How to cook elk meat in a frying pan. Moose meat dishes

Moose live in large numbers in our forests. Even children can imagine what they look like. But elk meat is a rare guest on our table. That is why not every housewife knows how long to cook elk meat to make the dish tasty and rich. If you follow the analogy and cook it like beef, you can be very disappointed in this nutritious, healthy product.

What is special about elk meat?

Like any other game, elk meat is tough, dark, and fibrous. In its structure and taste it resembles beef. But in terms of the amount of nutrients and beneficial microelements, it is superior to pork and beef.

When faced with the opportunity to cook wild elk meat for the first time, it is important not to be afraid of its specific smell. You can easily get rid of this smell by first soaking a piece of elk meat in plain water with the addition of citric acid or vinegar. Experienced hunters also use white wine for this purpose.

The most delicious and tender dishes are obtained from the meat of females aged from one and a half to two years. In males and older individuals, the meat is tough, very dark, and fibrous.

This product is considered dietary and environmentally friendly. The energy value of a piece of elk meat weighing 100 grams is only 100 Kcal.

Recipes to note

Soups and elk stews are good in winter. They give strength, warm, and perfectly satisfy hunger.

Boiled elk meat

To make the elk meat tender and soft, it must first be marinated. To do this, a piece of meat weighing about a kilogram must be kept for several hours in the following composition:

mineral water
salt, ground black pepper, other favorite spices
vegetable oil - 200 g

The elk meat needs to be kept in this marinade for 10 - 12 hours, then put to cook. Cook the elk meat over low heat for at least two and a half hours. Salt and bay leaf should be added almost before removing the pan from the stove, then the dish will turn out very soft and tender.

When cooking moose meat, it is important not to oversalt it. Like any other game, elk meat contains many of its own salts. Table salt is added in small quantities at the very end of cooking.

Moose Meatball Soup

For the soup you will need the following ingredients:

Elk meat - 500 g

Spinach - 400 g
Chinese shiitake mushrooms – 200 g
Garlic - 3 cloves
Onion - 2 heads
Chicken egg - 1 pc.
Water - 2 liters
Salt, ground black pepper
Vegetable oil

The meat must be washed, dried, then cranked twice in a meat grinder along with onions and garlic. The resulting minced meat must be salted, peppered, beaten in a chicken egg and mixed well, formed into meatballs. Meat balls are fried in vegetable oil.

Mushrooms need to be boiled in two liters of salted water with the addition of spices. When the mushrooms are ready, add spinach and meatballs to the pan. Until the soup is fully cooked, you need to cook over low heat for another 20 minutes. You can add fresh chopped herbs to bowls with aromatic soup for beauty and aroma.

Hunting elk stew

Elk brisket is perfect for chowder. To prepare stew for lunch, you need to stock up on:

500 g elk breast
1 onion
3 large potatoes
salt, ground black pepper, bay leaf

The brisket is chopped into small pieces and immersed in cold water. It should occupy half the volume of the pan, then the broth will be rich.

When the meat simmers for 10 minutes over medium heat, add chopped onions. The broth is salted and peppered. All this needs to be cooked until almost done. Place peeled, diced potatoes into the prepared broth and cook for about 10 to 15 minutes. You can serve the stew with herbs and sour cream.

Doctors say elk meat should be cooked for at least three hours to avoid the transmission of diseases and pathogenic bacteria from wild animals to humans. The most common diseases of moose are encephalitis and finosis.

Simple and healthy recipes for preparing first courses of elk meat will diversify the menu and delight loved ones. By following simple rules for cooking meat, you can fully appreciate its unique taste. Bon appetit!

Elk is red meat, which is similar in its characteristics to veal or beef. If you are looking for a way to cook delicious, tender elk meat, then check out the recipes below. All of them are easy to implement; no difficulties should arise.

Secrets of cooking delicious elk meat

Before you cook delicious elk meat, you need to consider not only the recipes, but also the subtleties.

1. Before you start cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with napkins.

2. If baking or frying is carried out, you need to soak the elk meat in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).

3. To get truly juicy elk meat, fill it with lard. Chop it into slices, then insert it into the slits in the meat. Lard can be taken fresh or salted.

4. If you plan to roast or stew meat in any other way, fry the slices until golden brown in a frying pan with butter before doing this. This way you can preserve the juice.

