How to make elk meat soft and juicy. Losyatina: the best dishes, recipes
Elk meat has good taste (our family was convinced of this). You can cook many different dishes from elk . In terms of taste, it is in no way inferior to pork and beef. It contains significantly less fat than the meat of domestic animals, more protein. It follows that meat is more dietary than meat
pets. The only downside to it is that it is more fibrous and dry, and therefore the elk needs to be softened with marinade and beaten with a kitchen mallet. The tool for this purpose can be purchased here. Pork bacon can be added to elk to make it more juicy. The color of elk meat is dark red.
Marinade for elk
The meat will cook faster and become tastier if it is previously kept in the marinade. Usually, before cooking elk meat, I marinate it in ready-made Russian mustard.
It can be purchased, or you can make mustard from a dry powder, which is sold in stores. I add salt, ground black pepper, spices to taste to the mustard, mix everything and add it to the prepared, beaten meat.
Mix well and refrigerate for 2-3 hours. In some cases overnight. This meat is suitable for both frying and stewing.
Here's another way to make a marinade for meat. With this marinade, you can prepare any game and beef. You will need dry white wine about 0.5 - 1 liter (depending on the amount of meat), 1 - 2 carrots, 1 - 2 onions, several branches of parsley, 2 - 3 cloves of garlic, a few black peppercorns, bay sheet 1 - 2 pieces.
All vegetables are cut, sprinkled with spices and rubbed well. The meat, cut into pieces, is mixed with vegetables and spices and poured with dry wine. (White dry wine can be replaced with water with the addition of a small amount of grape or apple cider vinegar). The meat is marinated in a cold place for about 24 hours.
Such meat is best suited for roasting or cooking over an open fire.
Minced elk
Minced meat, in my opinion, is the most convenient option for cooking meat. You can cook a lot of different dishes from it, and in the freezer it takes up less space than meat frozen in pieces. For minced meat, do not marinate. It will soften up as well.
Before turning the minced meat from the meat, it is necessary to cut it into small pieces, such that they fit into the meat grinder. Minced meat must be slightly frozen. It will be easier to pass. Usually I add fatty pork to elk meat per kilogram of elk meat 500 gr. pork. The minced meat will be more juicy and soft. But you can also make clean elk.
In this case, it is better to crank it twice in a meat grinder. It will be softer, and the cutlets will turn out to be more dietary than with pork. If you are going to immediately cook cutlets from minced meat, add garlic and onions. For the future, that is, for freezing this should not be done. The onion will darken and acquire a not very beautiful shade.
For storage, I arrange the meat in portions in bags. Meat grinder and other equipment for cooking meat can be ordered here
From minced meat you can cook a lot of different dishes:
homemade dumplings
Elk cutlets
For elk cutlets, we need the following ingredients: White bread or loaf 200 gr., Milk 0.5 liters, onion 2 - 3 pieces, garlic 5 - 6 large cloves, raw potatoes 2 tubers, chicken egg 1 piece, minced elk + pork ( or without pork), vegetable oil for frying, flour for breading or breadcrumbs, salt, ground black pepper. your favorite spices.
elk cutlet cooking recipe
Milk must be warmed up high temperature but do not boil. Put white bread cut into pieces into it, let it soften well and then squeeze and rub into a grater or chop in a meat grinder or blender.
Defrost the minced meat at room temperature.
Wash and clean vegetables. Grate potatoes, garlic, onions on a fine grater or pass through a meat grinder.
Mix all ingredients with minced meat, add spices and salt, egg. Stir the minced meat well, and beat (for splendor).
We make cutlets from minced meat, bread in flour and fry in hot vegetable oil on both sides.
Moose cutlets are ready. Simple and delicious!!! Bon Appetit!!!
Elk stew
Stewed elk in portions
Ingredients: elk meat (or any other) 500 - 600 gr., onion 2 pieces, spicy mustard 2 - 3 tbsp. l., salt, pepper to taste. Vegetable oil for frying.
