How to cook elk steak. How to cook elk meat soft: recipes

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

Moose meat can be used to cook meatballs, jellied meat, roasts and even roasts. You can simply fry the elk in one piece or stew it with vegetables and spices. Roast elk and oven-roasted elk are great for special occasions.

Recipe: Roast Elk

For the dish you will need:

0.5 kg of elk (it is better to take the pulp),
5 potatoes
2 medium heads of onion,
1 carrot
melted butter,
tomato puree,
spices,
garlic - to add spice to the finished dish.

Cooking

In order to cook elk meat deliciously, it must be marinated in advance. For the marinade, 2 tablespoons of vinegar, 2 tablespoons of salt and sugar, 2-3 bay leaves, 10 black peppercorns, parsley root are taken.
The meat is cleaned of tendons and films, cut into slices 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 ratio of 1: 1. Moose meat is marinated for 8-10 hours.
Pickled pieces of elk are cut into bars, fried in melted butter or pork fat until golden brown.
And then stew until half cooked.
Potatoes are cut into cubes, lightly fried, then mixed with chopped carrots and added to the meat.
When the vegetables are almost ready, finely chopped onion and sautéed tomato are added, as well as peppercorns and parsley.
Garlic and greens are crushed, added to the finished roast. The dish is ready! Served with pickles.

Recipe: Moose Meat Cutlets

For this dish you will need:

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

Cooking

Elk 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 fat 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 mixed, whipped with a mixer for 5 minutes.
Small balls are formed from minced meat, breaded in breadcrumbs, laid out in a pan, fried over medium heat, folded into a thick-walled dish, poured with low-fat cream, stewed on fire for 30 minutes. That's all! Cutlets are ready!

Video recipe for the occasion:

Elk baked in the oven

To prepare the dish, the following products are needed:

1 kg of elk meat,
200 ml of vinegar,
1 st. l. salt,
8 black peppercorns,
a pinch of chopped parsley,
1 st. l. Sahara,
chopped parsley root
2 heads of onion,
spices for meat
vegetable oil for frying.

Cooking

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

Moose shish kebab

You will need:

2 kg elk,
300 g bacon,
5 heads of 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.

Cooking

In the specified amount of water we put a bay leaf, a few cloves and juniper berries to taste. Cook for 10 minutes.
Add salt and sugar to the marinade. Bring to a boil.
We add vinegar. We take it off the fire. We filter.
Meat cut into cubes of medium size.
Pour the marinade over the meat. Let marinate for a day.
We pass the marinated elk together with the onion and bacon through a meat grinder twice.
Pepper. Salt a little.
We string minced meat on skewers.
We bake on the coals on the grill. Ready kebab served with fresh vegetables.

Elk goulash

You will need:

0.5 kg of elk,
2 heads of onions,
3 cups water or beef broth
3 art. l. tomato paste,
1 st. l. flour,
0.5 tsp black pepper,
1 bay leaf,
1 bunch of your favorite greens
salt,
vegetable oil.

Cooking

We wash the meat. We discuss. Cut into medium sized cubes.
We clean the onion. My. Finely cut.
We heat up the vegetable oil. Fry the meat for 5 minutes over high heat.
We add a beam. Stirring occasionally, fry for another 7 minutes.
Salt. Pepper. We add flour. We mix. We continue to fry for a couple more minutes.
Put the tomato paste in the goulash. We mix.
Add water/broth.
We send lavrushka. We mix. We cover with a lid. Simmer for one and a half hours.
Sprinkle the finished elk goulash with chopped herbs and serve!

Moose soup

You will need:

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

Cooking

My meat. We discuss. We pass through the meat grinder twice.
We also pass onion and garlic through a meat grinder.
We combine the ingredients.
Salt. Pepper.
Add an egg. Mix thoroughly.
From the cooked minced meat we form small meatballs.
Fry the meatballs in hot vegetable oil or bake for 20 minutes in the oven at a temperature of 220 degrees.
In the indicated amount of salted water, cook the mushrooms. You can add your favorite seasonings to the soup.
Add chopped spinach to mushroom broth.
Gently immerse the meatballs in the soup so that they do not fall apart.
Cook the soup for 20 minutes.
Pour the finished elk soup into portioned plates and call the household to the table. Bon appetit!

How to cook elk so that it is soft

Before cooking, elk meat must be soaked for several hours, and then dried thoroughly with paper towels.
Before frying and baking meat in the oven, elk should be marinated. The best marinade option would be made from grape vinegar, mineral water and vegetable oil.
Elk baked in the oven will be extremely tender and juicy, if you stuff it with pieces of lard, both fresh and salty will do.
Braised elk meat will turn out especially soft if you first fry it until golden brown in a pan in a large amount of vegetable oil.
Salt meat should be at the very end of cooking, and not at the beginning.
And finally, if you want the elk to be soft and tender, take the time to cook 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 proposed recommendations will make you change your mind that elk cannot be soft.

Elk steak is no more difficult and no easier to make than any other meat. Only approach the choice of meat for its preparation should be more careful. Of course, the steak should not be made from the meat of an old trophy bull. Or a cow culled by age. Set aside high-quality calf or young animal meat for cooking a steak, which has a good color and smell, because before cooking this meat cannot be soaked or marinated, otherwise it will be anything but a steak.

Outwardly, a steak is a flat, even piece of meat. It can be on the bone or without, have a different texture and thickness of the fat layer. In "beef" cooking, there is a very lengthy and confusing system for classifying steaks, which largely depends on the country and the specific area where the dish is cut and served.

In the American version of cutting steaks with a bone, the tenderloin is not separated from the entrecote part, but remains on the lumbar vertebrae. Entrecote is cut from the middle part of the roast beef. T-bone steak (steak on a T-shaped bone, in which there are fewer tenderloins and more flat roast beef), porterhouse steak (more tenderloin and less flat roast beef), club steak are cut from the transition point from entrecote to roast beef . The entrecote steak is a chop that becomes a rib-eye steak when the bone is removed.

And there is also a European classification: steak fillet, filet mignon, chateaubriand (the central part of the tenderloin, fried whole), or tornedos (the same, but cut into mugs) ...