No. 1. Moose meat goulash in a frying pan

flour - 30 gr.
onion - 2 pcs.
tomato paste - 60 gr.
meat - 0.5-0.6 kg.
broth/water - 0.8 l.
parsley with dill - 40 gr.
spices

We tell you how to cook the most tender elk meat. You can make it deliciously at home in the form of goulash.

1. First place the piece of meat in cold water and soak for at least 3 hours. Next, blot away any moisture and chop into a medium cube.

2. Place the chopped onion in a frying pan with sizzling oil along with pieces of meat. Fry for 7 minutes, then add salt, spices, and flour.

3. Add pasta, fry for 3 minutes. Pour in water or broth and continue to simmer on medium power in a sealed container. Duration of extinguishing - 1.5 hours.

4. Approximately 5 minutes before the end of cooking, add chopped green stuff and evaluate the taste of the dish. It may need to be salted or seasoned with spices.

No. 2. Elk meat shurpa in a slow cooker

sweet pepper - 1 pc.
garlic cloves - 5 pcs.
elk meat - 0.9-1 kg.
water - 130 ml.
onion - 2 pcs.
fresh tomatoes - 3 pcs.
potatoes - 1 kg.
carrots - 2 pcs.
cilantro - 20 gr.
spices

Since you can cook the most tender elk meat in a slow cooker, we recommend adopting a tasty recipe.

1. Turn on the appliance to the “Frying” function, heat a little oil until it sizzles. Throw in the chopped meat. Sprinkle with spices, but do not add salt.

2. Fry the elk meat until a golden brown crust appears on it. This move will keep the juice inside.

3. Meanwhile, chop the carrots into semi-circles and chop the onion. Mix vegetables into elk meat and add water. Set the “Extinguishing” program for half an hour.

4. Keep the tomatoes in boiling water for 2 minutes, then rinse under the tap. Get rid of the peel, chop the pulp itself into cubes. Chop the pepper into strips or halves of circles.

5. Add these vegetables to the multi-bowl and squeeze out the pulp from the garlic cloves. Cook the ingredients on the “Soup” program for a third of an hour.

6. During the allotted period of time, take care of the potatoes. The tubers must be peeled and then chopped into large pieces. Stir the potatoes into a common bowl and wait another 25 minutes.

7. Almost at the very end of stewing, add chopped cilantro and evaluate the taste of the dish. If necessary, add more spices and add salt to the shurpa. Serve after steeping.

We hope that after studying the recipe you will no longer wonder how to cook elk meat. After all, this recipe turns out very tasty.

No. 3. Elk baked in the oven

elk meat - 1 kg.
mayonnaise - in fact
onions - 3 pcs.
seasonings

Above you got acquainted with how tasty and without unnecessary hassle you can cook elk meat by simmering in a slow cooker. Now we suggest considering baking in the oven.

1. Chop the meat that has been soaked for several hours across the grain. Place the pieces on the board and beat them through the cellophane.

2. Rub with spices, salt, mayonnaise. Place the pieces in a bowl, alternating with the chopped onion.

3. Cover the container with film and refrigerate for at least 7 hours. After this period, you can start cooking.

4. First, place the pieces one by one in a frying pan with sizzling oil. Fry until crusty for literally 3-5 minutes.

5. Now line a baking sheet and place the meat slices on the foil. Pour 150 ml into the mold. water, cover with a second sheet of foil.

6. Heat the oven to 190 degrees. Cook for half an hour. Then reduce the power to 170 degrees, simmer the meat for another 40 minutes.

7. After the allotted time, do not open the door. Let the finished meat lie in the oven and cool slightly, only then proceed to tasting.

No. 4. Elk cutlets

stale bread - 5 pieces
vinegar 9% - 100 ml.
meat - 1 kg.
pork lard - 0.4 kg.
tomatoes - 2 pcs.
onion - 1 pc.
water - 1 l.
milk - 0.3 l.
raw yolk - 2 pcs.
cream - 0.4 l.
seasonings, breadcrumbs

Since you can prepare the most tender elk meat in various ways, let’s make delicious cutlets out of it.

1. Chop the meat into small pieces and place in a solution of vinegar and water. Leave for 2 hours to soak.

2. Pass the meat and lard through a meat grinder. Soak the bread in milk, squeeze out the crumb. Mix it with meat and lard. Add finely chopped onion.

