How delicious to cook the pulp of elk. How to cook elk - recipes for delicious and simple dishes. Elk goulash
Any game to us, spoiled townspeople, seems tough, lean and difficult to cook. Meanwhile, game is not only much healthier than fattened broilers and pigs, it also has an exquisite and refined taste - unless, of course, you know how to properly cook elk, wild boar or deer meat. It is not for nothing that game in all countries has been considered a delicacy meat since the very time when livestock products took over the shelves. So let's study - in case a familiar hunter presents you with wild boar, elk or bear meat for the holiday.
elk soft
There are several tricks to get rid of the extra stiffness of the game. For example, before cooking meat, it is recommended to soak it for several hours - up to a day - in cold water, which should be periodically changed during this time. Before cooking, the elk is dried with napkins.
If the meat is supposed to be baked or fried, it must be marinated. The most common marinade is made from mineral water, grape vinegar and vegetable oil, but there are other interesting options. Elk can be stuffed with lard or wrapped with it - then it will turn out surprisingly juicy.
It is very important not to salt the meat until it is fully cooked! Elk meat becomes even drier from salt, and then the dish will no longer be saved.
And most importantly: any culinary processing of game lasts much longer than domestic cattle. Stewing will take three hours, and cooking - from four. So be patient! And if a taiga dweller appears on the threshold with a fresh carcass on his shoulder, do not refuse a gift, since cooking soft elk meat is not at all as difficult as it seems.
Elk in Lithuanian
Very interesting recipe! The meat will be stewed, but neither beef nor pork can be compared with it.
The people of Lithuania know the secrets of how to cook elk meat for a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. From all sides, shallow cuts are made in it, into which pieces of bacon are inserted. Then the elk is poured with dry red wine and left to marinate for half a day. To save money, you can put a piece of meat in a bag, pour in a little wine, tie it up and shake it so that it is evenly distributed. Pickled meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, where two glasses of broth are added. The dish must be stewed for 2-3 hours until the elk becomes soft.
Meat should be served with sauce. For him, a spoonful of flour is fried in a dry frying pan, poured with hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, crushed and fried large onion, mushrooms from the broth and seasonings are put into it. The sauce is boiled for the same amount, and at the end, half a glass of sour cream is added to it.
Moose meat in foil
Again, before cooking elk meat, it should be marinated - in wine or in the composition described above. Dried elk is cut into large portions, which are laid out on separate pieces of foil. A plate of bacon or lard, onion rings are placed on each slice; the structure is salted, sprinkled with lemon, sprinkled with chopped herbs and poured with a spoonful of thick sour cream.
The foil is neatly but tightly folded, and the baking sheet is put into the oven for an hour and a half, if the pieces are not too large.
larded elk
This is just a wonderful way to cook elk meat deliciously. However, it takes a lot of time to implement it. Elk (three kilograms) is carefully beaten off and poured with a marinade of the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, a few peppercorns, two onions and
All this is combined, boiled and cooled. After pouring, a load is placed on the moose, and it hides in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is desirable to include cumin in the list), thickly stuffed with bacon and fried - like a Lithuanian recipe.
Having received an appetizing blush on all sides, the slice is wrapped in foil and placed on a baking sheet, where a glass of water is first poured (it will have to be added periodically).
The dish will last ten hours in the oven, so you have to be patient, because it is impossible to cook elk meat quickly and at the same time tasty. But as a result, you will feed your family with tender, fragrant and juicy game.
Dried elk
If you do not know how to cook elk meat, cured recipes for beef are quite suitable for him - with a few changes.
Cut a large piece in half so that each part has three hundred grams. Sprinkle a tablespoon of sea salt into the bottom of two trays or bowls and smooth it out. Put a piece of elk on top and sprinkle it with another spoonful of salt, evenly over the entire surface. Pour half a shot of vodka into each container, close the lids and refrigerate for two days. Every 3-4 hours the meat must be turned over. When it is salted, you should wash it in running water, dry it, rub it on all sides with a mixture of peppers and herbs(composition - according to your taste), wrap tightly in several layers of gauze and pull with twine. Bundles are hung in a cool place. In the absence of this, they are placed down the refrigerator on the grate. After a week, the meat can be actively tasted.
Moose cutlets
Any other recipe requires soaking or marinating, which takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, albeit troublesomely. And so that they are not too lean, you will have to add lard to the minced meat - half a kilo per kilogram of elk.