I could not find a single domestic systematized classification of steaks from beef carcasses. What can we say about the classification of cuts and steaks that can be obtained from elk carcasses, given its differences from cow carcasses.

But, in general, this is not a disaster. Even if you understand the intricacies of steak names, then the meat reality lying in front of you on the table is unlikely to become more “eatable”, unless you butchered the elk yourself. Firstly, the structure of the elk is somewhat different from the structure of a domestic cow. And the reason for this is not only the notorious hump, but also thicker bones. In adult animals, meat on a rib turns into meat on a rib, a porterhouse or a T-bone steak will contain a powerful bone of the spine, which will force them to increase their thickness, and therefore change the frying time ... This will also add cutting defects, which will not always allow cook exactly what you need from the existing piece.

Therefore, start as usual - from the existing piece.

Contrary to popular belief, a steak is not only fillet or meat from the dorsal part of the carcass. The back part is its own classic, premium types of steaks. Most of them you simply cannot do unless you ask in advance to leave the tenderloin on the spot and bring you the whole back of the moose.

You can make a wonderful flat iron steak from elk - from the inside of the shoulder adjacent to the shoulder blade. By the way, the elk has an absolutely wonderful huge muscle on the shoulder blade, the name of which is simply not in the “beef” classification - it makes an excellent roast beef or a lot of delicious steaks,

But a flank steak or a skirt steak (from the peritoneum-flank) of an elk has almost nothing to do.

Therefore, we will assume that theoretically a steak can be made from any good piece of pulp. You just need to carefully examine it and understand what it looks like. Just remember that even the best elk meat simply cannot have the marbling of elite beef, and even tenderloin steaks will be somewhat different in texture from restaurant dishes.

How exactly is this done? Let me demonstrate.

Given: a large good piece of elk back with a part of the spine about 14 centimeters thick. The task is to cook at least two good steaks from this piece.

1. To begin with, I slowly defrost a piece in the refrigerator (it took more than a day). The less liquid is released, the better. Remember that meat that floats in a puddle of red liquid after defrosting will never be juicy again. Now I look at what kind of piece I have in my hands: it turns out that this is not a thick and not a thin edge, but already a rump, since the pelvic segment of the spine is clearly visible in it - the elk was caught far from the road and managed to freeze thoroughly, so parts of the carcass I had to carefully saw it into transverse “slices” with a saw. 3 hours before cooking, I take the piece out of the refrigerator so that it warms up to room temperature.

2. I remove the bone, cut off the outer dense layer of fat, all (absolutely all) films and other “nonsense” and see what happens. And it turns out I have an irregularly shaped piece across the fiber 24 cm wide by 7.5 cm and thick along the fibers from 10 to 8 cm. Accordingly, if you cut carefully, you can make a maximum of two good steaks 3.5 cm thick and still remain small an uneven piece, from which you can then make a schnitzel. That's what I do. Now I have two steaks3.5 cm thick, 24 cm long and 7.5 cm wide. I dry them thoroughly with paper towels.

3. I strongly heat up the cast-iron pan and melt the butter on it. Attention! The oil should boil, not burn. If it darkens, it means it's starting to burn. I'll have to wash the pan and start all over again. Salt and pepper the first steak. I put it “from myself” (so that the oil does not splash) into the pan and fry on the first side for exactly two minutes. Juice comes out on the surface. Reduce the heat slightly and turn over and fry for 2.5 minutes (longer on the first side due to the fact that the juice came out). The temperature inside the steak, according to samples taken with a cooking thermometer from different areas, ranges from 34 ° C to 37 ° C. You need to check the temperature very carefully, trying to get the tip of the probe into the middle of the steak, and not into the hot pan. I flip again. I'm holding on for two more minutes. The temperature rises to 42 ° C -45 ° C, turn over again, hold for another minute, because I want a medium rare steak. Temperature 49°C -50°C.

4. I remove the steak from the pan, put it in a warm deep bowl, cover with a plate, and on top with a large towel. It’s more correct to send it to a warm oven, but now I don’t have such an opportunity purely technically, so we’ll use the ersatz method. And at this time, the second steak is sizzling in the pan, which I managed to salt and pepper in the process of frying the first one. I will bring it up to 57 ° C, since I need a little more roast than average.

I beg you, don't eat the steak right away! He's not ready yet! If you cut it now, it will seem just raw inside. Be patient! Ten or fifteen minutes, no less. It is this exposure that will allow hot meat juices from the surface to “cook” the inside. If you cut the steak immediately after the end of frying and find the desired doneness, then after 15 minutes you will be disappointed in the process of eating - the steak, for example, will turn from medium to almost done. For the first time, it was even surprising for me to observe this metamorphosis.

In general, roasting is a very delicate matter. Especially in elk steak. Sometimes it seems that this meat is “slower” than beef, it needs 30 seconds more time. In addition, everything very much depends on the individual characteristics of the animal, which, for the most part, only experience and careful observations help to understand. Do not be surprised, but the hardest thing is to get a steak done. It would seem that it could be easier - to fry until cooked, but no. If you fry until the recommended cessation of the release of pinkish juice, then there is a high risk of getting a hard sole. In principle, this works for everyone - remove the steak a couple of degrees before reaching the temperature of the desired doneness. Don't forget - after being removed from the pan, the steak is still cooking. Leave him alone and he will come. If you make a mistake, then it will be almost impossible to correct the situation. When reheating, it is very difficult to control the true temperature and the most you can get is just a fried piece of meat. It will no longer be a steak in the full sense of the word.

The following classification is generally accepted:

Heated (blue rare) - 46 ° С, with blood (rare) - 49 ° С, low roast (medium rare) - 52 ° С, medium rare (medium) - 57 ° С, almost fried (medium well) - 66 ° C, fried (well done) - 71 ° C.

If you've never eaten a proper steak before, and don't really know what a real rare is, start your acquaintance with large steaks with a medium rare - that's where most of my friends settled, although I myself prefer a rather wild one. option - very low roasting. As practice has shown, the “blue rare” steak will seem to most just raw inside. As well as the real "rare". And on a moose it will be much more noticeable than on a domestic bull.

