How to cook moose recipes. Cooking elk meat: recipes for home and camping conditions

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- one of the largest animals on the planet, and therefore has long been the object of hunting. Until the middle of the last century, elk meat was the basis of the diet of the inhabitants of the north of Russia. It has beneficial nutritional properties and excellent taste, and is also valued for its small amount of fat. Elk meat tastes like lamb, and is distinguished by its toughness and fibrous meat.

Nowadays, elk meat is not difficult to find in stores, but not everyone knows the secrets of proper preparation. Essentially, elk and beef dishes are the same. You can use it to make beef stroganoff, roasts, cutlets, shish kebab and even soup. This is the same red meat, but with a specific smell and tougher fibers. Properly prepared dzerenina will become a real delicacy on the dinner table.

How to cook elk meat so that it is tender

Not every consumer is ready to choose dzerenina because they are afraid of its harshness. But not every cook knows the subtleties and tricks of cooking this game. Meat prepared in compliance with important recommendations will pleasantly impress household members with its tenderness, softness and extraordinary aroma.

Before starting cooking, be sure to soak the meat in cold water and dry with paper towels;
marinate elk meat in a mixture of water, vinegar, salt and spices;
It is best to salt meat at the end, not the beginning of cooking;
for juicy and tender meat in the oven you need to add lard;
For the perfect elk stew, it's best to sear it in a pan until half cooked first.

Recipe for elk goulash with gravy

To prepare a delicious elk goulash, you need to take:

half a kilogram of elk meat;
2 onions;
1 tbsp. l. flour;
meat broth;
tomato paste;
salt, pepper, bay leaf;
greenery;
sunflower oil.

Preparation:

Before cooking goulash, you need to wash and dry the elk meat, and then cut it into cubes;
Peel and finely chop two onions;
Pour sunflower oil into a frying pan, heat and fry pieces of elk meat for five minutes;
Next comes the onion and sautes for ten minutes;
Pour in flour, add salt, pepper and spices, mix and fry for a few more minutes;
Meat broth and tomato paste are poured in. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!

How to cook delicious elk cutlets

To prepare flavorful moose cutlets, you need the following ingredients:

1 kg of elk meat;
300 ml milk;
400 ml cream;
2 chicken yolks;
1 onion;
2 tomatoes;
50 ml vinegar;
400 g lard;
stale bread;
breadcrumbs;
salt, spices for meat.

Preparation:

The elk meat needs to be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After this, grind the elk meat in a meat grinder;
Grind lard in a meat grinder and mix with minced meat;
Soak two or three pieces of stale bread in milk, mix with meat;
Finely chop the onion, use boiling water to remove the skins of the tomatoes and mash;
Add yolks, spices to the mixture, salt to taste, mix with minced elk and beat thoroughly in a blender for five minutes;
The crushed minced meat should be formed into small balls and rolled in breadcrumbs;
Fry over medium heat on all sides;
Place the dzerenina balls into a frying pan with thick walls, pour in 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.

Delicious roast elk meat with potatoes

To prepare roast elk, you need:

half a kilogram of elk meat;
2 onions;
5 medium-sized potatoes;
carrot;
melted butter;
tomato juice or tomato puree;
garlic to taste;
spices for meat;
vinegar, bay leaf, salt.

Preparation:

First, be sure to soak the meat for an hour or two in cold water. Then clean, cut off the tendons and films. For the marinade, you need to mix two tablespoons of water, vinegar, salt and sugar, add pepper and bay leaves;
The elk meat is cut into small pieces of about two centimeters and placed in a bowl, sprinkled with spicy spices and poured with a marinade mixture. Leave in the refrigerator overnight (up to 10 hours);
The marinated meat should be fried in butter in a frying pan with high edges until golden brown and left to simmer over low heat;
At the same time, cut the peeled potatoes into cubes and lightly fry on all sides. Add the chopped carrots to the pan and also brown slightly. Pour the vegetable mixture over the meat;
When the vegetables are ready, add onions, garlic, tomatoes and spices to the mixture;
The aromatic roast is ready! You can garnish with your favorite herbs and serve with sauerkraut and pickles.