The meat passes through the meat grinder at least three times (more is better). Separately, lard and soaked substances are ground together, chopped two tomatoes without skin, an onion, two egg yolks, pepper and salt are added. Minced meat is kneaded, put in a blender and whipped to a puree. Balls are rolled from it, flattened, rolled in semolina and fried like ordinary cutlets. Due to the airiness of minced meat, they are cooked quite quickly. But if you want unprecedented juiciness, you can stop at half readiness, put the cutlets in a pan, pour them with two glasses of cream and put them in the oven to languish for half an hour.
Elk with prunes
This elk meat was suggested by a hunter who regularly brings home such game.
You still have to soak the elk, especially if the animal was an adult, older than three years. However, the use of prunes can reduce soaking to two to three hours. Half a kilo of elk is chopped into small pieces - a little larger than in goulash. The meat is quickly fried so that the crust appears, and inside it is still raw. Simultaneously with the elk, it is necessary to fry a couple of chopped onions, put them in a cauldron, pepper, pour over the juice released from the meat, pour dry red wine over the pan and add it to the elk. On low heat, the meat should languish for an hour. Then tomato paste is poured in (two large spoons, shake in half a glass hot water), and spices are added. Another half an hour of stewing, and add prunes - 10-12 pieces, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.
Roast elk
Again, before cooking the elk meat according to this recipe, it is better to marinate it. Just already chopped. A mixture is made of 2 tablespoons of sugar, the same amount of salt, several chopped bay leaves, finely chopped parsley root and peppercorns. Pieces are laid out, sprinkled with this mixture (it is enough for half a kilo of elk) and poured with 2 tablespoons of vinegar, diluted in an equal volume of water. So the meat will stand for nine hours. Then the sticks are fried and put to stew. Five potatoes are cut into large strips and, together with chopped carrots, are poured into almost ready-made meat. Just before turning off, two chopped onions, tomato paste, allspice and laurel are added. Finely chopped garlic and greens are already poured into the roast laid out on plates.
Elk in a slow cooker
The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. Elk is laid out in a bowl with a couple of tablespoons of sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing blush. Then the mode changes to extinguishing and the time is set to one and a half hours. As the timer signal sounds, chopped onions, grated carrots and mushroom slices are poured in. At the same time, the dish is salted and peppered. "Extinguishing" is turned on for another third of an hour. Then chopped greens are added, the device switches to heating, and after ten minutes you can set the table. There are other ways to cook elk meat in a slow cooker, but this recipe seemed to us the most successful.
The aroma and taste of elk dishes cannot be confused with anything. They are suitable for regular dinner and for the holiday table. You can cook elk different ways. It is stewed, baked, cutlets and chops are made. Cook elk meat according to these recipes and you will certainly receive praise from guests or your family.
How to cook elk - elk stew
Ingredients:
- elk meat - 1 kg;
- onions - 3 pcs;
- tomato - 1 pc;
- medium-sized carrots - 2 pcs;
- tomato paste - 2 tbsp. l;
- salt and pepper to taste;
- greens for serving.
Cooking:
- Cut the meat into cubes with a side of about 3 centimeters, onion into half rings, carrots into small sticks. Peel the tomato from the skin, for which dip it in boiling water for 30 seconds, and then quickly cool it in cold water. Cut it into a medium cube.
- In a cauldron, saucepan or saucepan with a thick bottom, heat the vegetable oil and fry the onion in it. When the onion is slightly fried, add carrots to it and fry for another 3-5 minutes.
- Add elk to the fried vegetables and fry until browned.
- Add salt, pepper, chopped tomato and tomato paste, stir.
Pour boiling water over meat with vegetables 1-2 cm above its level, bring to a boil. After boiling, reduce heat to low, cover and simmer for at least 3 hours. The longer the meat is stewed, the softer it will be. If in the process of extinguishing the water boils away, you can add a little boiling water.
Boiled potatoes or rice can be served as a side dish for elk stew. When serving, sprinkle the dish with herbs.
How to cook moose - cutlets
Ingredients:
- elk meat - 1 kg (choose meat with fatty layers);
- onions - 3 pcs;
- carrots - 2 pcs;
- pork fat - 200 g (for juiciness of cutlets);
- garlic - 5 cloves;
- eggs - 4 pcs;
- milk - 1/2 cup;
- wheat flour - 100 g;
- salt and pepper to taste;
- oatmeal - 100 g.
Cooking:
- Meat, carrots and onions, garlic and lard cut into pieces suitable for a meat grinder and pass through it twice.