By the way, as we can see, not a single degree of roasting gives a safe (from a German point of view) 80 ° C. therefore, we use only meat that has passed veterinary control and a two-week exposure at -20 ° C. Don't experiment with dry aging. Not a single veterinary examination will insure you against an accidental "Finn". The only, random, but capable of greatly ruining your life.

If you do not have such a large piece, then you can cook a simpler steak - in the way that fake “tenderloin type” steak is prepared in unscrupulous restaurants. To prepare such a steak, any piece of the pulp of a young animal - deer, elk, roe deer - is quite suitable. The only caveat is that it must be cut across the fibers, thick enough (5 centimeters high and 10-12 wide) and perfectly clean. And, of course, it should be high-quality pulp without internal veins and films.

And here are some more tips for cooking steaks. They are not "moose-specific", but very useful.

1. Steaks are cut only across the fiber, and their thickness should be at least 2.5-3 cm.

2. Do not fry cold steaks (straight from the refrigerator), let them warm up to room temperature.

3. For a steak to be a steak, it must have a good crust. You can get it on a large piece of meat if you use a massive cast iron pan for frying. The presence or absence of corrugation on it is a matter of personal taste and performs rather an aesthetic function.

4. At the moment of "steak position" the pan should be really hot. Such that the meat hissed and sizzled. You can lower the temperature when turning for the first time. Splashes and a strong smell (not to be confused with the smell of burning!), unfortunately, cannot be avoided. Do not use the lid! Steam accumulates under it, and the meat will be stewed rather than fried. Accordingly, the steak will not be a steak again. If you're cooking on a gas stove, don't place paper towels around the stove, as they can catch fire.

5. Use vegetable oil or butter, but be careful not to burn it.

6. Some chefs advise salting and peppering the steak towards the end of the frying, but this is more a matter of "religion" and personal taste.

Thai stuffed omelet (kai yat sai)

From Bunlom Thongpor, 69, Thailand

Filling: pass 100 grams of pork through a meat grinder, dice onions and tomatoes, cut mini-corn. Heat the oil in a wok to medium heat, add the pork and fry for 1 minute. Add a tablespoon of soy sauce and simmer for another minute. Then add onions, tomatoes and corn, a dessert spoon of sugar and fish sauce. Cook everything for 3-4 minutes. For an omelette, beat a few eggs with a pinch of salt. Heat up the oil and pour it out so that the bottom of the wok is lightly smeared with it. Pour the mixture into it and cook, moving the wok so that the omelette is thin. After the omelet is ready, put the filling on it and wrap the edges.

Mjadara (rice with lentil cream)

From Wadad Achi, 66, Lebanon

This is a typical Friday dish in the Christian community in Lebanon. It is ideal for vegetarians. There are many ways to prepare it, and the uniqueness of the Vadad recipe is that at the end she decorates the mjadara with radishes, supposedly the taste of this vegetable emphasizes the taste of lentils. Place lentils in water and bring to a boil. The lentils should soak up all the water, so make sure you add enough. It is best to add water from time to time during cooking. Chop the onion and fry it in vegetable oil until golden brown. After the lentils are tender, mash them (a blender or mixer will do), add two cups of water and bring to a boil, stirring constantly. Put rice and bulgur into the boiling mass, add salt and pepper. Five minutes before the rice is ready, add the onion. Place the dish in soup bowls and garnish with onion wedges, radishes and mint.

Pork with vegetables (hui-guo-rou)

From Pan Guang Mei, China

The word "rou", the third word in this recipe, means "meat cooked in a wok again": that is, it must first be boiled and then fried. Boil the pork in a wok for half an hour. The meat must be completely covered with water. Add ginger root and chopped onion. When the meat is cooked, cut it into small pieces. Also chop the green and white onions and a little capsicum into 3 cm pieces. Fry the ginger root in a tablespoon of oil, add the pork and continue to fry for 5 minutes, stirring constantly. Remove the meat from the wok, rinse the pan and put it back on the fire, adding two tablespoons of oil and two small spoons of sugar to it. Reduce heat and wait for the sugar to dissolve. Add three small spoons of chili sauce and two of soy sauce. After a couple of minutes, put the pork with vegetables in the wok and fry for 5 minutes. Garnish with rice!

Silke (herring with potatoes and homemade cheese)

From Inari Runtule, 68 years old, Latvia

Soak the herring in water or milk for an hour and a half. Peel the potatoes, cut into two parts and boil. Finely chop the onion and marinate it in hot water with two tablespoons of vinegar for 20 minutes. Remove the skin and bones from the herring and cut into 3 cm pieces. Place on a plate, put the pickled onion on top so that it completely covers the fish. Mix a glass of sour cream with a glass of kefir and a finely chopped sprig of dill, pour the herring with the resulting mixture and leave to marinate for at least an hour. Mix homemade cheese with kefir and dill: this cream will go to decorate potatoes at the end of cooking. Then arrange all the ingredients on a plate: marinated herring and cream-covered potatoes. And don't forget white wine or very cold beer!

Fried chicken with spices (inkoko nama)

From Joyce Muape, 49, Zambia

Chop and mix three onions, rosemary, basil and parsley. Squeeze out the lemon juice. Mix the juice with half a glass of vegetable oil, two tablespoons of barbecue spices and a spoonful of salt. Add the herbs to the mixture and marinate the chicken pieces in it. Put the pieces in a baking dish, preheat the oven to 180 degrees and bake the bird in it for 40 minutes.

Boiled salmon with vegetables

From Brigitte Fransson, 70, Sweden

Salmon is the most popular item on the buffet. It is prepared in dozens of ways, and Brigitte suggested the most common and easiest. It is perfect for summer: firstly, because the dish is served cold, and secondly, sweet potatoes are easiest to find at this time of the year. Boil potatoes and beans in two different pots. In Sweden, beans are usually boiled for a few minutes to keep them firm and crispy. Put dill roots in a liter of water, add two tablespoons of salt and boil. When the water boils, throw a thin slice of lemon into it and boil for 5-6 minutes. Throw the salmon fillet pieces into the pot and turn off the heat at the same time. Leave the fish in the water until everything cools down. Thanks to this cooking method, salmon does not lose its taste. Mix finely chopped dill with yogurt. Arrange fish pieces and potatoes on a plate and sprinkle with fresh dill, serve with sauce. White wine goes well with the dish.

