Recipe for elk stroganina. Fried venison and elk

Stewed elk meat, Chukchi dumplings, roast elk or chamois, roast red deer, stroganina, roe deer in the oven

Recipes:

Izubrina - roast
Wash a piece of raisin weighing about two kilograms, peel off the top films and windy places, pour two liters of kvass for two or three days, turning twice a day, then remove, wipe dry, fry in 3 tbsp. spoons of butter over high heat in a frying pan, then place in the oven over moderate heat, pour over the dripping juices, and fry for about two hours.

Red deer meat, which has a special pleasant smell and taste, has never been seasoned with spices before and was fried in its own fat, without the use of lard.

Elk stew
After the meat is soaked in marinade, put it in a pan with hot water, add salt and cook until tender. Then place it in a roasting pan along with whole potatoes, finely chopped onions, and spices. Pour all this over with the broth in which the meat was cooked and simmer covered for two hours.

Old-fashioned elk roast
Cut off a piece of elk meat, put it in a pouring pot, pour in vinegar, boil with salt and spices, put in a cold place for two days, turning daily. Then take out the meat, roll it in pepper and crushed cloves, cut small holes with a knife, put lard in them, fry lightly in a hot oven, pour over the drained juice, transfer to a saucepan, pour in 1.5 cups of vinegar, 0.5 cups of wine, cover Cover tightly and simmer over low heat until done.

Stroganina
After soaking in the marinade, freeze a good piece elk meat, cut it across the grain into thin shavings, put it on a piece of bread, salt and pepper, sprinkle with fine garlic and eat with hot tea. You'll get breakfast in the Ural style.

In Chukotka, you can prepare stroganina in the same way from venison. It is good to eat with adjika. You don’t have to drink it with tea, it goes well with vodka.

Chukchi dumplings
Meat - 300 g of venison, 250 g of pork and 150 g of beef - mince twice, pour in 3-4 tablespoons of water, add chopped onion, salt and pepper to taste. It is important that the minced meat is not dry.

The shaped dumplings can be placed in a canvas bag and stored for the time being in the cold.

Serve the dumplings with butter, sour cream, and vinegar. Lovers pour ketchup on the dumplings, wash them down with milk, and snack on bread. These dumplings are good with mayonnaise and crushed garlic.

Sujuk hunting
To prepare it, use 2 parts pork, 2 parts red forest game meat and 1 part solid lard. Chop the meat and lard into small pieces with a large kitchen knife. For each kilogram of mixture, add 25 g of salt, 2 g of black pepper, 2 g of saltpeter, 5 g of sugar and 2 g of red pepper. Knead the mixture well and leave for 8-10 hours. Then stuff it not very tightly into the thin pork intestines, twisting them to get small sausages of the same length. Place the sujuk on the table and press it with a board with a small weight for two days. Dry them for 5-6 days in a ventilated place, then smoke. Serve raw or cooked.

Roe deer in the oven
Boil the spices for half an hour in 2 bottles of dry red wine: 3 cloves, 6 bay leaves, 1 tbsp. a spoonful of curry, rosemary, thyme, nutmeg, filter and put in it, marinate the roe deer carcass, its back part, for 10 days, turning it twice a day. After this period, remove the meat from the marinade, stuff it with lard across the grain, place it on a baking sheet, pre-grease it with 100 g of butter, place it in the oven at high temperature for an hour, stirring frequently with the marinade.

Serve very hot. Separately, prepare a mixture of hot capsicum, boiled with a small amount of cinnamon.

Roast elk or chamois
Knock out a piece of elk or chamois, put it in a drenching pot, pour it over with now cooled vinegar, boiled with salt and spices: finely chopped celery, parsley, carrots, onions, a handful of pepper, a handful of bay leaves, a little nutmeg, cloves, cinnamon and garlic, likes it so that it covers the meat. Place in a cool place, turning every day.
Then take out the meat, chop the bacon, roll it in ground black pepper, cloves and marjoram, cut small holes in the meat with a knife, put the bacon into them. Cover the entire piece with slices of bacon, fry lightly in a hot oven, transfer to a saucepan, pour over the juice that has drained from it, first removing the fat from it, pour in 1.5 cups of vinegar, 0.5 cups of Madeira, put three cubes of dry broth, cover tightly with a lid. , simmer over low heat until soft.
When ready, place on a dish, cool, cover with the sauce in which the roast was stewed; In this case, this sauce must be thoroughly boiled and mixed in a mixer to thicken.