Recipe for elk soup

Elk soup is another colorful dish made from this game.

To prepare it you need:

2 liters of water;
half a kilogram of elk meat;
2 onions;
egg;
salt, pepper, spices;
a few cloves of garlic;
250 g of mushrooms.

Preparation:

Wash and dry the elk meat. Pass through a meat grinder with two onions and garlic through a meat grinder. You need to do this twice;
The ingredients are salted and peppered, mixed with a chicken egg and kneaded thoroughly;
It is necessary to form small meatballs from the minced meat;
Vegetable or olive oil is poured into the frying pan. Meatballs need to be fried for twenty minutes over medium heat. Another option is to bake the meatballs at 220 degrees in the oven;
Two liters of water are poured into the pan and mushrooms are added, as well as seasonings to taste;
Add the fried meatballs to the broth and cook for twenty minutes. The finished soup can be decorated with herbs - parsley, dill or spinach.

How to cook delicious elk meat in a slow cooker

To achieve softness of this type of meat, it can take quite a bit of cooking time. Therefore, a multicooker is a good way out.

Ingredients:

kilogram of elk meat;
5 potatoes;
2 carrots;
2 onions;
2 tomatoes;
sunflower oil;
black pepper, salt.

Preparation:

Pour sunflower oil into the multicooker, place the elk meat there, and cook for 10 minutes in the “Frying” mode;
Chop the onion and carrots, add to the container and fry for another 10 minutes;
Add chopped potatoes and tomatoes;
Pour water and cook in the “Stew” mode for one and a half to two hours.

How to cook elk meat in the oven in foil

To cook game in the oven you need the following ingredients:

1 kg dzerenina;
2 onions;
vegetable oil;
100 ml vinegar;
black pepper, spices for meat;
salt, sugar, bay pepper.

Preparation:

Before starting cooking, you need to marinate the elk meat to soften the fibers and get rid of the specific smell. To do this, mix vinegar, pepper, bay leaves, finely chopped onion, salt and sugar;
The marinade is mixed in a saucepan with a liter of water and brought to a boil over heat. Set aside and let cool;
Prepare a deep saucepan. Place the meat there, pour over the marinade and leave in the refrigerator for two days;
After the allotted time, you need to take out the meat, let it drain, dip it in paper towels and wipe with meat spices;
In a heated frying pan, the meat is fried on both sides until beautifully golden brown;
Preheat the oven. Pour 0.2 liters of water onto a baking sheet. Cover the semi-finished elk meat with foil and place in the oven;
The meat is simmered at medium temperature for ten hours. It is necessary to add evaporating water from time to time.

Homemade elk shish kebab recipe

To make shish kebab at home you need:

2 kg of elk meat;
5 onions;
2 cups vinegar;
2 glasses of water;
cloves, black pepper;
300 g lard;
salt, sugar;
Bay leaf.

Preparation:

The specified amount of water is poured into the pan, bay leaf, cloves and black peppercorns are added. Cook the mixture for ten minutes;
After adding sugar and salt, cook until boiling;
Then remove the pan from the heat and pour two glasses of vinegar into it. The liquid must be filtered through a sieve;
The elk meat is cut into medium-sized pieces;
The elk meat needs to be covered with marinade and left in the refrigerator for a day;
After marinating, you need to drive the meat, lard and onions through a meat grinder;
“Cutlets” are formed from the minced meat and placed on skewers. Baked on the grill.

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Moose meat, like many other wild animals, has a special unique taste, for which it is appreciated by lovers. However, it is quite tough and has coarse fibers, so before cooking it is usually soaked in a special marinade. If you cook the meat according to all the rules, then the elk dishes will turn out tender with an unforgettable taste.

Especially if there is tough meat from an adult available. In this case, the unpleasant smell for many will be eliminated, the meat fibers will soften, and the unique and unforgettable taste of elk meat will remain.