Stuffed eggplants (karnyyaryk)

From Ayten Okgu, 76, Turkey

This is a typical Turkish dish, more typical for home cooking. Cut the eggplant lengthwise, but not completely, remove the core. Rub inside and out with small pinches of salt. Fry in sunflower oil, turning constantly. Cut two tomatoes into cubes and two into slices. Also chop the onion and some pepper and fry them in a little olive oil. Then add ground beef, salt and pepper. When the meat is browned, add the tomatoes. Stew over low heat, and after the minced meat is ready, put it in the eggplant.

Moose steak

From Susan Soresen, 81, Alaska

Elk steak should only be cooked in a cast iron skillet. Pour two tablespoons of vegetable oil into the pan and increase the heat to high. When the oil is hot, add the steak and fry for 1 minute on each side. Then sprinkle the meat with salt and pepper, put on a dish and add the barbecue sauce. Steak is ready! In Alaska, it is most often washed down with beer, but Susan recommends a good red wine.

Lamb soup with vegetables (kyotsupa)

From Olagerdur Olafsdottir, 63, Iceland

There are many soups in Icelandic cuisine, but lamb soup is one of the most popular. Place 4 lamb ribs in a saucepan, lightly salt the water and bring to a boil. When fat begins to float to the surface, remove it with a spoon. After half an hour, add vegetables to the soup: finely chopped carrots, onions, cabbage, as well as potatoes and turnips cut into large pieces. Simmer for an additional hour, then add the rice. Soup is ready in 30 minutes! The dish can be served together with vegetables and meat, or laid out separately with meat, potatoes and turnips.

Pastel del carne

From Maria da Pena Vito Barbosa da Silva, 43, Brazil

Pastel is one of the most popular dishes in Brazil. It can be bought in restaurants, cafes, street eateries or markets. Brazilians eat pastels for breakfast, and sometimes for lunch and even dinner. Start by defrosting the puff pastry at room temperature. Chop the onion and some parsley, as well as the tomatoes. Finely chop the olives. In a frying pan, fry the chopped onion with a little oil. After 2 minutes, add the ground beef, diced tomatoes, olives, parsley and some salt. When the meat is ready, leave it to cool for 5 minutes. Cut the puff pastry into squares, each 15 cm long. Place two full spoonfuls of meat and vegetables in the center of each square. Fold and press the sides to form an envelope. Deep fry pastels in very hot oil until golden brown. Cool down and enjoy! Brazilians often drink pastels with cold beer.

Sokolova Svetlana

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Elk is a healthy, lean meat of dark red color with a large number of veins. It looks like beef. Elk meat makes delicious dishes, including dumplings and meatballs, broths and soups. How to cook elk deliciously at home? Proper cooking is a whole science with many culinary subtleties.

For cooking, it is better to take the meat of females at the age of 1-3 years. The elk of older individuals and males is distinguished by rigidity and fibrousness. Without preliminary soaking (in white wine, sauerkraut juice, cucumber pickle), it will not work to cook a juicy dish at home.

Moose meat calories

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

Ideally, elk is pre-marinated in 3% vinegar for 6-10 hours or soaked in water for 3-4 days.
To give 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.
Elk dishes are salted at the end of cooking.
For more juicy cutlets, add a small amount of lamb fat or goose fat to minced elk.

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

Elk soup on the stove

Ingredients

Servings: 16

elk bone with pulp 600 g
water 3 l
onion 2 pcs
potato 6 pcs
carrot 2 pcs
Sweet pepper 2 pcs
tomato 3 pcs
petiole celery 2 roots
sweet pea pepper 7 grains
Bay leaf 2 sheets
salt, herbs to taste

per serving

Calories: 50 kcal

Proteins: 1.5 g

Fats: 0.8 g

Carbohydrates: 4 g

3 o'clock 10 minutes. Video recipe Print

Thoroughly wash the elk meat, put it in a large saucepan. I pour cold water, put it on the stove. Bring to a boil, reduce heat to medium. I put the peeled onion (whole), allspice peas, bay leaf. I cook at 2.5 hours.

I filter the broth, taking out spices and meat. When the elk has cooled, I separate it from the bone and cut it into small pieces.

Peel and cut carrots into cubes. I do the same with potatoes. I cut the pepper into pieces, I cut the celery. I add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. I throw off chopped tomatoes and add pre-chopped meat. I cook until done.

I take the pot off the stove. I let the elk soup brew for about 30 minutes, tightly closing the lid and covering it with a towel on top.

Bon appetit!

Elk with dried fruits in a slow cooker

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

Ingredients:

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

Cooking:

I cut the elk into rectangles. Due to the high density and rigidity, I carefully beat off each piece. I throw the softened rectangles into a frying pan with vegetable oil and fry. The goal is to get a golden crust, and not bring to readiness. I shift the meat browned on all sides to a plate.
I fry the onion in a pan, bringing the finely chopped half-rings to a golden color.
In the slow cooker, first I put the fried onions, then the elk. I put thoroughly washed dried fruits on top. Choose the composition and ratio of dried berries and fruits to taste. I prefer the classic "trio" - raisins, dried apricots, prunes. I take the same parts.
I scoop a few tablespoons of pre-cooked beef broth, dilute tomato paste, add flour and spices. I transfer the mixture to a slow cooker.
I turn on the "Extinguishing" program, set the timer for 120 minutes.

Elk meat with champignons in a slow cooker

Ingredients:

Meat (boneless pulp) - 1 kg,
Carrots - 2 pieces of medium size,
Onions - 2 heads,
Champignons - 400 g,
Vegetable oil - 4 tablespoons,
Pepper, salt, basil, dill - to taste.

Cooking:

I soak the elk in water for 2-4 hours. After I remove the veins and the film, cut into small pieces.
I pour vegetable oil into a slow cooker. I turn on the “Frying” program and send the chopped elk. I fry the pieces until a light golden crust forms for 5-10 minutes, depending on the installed power.
I switch to the "Extinguishing" mode. I set the program for 180 minutes. I close the lid.
While the elk is cooking, I'm working on vegetables. I clean and grind. I rub carrots on a coarse grater, finely chop onion heads. After 1.5 hours, after turning off the “Extinguishing” program, I switch to automatic heating for 30 minutes. Let me insist. Then I throw off the prepared vegetables and chopped mushrooms. I add spices and stew for 30 minutes.
Before serving, I decorate the dish with fresh herbs, mix thoroughly. For garnish I use boiled rice or mashed potatoes.