Roast chamois, elk or wild boar fillet
Boil five glasses of vinegar with spices, as in the previous recipe, cool, pour it over a well-beaten chamois or elk fillet stuffed with bacon for several hours. Then take it out, squeeze it out, fry it on a spit until half cooked. Place in a saucepan, the bottom of which is covered with thin slices of bacon, a spoonful of butter; put 2 onions, lemon slices without grains, 5 cloves, roots, 3-4 cubes of dry broth and optional greens: tarragon, parsley, green onions, watercress. When browned, gradually pour in 0.5 cups of red wine, a spoonful of vinegar, two glasses of broth or water, each time closing tightly with a lid, and simmer until soft. To serve, pour over the strained sauce, to which you can add 3 pieces of truffles or half a spoon of soy.

This roast is also served with cabbage, seasoned as follows: dissolve 2 tbsp in a saucepan. spoons of butter, add a finely chopped, salted and squeezed head of red cabbage, a couple of pieces of sugar, 4-5 cloves, a cube of dry broth, cover with a lid, fry, stirring, so as not to burn. When the cabbage becomes soft, pour in 0.5 cups of table wine, boil twice more, and cover the roast.

After much debate and conversations in high offices, they made a decision: there will be gastronomic tourism in the Khabarovsk Territory! As is customary in such cases, officials developed an action plan, identified cafes and restaurants in Khabarovsk that could serve tourists with national cuisine, and developed tourist routes to places where it is impossible to go hungry. But the meaning of the term “Far Eastern culinary brand” hung in the air. What exactly can be considered an original dish in our country, unique only to the Far Easterners?

In order to solve this problem at least a little, the film crew of the 5th TV channel (St. Petersburg), represented by journalist Danil Gorchakov and cameraman Alexey Sakhno, decided to go to the suburb of Khabarovsk to the Berloga restaurant. And they called me and the famous travel blogger Dmitry Kulikov as experts.

The Berloga restaurant was chosen for only one reason: its menu contains a lot of dishes from Far Eastern herbs, wild plants and local game. Dmitry Kulikov not so long ago also raised the topic of a Far Eastern culinary brand on his social network page, so he also had something interesting to tell journalists.

In general, what can be called Far Eastern cuisine? This is probably, first of all, what is in the regular diet of residents of the Russian Far East. What is in our diet? Fish, seafood, taiga wild plants. This is what we need to start from when defining a Far Eastern culinary brand.

But at the same time, dishes that are prepared from fish, seafood and taiga wild plants have long included the characteristics of the cuisines of different peoples of the world. Do not forget that the Far Eastern land is inhabited by people both from the West (Ukrainians, Belarusians, Tatars) and from the East (Koreans, Chinese).

Plus, indigenous peoples also live here and have also contributed to the local cuisine. So it turns out that finding a middle ground when defining a single Far Eastern culinary brand is not easy...

But I still came to a conclusion for myself and I think that as an option we can offer a salad as such a brand, which is on the menu of almost all cafes and restaurants in the Far East. This is the Amur salad! The technological map of this salad was developed in one of the Khabarovsk restaurants back in the 50s. They named the salad in honor of Father Cupid, who every autumn pampers us not only with picturesque landscapes and sunsets, but also with red fish: without red fish this salad is impossible. This salad also requires tomatoes, onions, herbs, ground black pepper and olive oil. Sometimes green peas are also added.

At the Berloga restaurant (where the salad costs 270 rubles), these ingredients are topped with another Far Eastern attribute - red caviar, which did not spoil the taste of the salad at all.

Stroganina is also highly valued in the Far East. It is also on the menu of the Berloga restaurant: we ordered red deer stroganina (150 grams - 330 rubles). To prepare stroganina, you need four things: properly prepared meat, a good sharp knife, a strong, experienced hand and a head that guides the process, while observing the necessary rules. Stroganina is cut into shavings in small portions to avoid premature defrosting.

For taste, stroganina is dipped in “makanina” - salt mixed with ground black pepper in a 1:1 ratio. At the Berloga restaurant, makanina was present on the table.

