first.
- The meat will be ready within 3-4 hours. If necessary, add water to the pan. Just before the end of cooking, the foil should be unrolled - then the elk meat will turn out with an appetizing crust.
Remove the finished elk meat from the foil, cut into portions and serve with fried or boiled potatoes, fresh or pickled vegetables. Cooking elk meat in the oven is not quick, but this dish is guaranteed to surprise your guests at the holiday table.
Fried elk meat: subtleties of preparation
How to fry elk meat in a frying pan so that the meat turns out soft and juicy? Actually, you won’t be able to simply fry elk meat in a frying pan: it will be tough, so one way or another the meat will have to be marinated and stewed. To begin with, the elk pulp must be thoroughly washed, dried on paper napkins and then cut into medium-sized pieces.
Rub each piece of elk meat with mustard powder on all sides and place it in a ceramic container. Marinate the elk meat for 30-40 minutes. Next, cut the meat into even smaller pieces and fry in a frying pan with vegetable oil, stirring constantly.
When the meat is browned, pour about one and a half cups of boiling water directly into the frying pan, cover with a lid and reduce the heat to low. When the liquid in the frying pan begins to boil, you can add onions, spices, and bay leaves to the meat. The elk meat will need to be cooked for an hour and a half, after which diluted starch can be added to thicken the meat sauce. Simmer the meat with the prepared sauce for about 10 minutes, and then serve with any side dish.
In the article, I talked about the most popular recipes for cooking elk meat, photos of which will help you prepare elk meat correctly and tasty. But you can also make soups, cutlets, shish kebab from elk meat - in general, you can find a recipe for every taste. Try the delicious elk meat and surprise your family and guests with its unusual taste.
Moose meat is considered by nutritionists to be useful species meat, since it is quite rich in iron, but at the same time it has very little fat. By taste qualities elk is similar to grass-raised beef, although elk meat is more fibrous and coarser in texture. Many people are put off by the specific smell, but it depends on how you cook the elk meat. The calorie content of elk meat is quite high, and in many restaurants around the world, elk meat dishes are considered delicacies and are priced at a fairly tidy sum.
Recipes for elk meat dishes are quite varied, but in order for this meat to end up on the table as a tasty and healthy dish, it is necessary to correctly carry out a number of procedures that relate to cutting the elk and preparing the meat.
Carcass cutting
An elk is a valuable trophy for a hunter; in addition, a shooting license costs a lot of money. Therefore, the hunter must clearly know the rules for cutting elk and follow them strictly.
The first step is skinning. The procedure is similar to skinning cattle. After making an incision from the larynx to the tip of the tail, incisions are made from the hooves to the anus and chest.
Now you can carefully remove the skin up to the spine on one side and, turning the carcass over, separate the skin from the meat on the other side. Now you should rip open the belly of the killed animal down to the stomach. After turning the carcass over, you should take out the intestines; for complete cleaning, you should, by trimming a little, remove the esophagus. It’s a good idea to have some kind of oilcloth or fabric with you so that you can collect all the insides and take them away.
You can cut the meat directly on the separated skin. First, you need to cut off the legs of the killed animal, and then the head. Now you can begin to dismember the carcass according to standard scheme, starting from the 12-13 vertebra.
Moose meat is never washed, just wiped with a clean cotton cloth. If the elk is buried in winter period, the meat is wiped with snow and the pieces are laid out separately, otherwise it will freeze.
Meat preparation
Getting elk is only part of the problem; preparing elk meat is another rather delicate task. First you need to figure out how to cook moose meat tender.
Not every housewife knows these secrets:
- The meat must be soaked in water for several hours, and then dried using paper.
- The meat must be marinated before cooking. Everyone has their own secrets on how to marinate elk meat, but it is known that it is best to use grape vinegar (it will soften the hard fibers of elk meat well) mixed with sunflower oil and mineral water.
- To give it softness, it would be a good idea to stuff the elk meat with pieces of lard.
