For a real housewife, nothing is impossible; she loves to pamper her family and guests with unexpected dishes that make everyone delighted. However, there is no limit to perfection, and sometimes questions arise, for example: how to cook elk meat so that it is tender. After all, you want such a delicacy to turn out at the highest level.
The taste of elk is similar to lamb, and the culinary qualities can be compared to beef or veal. But you need to know that elk meat is a red meat and is tougher, and also has a specific smell, which many people prefer to get rid of before cooking.
To ensure that the prepared dish does not disappoint you, pay attention to the following little tricks:
- Never take the carcass of an old specimen. Give preference to young females, their meat is tender and tasty, or an animal aged from 1 to 3 years;
- The meat of an elk living in the north is less tasty than an individual that lives in the south;
- Elk meat in a slow cooker will be juicier and more appetizing if you take the carcass of an animal that lives in the forests, and not near swampy swamps.
Proper preparation of this delicacy largely depends on the first stage - cleaning and washing the meat. Do all this carefully, do not forget to cut off the skin, remove films and tendons, and then proceed as if cutting a cow. The most delicious are elk lips and tenderloin; they also eat:
- Liver;
- Language;
- Kidney part;
- The flesh of the hind legs;
- Meat from the back.
The marinade is of great importance; it is what turns tough elk kebab into a tasty and tender delicacy. Depending on your taste preferences, you can use sauerkraut juice, brine or vinegar for the marinade. Gourmets add wine, you can take white or red.
For a tart aroma and taste, add parsley roots, onions, garlic, celery, parsnips, and carrots. You can also add berries, which will add their own sweet note to the dish. Be sure to add herbs and spices: black, white, pink pepper, etc. But do not forget that salt is not needed, since elk meat contains a large amount of its natural salts.
The game should be soaked in the marinade for 4-5 days and only then can you begin preparing a variety of culinary delights. Another little secret: if you cut the meat into pieces, the whole process will speed up.
What can you cook from elk meat?
Moose meat dishes allow you to experiment, so you can cook fried elk meat, stew with vegetables and herbs, roasts, cutlets. The meat of this animal is used as a filling for pies or dumplings, and is also baked in the oven with lard and garlic.
If you want to cook boiled elk meat, you should not cut the bones out of it. Add bay leaf, garlic, garlic, pepper, carrots to the meat and simmer until fully cooked.
Moose lips are very popular, and they are very easy to prepare. Add spices to the water and cook for 3-4 hours until tender. It can be served hot or cold with any side dish.
And to prepare elk cutlets, you first need to make minced meat. To do this, we cut up the meat, cut it into pieces and add lard or pork to it, as well as potatoes, which will rid your dish of excess fat. Next, soak the white bread in milk, add a raw egg, onions, garlic, and spices.
Mix the minced meat thoroughly, you can use electrical appliances, but a true housewife does everything with her own hands, because it will turn out much tastier. Now you need to form the cutlets and fry them in a hot frying pan. And the dish is perfect to serve with hot or sour sauces; the side dish can be anything - potatoes, porridge, beans.
Properly prepared elk meat will captivate you and your guests with its unforgettable taste, and will also become a real decoration for the table. Most importantly, do not forget to apply all the little secrets and cook any chosen dish with love. Bon appetit!
Elk meat has good taste (our family is convinced of this). Many different dishes can be prepared from elk meat . In terms of taste, it is in no way inferior to pork and beef. It contains significantly less fat than domestic animal meat and more protein. It follows from this that meat is more dietary than meat
pets. The only drawback is that it is more fibrous and dry, and therefore the elk meat needs to be softened with a marinade and beaten with a kitchen hammer. You can buy a tool for these purposes. You can add pork fat to the elk meat to make it more juicy. The color of elk meat is dark red.
Marinade for elk meat
You can prepare a lot of different dishes from minced meat:
Elk cutlets
For elk cutlets we will need the following ingredients: White bread or loaf 200 g, milk 0.5 liters, onions 2 - 3 pieces, garlic 5 - 6 large cloves, raw potatoes 2 tubers, chicken egg 1 piece, minced elk + pork ( or without pork), vegetable oil for frying, flour for breading or breadcrumbs, salt, ground black pepper. Your favorite spices.