3. Also add seasonings, yolks and tomato pulp to the minced meat. Mix the ingredients thoroughly.

4. Form cutlets from the meat mixture, sprinkle with breadcrumbs on all sides. Fry the preparations until crispy.

5. Pour cream over the prepared cutlets and set the heat to low. Continue to simmer the dish covered for half an hour.

We looked at how to cook the most tender cutlets. You can make other dishes from elk meat that are just as tasty.

No. 5. Roast elk

carrot - 1 pc.
meat - 0.6 kg.
potatoes - 5 pcs.
onion - 1 pc.
tomato paste - 50 gr.
garlic cloves - 7 pcs.
ghee - 30 gr.
spices

vinegar 9% - 40 ml.
granulated sugar - 20 gr.
salt - 10 gr.
water - 50 ml.
laurel - 3 pcs.
peppercorns - 10 pcs.
chopped parsley root - 10 gr.

Use this recipe to learn how to make savory elk meat. Roast from such meat turns out tasty and quick.

1. Prepare the meat by removing all membranes. Chop into small cubes. Place it in a bowl in layers, sprinkling with spices for the marinade.

2. Dilute the vinegar with water and pour over the elk meat. Leave to marinate overnight. Fry the meat in melted butter until golden brown. Reduce heat and simmer until half cooked.

3. Chop the potatoes into bars, cut the carrots into strips. Fry the vegetables a little and add them to the meat. As soon as the vegetables soften, add finely chopped onion and tomato paste to them.

4. Add seasonings. Add chopped garlic cloves to this. Knead and simmer for a quarter of an hour. Taste it.

No. 6. Lula kebab made from elk meat

water - 0.5 l.
lard - 0.3 kg.
meat - 2 kg.
onions - 5 pcs.
vinegar 3% - 0.5 l.
granulated sugar - 10 gr.
laurel - 5 pcs.
salt - 15 gr.
peppercorns - 10 pcs.
juniper berries - 30 gr.
carnations in stars - 6 pcs.
seasonings

1. Before you cook delicious elk kebabs, you need to make a marinade. To do this, add laurel, juniper berries, pepper and cloves to the water. Boil the mixture for 10 minutes.

2. Add sugar and salt to the marinade. As soon as the mixture boils, pour in the vinegar. Remove the container from the heat and strain the liquid. Set the marinade aside.

3. Chop the meat into pieces of suitable size. Place in a cup and pour over the cooled marinade. Leave the elk meat to marinate in the cold for 24 hours.

4. Pass the onion, meat and lard through a meat grinder. Add seasonings and stir. Form the minced meat into small patties and place on a wire rack.

5. Place in the oven at 200 degrees. Time it for 40-50 minutes. Monitor the dish regularly. Reduce power if necessary.

No. 7. Elk stew

tomato paste - 40 gr.
onion - 1 pc.
meat broth - 0.1 l.
vinegar 3% - 30 ml.
meat - 0.2 kg.
carrot - 1 pc.
garlic cloves - 6 pcs.
seasonings

Consider how to cook delicious elk meat so it's tender.

1. Wash the meat, get rid of all veins. Chop into cubes. Place in a saucepan. Add chopped onion, vinegar and any seasonings.

2. Mix the ingredients and leave to marinate in the cold for 4 hours. After this, remove excess moisture from the meat with a towel.

3. Heat a small amount of oil in a frying pan. Saute the elk meat until half cooked.

4. Add garlic gruel, tomato paste, broth and carrot slices to the meat. Continue to simmer the dish over low heat, covered, for 50 minutes.

We figured out how to cook spicy elk meat. To make the dish truly delicious, follow the instructions provided. Add your favorite seasonings and other ingredients as desired. Don't be afraid to experiment.

In terms of culinary qualities, elk meat, or dzerenina as it is also called, is similar to veal or beef, and its taste is close to lamb. But elk meat is distinguished by greater toughness and a characteristic smell of game, which, as a rule, they try to get rid of before starting cooking by soaking the meat in water or marinating it. In addition, before cooking, elk meat is kept in fragrant herbs or berries, which give it a spicy and delicate taste.

Marinade for elk meat

There is a popular marinade recipe for dzerenina, which allows you to make it softer and get rid of the forest “smell”.

Ingredients:

1 kg elk meat
1 carrot
1 onion
one large root each of parsley and celery
2-3 bay leaves
1 tbsp. spoon of 3% vinegar
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 liter of water

All the secrets of meat. Watch the video!..