- Before you start stewing the elk meat, it’s a good idea to fry it in a frying pan in vegetable oil so that the meat gets a crispy, golden-brown crust.
- Moose meat dishes will be much softer if you salt the elk meat not at the beginning, but at the very end;
- It is very important to know how long to cook elk meat. Experienced people say that this process should take at least three hours, and elk meat should be stewed for at least two and a half hours.
Compliance with these simple rules will make it possible for everyone to make sure that dishes made from elk meat can be soft and juicy.
Marinade recipe
If you have enough time and there are no problems with the ingredients, you can prepare the following marinade for elk:
- two tablespoons of vinegar are mixed with the same amount of water;
- Mix two tablespoons of sugar and salt separately;
- add black peppercorns (10 peas) and 2-3 bay leaves to the mixture;
- trim the meat from films and tendons and cut into slices no more than two centimeters thick;
- place the meat in a ceramic or glass container in layers, carefully sprinkling it with the prepared mixture;
- pour everything with a solution of vinegar in water;
- marinate the meat for at least 10 hours .
Cooking in the field
For a hunter, the question of how to cook elk meat in the field should not pose any particular difficulties, since the process is not very different from the process of cooking beef and can be done without marinating the meat. Young meat can be cut into pieces and fried on stones.
But preparing elk meat from an old animal is a more labor-intensive process. It is best to boil it in camp pot, where a bay leaf has already been added and the water has been slightly salted. You need to cook for at least three hours.
Boiled elk meat is very tasty, especially in hiking conditions. But, experienced hunters know what to cook from elk meat even in camping conditions, and in such a way that the meal becomes a real reward for a hard day spent in the forest in search of prey.
Elk meat, hunter's style
What to cook from elk meat right at the place of production, in camp conditions? Many elk hunters recall with delight the dish - “hunter-style elk meat.”
You will need the following ingredients:
- meat (half a kilogram);
- peppercorns;
- laurel;
- sunflower oil (if not, animal fat will do);
- salt;
- flour;
- a couple of onions.
The recipe for preparing elk meat is as follows:
- Cut the meat into slices (not large).
- Heat the frying pan (or cauldron) well and melt the animal fat in it (pour in a lot of vegetable oil).
- The fat should boil.
- Fry the meat until crusty and immediately pour boiling water over it, and then simmer over low heat.
- Add onion (halved onion), pepper and bay leaf.
- Simmer for two hours.
- At the end, you should salt everything and add a little flour to thicken.
- Hunter's stewed elk meat is ready.
Cooking at home
Moose heart with buckwheat porridge
Hunters say that elk hearts should be cooked right next to the fire while hunting. But it looks quite exotic and more like a hunting tale. Housewives know well how to cook elk heart, since its taste is similar to that of a similar offal from cattle.
In order to prepare the elk heart, it should be thoroughly washed and blotted with paper napkins. Cut into small, neat pieces into cubes and fry in oil prepared for this purpose. Following this, broth is poured into the heart pieces and the whole thing is simmered over low heat for at least three hours.
Half an hour before completion, add onion to the cauldron with elk heart (too much onion will not spoil the heart), a couple of spoons of good tomato paste, a spoonful of sugar (one, no more), bay leaf and pepper to taste, as well as a spoonful of vinegar. Simmer until done. Served with buckwheat porridge.
Moose liver with onions
How to cook elk liver so that the characteristic specific smell of the product is not heard is the question of many who have tried to prepare a dish from elk liver. First of all, the liver is soaked from blood.
It is advisable to soak overnight. You need to take onion (the same weight as the liver), cut it into rings and marinate the liver in vinegar (wine or apple) and onion. You can try marinating in wine and onions (the choice is up to the cook).
After the liver has marinated, fry the liver pieces for five minutes on each side.
After this, put all the onions that are left from the marinade into a saucepan, put slices of fried liver on top of it, add half a glass of dry (preferably red) wine, a spoonful of mayonnaise and half a small spoonful of strong mustard. Simmer all this for 10 minutes until the resulting sauce thickens completely.