15/02/2012
1. ROASTED ELEK
Ingredients:
For 700 g of meat:
- 400 ml marinade;
- 100 g spinach;
- 50 g lard;
- 200 g hot sauce or 150 g jam;
For the marinade:
- 1/2 liter of water;
- 1/2 l vinegar;
- 1 carrot;
- 2-3 parsley roots;
- a slice of celery;
- 10-15 black peppercorns, bay leaf, salt.
Preparation
Prepare the marinade: boil water, add coarsely chopped vegetables, pepper, bay leaf, cook 5-10 minutes, pour in vinegar, salt and remove from heat. Cool and strain.
Large pieces of meat, soaked in marinade, are stuffed with lard and fried in the oven. Cut the finished meat into 1-2 slices per serving, pour in the meat juice and serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad. You can also use hot sauce, lingonberry or blackcurrant jam.
VIDEO RECIPE "SPAGHETTI WITH ELK TENDERING"
We present to your attention a recipe from Serge Markovich "Spaghetti with elk tenderloin". The famous culinary master will teach you how to make a simple but very appetizing dish of elk meat.
2.MOOSE CUTLETS (1st recipe)
Ingredients:
For 1 kg of elk meat:
- 200 g fatty pork;
- 1 potato;
- 300 g white bread;
- 1/2 cup milk;
- 1 egg;
- 1 onion;
- black pepper and salt to taste.
Preparation
The taste of the cutlets depends on the quality of the meat and the ingredients of the minced meat. Must be added to elk meat 10-20% lard or fatty pork and raw potatoes, which will absorb fat and give the cutlets fluffiness, white bread soaked in milk, onions, salt and black pepper. Pour a little warm broth or boiled water into the minced meat for juiciness. You can add a raw egg for viscosity, but this will worsen the appearance and taste of the cutlets. Before frying, cutlets should be rolled in crushed breadcrumbs. Even better, without adding the egg to the minced meat, first generously roll the cutlet in lezone(beaten egg) and then in breadcrumbs. Fry the cutlets for about 15-20 minutes.
For garnish- fried, boiled potatoes and pickles (cucumbers, green tomatoes, cabbage).
VIDEO RECIPE "ELK CUTLETS" (2nd recipe)
With this recipe, your cutlets will acquire a new, special taste and, as always, the kitchen genius, Serge Markovich, will help us with this.
3. HUNTING ELSE
Ingredients:
For 1/2 kg of elk meat:
- 1 tbsp. spoon of vinegar;
- 100 g lard;
- 50 g fat;
- 50 g cranberries;
- 50 g tomato puree;
- 5-6 cloves of garlic;
- 1 head of onion.
Preparation
Moose meat (pieces up to 1 kg) soak in a weak solution of vinegar, stuff with lard and garlic, fry in a frying pan heated with fat on all sides, after salting and sprinkling with pepper. Add chopped onions and fry the meat along with the onions. Add tomato puree and fry again. Then transfer the meat to a saucepan, pour in broth, add grated cranberries or lemon juice (citric acid is fine), sugar and simmer until tender.
VIDEO RECIPE "ELK PLESKOVITSA"
Serge Markovic reveals his secret to preparing a dish called "Pljeskavica from elk." The chef will show and tell you how to prepare the dish correctly. Let's see...
4. ELK SHASHLIK
Ingredients:
For 1 kg of elk meat:
- 100 g lard;
- 3 onions;
- 1 glass of white wine;
- parsley or green onions;
- pepper and salt to taste.
Preparation
This elk dish is inferior in comparison to fatty lamb kebab. But what to do when there is no lamb! You can get by with elk meat. For shish kebab, cut the meat from the sirloin or any other part into small pieces approximately 50 g and put them in white table wine or in a standard prepared marinade for several hours. Then thread onto skewers, alternating with onions and lard, salt thoroughly and fry over hot coals (on an open fire the meat will burn, but not cook). The appetizing dish is ready in 10-15 minutes. You can lightly pepper it, sprinkle with parsley or green onions.
On the side Sauerkraut, pickles, lingonberries, and any edible greens are good.