Prepare the elk meat as described above, cut into portioned pieces (the size of a palm and not more than one centimeter thick), beat well and marinate in mustard with spices for at least 2 hours. Fry the meat on both sides over high heat until golden brown.
Onion cut into large rings. Layer the sliced onion and fried meat in an oven dish.
After everything is packed, there should be juice in the pan that stood out during frying. It must be at least 2/3 the depth of the content. If there is not enough meat juice, you can add broth, or just hot water, you may need to add a little salt. The container must be covered tightly with a lid.
Do not pour too much water, otherwise, when boiling, the whole broth will run away and will burn. We put the pan in the oven and cook for at least 1 hour. At the end, taste for salt and add bay leaf. The meat cooked in this way is very soft and tasty. In addition, there are no extraneous additives in the form of mayonnaise. All natural.
Stewed meat is very good to eat with various low-calorie diets and for those who are watching their figure and are afraid to get better.
As a side dish for such meat, you can serve potatoes, buckwheat, rice, pasta.
Simply delicious!!!
Meat stewed in small pieces in sour cream sauce
Ingredients: meat 600 gr., sour cream 2 - 3 tbsp. l.,
spices, mustard, salt, flour 1 - 2 tbsp. l.,
vegetable oil 2 - 3 tbsp. l.
We cut the meat into small pieces, beat it off, marinate in mustard (as described above). We cook meat in a deep thick-walled dish, or a goose. We put the dishes on the fire, pour a little vegetable oil Let it warm up well.
In the meantime, clean and cut the onion.
Put the pieces of meat in a saucepan with oil and brown them over high heat. Add onions, a little hot broth (to hide the meat) and simmer over low heat until tender. In the process of extinguishing, we check for salt. Add black peppercorns.
When the meat is almost ready, make a sauce of sour cream. In a small amount of water, add flour fried in a pan (1-2 tablespoons), mix well, filter so that there are no lumps and add 2-3 tablespoons of sour cream. Mix the sauce and pour over the meat.
We put the bay leaf and simmer after boiling for another 3-5 minutes.
Meat stew with sour cream is ready.
What can be cooked from elk
Source: http://kulabyhova.ru/2015/01/26/recepty-iz-losyatiny/
Elk - tasty, healthy, simple: recipes for dishes from elk meat
Moose is one of largest mammals planets, the weight of the animal is from 300 to 600 kg. Therefore, it has long been a valuable object of hunting. There are many recipes for elk, or zerenina, as the meat of wild ungulates is also called.
Elk has high nutritional, taste properties and a small amount of fat. It is close to beef in culinary qualities, and tastes like lamb. It has a specific smell characteristic of game. A feature of zerenina, especially if the animal is more than 3 years old, is stiffness and fibrousness.
Moose living in different places differ in taste. Thus, the meat of animals living in marshy areas is less tasty than that of forest mammals. Northern elk is considered not as tasty as that of more southern inhabitants, but it is it that is richer in useful substances.
What to cook from elk
By and large, the assortment of elk dishes is the same as that of beef. This is the same red meat, just tougher and with a certain smell. Therefore, it is recommended to soak or marinate it before use. However, young zerenina is cooked without it.
The tenderloin and lips are traditionally considered the most delicious of all carcasses. In cooking, the pulp from the legs of the front and rear, from the dorsal part, as well as the kidney part are used.
Dishes that can be prepared from elk are a variety of chopped meatballs, roasts, roasts, goulash and other types of stews. You can fry in the form of steaks or chops, bake in the oven in a large piece or in portions. There are lovers of jelly and the first hot dishes of elk.
Tip: Considering that the meat of this ungulate contains a fairly large amount of naturally obtained salt, you need to be careful when salting dishes.
How to prepare meat
In order for elk dishes to be tasty and tender, certain rules must be followed. The carcass of an animal is cut according to the same rules as a cow. Next, a piece suitable for a particular dish is taken - usually it is the pulp.