Red deer meat was also included in the ingredients of the “Forest Edge” salad (170 grams - 270 rubles). The salad also included cucumbers and paprika. Red deer meat has high taste qualities, while compared to red deer, the meat of red deer is somewhat more tender.

But when preparing jellied meat in the Berloga restaurant (150 grams - 310 rubles), they immediately use the meat of wapiti, elk and roe deer. While eating the brought jellied meat, Alexey Sakhno and I had an argument. I asked for Russian mustard to accompany the jellied meat, but Alexey believes that mustard takes away the taste of real jellied meat.

We were tried on by Danil Gorchakov, who tried jellied meat for the first time (!!!) in his life and was very pleased!

Another ingredient without which it is impossible to imagine Far Eastern cuisine is fern. At all times, we salted it, fried it, boiled it: fern is very tasty and healthy. From fern, we ordered the “Taiga” salad (170 grams - 320 rubles) with red deer meat, champignons and garlic. The salad turned out to be very unusual in taste.

We decided to try the wapiti cutlets, which were served in the restaurant with lingonberry sauce (2 cutlets and fried potato wedges - 370 rubles). The taste is excellent, but the cutlets seemed tough to me: maybe you need to add more onion to the minced meat?

But the pike cutlets with mashed potatoes were perfect (2 cutlets with mashed potatoes - 250 rubles).

We couldn’t deny ourselves the pleasure of trying red deer dumplings (250 grams – 350 rubles). Everything about them is good, but there were few of them: our company famously dealt with them in less than one minute!

Thin Armenian lavash (55 rubles) looked quite unusual on the Far Eastern table that evening. But Armenians have also been living in the Far East for a long time, so why shouldn’t their lavash also claim the title of “Far Eastern culinary brand”?

The total bill for our Far Eastern dinner with drinks was 4200 rubles. The main thing is that we enjoyed the food and came close to solving the Far Eastern culinary brand...

Hunters who go far and long periods of time to hunt have always faced a big problem - how to preserve game meat. Moreover, not only before coming home, but also so that it can be used for a long time to feed the family. The same task faced numerous northern and nomadic peoples. Over the centuries, several very successful ways of preserving game in this way have been invented, and many national recipes have become popular throughout the world.

Who doesn’t know what basturma or stroganina is. Everyone loves spicy Korean meat snacks, as well as marinated meat, which is then subjected to heat treatment - smoking, frying, drying over a fire. Now in every supermarket you can buy such delicacies made from the meat of farmed animals.

But, firstly, they are very expensive, and secondly, no broiler duck can compare in taste and aroma, which was raised not on synthetic feed, but on the same healthy pasture.

Dried meat - basturma

To prepare it, it is better to use meat from deer, roe deer, and wild sheep. You can also eat wild boar, but you need to be sure that the meat is healthy and not contaminated with helminth eggs. In addition, the meat of old cleavers and goats is not very suitable for basturma, as it has a strong smell and is very tough.

For basturma you need to take only the sirloin part - this is the most tender meat.

It must be rinsed in one piece and thoroughly dried with a cloth, and allowed to dry for half an hour. Next, cut into oblong pieces up to 3 cm thick. Rub each piece thoroughly with medium-grown salt (if you take fine salt, it will be too salty, and if it is very coarse, the meat will lose the desired consistency). In a container, preferably an enameled one, or a special oak barrel, pour salt on the bottom in a layer of about 2 cm, and place the slices tightly on top. Place a heavy weight on top of a wooden circle - it can be a large, well-washed stone (you can even pour boiling water over it or scorch it and wash it). After 6-8 days, juice will appear on top of the circle. After this, the meat must be kept (do not open under any circumstances!) for another 21 days.

Then the meat must be removed from the brine and soaked in cold running (!) water for two days. If there is no stream nearby into which the meat is lowered in a tightly closed, tied box (or a thick net), then at home you can use a large vessel into which you pour water from the tap in a thin stream with the possibility of pouring it yourself.

This manipulation will soften the meat and remove excess salt. You can simply check - fry one piece in oil and try. If it is too salty, soak it for another day.

Next, the pieces need to be treated with spices. Sequentially rub in red pepper, ground cilantro and a little cumin and coriander, sumac grains. There is a ready-made mixture for basturma - chaman. Then roll the pieces generously in breadcrumbs, tie them with twine and hang them in a well-ventilated place for 15-20 days.