VIDEO RECIPE "CHORBA WITH ELK MEAT"
And one more dish for you to note - "Chorba with elk meat." The unsurpassed chef Serge Markovich will help us figure out how to prepare it.
5. BEEF STROGANOFF
Ingredients:
For 500 g elk meat:
- 60 g butter;
- 20 g flour;
- 150 g sour cream;
- 2 onions.
Preparation
This dish can be prepared from elk tenderloin, as well as the flesh from the back of the carcass. Cut the meat across the grain into thin slices (2 cm), beat, cut into narrow strips, like homemade noodles, and fry 5-7 minutes In oil. Separately, fry the onion cut into rings in butter, add meat “noodles” and fry some more 7 minutes, then remove the meat from the frying pan, add dried white flour, sour cream, stir, add the fried meat again, as well as meat juice from the frying pan where the meat was fried, and let it simmer again 2-3 minutes.
VIDEO RECIPE "SERBIAN ELK PLESKOVICA"
Similar to a regular dish "Moose splash" with an unusual taste! Serge Markovich will tell us and show us what aromas this dish hides.
6. ELK GOULASH (1st recipe)
Ingredients:
For 1 kg of elk meat:
- 100 g lard;
- garlic - 4 cloves;
- 1 onion;
- 0.5 teaspoon ground black pepper;
- 1.5 glasses of water;
- starch 1 tbsp;
- salt.
Preparation
Among other simple dishes made from elk meat, we recommend preparing goulash (meat cut into cubes, fried and then stewed). Heat oil in a frying pan, fry garlic and onion for 3-4 min. Fry the elk meat and lard over high heat 3 minutes, add pepper and stir. Prepare 2 minutes, stirring. Pour in water, bring to a boil, reduce heat. Cover and simmer 1,1/2 - 2 an hour until the meat is ready. Stir the cornstarch into the water, then add to the pan, stirring until the sauce thickens. Prepare 1 min, then add salt.
VIDEO RECIPE "ELK GOULASH"(2nd recipe)
We present a simple and very tasty recipe from Serge Markovich "Elk goulash"“The Ax and Knife Master” will show you how to prepare an amazing elk dish.
7. MEATMOOSE STEWED WITH DRINKED DRAINS
Ingredients:
For 1 kg of meat:
- 80-100 g vegetable oil;
- 2-3 onions;
- 3-4 carrots;
- 1/2 cup dried apricots or chopped apples;
- 1 tbsp. a spoonful of tomato paste or 3-4 ripe tomatoes;
- 1 tbsp. spoon of flour;
- salt and spices to taste.
Preparation
Cut the pulp into flat pieces 100-150 G, thickness 1-1.5 cm. Beat the meat with a wooden mallet. Heat the vegetable oil in a thick-bottomed saucepan (preferably olive) oil and fry the pieces of meat in it 1-2 minutes until a crust forms. Place the fried meat in a separate bowl. Fry the chopped onions in oil and place the prepared pieces of meat on top. Cut the carrots into thin strips or grate them on a coarse grater and place on top of the meat. Then pour boiling water or hot broth at the rate 1 glass of liquid per 1 kg of meat and simmer covered 1.5-2 hours. Behind 15-20 minutes until ready, salt, add washed dried apricots, tomato paste, add spices to taste (pepper, bay leaf, crushed nutmeg). If you don't have dried apricots, you can add finely chopped and peeled apples. (preferably Antonovka). To thicken the sauce, add a little sautéed flour.
Any game to us, spoiled city dwellers, seems tough, lean and difficult to prepare. Meanwhile, game meat is not only much healthier than well-fed broilers and pigs, it also has an exquisite and refined taste - if, of course, you know how to properly cook elk, wild boar or deer meat. It’s not for nothing that game has been considered a gourmet meat in all countries ever since livestock products took over the shelves. So let's learn - in case a hunter you know gives you wild boar, elk or bear meat for the holiday.
moose soft
There are several techniques to get rid of excess toughness in game. For example, before cooking meat, it is recommended to soak it for several hours - up to a day - in cold water, which should be changed periodically during this time. Before cooking, moose meat is dried with napkins.