What to do before cooking:
- Remove all existing veins and films, cut off pieces of tendons
- Soak in water for 1-3 hours
- Remove from water, let drain and dry with napkins or a towel
- Put in the freezer for half an hour - an hour, it is more convenient to cut the frozen meat into the desired pieces
- Remove from the freezer, cut across the fibers with layers of the desired thickness
- If you plan to cook goulash, roast or beef stroganoff, cut the layers across into strips, then into cubes or smaller pieces;
- If it will be chops - beat off by placing in a plastic bag so that there is no splash;
- Marinate for several hours.
Several options for marinades for elk, depending on what you plan to cook:
- Mineral water - 2 cups, grape vinegar - 0.5 cups, olive or other odorless oil - 2 tablespoons.
- Russian mustard - store-bought or home-cooked - 3 tablespoons, salt - a spoon, ground black pepper - a pinch.
- Boiling water - 0.5 cups, vinegar 9% - 0.5 cups, salt and sugar - on the bed, bay leaf - 2 pcs., allspice - 5 peas, other spices to taste; Allow the marinade to cool before pouring over the meat.
- Dry wine - a glass, onion - 2 heads, garlic - 2 cloves, parsley - a few sprigs, black peppercorns or ground.
After marinating the meat according to the last two options, it can be cooked on charcoal in the form of a barbecue.
If the meat still seems tough in a piece or pieces, you can cook elk cutlets or other dishes using minced meat.
For minced meat, it is also necessary to clean, soak, dry, cut into pieces and freeze in the same way. Pass through a meat grinder along with onions and bread, it is advisable to add bacon so that the dish does not come out dryish.
In culinary terms, this is a fairly versatile meat - elk. We offer recipes for some dishes.
Elk cutlets: cooking recipes
When preparing elk cutlets, one of the main conditions is to cook minced meat with high quality.
Ingredients
- Meat - 1 kg;
- Pork fat - 300-500 g;
- Onions - 2 pieces;
- Bread, roll - 300 g;
- Milk - half a glass;
- Salt, ground pepper to taste;
- Flour or breadcrumbs for breading;
- Oil for frying;
- Cream 200 ml - optional.
How to cook elk meatballs
- Heat milk, put bread in it and leave to soak.
- Skip elk meat, bread, onions, lard through a meat grinder.
- Mix well minced meat, adding salt, pepper, milk residues.
- Form cutlets, roll in breadcrumbs and fry in oil in a frying pan.
- Reduce heat and keep covered for 5 minutes.
- If desired, you can pour the cutlets with cream and put them in the oven for 10 minutes to stew.
Potatoes, pasta, rice, fresh or canned vegetables are suitable as a side dish for elk cutlets.
How to cook elk in a slow cooker
A slow cooker will help to cook moose meat not only tasty, but also without the extra effort and time of the hostess. Indeed, for softness, this meat needs to be stewed or boiled for a long time. The multicooker does not require human participation.
Roast elk in a slow cooker
Ingredients:
- A kilogram of meat;
- Two large bulbs;
- large carrot;
- 3 tomatoes or two tablespoons of tomato paste;
- Bay leaf;
- Ground black pepper;
- Salt;
- Fat or oil.
Cooking method:
- Before cooking elk in a slow cooker, it must also be pre-cleaned of films and soaked for a couple of hours. Can be marinated according to any recipe. Dry, cut into large pieces.
- Place the meat in the slow cooker along with oil and fats, set the Frying or Baking mode for 10 minutes.
- Stir, put coarsely chopped onions, carrots in cubes and let fry for another 10 minutes.
- All these actions can be performed in the pan, and then send the meat and vegetables to the multicooker bowl.
- Dice potatoes and tomatoes, put to the meat, add spices, salt.
- Pour in water to cover the contents, and set the Extinguishing mode for 1.5 hours.
- After the signal, let it stand for another hour.
- Sprinkle with herbs when serving.
Shurpa from elk in a slow cooker
It is somewhat similar to a roast in terms of cooking and shurpa - a rich soup with an abundance of meat and various vegetables, richly flavored with spices and herbs
Ingredients:
- A kilogram of meat;
- Two bulbs;
- Five large potatoes;
- large carrot;
- Large sweet pepper;
- Hot chili pepper;
- An Apple;
- 3 garlic cloves;
- Green cilantro, parsley;
- Bay leaf;
- Salt, allspice ground or peas;
- Oil for frying.