How to marinate elk meat:

Dzerenin should be freed from films and tendons, cut into medium-sized pieces and placed in a deep container.

All vegetables specified in the recipe must be cut into large pieces, placed in a saucepan, filled with water, brought to a boil and cooked for 20 minutes, adding salt, sugar and vinegar.

After the specified time, the marinade must be cooled. Pour the cooled marinade over the meat and marinate it in the refrigerator for one to three days.

As a rule, “young” meat is fried without marinating it. This procedure can be replaced by regular soaking - you just need to pour the meat with cold water for 2 hours.

However, there are exceptions to every rule. So, for dishes that contain dzerenina in the form of minced meat, it should not be marinated.

In general, meat prepared in the manner described above can be prepared in exactly the same way as beef and used in the same dishes. But you need to remember that elk meat is somewhat dry, so to add juiciness to it after marinating or soaking, it is recommended to stuff it with lard sticks.

In addition, it is customary to salt dzerenin only at the very end of preparation, since it contains natural salts absorbed by the animal during its life.

Roast elk

Ingredients:

1 kg pickled dzerenina
10 potatoes
2 onions
1 large carrot
300 g tomato paste
spices to taste

How to cook elk roast:

Pre-marinated meat should be cut into small pieces. In a well-heated cauldron, bring butter or lard to a boil and place elk meat in it.

The meat should be fried until a golden brown crust appears on it, and then, adding 200 g of water, simmer until half cooked.

As soon as the elk meat reaches the desired condition, you need to add diced potatoes and grated carrots to it.

Vegetables, like meat before, should be brought to half-cooked, and then put into a cauldron onion, tomato paste, bay leaf and allspice peas cut into thin rings.

Elk meat is a healthy, lean, dark red meat with a lot of veins. Externally it looks like beef. Elk meat makes excellent-tasting dishes, including dumplings and cutlets, broths and soups. How to cook delicious elk meat at home? Proper cooking is a whole science with many culinary subtleties.

For cooking, it is better to take meat from females aged 1-3 years. Elk meat from older individuals and males is tough and fibrous. Without preliminary soaking (in white wine, sauerkraut juice, cucumber brine), it will not be possible to prepare a juicy dish at home.

Calorie content of elk meat

100 grams of elk meat contains 101 kilocalories. The low calorie content is explained by the minimal fat content (1.7 g) with a large amount of valuable animal protein (21.4 g).

Ideally, elk meat is pre-marinated in 3% vinegar for 6-10 hours or soaked in water for 3-4 days.
To add a delicate and spicy taste, soak the meat in herbs and berries.
Butchering a carcass is similar to the process of butchering a cow. The most valuable and tasty parts are lips and meat tenderloin.
Moose meat dishes are added with salt at the end of cooking.
For juicier cutlets, add a small amount of lamb fat or goose lard to minced elk.

Let's move on to the answer to the question of what can be prepared from elk meat and a variety of step-by-step recipes and technologies for preparing delicious and nutritious foods.

Elk soup on the kitchen stove

INGREDIENTS:

Elk bone with pulp – 600 g,
Onions – 2 pieces,
Medium size potatoes - 6 pieces,
Carrots – 2 pieces,
Sweet pepper - 2 pieces,
Tomatoes – 3 pieces,
Petiole celery – 2 roots,
Allspice – 7 peas,
Bay leaf - 2 pieces,
Salt, fresh herbs - to taste.

STEP-BY-STEP PREPARATION:

I thoroughly wash the elk meat and place it in a large saucepan. I pour cold water and put it on the stove. Bring to a boil, reduce heat to medium. I add peeled onions (whole), allspice peas, and bay leaves. I cook for 2.5 hours.
I strain the broth, removing the spices and meat. When the elk meat has cooled, I separate it from the bone and cut it into small pieces.
I peel and cut the carrots into cubes. I do the same with potatoes. I cut the pepper into pieces, cut the celery. I add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. I discard the chopped tomatoes and add pre-chopped meat. Cook until done.
I remove the pan from the stove. I let the elk soup simmer for about 30 minutes, tightly closing the lid and covering the top with a towel.

Bon appetit!

Elk meat with dried fruits in a slow cooker

Stewed sokhatina with dried apricots, prunes and raisins in a slow cooker is an exquisite hot delicacy dish. Do you want to surprise guests rushing to your place for a holiday dinner or diversify the daily diet of your beloved family? Try following the recipe.