Cooking in a pressure cooker

Ingredients:

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

Cooking:

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

Grilled elk barbecue recipe

For barbecue, the meat of young and healthy individuals, preferably female elk, is suitable.

Ingredients:

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

Cooking:

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

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

How to cook elk meat in the oven

To get a juicy and appetizing dish of tough and sinewy elk according to this recipe, you will have to try hard and spend a lot of time.

Ingredients:

Sokhatina - 1 kg,
Onions - 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.

How to cook:

I remove the film, thoroughly rinse the meat with water. Gently beat off with a wooden mallet.
I prepare a marinade from granulated sugar, herbs, chopped onions, black pepper, salt and chopped bay leaf. I fill the mass with a liter of water and put it on the stove. I bring it to a boil. I take it off the stove and let it cool down.
I put the meat in the pan, set the oppression on top. I put it in the refrigerator for 2-3 days.
I take the elk out of the pan. I dry with paper towels. I sprinkle with meat spices.
I put the pan on the stove. I pour oil. On a heated surface I throw a pickled product of animal origin. I fry until half cooked.
I spread the elk on a baking sheet, covering with food foil. Before sending it to the oven, I pour a glass of water.
I languish for a long time, for 8 hours at a minimum temperature. I control the water level. I top up as needed.
I take it out of the oven, print out the foil and put it in a large dish, decorating with fresh chopped herbs.

Videos cooking

Beef stroganoff from elk at home

Beef stroganoff is a delicious dish, the main ingredient of which is finely chopped pieces of meat in sour cream sauce. The traditional basis (the main ingredient) is beef or pork, but if the hostess wishes and the availability of products, you can try to cook the delicious “Beef a la Stroganoff” from elk.

Ingredients:

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

Cooking:

I take the elk meat out of the freezer, defrost it naturally. I rinse with plenty of water, getting rid of excess blood. I cut into thin strips (traditional bars) removing the film and tendons.
To give a juicy and piquant taste, I soak the elk in the marinade. I throw off the pieces in a large cup and pour sugar, salt, pepper. I pour a tablespoon of vinegar, put onion chopped into rings. For high-quality pickling, we send the meat base of the dish to the refrigerator for 12 hours. Don't forget to cover with a plate!
I take out a cup in the morning. I send the pieces to a heated frying pan for frying. Browning.
I lower the heat, add some water and finely chopped dill for a spicy flavor. Then I spread the sour cream. I mix thoroughly.
Carcass on low fire. A large amount of juice will begin to stand out from the meat. Carcass until boiling, do not forget to stir.

Video recipe

I serve the dish on the table with boiled rice and fresh vegetables.

pot roast recipe

Ingredients:

Elk - 500 g,
Potato - 3 medium-sized tubers,
Onion - 1 piece,
Tomato paste - 1 large spoon,
Olive oil - 2 large spoons,
Parsley - 5 branches,
Salt and sugar - 2 tablespoons each,
7% vinegar - 2 large spoons,
Black pepper - 10 peas,
Lavrushka - 2 sheets.

Cooking:

Wash meat in cold water and pat dry. I cut into long and thin pieces. I transfer to glassware.
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 to the marinade. Mix thoroughly and refrigerate overnight.
I fry the meat in olive oil. I add chopped onions to the pickled pieces. Lightly fry and do not forget to stir. I cut the potatoes and throw them into the pan. I put tomato paste and pour 200-300 g of water. Increase the heat, bring to a boil. I lower the cooking temperature. Simmer for 15-20 minutes with the lid on.
I lay out the semi-finished vegetable-meat mixture in pots. I put it in the oven for 50 minutes. The first 20 minutes I cook at 180 degrees, then I lower it to 160.

Try it!

The benefits and harms of moose

Moose meat is a healthy product. The animal is far from people, eats in natural conditions. The agricultural production of elk on a large scale in the territory of the Russian Federation is not organized, therefore elk meat is rather an exquisite delicacy served in restaurants, a favorite dish on the table of successful and skilled hunters, than everyday food in the diet of an average person.

Elk contains a huge amount of minerals (calcium, zinc, copper, iron) and B-group vitamins (cyanocobalamin, choline, etc.). Sokhatina helps to improve the state of the musculoskeletal system, improve the heart and blood vessels, and normalize metabolism. The use of moose has a positive effect on brain activity, restores strength after exhausting physical exertion 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 save the meat from additional rigidity, make it more juicy, and become a guarantee of safe consumption.

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

Be sure to try elk dishes and treats, cook for yourself and your loved ones!

Analyzing search queries on my site, I found that most users want to get an answer to the question "How to cook a steak from elk / elk meat." Not surprising. This meat cannot be bought in the store in the form of ready-made pieces in a vacuum package with the inscription "Steak". We have to think and act ourselves. Let's try to figure it out.

And there is also a European classification: steak fillet, filet mignon, chateaubriand (the central part of the tenderloin, fried whole), or tornedos (the same, but cut into mugs) ...

Therefore, start as usual - from the existing piece.

Contrary to popular belief, a steak is not only fillet or meat from the dorsal part of the carcass. The back part is a kind of classic, premium types of steaks. Most of them you simply cannot do unless you ask in advance to leave the tenderloin on the spot and bring you the whole back of the moose.

You can make a wonderful flat iron steak from elk meat - from the inside of the shoulder adjacent to the shoulder blade. By the way, the elk has an absolutely wonderful huge muscle on the shoulder blade, the name of which is simply not in the “beef” classification - it makes an excellent roast beef or a lot of delicious steaks,

But a flank steak or a skirt steak (from the peritoneum-flank) of an elk has almost nothing to do.

How exactly is this done? Let me demonstrate.

Given: a large good piece of elk back with a part of the spine about 14 centimeters thick. The task is to cook at least two good steaks from this piece.