If the meat is going to be baked or fried, it must be marinated. The most common marinade is made from mineral water, grape vinegar and vegetable oil, but there are other interesting options. Elk meat can be stuffed with lard or coated with it - then it will turn out surprisingly juicy.
It is very important not to salt the meat until it is completely cooked! Salt makes the elk meat even drier, and then the dish will no longer be salvageable.
And most importantly: any culinary processing of game lasts much longer than that of livestock. Stewing will take three hours, and cooking - from four. So be patient! And if a taiga man appears on your doorstep with a fresh carcass on his shoulder, do not refuse the gift, since cooking elk meat tender is not at all as difficult as it seems.
Elk meat in Lithuanian style
Very interesting recipe! The meat will be stewed, but neither beef nor pork can compare with it.
Residents of Lithuania know the secrets of how to cook elk meat and get a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. Shallow cuts are made on all sides into which pieces of bacon are inserted. Then the elk meat is poured with dry red wine and left to marinate for half a day. To save money, you can put a piece of meat in a bag, pour a little wine into it, tie it and shake it so that it is distributed evenly. The marinated meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, into which two glasses of broth are added. The dish must be simmered for 2-3 hours until the elk meat is soft.
The meat should be served with sauce. For it, a spoonful of flour is fried in a dry frying pan, poured with a hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, crushed and fried large onions, mushrooms from the broth and seasonings are added to it. The sauce is boiled for the same amount of time, and at the end half a glass of sour cream is added to it.
Moose meat in foil
Again, before cooking elk meat, it should be marinated - in wine or in the composition described above. Dried elk meat is cut into large portions, which are laid out on separate pieces of foil. A plate of bacon or lard and onion rings are placed on each slice; The structure is salted, sprinkled with lemon, sprinkled with chopped herbs and poured with a spoonful of thick sour cream.
The foil is folded carefully but tightly, and the baking sheet is put into the oven - about an hour and a half, if the pieces are not too large.
Stuffed elk meat
This is just a wonderful way to cook delicious elk meat. However, it takes a lot of time to implement it. Elk meat (three kilograms) is carefully beaten and poured with a marinade of the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, a few peppercorns, two onions and
All this is combined, boiled and cooled. After pouring, a weight is placed on the elk meat, and it is hidden in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is advisable to include cumin in the list), thickly stuffed with lard and fried - similar to the Lithuanian recipe.
Having received an appetizing blush on all sides, the slice is wrapped in foil and placed on a baking sheet, where a glass of water is first poured (it will have to be added periodically).
The dish will sit in the oven for about ten hours, so you will have to be patient, since it is impossible to cook elk meat quickly and at the same time tasty. But as a result, you will feed your family with tender, aromatic and juicy game.
Elk jerky
If you don't know how to cook elk, the beef jerky recipes will work just fine with just a few modifications.
Cut a large piece in half so that each part contains three hundred grams. Place a spoonful of sea salt in the bottom of two trays or bowls and smooth it out. Place a piece of elk meat on top and sprinkle it with another spoonful of salt, evenly over the entire surface. Pour half a shot of vodka into each container, close the lids and refrigerate for two days. The meat must be turned every 3-4 hours. When it is salted, you should wash it in running water, dry it, rub it on all sides with a mixture of peppers and herbs (the composition is to your taste), wrap it tightly in several layers of gauze and tie it with twine. The bundles are hung in a cool place. In the absence of this, they are placed at the bottom of the refrigerator on the grill. After a week, you can actively try the meat.
Elk cutlets
Any other recipe requires soaking or marinating, which takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, although it is troublesome. And so that they are not too lean, you will have to add lard to the minced meat - half a kilo per kilogram of elk meat.
The meat goes through the meat grinder at least three times (preferably more). The lard and soaked lard are ground separately. The substances are combined, crushed two tomatoes without skin, an onion, two egg yolks, pepper and salt are added. The minced meat is kneaded, placed in a blender and blended until pureed. Balls are rolled out of it, flattened, rolled in semolina and fried like regular cutlets. Due to the airiness of the minced meat, they cook quite quickly. But if you want unprecedented juiciness, you can stop at half doneness, place the cutlets in a frying pan, pour two glasses of cream over them and put them in the oven to simmer for half an hour.