Meat can easily be protected from flies and wasps by wrapping the entire drying area with an old (but clean) tulle curtain or a large piece of gauze.

Store the finished basturma in a cool, dry place (not in the refrigerator). Duration - up to six months.

Stroganina hunting

This dish, like steaks and Korean snacks, can be prepared from absolutely fresh game meat. Take pieces of meat no more than 5 cm thick, you can use the liver of ungulates and freeze until hard (at least a day in the freezer). Then cut with a large sharp knife into very thin, almost transparent slices. Roll them into rings, lightly add salt, add some vinegar, and an excellent appetizer is ready.

This dish helps restore strength, including after illness. Very popular among northern hunters and Siberian fishermen.

Raw tenderloin steak

Only fresh meat from deer and elk is used. The carcass is cut from the spine and the tenderloin is taken.

Allow it to cool in the air (in warm weather, be sure to cover it from flies!) and keep it for about 8-10 hours in a cold place, but without freezing.

Then they cut into portions, clear of veins and films, and serve well on both sides. Using a very sharp knife, cut across the grain into coarse minced meat (about 0.5 cm). Place 150 g of this minced meat on a dish in the form of a flat cake, in the middle of which a depression is made. The yolk of a fresh chicken egg or a whole quail is placed there. Finely chop onion, cilantro, parsley. Season the minced meat with salt, pepper and herbs. Hot sauces, apple cider vinegar, ketchup, and adjika are served with the steak.

Korean spicy snack

Take meat from the breast of wood grouse, goose, duck, pheasant, or tenderloin of deer, roe deer, elk and cut along the grain into slices 5-6 cm long, up to 1.5 cm thick. Place the meat in a glass jar. Cut the onion into rings, peel the garlic, add vinegar and hot chili pepper to the jar.

For every 100 grams of meat - 1 onion and 1 clove of garlic, 1 tablespoon of vinegar and a small piece of chili (or ground hot seasoning on the tip of a knife).

Salt everything and rub it a little with your hand. Leave covered for 2 hours, shaking the contents of the jar from time to time. Place in portions on deep plates; fresh vegetables - peppers, tomatoes, etc. - are excellent as a side dish. If you are not a fan of spicy things, you can add sweet paprika from a jar.

Our compatriots have improved the Korean dish by adding chopped pickled cucumbers to a jar - they say you can’t imagine a better snack with vodka, especially after a successful hunt.

Fried venison and elk

Stuff the back and large parts of the ham or shoulder, soaked in the marinade, with lard and fry in the oven. Cut the finished meat into wide slices, 1-2 per serving, pour over the meat juice.

Serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad. You can also serve the meat with pepper sauce with vinegar, sweet and sour sauce with nuts, spicy sauce with tarragon, lingonberry or blackcurrant jam.

For 1 serving: 150 g of meat, 75 g of marinade, 20 g of lard, 5 g of pork lard, 150 g of side dish, 75 g of berries, 50 g of sauce or 30 g of jam.

Dried venison Ingredients: 5 kg of venison, 13 g of garlic. For the brine: 1 1/2 liters of water, 5 g of cloves, 10 allspice peas, 2 bay leaves, 5 g of caraway seeds, 250 g of salt. Method of preparation: Wash the venison, remove large tendons. , cut into strips 3–3.5 cm thick. Garlic

Smoked venison Ingredients: 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g juniper berries (crushed), 2-3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Method of preparation Grate the prepared venison

Swedish Venison Ingredients: 1 kg venison (flesh), 50 g butter, 10 g salt, 3 g freshly ground white pepper. For the broth: 1 1/2 l water, 500 g reindeer saddle bones, 50 g butter, 100 g carrots, 100 g celery roots, 20 g garlic, 2 g ground cumin, 1 bay leaf,

DEER “DIANA” Prepare venison meat as follows. First, clean it of films and tendons, rinse thoroughly and cut into pieces. In a pot, fry the chopped onion and celery in lard along with ground red pepper, then add the venison. Meat

Elk meat stewed with champignons Ingredients Elk meat – 1.5 kg Pork lard – 100–150 g Champignons – 500 g Onions – 1–2 pcs. Garlic – 3–4 cloves Ghee – 2 tablespoons Dry red wine – 1 glass Wheat flour – 2 tablespoons Garden herbs – 1 bunch