The most delicious elk meat is considered to be the meat of female elk aged from 1.5 to 3 years. Old elk meat is more fibrous and tougher. The same dishes are prepared from elk meat as from beef.

Elk meat makes a rich broth. You can add seasoning and herbs to it. Elk meat baked in a pot with vegetables, mushrooms or potatoes turns out to be very soft and tasty. Hunters marinate pieces of elk meat in wild berries and herbs: this emphasizes the taste of the meat.

How to cook elk meat?

Maybe your husband is a famous elk hunter, maybe your closest friend or relative is the wife of a famous moose hunter, or you’re just lucky to come across a piece of excellent elk meat at the market, but no matter how miraculously the meat of this noble animal ends up in your kitchen, you’re lucky . If you carefully study the question “How to cook elk meat,” then your loved ones will taste the most delicious environmentally friendly natural meat. After all, the game that was running through the forest just yesterday is guaranteed not to have been injected with antibiotics or eaten feed, which means it is incredibly healthy. If you cook elk meat deliciously, you will discover a new delicacy. And even several, because we want to offer you a whole bunch of excellent recipes from elk meat.

Roast elk

Ingredients: half a kilo of meat, two onions, tomato puree, five potatoes, carrots, spices, ghee, garlic (optional).

All culinary experts will unanimously tell you that before cooking elk meat, it must be marinated. Then the meat of a strong, muscular animal will become softer, and the specific forest smell will be subtler. (It is recommended to use elk leg meat for roasting, preferably the hind leg). Before the marinating process, the elk meat must be cleared of films and cut into pieces. For this roast, the pieces should be no more than a couple of centimeters thick. Then the meat is placed in a ceramic bowl and poured with marinade. It should be prepared from salt (2 tablespoons), sugar (2 tablespoons), spices (optional), vinegar (2 tablespoons), bay leaf (3 leaves), parsley or celery. Vinegar can be diluted with water one to one. On especially special occasions, it is recommended to use dry wine instead of vinegar. Simmer the elk meat under the marinade for at least 10 hours. Leave it overnight - you can't go wrong.

It is better to prepare elk meat for roasting by cutting it into thin pieces. Fry them until lightly crusted and transfer to a saucepan for stewing. While the meat is cooking, lightly fry the potatoes and carrots and then, about halfway through the stewing process, add them to the pan with the elk. A little later, add chopped herbs and garlic there. When the elk meat seems ready, turn off the stove, serve the meat and surprise your family with a new dish and your skill.

Elk meat in the oven in foil

This dish will give you the opportunity to taste the real taste of this exquisite meat and understand: “Is it mine or not.” The recipe for elk meat in the oven is as simple as anything ingenious. The first step is to marinate it, or you can simply soak the meat for a couple of hours in water or a weak saline solution. In this case, the marinade is easier to prepare - mix vinegar, water and vegetable oil and simmer the meat for six to seven hours. Then dry the piece of elk meat with a paper towel and stuff it with small pieces of lard. This will help the meat stay juicier in the oven and not dry out. Then salt the elk meat and wrap it in foil, adding one hundred to two hundred grams of marinade. Wrap loosely, leaving “air” above the meat. Cook the elk meat in the oven preheated to 220 degrees. Cooking time depends on the weight of the piece. On average two to three hours. Half an hour before the end of the process, unfold the foil and finish baking the elk meat uncovered so that it has time to brown. The finished dish can be eaten both cold and hot, after cutting it into convenient pieces. It’s delicious to even write about it!

Elk cutlets

If the harsh meat of this game is not particularly suitable for you, but you do not want to deprive yourself of healthy and environmentally friendly food, a recipe for making elk cutlets will come in handy. The process is almost classic, but there are some subtleties. To the elk meat you need to add a piece of lard in a ratio of approximately two to one and grind it in a meat grinder several times. Some experts even recommend using a blender to make the minced meat fluffy and airy. Then to this mass add white bread soaked in milk, the pulp of two tomatoes, two yolks, finely chopped onion, salt, pepper and mix thoroughly. Minced elk meat is ready.