Prepared meat is cut into small pieces. Together with the oil, the meat is placed in a multicooker bowl and fried in the appropriate mode until golden brown. Then the onion is added in half rings and fried for another 10 minutes along with the meat.
- Cut the potatoes coarsely into 4-6 pieces.
- Pepper straws, carrot sticks.
- Diced tomatoes.
- Add carrots, a glass of water to the meat and onions and hold in the Simmer mode for 30 minutes.
- Put in the potatoes and Bell pepper, add a liter of water and turn on for another 30 minutes.
- Add tomatoes, bay leaf and simmer for another 10 minutes.
- Prepare the dressing mixture: chop the garlic, hot pepper, salt, pepper, apple, herbs and send to the soup. Adjust the liquid level by adding more water.
- Hold on the Extinguishing mode for 15 minutes
How to cook elk in the oven
In order for the elk in the oven to come out tender and soft, it must be marinated.
Ingredients:
- A kilogram of meat;
- A glass of 9% vinegar;
- A teaspoon of sugar;
- a tablespoon of salt;
- Onions - the more, the better;
- Favorite seasoning for meat;
- Vegetable oil.
Cooking method:
- Soak the meat, removing the films, dry and put in the freezer.
- After half an hour, get it, cut into layers 1-2 cm thick.
- Beat off with a hammer, wrapping in a film so that splashes do not fly.
- Prepare a marinade from sugar, vinegar, salt, add two tablespoons of vegetable oil.
- Immerse the meat in the marinade and leave for several hours.
- Then fry in a hot pan.
- If you need a more dietary dish, do not fry.
- Simmer chopped onion in oil, sprinkle it with spices for meat.
- Place fried or raw meat in foil, onion on top, pack and send to the oven.
- Bake for at least an hour. After turning off, hold for another 15 minutes in the oven.
Recipes for cooking elk in a pan
When choosing how to cook moose, you can stop at easy way: fry the meat in a pan and stew in your favorite sauce. The suggested recipe is elk beef stroganoff in a pan, but you can choose tomato sauce.
Ingredients:
- Half a kilogram of meat;
- Large bulb;
- Bay leaf;
- A glass of sour cream or cream;
- Flour;
- Salt;
- Ground black pepper;
- Vinegar 9%;
- Vegetable oil.
Cooking method:
- Meat clean, soak, dry.
- Cut into long thin slices.
- Mix salt, pepper, a spoonful of oil and a spoonful of vinegar.
- Immerse the meat in this mixture and leave for a couple of hours.
- Heat the oil, put the meat and keep covered, stirring occasionally.
- When the liquid has evaporated, put the onion and cover again.
- Bring the dish to a golden degree of roasting.
- Put bay leaf, sour cream or cream, simmer for 15 minutes over low heat.
- Check for salt, adding water if necessary to make sure there is enough sauce.
- Simmer until done.
- Serve with any side dish.
In addition, chopped or elk chops, roasts, roasts and other dishes can be cooked in a pan.
Source: http://megaohota.ru/oxotnichya-kuxnya/recepty-blyud-iz-myasa-losya/
How to cook elk
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!
Elk baked in the oven
Required for cooking following products:
- 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 onion,
- 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. 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 in large numbers 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.
Source: http://OnWomen.ru/kak-prigotovit-losyatinu.html
How to cook elk deliciously at home so that it is soft
Recipes › Meat › What to cook from elk meat - recipes for cooking elk meat
Elk is one of the largest animals on the planet, and therefore has long been an object of hunting. Until the middle of the last century, moose meat was the basis of the diet of the inhabitants of the north of Russia. It has useful nutritional properties and excellent taste, and is also valued for a small amount of fat. Losyatina resembles lamb in taste, and is distinguished by stiffness and fibrous meat.