- In the resulting minced meat, add all the other ingredients, except flour. Mix thoroughly. Now you can move on to sculpting cutlets, but it’s better to first keep the minced meat ready for 2 hours in the refrigerator so that it brews.
- Formed cutlets breaded in flour and fry in a preheated pan on both sides until golden brown. Then add some water, cover and simmer for 15 minutes.
- Serve elk cutlets with fresh or boiled vegetables, potatoes.
How to cook a whole piece of elk
Ingredients:
- elk - 1 - 1.5 kg;
- thin slices of bacon - enough to wrap a piece of meat;
- garlic - 5 cloves;
- butter - 100 g;
- salt, pepper to taste;
- twine and foil for baking.
Cooking:
- Wash the meat, pat dry and season thoroughly with salt and pepper. Make deep holes with a knife and stuff them with garlic.
- Then wrap the meat with bacon slices and tie with twine. Do not use synthetic thread, it can melt and ruin the whole dish.
- Heat vegetable oil in a frying pan and fry a piece of meat on all sides until a crust forms.
- Spread foil on a baking sheet and brush it thickly with butter. Put the fried meat on the oil and wrap the foil very carefully.
- Elk, like any game, is tough meat. Therefore, it takes a long time to bake. Preheat the oven to 100 degrees with top and bottom heat. Bake for 5 hours.
- When serving, cut into portions. The dish is perfect for a festive table.
Many beef recipes are suitable for cooking elk dishes. Especially stews, chopped dishes, soups.
First, prepare the meat - wash it, remove the films (if any). It is not necessary to salt the elk, as it has its own specific salty taste.
We are preparing the marinade. To do this, pour water into a saucepan, pour in wine and add spices: thyme, mint, rosemary, lavrushka, cloves, a mixture of peppercorns, juniper berries. We also put cranberries - you can crush it a little. Put the pot on the stove, bring to a boil. Meanwhile, peel the onion and garlic. Finely chop the onion, crush the garlic cloves with the flat side of the knife. Put both of them in the boiled marinade. Taste the marinade and, if necessary (if it is not very sour), add a little wine vinegar. Approximately to the acidity of dry red wine. Dip the elk directly into the hot marinade. Cover the pan with a lid, let cool and refrigerate to marinate for 3 days.
Time has passed - remove the elk from the marinade. Coat with mustard. Put the meat on a baking sheet or in a baking dish (the main thing is that there are high sides), put the spices from the marinade on and around the loin. Pour two cups of marinade into a baking sheet, put it in an oven preheated to 160 degrees. Now you need to follow the cooking process - as soon as the amount of marinade in the pan is halved, open the oven and pour the thickened marinade over the meat. Pour two more cups of marinade into the pan. Repeat the process until the marinade is all in the pan.
Wash the apples, cut the cores out of them, cut into slices 3 mm thick. Lay the circles on a flat surface, grease them with half of the honey on top. Mix the remaining honey in a small container with pine nuts.
The marinade has evaporated - remove the meat from the oven, remove from the baking sheet. Clear the pan of spices as well. Place fat on the bottom of the pan. Make slits all over the meat, and overlap each other with honeyed apple slices and bacon slices.
Preheat the oven to 180 degrees, put a baking sheet and bake the meat, from time to time pouring it on top with fat from the bottom. Keep the meat in the oven for 1-1.5 hours (until a beautiful and appetizing crust forms on the meat). Put the nuts mixed with honey on the elk, spread the whole piece of meat with the mass. The temperature of the oven must be added to 210 degrees. Keep the baking sheet with the meat in the oven for 15 minutes until the honey caramelizes.
Take the meat out of the oven and let it rest for half an hour. The honey caramel will harden a bit during this time. After that, put the meat on a wide and beautiful dish, decorate with fresh herbs.
Serve elk meat baked in the oven with vegetables - fresh, baked, boiled (to your taste).
Enjoy your meal!
Not everyone in their life had the opportunity to try elk, but if you are lucky and you bought from hunters or your spouse and comrades shot an elk, you can cook juicy elk in foil in the oven.
Of course, you have many questions, but do you cook moose the same way, with or differently? Now let's figure it out. The main thing is to do everything according to the recipe so as not to spoil the wonderful taste of moose. When else are you going to try this?
It's a good idea to cook elk meat wrapped in foil in the oven. With such easy way cooking, the elk will cook in its own juice. The meat will not dry out and will not burn on the baking sheet. Perfectly baked elk meat will be fragrant, soft, juicy and very tasty.