We make small balls from this minced meat, roll them in breadcrumbs, semolina or flour and lightly fry. Place the cutlets in a pan or other container with thick walls, add two glasses of cream and bring until fully cooked. You can do it on fire, you can do it in the oven. It will take no more than half an hour and you can taste it. I already envy you!

Elk meat, hunter's style

You can cook delicious elk meat in a hurry; for this meat it takes three hours. This is not a complicated, but promising recipe for elk hunting, but after studying it you probably won’t understand what hunting has to do with it. Until you try. It is the taste that will remind you of the smell of the forest, the freshness and specific aroma of game. Maybe your imagination will paint you a different picture, but it will definitely be delicious.

First of all, moose meat (about a kilogram) needs to be washed well and dried with towels and cut into medium-sized pieces. Then rub each one with mustard powder and place it in a separate bowl for half an hour to soak. During this time, you need to peel and cut the onion into two halves and boil clean water. Then cut the elk meat into smaller pieces, about 3 centimeters in size, and fry over high heat and vegetable oil, stirring constantly.

When the pieces are browned on all sides, pour boiling water over them directly in the frying pan, close the lid and reduce the heat. When the water boils, add onion, pepper and bay leaf to taste into the pan. Simmer for an hour and a half, periodically replacing the evaporated water with new water, and only then add salt. The elk meat is stewed for another ten minutes while we dilute the starch - a thickener for the gravy. You will need about half a glass. The elk meat should be stewed with starch for another seven minutes and can be eaten with any side dish.

Elk shish kebab

You can even make shish kebab from elk meat and it will be very tasty. For a kilogram of meat you will need one hundred grams of lard, three onions, a glass of white wine, herbs, salt and pepper. The meat should be cut into fifty-gram pieces and placed in white wine to marinate for several hours. Then place on skewers, alternating with pieces of lard and onions, add salt and fry over coals for 10-15 minutes. Pepper and fertilize ready-made kebabs with herbs.

Elk beef stroganoff

Beef stroganoff from elk is prepared in almost the same way as from any other meat, only longer. We need half a kilo of elk tenderloin or pulp, two onions, 200 grams of sour cream, 30 grams of flour and 60 grams of butter. In order for the beef stroganoff to be a success. The meat must be cut across the grain. The pieces should be thin and long; for special softness they need to be beaten. Fry the meat (15 minutes) and onion (7 minutes) separately in butter. Then put flour and sour cream into an empty frying pan, place them and add meat and onions to the gravy and simmer for another 3-5 minutes. To reduce time, it would be nice to have three frying pans on hand.

If you like this meat, then you can get creative and cook elk meat, combining it with dried apricots, vegetables and all sorts of different spices. The main thing to remember is to spare no time in softening this game and subordinating it to your will. Go for it!

To cook elk meat, you need to perform several important operations on it. Moose meat is a dietary and environmentally friendly product. So it contains a large number of useful elements that are not found in our usual chicken, pork or beef. All this is, of course, good, but elk meat has an unpleasant odor, and if it is cooked incorrectly, it will also have an unpleasant taste. Of course, if you constantly eat elk meat, you can get used to it. There are a lot of elk in our forests, and although it is quite easy to get, it is very difficult to cook. In addition, elk meat is quite tough.

How to cook elk meat deliciously?

The most important task in cooking elk is to get rid of the unpleasant odor. Elk meat needs Before cooking, cut into small pieces, then fill them with water and add a few drops of vinegar or citric acid. The concentration of the filling must be added according to taste, but it should still have a slight acidity in taste. In this case, there is no need to marinate the meat, you just need to rid it of the unpleasant smell and give it a more pleasant taste. After getting rid of the smell, you can also marinate the meat, since it is tough. Leave the elk meat in the vinegar for at least two hours. After the meat has stood in the solution, drain the water and salt the meat well. Elk meat goes well with vegetables. The best way to cook elk meat is stewing. In principle, you can simply fry it in a frying pan, but then the meat will be tough, so it’s better to just stew the elk meat with vegetables. It is also best to stew meat not in a cauldron or pan, but in the oven. A fireproof pan is suitable for this purpose. Pour a little oil into the bottom of the pan and add onions. Then you can put pieces of meat on the onion layer. You can put different vegetables on the meat and pour it all with a small amount of water.