Hunter's Moose Lip
You need to know how to cook elk lip, since this dish is a delicacy, just like cod liver or black caviar, and not every hunter, not to mention other people, gets to try it.
First of all, you need to get rid of the hair on this moose lip. After cutting the lip into portions, squeeze the juice of a whole lemon onto it. Now here is a liter of water, pepper, salt and bay leaf. Add the onion cut in half to the pan. Cook all this over low heat for at least two hours, or even three, just right.
Having taken out the lip with a slotted spoon, it is sent immediately to a hot frying pan, where finely chopped onion is brought to the color of transparency in oil. The lip is fried in this frying pan for exactly three minutes. The meat is removed and returned to the pan, where it is poured with sour cream, broth and cranberry juice (in equal parts). You can add just a little sugar for taste. All this is stewed for at least an hour. Moose lip is served without garnish. Lingonberries can be used as a side dish to add flavor to the dish.
Roast forest cow (elk)
The question is rhetorical, what can be cooked from elk meat, of course, roast! This dish is the most common and not only because roasted elk is very easy to prepare, but also because it is really tasty.
To cook elk meat you will need:
- the meat itself;
- about five potatoes;
- a couple of large onions;
- carrot;
- tomato paste;
- spices;
- a couple of cloves of garlic;
- oil.
To make roast elk meat soft, the meat must be marinated very well, and for a decent amount of time (at least 10 hours).
To prepare a marinade suitable for these purposes, you can take vinegar (2 tablespoons), salt and sugar (1:1 ratio), a couple of bay leaves, a dozen (and no less) peppercorns.
The meat is cut into pieces, carefully sprinkled with a mixture of salt, sugar and spices, and then filled with a mixture of vinegar and water in a 1:1 ratio.
The meat, after the marinating procedure, is fried in oil until a clearly visible golden brown crust appears. After this, place everything in a saucepan and simmer until half cooked (an hour, an hour and a half). While the meat is stewing, the potatoes are quickly peeled, cut into neat cubes and fried in oil (lightly). Carrots are added to the steamed potatoes. All this goes into a pan with half-cooked meat.
When the vegetables are ready, spices and tomato paste are added to them. Garlic should be added to the dish just before serving. This elk roast will be very tasty with pickles.
Elk meat in the oven, homemade
There are many recipes for elk meat in the oven. All of them, one way or another, are an interpretation of the classic recipe for how to cook elk meat in the oven. The dish turns out very tasty and elk meat baked in the oven is one of the masterpieces of culinary art.
To prepare you need to take:
- forest cow meat (1 kilogram);
- grape (apple) vinegar (200 milliliters);
- one spoon of coarse salt;
- black pepper (8 peas);
- bay leaf (chopped 2-3 leaves);
- granulated sugar (just one spoon);
- two onions;
- spices (optional and to taste);
- oil (suitable for frying meat).
Cooking elk meat in the oven begins by beating pieces of meat with a hammer (a wooden one will do, but a metal one can also be used). We prepare the correct marinade from the vinegar, salt, sugar and, of course, onions we have. Pour this mixture with water and bring to a boil.
Sliced meat should be poured until full coverage cooled marinade, then put everything in the refrigerator for 48 hours. After the time has passed, the meat must be removed from the marinade, thoroughly dried with paper towels and rubbed with spices.
Fry our well-marinated and therefore soft meat on both sides until crusty. After this, we make the elk meat in foil (wrap the meat) and place the meat in the oven, where 200 grams of water have already been poured onto a baking sheet. Adding water, let the meat simmer for 8-10 hours. The final touch- take out the meat, decorate with chopped herbs and set the table.
Elk shish kebab
How to cook delicious elk meat, the answer is simple, cook kebab! Elk shish kebab is easy and simple to prepare at home.
You will need:
- meat (2 kilograms);
- lard (300 grams);
- onions (5 onions);
- 2 cups vinegar (3%);
- two glasses of water;
- salt (two spoons);
- spoon of sugar;
- black pepper (10 peas);
- cloves (4 pieces);
- bay leaf (6 leaves).