INGREDIENTS:

Ready beef broth – 100 g,
Elk meat – 500 g,
Dried fruits (prunes, raisins, dried apricots) – a total of 200 g,
Onion – 2 heads,
Tomato paste – 1 tablespoon,
Vegetable oil - 3 large spoons,
Wheat flour - 1 tablespoon,
Pepper, salt - to taste.

STEP-BY-STEP PREPARATION:

I cut the elk meat into rectangles. Due to its high density and hardness, I carefully beat each piece. I throw the softened rectangles into a frying pan with vegetable oil and fry. The goal is to get a golden brown crust, not to cook it until done. I transfer the meat, browned on all sides, to a plate.
I fry the onion in a frying pan, bringing the finely chopped half rings to a golden color.
First I put the fried onions in the slow cooker, then the elk meat. I put thoroughly washed dried fruits on top. Select the composition and ratio of dried berries and fruits to suit your taste. I prefer the classic “trio” - raisins, dried apricots, prunes. I take the same parts.
I scoop out a few spoons of pre-prepared beef broth, dilute tomato paste, add flour and spices. I transfer the mixture to the slow cooker.
I turn on the “Extinguishing” program and set the timer for 120 minutes.

Moose meat with champignons in a slow cooker

INGREDIENTS:

Meat (pulp without bones) – 1 kg,
Carrots – 2 medium sized pieces,
Onions – 2 heads,
Champignons – 400 g,
Vegetable oil - 4 tablespoons,
Pepper, salt, basil, dill - to taste.

STEP-BY-STEP PREPARATION:

I soak the elk meat in water for 2-4 hours. Then I remove the veins and film and cut into small pieces.
I pour vegetable oil into the multicooker. I turn on the “Roasting” program and send the chopped elk meat. I fry the pieces until a light golden crust forms for 5-10 minutes, depending on the power setting.
I switch to the “Extinguishing” mode. I set the program for 180 minutes. I close the lid.
While the elk meat is cooking, I tend to the vegetables. I clean and chop. I grate the carrots on a coarse grater and finely chop the onion heads. After 1.5 hours, after turning off the “Quenching” program, I switch it to automatic heating for 30 minutes. Let it brew. Then I throw in the prepared vegetables and chopped mushrooms. Add spices and simmer for 30 minutes.
Before serving, decorate the dish with fresh herbs and mix thoroughly. As a side dish I use boiled rice or mashed potatoes.

Cooking elk meat in a pressure cooker

INGREDIENTS:

Meat – 500 g,
Onions - 2 medium sized pieces,
Mustard – 1 large spoon,
Starch - 1 tablespoon,
Vegetable oil – 1 large spoon,
Bay leaf - 2 pieces,
Salt, peppercorns - to taste.

STEP-BY-STEP PREPARATION:

I cut the sokhatina into pieces. I rub it with mustard. I leave it to soak in the seasoning for 30-60 minutes.
I pour sunflower oil into the pressure cooker. I put it on the stove to warm up. I throw off the chopped pieces for frying. Then I add a little water and leave the elk meat to simmer for 120 minutes over medium heat.
I peel the onion and cut it into large pieces. I put it in the pressure cooker so that the cuts are directed toward the meat. I throw in bay leaves and pepper.
After an hour and a half, I taste the elk meat. Salt. At the end I add a large spoonful of starch to make a sauce.

Grilled elk shashlik recipe

Meat from young and healthy individuals, preferably female moose, is suitable for barbecue.

INGREDIENTS:

Meat (loin) – 1 kg,
Onion - 3 heads,
Pork lard – 100 g,
White wine – 300 g,
Green onions, dill, parsley, salt, pepper - to taste.

STEP-BY-STEP PREPARATION:

I'm preparing the meat. I cut it into small pieces of 40-50 g and put it in a saucepan. I pour in white wine to soften it. If desired, you can use a pre-prepared marinade. I leave it alone for 3-4 hours.
I string the elk meat onto skewers along with onion rings and lard, pepper and add salt.
I fry on coals. After 20-25 minutes, the fragrant kebabs are ready.
I put it on plates and sprinkle fresh herbs on top.

Helpful advice. Fresh elk shish kebab goes great with pickles (sauerkraut and cucumbers).

How to cook moose meat in the oven

To obtain a juicy and appetizing dish from tough and stringy elk meat according to this recipe, you will have to try hard and spend a lot of time.