How to properly cook elk meat so that it has no smell and is soft?

As stated above, moose meat has unpleasant smell. Moose meat is also quite tough meat, since it is considered game, and it is especially tough if the moose is more than three years old. Therefore, you should cook elk meat only after careful preparation. Hunters recommend making a sour marinade so that the special forest aroma of the meat disappears. The meat should be placed in a clay dish and marinated in an acidic marinade for one to three days. If the elk is more than three years old, then the meat can be marinated longer. Unmarinated meat can be used for frying; you just need to soak the meat. To add juiciness to the meat, you can stuff the pieces with lard. If you are going to use minced elk meat, then the meat is not marinated. Don't forget to add pork fat to the minced meat, otherwise the dish will be very dry. You need to fry elk meat, just like other simple meats.

How to cook elk meat in a slow cooker?

You also need to rid the meat of the unpleasant odor, then marinate it and add it to the slow cooker with vegetables.

Not everyone will try to cook elk meat, perhaps this is due to its specific taste. But if you do everything correctly when preparing, you can end up with an excellent dinner or lunch.

This meat can be used to make delicious chops, jellied meat and even roast. You can also fry elk meat in one piece, bake it in the oven, or stew it with vegetables.

But in order for dishes with this type of meat to turn out really tasty, you need to know the nuances of its preparation.

Nuances of choosing meat

In order for elk meat treats to turn out very tasty, you should choose this type of meat correctly. When choosing, you should consider the following important nuances:

if the elk is older than 1 year, then the color of the meat should be light pink with visible white fibers;
in middle-aged moose, the color is pink, but the fibers have a yellowish tint. It usually takes a very long time to prepare and does not always turn out soft enough;
if you see a large piece with the color of an overripe pomegranate, then this means that the meat belongs to an old male. It will have to be cooked for a very long time, and neither cooking, nor baking, nor pickling, nor soaking will affect the cooking period. In addition, old meat has an unpleasant specific odor;
Meat that is light yellow in color and does not contain any fibers would be suitable. Young elk may have a slight white cast.

Choosing the right elk meat is only half the battle; it is important to be able to prepare it correctly. To make the meat tender, you can use the following recommendations:

The meat must be placed in water, it is soaked for several hours. After soaking, dry using paper;
It is recommended to marinate the elk meat before cooking. Marinades can be completely different, but the most suitable is a marinade based on grape vinegar. Additionally, sunflower oil and mineral water are added to the marinade;
Additionally, elk meat can be stuffed with pieces of lard, this will also make the meat soft when cooking;
Before stewing elk meat, it is recommended to fry it in a frying pan with vegetable oil. A small crust should form on the surface of the meat;
It is best to add salt at the end of cooking.

When all the preparatory stages have been completed, you can safely begin choosing the elk dishes that you will prepare. Below we will look at step-by-step recipes for preparing delicious homemade dishes from elk meat. The choice is yours!

Roast - simple, satisfying and tasty

Cooking process:

First you need to marinate the elk meat, this will make it soft after cooking;
To do this, the meat is cleared of veins, films and cut into small pieces;
Place the meat in a ceramic or glass container in layers and sprinkle each layer with salt, sugar, peas, and pepper;
Chop the parsley root and place it on top of the meat, lay the bay leaf on top and fill everything with a mixture of water and vinegar in proportions 1:1;
Leave to marinate for 8-10 hours;
Cut the marinated pieces into small cubes, place in a thick-bottomed container, add melted butter and fry until golden brown;
Then add a little water, reduce the heat and leave to simmer until half cooked;
The skins of the potatoes are peeled, the tubers are washed and cut into small pieces;
Add vegetable oil to the frying pan, add the potatoes and leave to fry over low heat;
Wash the carrots, peel and cut into strips;
After 10 minutes, transfer the potatoes and carrots to the meat and leave to simmer over low heat;
Peel the onions and chop into small pieces;
When the vegetables and meat are almost ready, add chopped onions and add tomato puree;
Add some salt to taste, add peppercorns and a few bay leaves;
The garlic cloves are peeled, cut into small pieces and added to the finished roast.