Add pepper and bay leaves to the water and boil it all for 10 minutes. To prepare the marinade, add salt and sugar. Remove from heat and add vinegar. Now you need to strain the marinade. Cut the meat into pieces of the required size and pour cold marinade for a day.
We take the meat out of the marinade and pass it through a meat grinder (2 times). We also add bacon to this. Pepper and salt. Thread the minced meat onto skewers (like lula kebab). Bake.
Serve with fresh vegetables.
Hunting goulash made from elk meat
Recipes for cooking elk meat are varied, but elk goulash is a rather conservative dish, and it is difficult to introduce something new into it.
To prepare goulash you will need:
- elk meat (half a kilogram of meat);
- two onions;
- 3 cups of meat broth (you can use water);
- tomato paste (3 spoons);
- flour (1 spoon);
- ground black pepper (0.5 teaspoon);
- laurel;
- greenery;
- salt;
- sunflower oil.
The preparation is very simple. Wash the meat and cut into pieces. We clean the onion and also cut it finely. Pour the meat into a hot frying pan with vegetable oil and fry for five minutes. Add onion. Fry, stirring constantly, do not reduce the heat.
After seven minutes of frying, add pepper, salt, and flour. Fry for an additional two minutes. Add tomato paste and broth, add bay leaf, cover everything with a lid, reduce heat, simmer for two hours. Season the goulash with herbs and serve.
Soup with elk meatballs in elk broth
If you have elk meat in the refrigerator, the question of what to cook from elk meat should not arise. However, if it does appear, the answer is that it is very easy to prepare elk broth or elk soup.
You will need:
- half a kilo of meat;
- 20 grams of shiitake mushrooms;
- spinach (400 grams);
- egg;
- onions (two onions);
- garlic (3 cloves);
- water (2 liters);
- black pepper;
- ground (0.5 teaspoon);
- salt (teaspoon);
- vegetable oil.
Wash the meat, dry it, boil it (at least 3 hours) and grind it in a meat grinder (pass twice). Add all ingredients (onion, garlic, egg, salt, pepper).
Let's make meatballs. Fry them in sunflower oil. Separately fry the mushrooms. Combine mushrooms and meatballs in broth.
Add spinach (pre-washed and chopped) to the broth. Cook the soup for 20 minutes. Serve to the table.
Shurpa in a slow cooker
How to cook elk meat in a slow cooker? A universal item in a housewife’s arsenal will allow you to cook elk meat in a slow cooker easily and simply. Shurpa, exactly what you need.
To prepare this elk meat dish in a slow cooker you will need:
- elk meat (1 kilogram);
- onion (two onions);
- carrots (two pieces);
- kilogram of potatoes;
- bell pepper (1 piece);
- garlic (4 cloves);
- cilantro (bunch);
- tomatoes (3 pieces);
- salt and pepper.
First of all, wash the meat and place it in the multicooker bowl on the “Frying” mode. After that, add a little water, chopped carrots and onions and “Simmer” the whole thing for 30 minutes.
Remove the skin from the tomatoes, cut into cubes, and chop the pepper. Add to the bowl and set to “Soup” mode. The procedure should take 20 minutes. Peel the potatoes and add to the dish. Cook in “Soup” mode for another 20 minutes.
Now is the time to prepare the dressing. It will use apple, garlic, cilantro. We chop everything finely and add it to the soup. Cook for another fifteen minutes. Sprinkle the soup with herbs and our elk shurpa is ready.
Elk cooked in a slow cooker
How to cook elk meat in a slow cooker arises among hunters' wives from time to time. Knowing a few secrets, cooking elk meat in a slow cooker is not so difficult.
You will need:
- meat (1 kilogram);
- onions and carrots (two pieces each);
- mushrooms (400 grams);
- greenery;
- salt;
- oil for frying.
First, remove the film from the meat. Rinse well and let sit for an hour. After this, the meat is cut into portions. Place pieces of meat in a special multicooker bowl generously greased with vegetable oil.