Smoked venison Ingredients: 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g crushed juniper berries, 2–3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Method of preparation Prepared venison

Dried venison Ingredients: 5 kg of venison, 3 cloves of garlic, 2 bay leaves, 5 clove buds, 5 g of caraway seeds, 10 allspice peas, 200 g of salt Wash the venison, remove large tendons, cut into strips 3 cm thick. Peel the garlic, wash. For

Venison “Spicy” Ingredients: 10 kg of venison, 10 g of horseradish root, 20 g of ginger root, 5 black currant leaves, 2 bay leaves, 2 cinnamon sticks, 400 g of salt Wash the venison, peel off large tendons and films, cut into strips 5 thick see blackcurrant leaves

Dried venison Ingredients: 5 kg of venison, 5 buds of cloves, 10 allspice peas, 2 bay leaves, 5 g of caraway seeds, 3 cloves of garlic, 200 g of salt. Wash the venison, remove large tendons, cut into strips 3 cm thick. Peel the garlic , wash. For

Elk meat with mushrooms Ingredients: 600 g elk meat pulp, 300 g fresh mushrooms, 1 glass vinegar, 2 tbsp. l. vegetable oil, 50 g lard (lard), 1 tbsp. l. sour cream, 1 onion, salt, bay leaf, pepper. Method of preparation: Cut the elk meat across the grain into 4-5 slices and soak overnight

Venison - roast 1.5–2 kg of venison (in one piece, back), 100 g of bacon, 1 teaspoon of allspice (Jamaican) pepper, 0.5 teaspoon of ground cloves, 2–3 teaspoons of ground juniper berries , 2 teaspoons of salt. Wash the meat, remove films, lightly beat, rub with a mixture of ground

Marinated venison Ingredients: 10 kg venison (fillet), 100 g carrots, 100 g celery roots, 50 g garlic, 4 sprigs of fresh cumin, 5 sprigs of parsley, 2 chopped bay leaves, 80 g onions, 600 ml water, 150 ml table vinegar, 100 g butter, pepper, salt. Method

Dried venison Ingredients: 5 kg of venison, 13 g of garlic. For the brine: 1.5 liters of water, 5 g of cloves, 10 allspice peas, 2 bay leaves, 5 g of caraway seeds, 250 g of salt. Method of preparation: Wash and peel the venison from large tendons, cut into strips 3–3.5 cm thick. Garlic

Smoked venison Ingredients: 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g crushed juniper berries, 2-3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Method of preparation: Grate the prepared venison

Venison stew Ingredients: 1 kg venison (hind flesh), 110 g butter, 110 g flour, 2 onions, 220 g mushrooms (any), 110 g diced bacon, 275 ml red wine, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, pepper, salt. Method of preparation: Cut the venison

Stewed elk meat Cut the elk meat into large pieces of 1–1.5 kg, pour in the marinade and keep (from one to four days) in a cold room at a temperature not exceeding 6°. Then dry the marinated meat with a towel and cut into 2–3 cm cubes. Salt the prepared meat,

Preparation

Boil the less meaty parts of the carcass - ribs, brisket, neck and part of the shoulder blades - not used for roasting, adding onions and carrots to the pan. Serve with any side dish.

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STROGANINA

Ingredients:

• Frozen meat;
• salt.

Preparation

For this simple dish, any low-fat meat and liver are suitable, but tightly frozen for 2-3 days. It is especially popular among Siberian hunters and all northern peoples. The cooking method is extremely simple. Take a piece of frozen meat or liver and cut thin slices from it with a sharp knife. Immediately take them with your hand (a fork is less convenient), dip them in salt - and the dish is ready to eat. In cases where you need to quickly reinforce your strength, it has no equal, because raw meat is very easily steamed. Fast, tasty and nutritious.

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SOUP

Ingredients:

For 1 kg of sternum:

• 2 liters of water;
• 2-3 potatoes;
• 1 onion;
• 1-2 bay leaves;
• 10-15 black peppercorns;
• salt to taste.

Preparation

It is prepared from sternum, chopped into small pieces. There should be about half a pan of meat, only then the food will be rich and tasty. Cook the meat over moderate heat until almost done. Add salt, pepper, bay leaf, and onion (to taste) immediately before the boil begins. Then add two or three chopped potatoes, and after 10-15 minutes the stew is ready. It is better to eat it right away: it tastes especially good when cooked off the fire.