Elk goulash

We will prepare from the following components:

elk meat - half a kilogram;
two onions;
half a liter of meat broth or water;
tomato paste – 75 grams;
flour - 1 large spoon;
black pepper – ½ teaspoon;
a few bay leaves;
4-5 branches of parsley, dill;
table salt;
vegetable oil.

It will take 2-3 hours to prepare.

Calorie content – 135 kcal.

Let's start cooking:

The meat is rinsed well in cool water, veins and film are removed;
Cut the elk meat into medium-sized cubes;
You need to peel the onion and cut it into small pieces;
Add vegetable oil to the frying pan, put it on the stove and heat it up;
Place the pieces of meat in hot oil and fry over high heat;
Then add the onion, stir, reduce the heat and fry for about 7 minutes;
Add salt, black pepper, sprinkle with flour and stir. Continue frying for several minutes;
Add a little tomato paste and mix;
Pour two glasses of broth or water;
Add bay leaf, mix well and cover with a lid;
Leave to simmer for 2-3 hours;
At the end you can sprinkle with chopped fresh herbs.

Unusual soup

For the soup you will need the following ingredients:

500 grams of elk meat;
400 grams of spinach;
200 grams of shiitake mushrooms;
3 garlic cloves;
two onions;
one egg;
two liters of water;
salt – 1 teaspoon;
ground black pepper – ½ teaspoon;
vegetable oil.

How long does it take to cook – 1.5 hours.

Calorie content – 165 kcal.

Cooking option:

For cooking, it is better to use the pulp; the meat should be young, without veins, and have a light pink tint;
Rinse the elk meat well in cool water, cut into medium pieces;
After this, the pieces are passed through a meat grinder or ground in a blender, it is advisable to do this several times;
Peel the onion and garlic, cut each onion head into 4 parts;
Grind the onion and garlic in a meat grinder or grind in a blender;
Place the onion and garlic mixture into the minced meat, add salt, pepper and mix well;
Add one chicken egg and stir again;
You need to make small meatballs from the prepared minced meat;
Pour a little vegetable oil into the frying pan, heat and fry the meatballs in it until golden brown;
Pour 2 liters of water into a container, put it on fire and add salt;
As soon as the water warms up, put the mushrooms in it, you can additionally add your favorite spices;
Rinse the spinach and chop it into small pieces;
After 10 minutes, add chopped spinach to the pan with mushrooms;
After this, carefully lay out the meatballs, it is important that they do not fall apart;
Leave to boil for about 20-25 minutes;
Pour the soup into bowls and serve.

Elk cutlets with cranberries

What ingredients will be needed:

elk meat – 1 kilogram;
fatty pork or pork fat – 200 grams;
oat flakes - a handful;
milk – 130 ml;
two chicken eggs;
one onion;
tomato – 1 piece;
one carrot root;
frozen cranberries – 1 handful;
salt to your taste;
a little ground black pepper;
a couple of cloves of garlic;
vegetable oil.

It will take 1-2 hours to prepare.

Calorie content – 138 kcal.

Cooking process:

We wash the meat, remove veins and films;
We cut the game into small pieces and grind it several times with a meat grinder or grind it in a blender;
Peel the onion, cut into 4 parts and grind in a blender or pass through a meat grinder;
Peel the garlic cloves and squeeze them through a press, add them to the minced meat;
Rinse the carrots, peel and grind in a blender. Place carrots in minced meat;
Rub the tomato through a sieve or cut into small pieces, place the tomato with the meat and vegetables;
We grind pork lard or fatty meat through a meat grinder; you can also grind it in a blender. Add to the minced meat;
The milk should be heated until warm, put oatmeal in it and soak. As soon as the flakes swell, they can be put into minced meat;
Then add frozen cranberries, spices, salt and pepper to the base;
Add two chicken eggs and thoroughly knead the base until smooth;
Place in the refrigerator for several hours to allow the minced meat to infuse and become juicier;
After this, we form small cutlets from the minced meat; you can bread them in breadcrumbs or flour;
Pour vegetable oil into a frying pan, put it on the fire and warm it up;
Fry the cutlets on both sides until golden brown;
Then place the cutlets in a container with thick walls, add hot water and set on the fire to steam. You should steam over low heat until the liquid has completely evaporated;
After this, the finished game cutlets can be served.