Currently, elk meat is not hard to find in stores, but the secrets of proper cooking are not known to everyone. In fact, elk and beef dishes are the same. You can cook beef stroganoff, roasts, meatballs, barbecue and even soup from it. This is the same red meat, but with a specific smell and tougher fibers. Properly cooked zerenina will become a real delicacy on the dining table.
How to cook elk so that it is soft
Not every consumer is ready to choose zerenina because he is afraid of its rigidity. But not every culinary specialist knows the intricacies and tricks of cooking this game. Meat cooked according to important recommendations, will pleasantly amaze the household with its tenderness, softness and extraordinary aroma.
- Before cooking, be sure to soak the meat in cold water and dry with paper towels
- marinate elk in a mixture of water, vinegar, salt and spices;
- it is best to salt the meat at the end, and not at the beginning of cooking;
- for juicy and tender meat in the oven, you need to add fat;
- for an ideal stew of elk, it is advisable to first fry it in a pan until half cooked.
Recipe for elk goulash with gravy
To cook a delicious elk goulash, you need to take:
- half a kilogram of elk meat;
- 2 onions;
- 1 st. l. flour;
- meat broth;
- tomato paste;
- salt, pepper, bay leaf;
- greenery;
- sunflower oil.
Cooking:
- Before cooking goulash, you need to rinse and dry the elk meat, and then cut it into cubes;
- Peel and finely chop two onions;
- Pour sunflower oil into a frying pan, heat and fry pieces of elk for five minutes;
- Next comes the onion and sautéed for ten minutes;
- Flour is poured, salt, pepper and spices are added, mixed and fried for a few more minutes;
- Poured in meat broth and tomato paste. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!
How to cook elk meatballs deliciously
To prepare fragrant elk cutlets, you need the following ingredients:
- 1 kg of elk;
- 300 ml of milk;
- 400 ml cream;
- 2 chicken yolks;
- 1 onion;
- 2 tomatoes;
- 50 ml of vinegar;
- 400 g of fat;
- stale bread;
- breadcrumbs;
- salt, spices for meat.
Cooking:
- Elk must be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After that, twist the elk meat in a meat grinder;
- Grind pork fat in a meat grinder and mix with minced meat;
- Soak two or three pieces of stale bread in milk, mix with meat;
- Finely chop the onion, remove the skin from the tomatoes with boiling water and mash;
- Add yolks, spices to the mixture, salt to taste, mix with minced elk and beat thoroughly in a blender for five minutes;
- The minced meat must be formed into small balls and rolled in breadcrumbs;
- Fry over medium heat on all sides;
- Transfer the dzerenina balls to a frying pan with thick walls, pour 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.
Delicious roast elk with potatoes
In order to cook roast elk, you need:
- half a kilogram of elk pulp;
- 2 onions;
- 5 medium sized potatoes;
- carrot;
- melted butter;
- tomato juice or tomato puree;
- garlic to taste;
- spices for meat;
- vinegar, bay leaf, salt.
Cooking:
- First, be sure to soak the meat for an hour or two in cold water. Then clean, cut off the tendons and films. For the marinade, you need to mix two tablespoons of water, vinegar, salt and sugar, add pepper and parsley;
- Moose meat is cut into small pieces about two centimeters and goes into a bowl, sprinkled with spicy spices and poured with a mixture of marinade. Leave in the refrigerator overnight (up to 10 hours);
- Marinated meat must be fried for butter in a frying pan with high edges until golden brown and leave to stew over low heat;
- In parallel, cut the peeled potatoes into cubes, lightly fry on all sides. Add shredded carrots to the pan and lightly brown as well. Pour the vegetable mixture over the meat;
- When vegetables reach readiness, pour onions, garlic, tomatoes and spices into the mixture;
- Fragrant roast is ready! You can decorate with your favorite herbs and serve with sauerkraut and pickles.
Moose soup recipe
Elk soup is another colorful dish from this game.
To prepare it you need:
- 2 liters of water;
- half a kilogram of elk;
- 2 onions;
- egg;
- salt, pepper, spices;
- a few cloves of garlic;
- 250 g mushrooms.