Turn on the frying mode for fifteen minutes and no less. After this, we switch the multicooker to the “Stew” mode and simmer the meat for an hour and a half.
But cooking elk meat in a slow cooker is not finished yet. Place the meat on “Warm” (30 minutes). At this time, chop the vegetables and mushrooms, add spices and cook it all in the “Stew” mode for 35-40 minutes. This dish should be served with a side dish.
Minced elk
A lot of elk recipes are based on minced elk meat. The fact is that minced meat can be used to make cutlets, meatballs and even dumplings from elk meat. In addition, minced meat takes up much less space in the refrigerator than pure meat.
Before turning the meat through a meat grinder, it should be frozen. Together with the elk meat, you can also add lard (500 grams of lard per kilogram of elk meat), this will make the elk meat cutlets or dumplings more juicy.
It is not recommended to add onions if the minced meat will be stored frozen for a long time. If you cook from minced meat right away, then you can safely add onions and garlic. Dishes made from minced elk meat are dietary and much healthier than those made from pork.
Video
For the original recipe for elk meat in beer, watch our video.
Ultraviolet ozone-free lamps from Philips are used.
How to cook elk meat
To make elk dishes tender and juicy, like marinated veal, the meat should be pre-soaked for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before this, it is important to clean the meat from the upper veins (if any). You can preserve the light natural aroma and taste by adding herbs, berries or fruits.
Someone soaks meat in fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers - all this will deprive elk meat of the aroma of game and give it a fresh taste without foreign odors. Classic recipes imply large cutting into cubes or steaks. The frying process takes at least two hours over high heat until a crust forms. At home, after cooking in a frying pan, the elk meat needs to be stewed for more than an hour in boiling water with spices. Boiled or stewed meat turns out quickly and tasty.
Elk Recipes
The classic recipe for cooking elk meat at home involves different variations. The main principle remains the principle of soaking and marinating. The following types of cooking elk meat remain popular: in beer, in a sleeve, using an oven with foil, in pots, etc. Roast is another type of tasty and hearty dish. The recipe consists of first frying until crusty in a deep cauldron or frying pan.
If you want to feed a large family or group of friends, then the best option becomes soup or shurpa: it turns out rich and aromatic, you need to cook for at least two and a half hours until ready, while simultaneously preparing the frying. Pilaf, basturma, beef stroganoff, and jellied meat are very tasty.
Elk meat in a slow cooker
Cuisine: Russian.
Cooking difficulty: medium
Diced or cooked elk meat in a slow cooker is tender due to constant support high temperature in a container. The process takes several hours due to the natural structure of the component. It is best to prepare a stew this way (for example, with potatoes). However, you can do this with potatoes, vegetables, spices, and herbs. The rib is prepared in a slow cooker using the stewing method.
Ingredients:
elk meat – 1 kg;
Onions – 200 g;
spices, dried herbs – 50 g;
salt - to taste;
carrots – 2 pcs.;
mushrooms – 200 g;
rice for side dish – 200 g.
Cooking method:
We wash or marinate the meat for several hours (you can leave it overnight).
Fry it in a slow cooker for about 15 minutes, following the appropriate mode.
Pour some water into the container and simmer for about half an hour.
After this, combine the other ingredients and simmer for half an hour.
The side dish is prepared separately or after the stew.
Roast elk
Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Before you prepare a delicious roast of elk with potatoes, each piece of game should be cleaned of veins and soaked in water, then marinated with lemon juice. This is necessary to rid the meat of the specific smell of game; vinegar or wine can be an alternative. To add the natural aroma and taste of meat, you can add berries or fruits, as well as herbs.
Ingredients:
Elk meat – 900 g;
Potatoes – 900 g;
Tomato paste – 100 g;
Onion – 300 g;
Carrots – 150 g;
Butter – 100 g;
Salt and spices - to taste.
Cooking method:
Pre-fry the elk until crusty, then transfer it to the pan where it will be stewed.
At this time, cook vegetables in a frying pan.
Place in one container, pour in some water, throw in potatoes and tomato paste.