Of course, you will be happy to eat any game, but the most delicious meat if the elk was young. It is clear that the old meat will be tougher and it needs 1 hour. bake longer in the oven. Even if you get bigger. Young moose is beige and pink in color. From it you can cook any meat dish according to a recipe that is familiar or new to you.
Required ingredients for the dish
- 0.7-0.8 kg. elk fillet
- 300 gr. 6% vinegar. If you find it, it's better than grape
- 100 gr. mineral water(with gas)
- 200 gr. quality fat
- 3 or 4 garlic cloves
- 1 st. lies. sunflower, corn or olive oil
- favorite spices
- salt to taste
Let's start cooking
Do you think that everyone is delighted with game? This is far from true. Some do not like its smell, they refuse to try. To remove the specific smell, soak the elk in cold water or water plus salt to make a weak solution. This takes 1.5 to 2 hours.
For a real hostess, nothing is impossible, she loves to spoil her family and guests with unexpected dishes, from which everyone is delighted. However, there is no limit to perfection, and sometimes questions arise, for example: how to cook elk so that it is soft. After all, I want such a delicacy to turn out at the highest level.
The taste of elk meat is similar to lamb, and the culinary qualities can be correlated with beef or veal. But you need to know that elk meat belongs to red meat and is tougher, and also has a specific smell, which many people prefer to get rid of before cooking.
So that the prepared dish does not disappoint you, pay attention to the following little tricks:
- Never take the carcass of an old individual. Give preference to young females, their meat is tender and tasty, or an animal aged 1 to 3 years;
- The meat of an elk that lives in the north is less tasty than an individual that lives in the south;
- Moose in a slow cooker will be juicier and more appetizing if you take the carcass of an animal that lives in forests, and not near marshy swamps.
The correct preparation of this delicacy largely depends on the first stage - cleaning and washing the meat. Do all this carefully, do not forget to cut off the skin, remove the membranes and tendons, and then proceed as when butchering a cow. The most delicious are the lips of the elk and the tenderloin, they also eat:
- Liver;
- Language;
- renal part;
- The pulp of the hind legs;
- Meat from the back.
The marinade is of great importance, it is he who turns the tough elk kebab into a tasty and delicate delicacy. Depending on taste preferences, juice can be used for the marinade. sauerkraut, brine or vinegar. Gourmets add wine, you can take white or red.
For a tart aroma and taste, parsley, onion, garlic, celery, parsnips, and carrots are put down. You can also put berries, which will bring their sweet touch to the dish. Be sure to add greens and spices: black, white, pink pepper, etc. But do not forget that salt is not needed, as elk meat contains a large number of their natural salts.
In the marinade, the game should be soaked for 4-5 days, and only then you can start preparing a variety of culinary delights. Another little secret: if the meat is cut into pieces, the whole process will speed up.
What can be cooked from elk?
Elk dishes allow you to experiment, so you can cook fried elk, stew with vegetables and herbs, roasts, meatballs. The meat of this animal is used as a filling for pies or dumplings, and is also baked in the oven with lard and garlic.
If you have a desire to cook boiled elk, then you should not cut the bones out of it. Add bay leaf, garlic, garlic, peppers, carrots to the meat and simmer until fully cooked.
Moose lips are very popular, and they are very easy to cook. Add spices to the water to the lips and cook for 3-4 hours until tender. It can be served hot or cold with any side dish.
And to cook elk cutlets, you first need to make minced meat. To do this, we cut the meat, cut it into pieces and add lard or pork to it, as well as potatoes, which will save your dish from excess fat. Next, soak white bread in milk, put a raw egg, onion, garlic, spices.
We mix the minced meat thoroughly, you can use electrical appliances, but the true mistress does everything with her own hands, because it will turn out much tastier this way. Now you need to form cutlets and fry them in a hot frying pan. And to the table, the dish is perfectly served with spicy or sour sauces, the side dish can be anything - potatoes, cereals, beans.
Properly cooked moose meat will captivate you and your guests with its unforgettable taste, and will also become a real decoration of the table. Most importantly, do not forget to apply all the little secrets and cook with love any dish you choose. Enjoy your meal!
- Dignities and clothes of Orthodox priests and monasticism
- Healers and fortune tellers - why do people go to them?
- During confession. Preparing for confession. List of sins for confession. How to dress for confession
- Praise of the Most Holy Theotokos Praise of the Mother of God with an akathist what they pray for