1. To begin with, I slowly defrost a piece in the refrigerator (it took more than a day). The less liquid is released, the better. Remember that meat that floats in a puddle of red liquid after defrosting will never be juicy again. Now I look at what kind of piece I have in my hands: it turns out that this is not a thick and not a thin edge, but already a rump, since the pelvic segment of the spine is clearly visible in it - the elk was caught far from the road and had time to thoroughly freeze, so parts of the carcass I had to carefully saw it into transverse “slices” with a saw. 3 hours before cooking, I take the piece out of the refrigerator so that it warms up to room temperature.

2. I remove the bone, cut off the outer dense layer of fat, all (absolutely all) films and other “nonsense” and see what happens. And it turns out I have an irregularly shaped piece across the fiber 24 cm wide by 7.5 cm and thick along the fibers from 10 to 8 cm. Accordingly, if you cut carefully, you can make a maximum of two good steaks 3.5 cm thick and still remain small an uneven piece, from which you can then make a schnitzel. That's what I do. Now I have two steaks 3.5 cm thick, 24 cm long and 7.5 cm wide. I dry them thoroughly with paper towels.

In general, roasting is a very delicate matter. Especially in elk steak. Sometimes it seems that this meat is “slower” than beef, it needs 30 seconds more time. In addition, everything very much depends on the individual characteristics of the animal, which, for the most part, only experience and careful observations help to understand. Do not be surprised, but the hardest thing is to get a steak done. It would seem that it could be easier - to fry until cooked, but no. If you fry until the recommended cessation of the release of pinkish juice, then there is a high risk of getting a hard sole. In principle, this works for everyone - remove the steak a couple of degrees before reaching the temperature of the desired doneness. Remember, the steak is still cooking after being removed from the pan. Leave him alone and he will come. If you make a mistake, then it will be almost impossible to correct the situation. When reheating, it is very difficult to control the true temperature and the most you can get is just a fried piece of meat. It will no longer be a steak in the full sense of the word.

The following classification is generally accepted:

Heated (blue rare) - 46 ° C, with blood (rare) - 49 ° C, low roast (medium rare) - 52 ° C, medium rare (medium) - 57 ° C, almost fried (medium well) - 66 ° C, fried (well done) - 71 ° C.

If you've never eaten a proper steak before, and don't really know what a real rare is, start your acquaintance with large steaks with a medium rare - that's where most of my friends settled, although I myself prefer a rather wild one. option - very weak roasting. As practice has shown, the “blue rare” steak will seem to most just raw inside. As well as the real "rare". And on a moose it will be much more noticeable than on a domestic bull.

If you don’t have such a large bite, then you can cook a simpler steak - in the way that in unscrupulous restaurants they cook a fake “tenderloin type” steak. To prepare such a steak, any piece of the pulp of a young animal - deer, elk, roe deer - is quite suitable. The only caveat is that it must be cut across the fibers, thick enough (5 centimeters high and 10-12 wide) and perfectly clean. And, of course, it should be high-quality pulp without internal veins and films. We read here.

And here are some more tips for cooking steaks. They are not "moose-specific", but very useful.

1. Steaks are cut only across the fiber, and their thickness should be at least 2.5-3 cm.

2. Do not fry cold steaks (straight from the refrigerator), let them warm up to room temperature.

5. Use vegetable oil or butter, but be careful not to burn it.

6. Some chefs advise salting and peppering the steak towards the end of the frying, but this is more a matter of "religion" and personal taste.

www.huntingculture.ru

Elk steak - step by step recipe with photo

The thickness of the meat for the steak should be from 3 to 5 cm. In addition to the tenderloin, parts such as loin or boneless neck are suitable.

1 kilogram of elk tenderloin;
50 milliliters of balsamic vinegar;
50 milliliters of soy sauce;
50 milliliters of olive oil;
a small onion;
3-4 cloves of garlic;
1 tablespoon brown sugar;
salt, paprika and ground black pepper to taste.

Cooking method:

First, make a marinade by combining balsamic vinegar, soy sauce, brown sugar, finely chopped onion and garlic. Add salt and peppers, pour in olive oil and stir well.
Place the piece of meat meant for the steak in a piping bag. Pour the marinade into the bag and close. Keep in the refrigerator for at least three hours, if possible, leave for 12 hours.
Set the grill to heat up, the temperature should be at least 205 ° C and not more than 260 ° C. While the grill is heating up, remove the steak from the marinade and let it warm to room temperature for 15 to 20 minutes.
Place the steak on the wire rack, cook 3 minutes, then rotate 45° but do not flip. This is necessary to get a beautiful pattern on the meat. Cook for 3 more minutes.
After 6 minutes of cooking, flip the steak to the other side, cook on the second side for 3 minutes, then turn 45° and cook for another 3 minutes.
The internal temperature of the finished steak should reach 52°C. Once this happens, remove the meat from the grill and let it rest for 10 minutes.

Cut the steak crosswise, serve with grilled vegetables, potatoes and any preferred sauce.

Arizona Elk Steaks for BBQ - step by step recipe with photo

You are certainly lucky if you have a tender elk steak straight from the grill. Having tasted meat cooked on open coals, you will not regret the time spent.

Ingredients:

0.7-0.8 kilograms of elk tenderloin (a thick and thin edge, neck will also do);
100 milliliters of rapeseed oil;
1 teaspoon lemon juice;
1 tablespoon Worcestershire sauce;
1 tablespoon soy sauce;
1 teaspoon dried garlic;
? a teaspoon of ground black pepper;
cooking bag with clip.
For addition:
? kilograms of fresh tomatoes;
50 grams of mayonnaise;
2 cloves of garlic.
Combine canola oil, onion, lemon juice, Worcestershire and soy sauces, garlic powder and pepper. Grind with a blender, continue to beat until the marinade is lightened.
Cut the meat into steaks, the allowable thickness is 2.5-4 cm.
Place the steaks in a bag, pour over the marinade, expel the air and close the bag with a clip. Mash the bag to distribute the marinade. Send to marinate in the refrigerator. Minimum marinating time 4 hours, optimal 6-8 hours. The meat bag will need to be turned over several times, so it will not work from evening to morning, but from morning to evening it’s quite, if sometimes you are nearby, of course.
Preheat the grill to medium heat, brush the grates with oil. Remove the steaks from the marinade and cook on the preheated racks, about 5 minutes per side.
The finished steak will feel like it's cured. The internal temperature must not exceed 60°C. If you did everything right, then thick steaks will be slightly pink inside, and thin steaks will be completely baked.