Roasted Elk Lip

Ingredients:

• Moose lips;
• 50 g butter;
• 2-3 bay leaves;
• 10-15 black peppercorns;
• 1 onion;
• 1 carrot;
• 1 root each of parsley and celery;
• salt to taste.

Preparation

This dish tastes excellent. It's not easy to prepare. It is very important to salt it well and cook it moderately so that it is not hard and not very soft. First, the lip should be thoroughly scorched and washed - this is painstaking work and, frankly speaking, does not bring pleasure. It is necessary to remove all hairs and singe them to smooth skin so that they are invisible and cannot be felt when eating. Then place the lips (the upper one - massive and the small one - lower) entirely in a pan, add salt and 2-3 bay leaves(no longer necessary - the natural smell is destroyed), pepper and other spices (to taste) and cook 2-2.5 hours over medium heat. Then cool the lip slightly and cut into small oblong pieces, which are placed in a preheated frying pan greased with butter and fried until golden brown. Serve without a side dish, directly in the roasting pan. A spoonful of lingonberries will emphasize the sophistication of the dish and its outstanding taste. The lipa is prepared and simmered in a Russian oven.

BOILED TONGUE

Ingredients:

For 1 language:

• 3 liters of water;
• 2 tbsp. spoons of salt;
• 1 bay leaf;
• 1 onion;
• 10-15 black peppercorns.

Preparation

First way

Place a well-cleaned and washed tongue in a saucepan or kettle and cook with salt and pepper. 2-3 hours. You can add bay leaf, pepper, onion, or you can do without them - as you like. You need to serve boiled tongue directly from the heat, then it literally melts in your mouth, especially those parts that are closer to the base - they are fattier and more tender. Horseradish or mustard are good with boiled tongue.

Second way

Put the tongue in the pan, add spices (1-2 bay leaves, 5-6 peppercorns), chopped onion, carrots, salt, add water and cook 3-4 hours until ready. Remove the skin from the hot tongue and cut it into thin slices. It can be served either cold or hot.

Garnish- mashed potatoes, green peas, horseradish.

LARGE-FRIED MEAT

Ingredients:

For 1-2 kg of meat:

• 200 g lard;
• 100 g butter;
• head of garlic, pepper, salt.

Preparation

For such a dish, it is better to choose meat with a bone - it turns out to be juicier and tastier after cooking. A piece of meat can be large, weighing several kilograms, but its thickness should not exceed 15 cm, and even better - 10 . Rinse the meat thoroughly, cut off all outer veins and films. Then, using a narrow, sharp knife, make holes in it, into which stuff finely chopped garlic and pieces of lard. Do the same on the other side. Rub in salt and pepper, place the prepared piece on a baking sheet with pieces of cooking oil and place it in the oven. Fry no less 2 hours, while turning the piece of meat several times and pouring over the released juice. Serve whole on a platter. On the side Whole fried potatoes, greens, lingonberries, sauerkraut, pickled cucumber are good. Mustard and horseradish are good spices.

CHOPPED CUTLETS

Ingredients:

For 1 kg of meat:

• 100 g raw elk fat;
• 1/4 loaf of white bread;
• 250 ml broth (milk, water);
• 1 tbsp. spoon of breadcrumbs;
• pepper, salt.

Preparation

Cutlets minced from elk meat during normal preparation often turn out to be very dense. To obtain more loose, juicy and tasty cutlets, it is advisable to 1 kg add raw elk fat, pork fat or butter to the pulp. In addition, when preparing minced meat, they add 25% white bread(necessarily callous) and 25-30% liquid- meat broth, milk or water. Fry the cutlets in the usual way (dip in crushed breadcrumbs before frying).

ROASTING

Ingredients:

For 500 g of meat:

• 50 g butter;
• 500 g potatoes;
• pepper, salt.

Preparation

Fry finely chopped pieces of meat, salt and lightly pepper, in a frying pan until cooked. You can add finely chopped potatoes to almost finished meat and fry together until cooked. Serve the fry on the table in a frying pan. Good as a seasoning sauerkraut, pickles and mushrooms, greens. Siberian dumplings made from elk meat are good (better if you add a little fatty pork to the minced meat). You can prepare all those dishes that are prepared from beef and lamb from elk meat. You just need to know that wild meat is always preferable to domestic meat. A wild animal or bird feeds on natural foods and has the opportunity to choose these foods, many of which have a preventive and therapeutic effect, imparting the same properties to the tissues of animals that eat these medicinal herbs.