Cook for about half an hour until the potatoes are cooked.
Elk stew
Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.
The dish is prepared by analogy with a classic roast. To make the stewed elk meat richer, you should take cleaned tenderloin without fat and first marinate it in vinegar and water (1:1). The meat is cut into small identical pieces, marinated for several hours, fried and then stewed. The marinade for it should not be concentrated. Vinegar, sugar and spices are often used as a base.
Ingredients:
elk meat – 1 kg;
potatoes – 400 g;
onion – 400 g;
carrots – 3 pcs.;
garlic – 1 head;
spices and salt - to taste.
Cooking method:
Place onions and carrots in a preheated cauldron and cook until partially cooked. Next comes the meat, cut into squares or slices. After 40 minutes, put the remaining vegetables in the cauldron and cover, cook for another half hour.
How to cook elk meat in the oven
Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.
Elk meat in the oven turns out very juicy, this is the only way to taste the true taste. When baking, standard aluminum foil is used, where spices are added for flavor. First you need to soak it in a light marinade: fruit juice, wine, soy sauce, brine from sauerkraut (sauerkraut) or cucumbers and salt it. All this will deprive the meat of the aroma of game and give it a fresh meat taste without foreign odors. Moose meat should be wrapped in foil and baked in a preheated oven until cooked through.
Ingredients:
Elk meat – 500 g;
cardamom or dried dill - a pinch;
bay leaf - several pieces;
salt - to taste;
potatoes (optional) – 300 g.
Cooking method:
Clean the meat, do not cut it (pieces of 400-500 grams are required). Marinate if desired for up to three hours. Wrap in foil along with potatoes, spices and salt (grate). Duration – up to two hours.
How to fry elk meat in a frying pan
Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.
Fried elk meat is no different in structure from other types of dishes made from this ingredient. Many people combine frying with other processes, because in a frying pan it is difficult to achieve a delicate structure of the component due to its natural harshness. Before doing this, soak it overnight, cut it into cubes or longitudinal strips, but not into large pieces. After frying on each side, it is better to add vegetables and simmer with them for a while.
Ingredients:
Elk meat – 700 g;
Vegetables – to choose from;
salt - a pinch;
Spices (cardamom, mustard powder) – a pinch for rubbing.
Cooking method:
After soaking and slicing, rub the meat with mustard powder or other spices and salt (dried herbs will do). Fry on each side over medium heat until done. Add vegetables (tomatoes, peppers, carrots) and cook the stew for about half an hour.
Moose cutlets in the oven
Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.
Moose meat cutlets can not only be fried in a frying pan, but also deliciously baked. Otherwise, the recipe is not too different from the classic preparation of such a dish. We use our usual bread to make the base softer. It is better not to use mayonnaise as a preliminary marinade, otherwise you can kill all the taste. Vinegar or water with lemon juice is suitable for this. You can roll the minced meat like you would in a store (if you buy it in a company store) or take it ready-made, but not greasy, so that the structure does not fall apart.
Ingredients:
minced meat – 800 g;
Bread – 2 slices, pre-soaked in milk;
Egg yolk – 2 pcs.;
Onion – 2 pcs.;
Salt and spices - to taste.
Cooking method:
Mix all the described components in one container until a homogeneous mass is obtained. Form balls using the plucking method. Fry the onion in a frying pan until the brown color is noticeable. The minced meat is ready to cook in the oven for about half an hour, monitor the readiness (it all depends on the structure, temperature and type of pan) - set the position to 180 degrees.
Moose meat shurpa
Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.
It is best to boil shurpa from such meat in a cauldron - this is the only way to preserve the primary taste and aroma of the dish. Elk soup at home is not prepared as quickly as simple broth, but otherwise the process differs only in the preparation of the main component. The dish turns out to be very satisfying and rich; the composition is based on potatoes and other vegetables. Spices add flavor. An analogue of such shurpa is goulash with gravy.
Ingredients:
elk meat – 800 g;
potatoes – 800 g;
Onion – 2 pcs.;