Cooking:
- Rinse and dry the elk. Pass through a meat grinder with two onions and garlic through a meat grinder. You need to do this twice;
- The ingredients are salted and peppered, mixed with a chicken egg and thoroughly mixed;
- From minced meat it is necessary to form small meatballs;
- Vegetable or olive oil is poured into the pan. Meatballs need to be fried for twenty minutes over medium heat. Another option is to bake the meatballs at 220 degrees in the oven;
- Two liters of water are poured into the pan and mushrooms are added, as well as seasonings to taste;
- Add the fried meatballs to the broth and cook for twenty minutes. Ready soup can be decorated with herbs - parsley, dill or spinach.
How to cook delicious elk in a slow cooker
To achieve the softness of this type of meat, it may take a lot of time when cooking. Therefore, a successful way out is a multicooker.
Ingredients:
- a kilogram of elk;
- 5 potatoes;
- 2 carrots;
- 2 onions;
- 2 tomatoes;
- sunflower oil;
- black pepper, salt.
Cooking:
- Pour sunflower oil into the slow cooker, place the elk meat there, and cook for 10 minutes in the “Frying” mode;
- Chop the onion and carrot, add to the bowl and fry for another 10 minutes;
- Add chopped potatoes and tomatoes;
- Pour in water and cook in the "Extinguishing" mode for one and a half to two hours.
How to cook elk in the oven in foil
To cook game in the oven, you need the following ingredients:
- 1 kg of dzerenina;
- 2 onions;
- vegetable oil;
- 100 ml of vinegar;
- black pepper, spices for meat;
- salt, sugar, bay pepper.
Cooking:
- Before cooking, you need to marinate the elk to soften the fibers and get rid of the specific smell. For this, vinegar, pepper, bay leaves, finely chopped onions, salt and sugar are mixed;
- The marinade is mixed in a saucepan with a liter of water and brought to a boil over a fire. Set aside and let cool;
- Prepare a deep saucepan. Put the meat there, pour the marinade and leave in the refrigerator for two days;
- After the allotted time, you need to get the meat, let it drain, dip it with paper towels and wipe it with meat spices;
- In a heated frying pan, the meat is fried on both sides until a beautiful golden crust;
- Preheat oven. Pour 0.2 liters of water onto a baking sheet. Cover half-finished elk with foil and send to the oven;
- The meat is stewed at an average temperature for ten hours. It is necessary to add evaporating water from time to time.
Moose kebab recipe at home
To make barbecue at home you need:
- 2 kg of elk meat;
- 5 bulbs;
- 2 cups of vinegar;
- 2 glasses of water;
- cloves, black pepper;
- 300 g of fat;
- salt, sugar;
- Bay leaf.
Cooking:
- The specified amount of water is poured into the pan, bay leaf, cloves and black peppercorns are added. Boil the mixture for ten minutes;
- After adding sugar and salt, cook until boiling;
- Then the pan is removed from the heat, it is required to pour two glasses of vinegar into it. The liquid must be filtered through a sieve;
- Elk is cut into pieces of medium size;
- Moose meat is required to be poured with marinade and left for a day in the refrigerator;
- After pickling, you need to drive the meat, lard and onions through a meat grinder;
- “Cutlets” are formed from minced meat and put on skewers. Baked on the grill.
Don't know how to cook elk? Bake it in the oven, after lightly marinating it in a special mixture, after which the meat will be very tender, juicy and tasty!!!
The most important secret when cooking elk is that the meat must be young. The meat of an adult or old elk, even with a long marinade, will still be very tough. The meat of a young elk has a beige-pink color and is suitable for cooking almost all meat dishes.
Ingredients:
elk meat - 1 kg
mustard - 2 teaspoons
garlic - 3 medium sized cloves
pickling seasonings. You can use ready-made seasonings for meat, or you can independently prepare a mixture of peppers, basil, dill, parsley, marjoram, Provence herbs
salt
olive or vegetable oil - 30-50 gr.
baking foil
How to cook elk, recipe:
Prepare meat. If it was frozen, then it must be thawed gradually in the refrigerator. Rinse the meat well and remove the films as much as possible.