Elk meat with prunes
This elk meat was suggested by a hunter who regularly brings home such game.
You will still have to soak the elk meat, especially if the animal was an adult, over three years old. However, using prunes allows you to reduce the soaking to two to three hours. A pound of elk meat is chopped into small pieces - slightly larger than for goulash. The meat is quickly fried so that the crust appears, but the inside is still raw. At the same time as the elk meat, you need to fry a couple of chopped onions, put it in a casserole, pepper, pour in the juice released from the meat, pour dry red wine over the frying pan and add it to the elk meat. The meat should simmer over low heat for an hour. Then add tomato paste (two large spoons, stir in half a glass of hot water), and add spices. Another half hour of stewing, and add prunes - 10-12 pieces, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.
Roast elk
Again, before cooking the elk meat according to this recipe, it is better to marinate it. Just already chopped. A mixture is made of 2 tablespoons of sugar, the same amount of salt, several chopped bay leaves, finely chopped parsley root and peppercorns. Lay out the pieces, sprinkle with this mixture (enough for half a kilo of elk meat) and pour in 2 tablespoons of vinegar diluted in an equal volume of water. So the meat will sit for about nine hours. Then the cubes are fried and left to simmer. Five potatoes are cut into large strips and, together with chopped carrots, are poured into the almost finished meat. Just before turning off, add two chopped onions, tomato paste, allspice and laurel. Finely chopped garlic and herbs are poured into the roast already laid out on plates.
Elk meat in a slow cooker
The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. The elk meat is placed in a bowl with a couple of tablespoons of sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing blush. Then the mode changes to extinguishing and the time is set to one and a half hours. When the timer beeps, add chopped onions, grated carrots and mushroom slices. At the same moment, the dish is salted and peppered. “Quenching” is turned on for another third of an hour. Then chopped greens are added, the device switches to heating, and after ten minutes you can set the table. There are other ways to cook elk meat in a slow cooker, but this recipe seemed to us the most successful.
A hunter we knew treated us to fresh elk meat. This was a completely unfamiliar product for me. How and with what to cook and combine? How does meat behave during cooking and how long does it take to cook? And in general, which cooking method to choose is a mystery! After asking around among friends, I heard different opinions: from the most positive to complete rejection of the taste and aroma of elk meat.
After researching the topic on the Internet, I realized that cooking elk meat is almost no different from beef. Well, I'll get started! My choice fell on roast elk with potatoes, baked in clay pots in the oven.
Before starting to cook the roast, let’s prepare the ingredients: peel the vegetables, wash the elk meat, dry it and cut off all the membranes.
The size of the pieces depends on the size of the pot or pan in which the roast will be baked.
I cooked the roast in three clay pots. Place a small amount of onion, carrots and garlic on the bottom of each pot, season with salt, pepper and coriander (optional).
Turn on the oven to warm up to a temperature of 205 degrees.
Now we need to seal all the juices inside the elk so that the meat will be juicy after cooking. To do this, heat the frying pan very high, add vegetable oil, heat it up and then lay out the prepared pieces of elk meat. Fry the meat on all sides over high heat until golden brown (do not cover the pan with a lid, do NOT cook the meat until cooked). There is no need to salt the meat at this stage, otherwise the salt will begin to draw moisture from the meat, and it will not fry, but will begin to stew in its own juices.
Remove the meat from the pan and add the potatoes. Fry the potatoes (without a lid) also until golden brown - over high heat, without bringing them to readiness, you just need to give the potatoes a beautiful golden brown color.
Place meat - potatoes - meat - potatoes in layers in pots, seasoning each layer with salt, pepper and coriander, lightly tamping the layers with a spoon. Place the remaining vegetables on top: onions, carrots and garlic; Season again and add a small piece of butter. I also added some vegetable oil from the pan. Cover the pots with lids and place in a preheated oven for 1 hour.
We take the finished roast out of the oven, decorate with fresh herbs and serve immediately.
The roast elk meat turned out very flavorful, the meat was cooked well, the potatoes looked like they came out of a Russian oven, and a lot of tasty juice formed at the bottom of the pots.
Bon appetit!