NATURAL ELK Tenderloin Beefsteak

Ingredients:

For 900 g tenderloin:

• 3 tbsp. spoons of ghee;
• pepper, salt.

Preparation

In the lumbar region under the spine of elk and other large deer and roe deer there are two longitudinal, low-functioning, tender muscles belonging to the highest grade of meat called clippings or fillet. Remove the tenderloin from the tendons (films), cut across the muscle fibers into pieces with a thickness of about 3 cm weighing about 150 g, lightly beat and sprinkle with salt and pepper to taste. If you are underweight, use the softest muscles from the inner thigh. Then fry in a greased hot frying pan 15 minutes. For lovers of rare steak, it is only fried 8-10 minutes so that the bloody juice is preserved in the thickness of the piece. As a side dish serve grated horseradish, green peas, fried potato wedges or other side dish.

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JELLY FROM THE HEAD AND LEGS OF AN ELK

Ingredients:

For 1 kg of offal:

• 200 g meat;
• 6 glasses of water;
• 2 bay leaves;
• a pinch of pine needles;
• salt and pepper to taste.

Preparation

Elk head jelly is prepared as from ordinary offal. Remove the hooves from the legs and cut the bones with a fine file. Add a little pulp to the bones, preferably from the neck. As a seasoning, add a bay leaf or a pinch of pine needles. Serve with mustard.

Roasted elk

Ingredients:

For 700 g of meat:

• 400 ml marinade;
• 100 g spinach;
• 50 g pork lard;
• 200 ml sauce or 150 g jam.

For the marinade:

• 0.5 l of water;
• 0.5 liters of vinegar;
• 1 carrot;
• 2-3 parsley roots;
• a slice of celery;
• 10-15 black peppercorns;
• bay leaf;
• salt to taste.

Preparation

Prepare the marinade. To do this, 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 slices 1-2 per serving, pour meat juice and serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad. You can serve the meat with hot sauce, lingonberry or blackcurrant jam.

ELK FILLET

Ingredients:

For 1.5-2 kg of meat:

• 200 g bacon;
• 50 g butter;
• 1/2 glass of red wine;
• 3 truffles;
• 1/2 tbsp. spoons of soybean paste or boiled soybeans;
• 2 onions;
• 1 lemon;
• 4-5 pcs. carnations;
• black pepper and herbs;
• salt.

Preparation

Take out a piece of fillet and pour in the marinade. (4-5 glasses of vinegar, 6-7 pcs. bay leaves, 30 pcs. black pepper, 30 pcs. juniper berries, 3 onions - boil everything) on 5-6 hours, chop with bacon. Then roast on a spit until half cooked. Put the bacon into the pan (50 g), oil (50 g), onion, lemon slices without grains, cloves (root), pepper, tarragon, parsley, watercress, green onions. When browned, gradually pour in red wine, a spoonful of vinegar, 2 cups broth, simmer until done. Pour the sauce over the meat 3 truffles And 1/2 spoon soybean paste or boiled soybeans. The roast is served with a chopped, salted head of red cabbage, fried in 2 tablespoons of oil with 1 tbsp. a spoonful of sugar, 4-5 clove buds, 1/2 cup red table wine. Boil everything and cover the roast with this side dish.

BOILED ELEK KEBAB

Ingredients:

For 4 servings:

• 600 g meat of choice;
• 1 onion;
• a set of aromatic roots;
• 1 teaspoon of tomato puree;
• 1/4 cup milk;
• 1 tbsp. spoon of flour;
• 1 teaspoon red pepper;
• 5-6 tbsp. spoons of vegetable oil;
• salt.

Preparation

Cut the boned meat into small pieces, add salt and boil in boiling water with 3 tbsp. spoons of vegetable oil. In the remaining fat, sauté chopped aromatic roots and onions until soft, sprinkle with ground red pepper and add tomato puree. Dissolve flour in milk and pour in, let it boil and after a few minutes remove from heat. Serve with pasta or potatoes.