Prepare marinating mixture. Peel the garlic and pass through a press, mix with mustard, oil and seasonings, salt.
Prick the meat on all sides with a thin knife or a knitting needle.
Rub the meat with the mixture.
Put the marinated meat in the refrigerator. It is usually advised to marinate elk for a day, but 7-10 hours is enough. It is better if it is possible to periodically get the meat, turn it over and rub the marinade.
The meat was marinated. Preheat the oven to 200 degrees. Put foil on a baking sheet and wrap the meat tightly in it so that the juice does not flow out during baking.
Bake the meat for about two hours. 10-15 minutes before cooking, unfold the foil so that the meat acquires a crust.
Remove the elk from the oven after 15-20 minutes after being ready, so that it is slightly soaked and infused.
Elk- one of the largest animals on the planet, and therefore has long been an object of hunting. Until the middle of the last century, moose meat was the basis of the diet of the inhabitants of the north of Russia. It has useful nutritional properties and excellent taste, and is also valued for a small amount of fat. Losyatina resembles lamb in taste, and is distinguished by stiffness and fibrous meat.
Currently, elk meat is not hard to find in stores, but the secrets of proper cooking are not known to everyone. In fact, elk and beef dishes are the same. You can cook beef stroganoff, roasts, meatballs, barbecue and even soup from it. This is the same red meat, but with a specific smell and tougher fibers. Properly cooked zerenina will become a real delicacy on the dining table.
How to cook elk so that it is soft
Not every consumer is ready to choose zerenina because he is afraid of its rigidity. But not every culinary specialist knows the intricacies and tricks of cooking this game. Meat cooked in compliance with important recommendations will pleasantly amaze the household with its tenderness, softness and extraordinary aroma.
- before cooking, be sure to soak the meat in cold water and dry with paper towels;
- marinate elk in a mixture of water, vinegar, salt and spices;
- it is best to salt the meat at the end, and not at the beginning of cooking;
- for juicy and tender meat in the oven, you need to add fat;
- for an ideal stew of elk, it is advisable to first fry it in a pan until half cooked.
Recipe for elk goulash with gravy
To cook a delicious elk goulash, you need to take:
- half a kilogram of elk meat;
- 2 onions;
- 1 st. l. flour;
- meat broth;
- tomato paste;
- salt, pepper, bay leaf;
- greenery;
- sunflower oil.
Cooking:
- Before cooking goulash, you need to rinse and dry the elk meat, and then cut it into cubes;
- Peel and finely chop two onions;
- Pour sunflower oil into a frying pan, heat and fry pieces of elk for five minutes;
- Next comes the onion and sautéed for ten minutes;
- Flour is poured, salt, pepper and spices are added, mixed and fried for a few more minutes;
- Poured in meat broth and tomato paste. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!
How to cook elk meatballs deliciously
To prepare fragrant elk cutlets, you need the following ingredients:
- 1 kg of elk;
- 300 ml of milk;
- 400 ml cream;
- 2 chicken yolks;
- 1 onion;
- 2 tomatoes;
- 50 ml of vinegar;
- 400 g of fat;
- stale bread;
- breadcrumbs;
- salt, spices for meat.
Cooking:
- Elk must be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After that, twist the elk meat in a meat grinder;
- Grind pork fat in a meat grinder and mix with minced meat;
- Soak two or three pieces of stale bread in milk, mix with meat;
- Finely chop the onion, remove the skin from the tomatoes with boiling water and mash;
- Add yolks, spices to the mixture, salt to taste, mix with minced elk and beat thoroughly in a blender for five minutes;
- The minced meat must be formed into small balls and rolled in breadcrumbs;
- Fry over medium heat on all sides;
- Transfer the dzerenina balls to a frying pan with thick walls, pour 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.