Oven and slow cooker recipes

Baked elk meat in the oven

Ingredients for cooking:

kilogram of elk meat;
two onions;
vinegar - half a glass;
liter of water for marinade;
black peppercorns – 8 pieces;
sugar – 25 grams;
a tablespoon of table salt;
vegetable oil – 1 tbsp;
parsley root;
bay leaf - a couple of pieces;
spices for meat to your taste.

Preparation period: 1-2 days for marinating and 8 hours for baking.

Calorie content – 145 kcal.

How to cook:

The elk flesh should be washed thoroughly under cool water, all films and veins should be cut off;
Next, carefully beat the piece of meat on all sides with a kitchen hammer;
Peel the onion and cut into small pieces;
Next we make the marinade. Pour salt, sugar into a container, add chopped onion and chopped bay leaf. Fill everything with a liter of water and add vinegar;
Place the marinade on the fire and bring to a boil;
Place the meat in the cooled marinade, set pressure and place in the refrigerator for several days;
After this, remove the elk from the marinade, wipe with paper towels and sprinkle with meat spices;
Place a roasting pan on the fire, add a little oil to it and lay out the pulp of the pickled elk meat. Fry the meat on both sides until golden brown;
Place a piece of game on a baking sheet, cover with foil, add a glass of water;
Place in the oven to bake; bake at the lowest temperature;
The elk meat should be baked for 8 hours;
Then you need to take it out, remove the foil and place it on a large plate. You can decorate with greenery.

Elk meat with champignons in a slow cooker

Ingredients for cooking:

a kilogram of pulp without bones;
two carrots;
two onions;
fresh champignons – 400 grams;
vegetable oil – 4 large spoons;
pepper to your taste;
table salt, a couple of pinches;
a bunch of fresh dill.

It will take 3-4 hours to soak, 3 hours to cook.

Calorie content – 192 kcal.

Let's start cooking:

It is recommended to pre-soak the elk meat in cold water for 3-4 hours;
Next, cut off the film and veins, cut into medium pieces;
Add vegetable oil to the multicooker, select the “Frying” mode and lay out the pieces of meat;
Pieces of elk meat need to be fried until a light crust with a golden structure appears;
After 5-7 minutes you need to switch to the “Extinguishing” mode, cover the lid;
Meanwhile, wash the mushrooms, clean the caps and cut into thin slices;
Rinse the carrots, peel and rub on a coarse grater or cut into strips;
Peel the onion and chop into small cubes;
After about 1.5 hours, switch the device to heating and leave the meat to cook for another half hour;
After this, you need to leave it to stand for 10-15 minutes and add vegetables to the meat;
Turn on the “Stew” mode again and cook for half an hour;
At the end, add chopped dill, season with spices and add some salt;
Then put it on plates and serve.

Before boiling, frying, stewing, or baking elk meat, you need to soak it in cold water for several hours, this will speed up the cooking process;
To add juiciness and softness, it is recommended to marinate the meat in the marinade for at least 8 hours, and preferably for a couple of days;
Boil elk meat for at least 2.5-3 hours;
You can use seasonings to improve the taste, but not too much.

Game will be especially highly appreciated by men, as true hunters. When preparing elk meat, it is important to follow all the necessary recommendations; special attention should be paid to the preparatory stage, as the outcome of the prepared dish will depend on it. In general, elk meat turns out simply excellent; it can be prepared for holidays, for treating guests, as well as for an everyday family dinner.

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