Grilled steaks are served with a salad of tomatoes, grated garlic and mayonnaise dressing, fresh herbs, as well as tortillas - Uzbek or Armenian thin lavash. If desired, you can separately prepare a traditional side dish - rice, potatoes, lentils.

Moose recipes

Moose dishes

LOSINA or LOSINA Moose meat. It is distinguished by high density and excessive dryness, at the same time it has excellent taste and valuable nutritional values (high content of proteins, vitamins).

Therefore, the preparation of leggings carried out according to a special technology: in large pieces, at least 1 kg; stuffing and wrapping with lard is used, and then languishing in heat-resistant, thick-walled dishes, directly in the oven or in the oven for 2-2.5 hours (depending on the volume of the piece).

Recipe: Red Forest Game

Much less often than feathered game, they used large red forest game in Russian cuisine, that is, bear meat, venison and elk, and even less often - hare meat. All this game began to come into use relatively late, in the 18th century, and even then it was basically the exclusive accessory of the noble festive table. True, during the XVIII century. and especially in the nineteenth century. Russian national methods of cooking large forest game developed, and they began to serve it more often at the table.

So, the bear ham, as a rule, after pickling was baked in rye dough. Roast meat was made from venison, red deer and elk, as well as from more affordable hare meat. The game was kept after slaughter for up to three weeks (gutted, but often in the skin, especially hare), and then soaked in kvass or in vinegar infused with herbs (see) from several hours to a week, depending on the size of the pieces of meat and the type of animal.

For cooking, the back of the game was usually used. The best hare meat was considered the meat of the hare, the hare was in second place. Due to the specific smell, venison was subjected to more thorough pre-treatment, long-term pickling. And vice versa, red deer meat, which has a special pleasant smell and taste, was never seasoned with spices and was fried in its own fat, without the use of lard.

The process of roasting elk meat was basically similar to roasting large game birds using stuffing with bacon, which was done as follows: the fat was cut into narrow sticks, rolled them in a mixture of crushed pepper, cloves, marjoram and juniper berries, taken equally; they made deep cuts in the meat - punctures and stuck bacon sticks into them. The game was usually roasted in the oven on a baking sheet for 2-3 hours. Sometimes a combined treatment was used: roasted on a spit, and then on a baking sheet. So they cooked most often only the loin part. Juniper berries and young pine cones, collected in early spring, immediately after the formation of the ovary, dried and ground into powder, were used as specific Russian spices for red forest game. In addition, they used spicy parsley, celery, onion, common for Russian cuisine, and from spices - first of all, cloves and rosemary, bay leaf.

Side dishes for forest game, as well as for feathered game, were soaked and salted fruits and wild berries, sour (Antonov) apples fried in oil, lemons, and later potatoes stewed in the juice released from game. Instead of red wine, common in Western European cuisines, it was customary in Russia to serve lingonberry or cranberry strong kvass with game.

Of course, cooking game takes a lot of time. However, this process brings into our life that atmosphere of unusualness, festivity, which a person always needs.

MARINADE FOR RETAINING BIG GAME (ELK)

1 cup 3% vinegar
2 glasses of water
2 tbsp. spoons of salt
1 parsley root
1 carrot
1 celery (root)
1 bulb
12 grains of allspice (Jamaican) pepper
6 bay leaves
6 cloves
3 cardamom capsules
0.5 heads of garlic

Finely chop the roots and onion, mix with spices (except garlic), pour vinegar and water and boil. Pour finely chopped garlic into the hot marinade. Pour hot marinade over old meat, cooled - young.

Game red forest elk and others

The so-called red forest game - that is, elk, venison, roe deer, mountain chamois meat - must be marinated before cooking for at least 24 hours, that is, a day, or even more, depending on the size of the pieces and fatness, the age of the meat. Young meat - less, old - longer.
They are usually marinated in apple or wine vinegar, cheap young dry red wine, or in special marinades with spices, which include juniper berries or rosemary without fail, as these spices preserve and enhance the "forest aroma" of game meat.

After pickling, game meat is stuffed with lard. Forcing is carried out with a special round knife, into the deep recess of which a strip of fat is inserted. Sometimes, in the absence of a tool, stuffing is replaced by simply wrapping game meat in sheets (strips) of lard. But this technique is worse and can only be used for small pieces.

Only red deer meat does not need to be stuffed - the most tender and tastiest (with a special red deer flavor) deer meat. The red deer has quite enough of its own fat, and in its absence, it is well fried in vegetable oils - preferably soy, sesame or olive.

Roasting of game, like any meat, is carried out in the oven on an enameled baking sheet or in heat-resistant ceramic patches, for at least 1.5-2 hours, depending on the size of the piece, and in a sealed container, with addition to it, except for bacon ( oil), a small amount of water in half with red wine (1-2 glasses). Very large pieces (legs) are fried in an open way - 2-3 hours or more - or baked in rye dough.

www.rus-food-recipes.ru

How to cook moose: forest cow dishes

You can cook a lot of delicious dishes from elk meat - roast, roast, meatballs. You can fry elk in one piece or stew elk with vegetables and spices. Roast and baked elk are suitable for special occasions. It's worth just getting started. Cooking elk is a creative process, and there are a lot of options.

Moose cutlets with cranberries

For cutlets, it is better to choose meat worse. The tenderloin will be dry, and meat trimmings with fat, with streaks, will do just right.

1 kg of elk.
200 g fatty pork or pork fat.
A handful of oatmeal.
1/2 cup milk.
2 eggs.
Bow head.
1 tomato.
Small carrot.
A handful of frozen cranberries.
Black pepper, garlic, salt.