INGREDIENTS:

Sokhatina – 1 kg,
Onion – 2 heads,
Vinegar – 200 ml,
Black pepper – 8 peas,
Sugar – 1 large spoon,
Salt – 1 tablespoon,
Vegetable oil – 1 tablespoon,
Parsley root, bay leaf, meat spices - to taste.

STEP-BY-STEP PREPARATION:

I remove the film and thoroughly rinse the meat with water. I carefully beat it with a wooden mallet.
I prepare a marinade from granulated sugar, herbs, chopped onions, black pepper, salt and chopped bay leaf. I fill the mixture with a liter of water and put it on the stove. I bring it to a boil. I remove it from the stove and let it cool.
I put the meat in the pan and place pressure on top. I put it in the refrigerator for 2-3 days.
I take the elk meat out of the pan. Dry with paper towels. Sprinkle with meat spices.
I put the frying pan on the stove. I pour oil. I throw the pickled animal product onto the heated surface. Fry until half cooked.
Place the elk meat on a baking sheet, covering it with food foil. Before putting it in the oven, I pour a glass of water.
I simmer for a long time, for 8 hours at minimum temperature. I control the water level. I add as needed.
I take it out of the oven, unseal the foil and place it in a large dish, garnishing with fresh chopped herbs.

cooking

Homemade elk beef stroganoff

Beef Stroganoff is a delicious dish, the main ingredient of which is finely chopped pieces of meat in sour cream sauce. The traditional base (main ingredient) is beef or pork, but if the housewife wishes and the products are available, you can try making a delicious “Beef a la Stroganoff” from elk meat.

INGREDIENTS:

Elk meat – 1 kg,
Onions - 2 pieces,
Sour cream – 100 g,
Vinegar – 1 large spoon,
Sugar – 1 pinch,
Dill – 15 g,
Seasonings and spices - to taste.

STEP-BY-STEP PREPARATION:

I take the elk meat out of the freezer and defrost it naturally. I rinse with plenty of water to get rid of excess blood. I cut into thin strips (traditional sticks), removing the film and tendons.
To add a juicy and piquant taste, I soak the elk meat in the marinade. I throw the pieces into a large cup and add sugar, salt, and pepper. I pour a tablespoon of vinegar and add chopped onion. For high-quality marinating, place the meat base of the dish in the refrigerator for 12 hours. Don't forget to cover with a plate!
I take out the cup in the morning. I send the pieces to a heated frying pan for frying. I brown it.
Reduce the heat, add a little water and finely chopped dill for a spicy aroma. Then I spread the sour cream. Mix thoroughly.
Simmer over low heat. A large amount of juice will begin to release from the meat. Simmer until it boils, don’t forget to stir.

I serve the dish with boiled rice and fresh vegetables.

One Pot Elk Roast Recipe

INGREDIENTS:

Elk meat – 500 g,
Potatoes – 3 medium sized tubers,
Onions – 1 piece,
Tomato paste – 1 large spoon,
Olive oil – 2 large spoons,
Parsley – 5 sprigs,
Salt and sugar - 2 tablespoons each,
7 percent vinegar - 2 large spoons,
Black pepper – 10 peas,
Bay leaf – 2 leaves.

STEP-BY-STEP PREPARATION:

I wash the meat in cold water and dry it. I cut it into oblong and thin pieces. I transfer it to a glass container.
I prepare the marinade, mix vinegar with 2 tablespoons of water, add sugar, salt, black peppercorns and bay leaf. I pour it into a dish. Finely chop the greens (parsley) and add them to the marinade. Mix thoroughly and put in the refrigerator overnight.
I fry the meat in olive oil. I add chopped onions to the pickled pieces. I fry it lightly and don’t forget to stir. I cut the potatoes and throw them into the frying pan. I put tomato paste and pour 200-300 g of water. I increase the heat and bring it to a boil. I lower the cooking temperature. Simmer for 15-20 minutes with the lid on.
I spread the semi-finished vegetable and meat mixture into pots. I put it in the oven for 50 minutes. I cook at 180 degrees for the first 20 minutes, then reduce it to 160.

Try it!

The benefits and harms of elk meat

Moose meat is a healthy product. The animal is kept away from people and feeds in natural conditions.

Agricultural production of elk meat on a large scale in the Russian Federation is not organized, so elk meat is more of an exquisite delicacy served in restaurants, a favorite dish on the table of successful and skilled hunters, than everyday food in the diet of the average person.

Moose meat contains a huge amount of minerals (calcium, zinc, copper, iron) and B-group vitamins (cyanocobalamin, choline, etc.).

Sohatina helps improve the condition of the musculoskeletal system, improve the health of the heart and blood vessels, and normalize metabolism.

Eating elk meat has a beneficial effect on brain activity and restores strength after grueling physical activity due to its high nutritional value.

Harm and contraindications

With proper preparation and heat treatment, pathogens and harmful microorganisms die, so pay attention to the duration of cooking, frying or stewing indicated in the recipe. This will relieve the meat of additional rigidity, make it more juicy, and will guarantee safe consumption.

Elk meat is a rich source of essential amino acids, nutrients and vitamins. Elk meat is a low-fat dietary product that is beneficial for the cardiovascular system and normalization of circulatory processes. Sokhatina has a specific taste, vaguely reminiscent of lamb. The meat makes excellent chops, soups, roasts and other dishes.

Be sure to try elk meat dishes and treats, prepare them for yourself and your loved ones!

Source: http://4damki.ru/retseptyi/kak-prigotovit-myaso-losya/

How to cook elk meat

Elk meat has its own unique taste. Some will find it too harsh, while others will not like its specific smell. However, if elk meat is cooked correctly, you can enjoy its original taste.

You can make cutlets, jellied meat, fried meat, and even roast from elk meat. You can simply fry the elk in one piece or stew it with vegetables and spices. Roasted elk and oven-baked elk are great options for special occasions.

Recipe: Roast Elk

For the dish you will need:

0.5 kg elk meat (it is better to take the pulp),
5 potatoes,
2 medium onions,
1 carrot,
ghee,
tomato puree,
spices,
garlic - to add piquancy to the finished dish.

Preparation

In order to cook elk meat deliciously, it must be marinated in advance. For the marinade, take 2 tablespoons of vinegar, 2 tablespoons each of salt and sugar, 2-3 bay leaves, 10 black peppercorns, parsley root.
The meat is cleaned of tendons and films, cut into pieces 2 cm thick, placed in a deep bowl (glass or ceramic) in layers, each layer is sprinkled with spices mixed with sugar and salt, everything is poured with vinegar diluted with water in a 1:1 ratio. The elk meat is marinated for 8-10 hours.
Pickled pieces of elk meat are cut into bars and fried in melted butter or pork fat until golden brown.
And then simmer until half cooked.
The potatoes are cut into cubes, lightly fried, then mixed with chopped carrots and added to the meat.
When the vegetables are almost ready, add finely chopped onion and sauteed tomato, as well as peppercorns and bay leaves.
Garlic and herbs are chopped and added to the finished roast. The dish is ready! Served with pickles.

Recipe: Elk cutlets

For this dish you will need:

1 kg of elk meat,
50 ml 9% vinegar,
2 stale buns,
0.4 kg pork lard,
0.3 l milk,
2 fresh tomatoes,
2 egg yolks,
pepper, salt,
0.4 l cream,
breadcrumbs.

Preparation

The elk meat is cut into small pieces, soaked in vinegar diluted half with water, and passed through a meat grinder.
The buns are soaked in milk.
Pork lard is also twisted in a meat grinder and mixed with minced meat.
The resulting meat mass is mixed with soaked buns, finely chopped onion, tomato pulp, salt, ground black pepper and egg yolks are added. The mass is thoroughly kneaded and beaten with a mixer for 5 minutes.
Small balls are formed from the minced meat, breaded in breadcrumbs, placed in a frying pan, fried over medium heat, placed in a thick-walled bowl, poured with low-fat cream, and simmered over the fire for 30 minutes. That's all! The cutlets are ready!

Elk baked in the oven

To prepare the dish you need the following products:

1 kg of elk meat,
200 ml vinegar,
1 tbsp. l. salt,
8 black peppercorns,
a pinch of chopped bay leaf,
1 tbsp. l. Sahara,
chopped parsley root,
2 onions,
spices for meat,
vegetable oil for frying.