In pre-cooked minced meat, add vegetables - carrots, garlic, onions. And more - game loves vegetables!
For a special flavor, add a tomato to the minced meat.
Scroll pork fat or fatty pork in a meat grinder. Mix with moose. Everyone has their own recipes. This addition will make the cutlets much softer.
Try replacing the filler from bread soaked in milk or ground crackers with oatmeal soaked in milk. Flakes will make the minced meat tastier, and the cutlets will turn out more magnificent.
Mix with minced meat, frozen cranberries, oatmeal, black pepper, eggs, salt, but do not forget that elk has its own special taste and a lot of spices can spoil it. To make the minced meat juicier, add a little milk.
Put the minced meat in the refrigerator for a couple of hours so that it ripens.
How to cook their minced cutlets, you probably know? I recommend breading them in oatmeal, but you can use flour or breadcrumbs.
Cook on both sides until golden brown.
Game cutlets must be thoroughly steamed. Add hot water to the pan, cover with a lid. Continue cooking over high heat until all liquid has evaporated. The herculean flakes in the minced meat will swell, the cutlet will become juicy, the garlic will add flavor to the meat, and the cranberries, bursting from the high temperature, will soak the cutlets from the inside with juice.
Everything is ready. Put the cutlets on a plate, decorate with herbs, vegetables and bring to the table.

It may happen that cutlets will become one of your favorite dishes. Try to cook them in a new way every time, don't be afraid to experiment with the ingredients of the dishes. Feel free to compose original recipes.

Elk stew with potatoes

700 gr. moose.
5 potatoes.
Melted butter or lard.
2 medium heads of onion.
Two large tomatoes.
Garlic.
Half a lemon.
Dried carrots.
Celery root, dried herbs, spices.
Cut the elk into flat pieces two centimeters thick.
To prepare the marinade, mix a teaspoon of salt with a teaspoon of sugar, squeeze the juice of half a lemon onto a plate, mix, add pieces of celery root, dried carrots and herbs.
Marinate the meat for no more than 10 hours under light oppression.
Cut the pickled meat into thick strips, brown until golden brown in a pan in butter or lard. After the meat is well browned, put it in a saucepan, add hot water and start stewing.
Peeled potatoes cut into strips, lightly fry separately from meat in a pan, and then throw them into a saucepan with elk. And don't forget to stir.
While the dish is stewing, you need to peel the tomatoes. It is best to pour boiling water over them, then the skin will be removed easily and quickly. Cut the peeled tomatoes and onions into half rings.
Fry the onion in a pan, add the tomatoes and carcasses until a homogeneous gruel is obtained from the tomatoes.
It remains to season the stewed elk with potatoes with tomatoes and onions, add bay leaf, pepper, salt and simmer until tender.
Arrange the dish on plates, sprinkle with chopped fresh herbs and chopped garlic. I always try to add my zest to traditional recipes, and you?

Fried liver

Fried elk liver belongs to the category of dishes that can only be prepared from the freshest meat. The fresher the better.

The recipes are simple: you need to fry the elk liver immediately after cutting the carcass, only then it turns out to be especially tasty. It is necessary to follow certain rules for the preparation of such dishes, and treat the process with a due degree of scrupulousness and attention.

1 kg of elk liver.
250 g onions.
80 gr. melted fat.
Salt.
Cut the liver into pieces up to two centimeters thick. Salt on all sides.
Heat a frying pan with melted lard, and tightly lay the pieces of liver on it. Fry over low heat without covering with a lid. All your attention will be required here - the liver should not be overcooked.
Flip the half-done pieces and cook for another 5-6 minutes. Take a fork and pierce each piece with it: if bloody juice appears on their surface, then continue frying, if the juice does not stand out, or it has the color of a fried liver, then you can consider that the first stage is completed.
Put the finished liver in a bowl, cover with a lid so that it does not cool. In the pan where the fat remains, put the chopped onion, fry under a lid over low heat until a pinkish color forms. After that, start transferring the liver pieces to the pan with the onions, mix, and simmer for a couple of minutes over very low heat. It is not necessary to cover the pan with a lid.
The liver is ready. For a side dish, you can cook boiled potatoes, stewed cabbage.

There are other recipes, but if the liver pieces are fried with onions, the liver will be overcooked, and the onions will burn.

The secret of the taste of such dishes is that they should be eaten directly from the fire. Do not reheat leftovers the next day. But don't throw it away. There are wonderful recipes, for example, you can make pâté from the leftovers. Add melted fat or butter to the liver and pass several times through a meat grinder.

Moose meat at the age of 1.5 to 3 years has the best taste. The meat of old moose is tough and fibrous. It's harder to cook. The meat of females is more tender than the meat of males.
The meat of a veteran elk will not go for steaks, but in cutlets, mixed with fatty pork, it will show itself quite well.
Many people marinate elk for a long time to make it softer and beat off the smell. On the one hand, of course, the meat will soften, but the taste of the dishes will be killed on the spot. Use these recipes with care.
It all depends on the time of year. If the elk is valnuli in the fall, you can cook it like beef. If in winter, then try to cut a piece of elk into layers not completely, insert lard plates, garlic cloves into the cut, do not spare spices. You have to cook up your sleeve. Very long, very slow.
The best secret to tenderizing tough meat is to rub the elk generously with mustard and leave overnight. Do not be afraid - it will not be bitter. Proven by several generations of hunters.
There are other recipes too. In advanced cases (a very old elk) - carcasses with cabbage. After the cabbage has steamed into an unsightly slurry, the meat will become soft.

It is not for nothing that elks are popularly called forest cows, thereby, as if equalizing elk meat with beef, which is familiar to the layman. Indeed, there are no special differences between beef and elk. From elk you can cook dishes no less than from beef. The only difference between moose is that the cow was fed compound feed with unknown additives, and elk in nature had the opportunity to eat herbs that have a healing effect on animal tissues. Of course, elk dishes have a specific smell, like any “game”, but for gourmets this is more of a plus than a minus. Many complain that the elk is harsh, it all depends not only on age (the meat of old cows also does not differ in the softness of the fibers), but also on the skill of the cook. If you use proven recipes, if you cook with a soul, then everything will work out.

You can cook hundreds of dishes from elk, but if you don’t want to make a toothpick the main dish of a festive dinner, then take the preparation of meat with all seriousness. Rely only on proven recipes, but remember that recipes are not dogma, but a guide to action. Bon appetit.

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