Preparation

The meat is thoroughly beaten with a wooden mallet.
A marinade is prepared from vinegar, salt, sugar, black pepper, chopped bay leaf, chopped parsley root and chopped onion.
The marinade is poured into a deep saucepan, 1 liter of water is added, and the mixture is brought to a boil.
After the marinade has cooled, place the meat in a deep saucepan and fill it with marinade, put pressure on top, and put it in the refrigerator for 2 days.
After two days, the meat is taken out, wiped with a paper towel, and rubbed with meat spices.
The elk meat is placed in a heated frying pan with oil and fried on both sides until half cooked.
The meat is then wrapped in foil and placed in the oven. First, 200 g of water is poured onto a baking sheet.
The meat is simmered for (8-10 hours) at a temperature of 100-120 degrees. Water should be added to the pan periodically.
Before serving, baked meat is removed from foil and decorated with fresh chopped herbs.

Elk shish kebab

You will need:

2 kg elk meat,
300 g bacon,
5 onions,
2 glasses of water,
2 cups vinegar 3%,
2 tsp. salt,
1 tsp. granulated sugar,
a little black pepper
Bay leaf,
carnation,
juniper berries.

Preparation

In the specified amount of water add a bay leaf, a few clove buds and juniper berries to taste. Cook for 10 minutes.
Add salt and sugar to the marinade. Bring to a boil.
Add vinegar. Remove from heat. We filter.
Cut the meat into medium-sized cubes.
Pour the marinade over the meat. Let it marinate for a day.
We pass the marinated elk meat, along with onions and bacon, through a meat grinder twice.
Let's pepper it. Let's add a little salt.
Thread the minced meat onto skewers.
We bake over coals on the grill. Serve the finished kebab with fresh vegetables.

Elk goulash

You will need:

0.5 kg elk meat,
2 onions,
3 glasses of water or meat broth,
3 tbsp. l. tomato paste,
1 tbsp. l. flour,
0.5 tsp. black pepper,
1 bay leaf,
1 bunch of your favorite greens,
salt,
vegetable oil.

Preparation

We wash the meat. Let's dry. Cut into medium sized cubes.
We clean the onion. Mine. We cut it finely.
Heat the vegetable oil. Fry the meat for 5 minutes over high heat.
Add onion. Stirring occasionally, fry for another 7 minutes.
Salt. Let's pepper it. Add flour. Mix. Continue frying for a couple more minutes.
Add tomato paste to the goulash. Mix.
Add water/broth.
We send laurel. Mix. Cover with a lid. Simmer for one and a half hours.
Sprinkle the finished elk goulash with chopped herbs and serve!

Elk soup

You will need:

500 g elk meat,
400 g spinach,
200 g shiitake mushrooms,
3 cloves of garlic,
2 onions,
1 chicken egg,
2 liters of water,
1 tsp. salt,
0.5 tsp. ground black pepper,
vegetable oil.

Preparation

Wash the meat. Let's dry. Pass through a meat grinder twice.
We also pass onions and garlic through a meat grinder.
We combine the ingredients.
Salt. Let's pepper it.
Add an egg. Mix thoroughly.
From the prepared minced meat we form small meatballs.
Fry the meatballs in heated vegetable oil or bake for 20 minutes in the oven at 220 degrees.
Cook the mushrooms in the specified amount of salted water. You can add your favorite soup seasonings.
Add chopped spinach to the broth with mushrooms.
Carefully place the meatballs into the soup so that they do not fall apart.
Cook the soup for 20 minutes.
Pour the finished elk soup into portioned bowls and invite the household to the table. Bon appetit!

How to cook elk so it's tender

Before cooking, moose meat must be soaked for several hours and then thoroughly dried with paper towels.
Before frying and baking meat in the oven, elk meat should be marinated. The best marinade option is one made from grape vinegar, mineral water and vegetable oil.
Elk meat baked in the oven will be extremely tender and juicy if you stuff it with pieces of lard; either fresh or salted will do.
Stewed elk meat will turn out especially soft if you first fry it until golden brown in a frying pan in a large amount of vegetable oil.
Salt meat should be added at the very end of cooking, not at the beginning.
And finally, if you want your elk meat to be soft and tender, take the time to prepare it. So, you need to stew meat for at least 2.5 hours, and cook for at least 3 hours.

Believe me: elk meat prepared in accordance with the suggested recommendations will make you change your mind that elk meat cannot be soft.

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 being cut 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 moose 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 add white bread soaked in milk, the pulp of two tomatoes, two yolks, finely chopped onion, salt, pepper to this mass 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 put 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!