Delicious roast elk with potatoes
In order to cook roast elk, you need:
- half a kilogram of elk pulp;
- 2 onions;
- 5 medium sized potatoes;
- carrot;
- melted butter;
- tomato juice or tomato puree;
- garlic to taste;
- spices for meat;
- vinegar, bay leaf, salt.
Cooking:
- First, be sure to soak the meat for an hour or two in cold water. Then clean, cut off the tendons and films. For the marinade, you need to mix two tablespoons of water, vinegar, salt and sugar, add pepper and parsley;
- Moose meat is cut into small pieces about two centimeters and sent to a bowl, sprinkled with spicy spices and poured with a mixture of marinade. Leave in the refrigerator overnight (up to 10 hours);
- Marinated meat should be fried in butter in a frying pan with high edges until golden brown and left to stew over low heat;
- In parallel, cut the peeled potatoes into cubes, lightly fry on all sides. Add shredded carrots to the pan and lightly brown as well. Pour the vegetable mixture over the meat;
- When vegetables reach readiness, pour onions, garlic, tomatoes and spices into the mixture;
- Fragrant roast is ready! You can decorate with your favorite herbs and serve with sauerkraut and pickles.
Moose soup recipe
Elk soup is another colorful dish from this game.
To prepare it you need:
- 2 liters of water;
- half a kilogram of elk;
- 2 onions;
- egg;
- salt, pepper, spices;
- a few cloves of garlic;
- 250 g mushrooms.
Cooking:
- Rinse and dry the elk. Pass through a meat grinder with two onions and garlic through a meat grinder. You need to do this twice;
- The ingredients are salted and peppered, mixed with a chicken egg and thoroughly mixed;
- From minced meat it is necessary to form small meatballs;
- Vegetable or olive oil is poured into the pan. Meatballs need to be fried for twenty minutes over medium heat. Another option is to bake the meatballs at 220 degrees in the oven;
- Two liters of water are poured into the pan and mushrooms are added, as well as seasonings to taste;
- Add the fried meatballs to the broth and cook for twenty minutes. Ready soup can be decorated with herbs - parsley, dill or spinach.
How to cook delicious elk in a slow cooker
To achieve the softness of this type of meat, it may take a lot of time when cooking. Therefore, a successful way out is a multicooker.
Ingredients:
- a kilogram of elk;
- 5 potatoes;
- 2 carrots;
- 2 onions;
- 2 tomatoes;
- sunflower oil;
- black pepper, salt.
Cooking:
- Pour sunflower oil into the slow cooker, place the elk meat there, and cook for 10 minutes in the “Frying” mode;
- Chop the onion and carrot, add to the bowl and fry for another 10 minutes;
- Add chopped potatoes and tomatoes;
- Pour in water and cook in the "Extinguishing" mode for one and a half to two hours.
How to cook elk in the oven in foil
To cook game in the oven, you need the following ingredients:
- 1 kg of dzerenina;
- 2 onions;
- vegetable oil;
- 100 ml of vinegar;
- black pepper, spices for meat;
- salt, sugar, bay pepper.
Cooking:
- Before cooking, you need to marinate the elk to soften the fibers and get rid of the specific smell. For this, vinegar, pepper, bay leaves, finely chopped onions, salt and sugar are mixed;
- The marinade is mixed in a saucepan with a liter of water and brought to a boil over a fire. Set aside and let cool;
- Prepare a deep saucepan. Put the meat there, pour the marinade and leave in the refrigerator for two days;
- After the allotted time, you need to get the meat, let it drain, dip it with paper towels and wipe it with meat spices;
- In a heated frying pan, the meat is fried on both sides until a beautiful golden crust;
- Preheat oven. Pour 0.2 liters of water onto a baking sheet. Cover half-finished elk with foil and send to the oven;
- The meat is stewed at an average temperature for ten hours. It is necessary to add evaporating water from time to time.
Moose kebab recipe at home
To make barbecue at home you need:
- 2 kg of elk meat;
- 5 bulbs;
- 2 cups of vinegar;
- 2 glasses of water;
- cloves, black pepper;
- 300 g of fat;
- salt, sugar;
- Bay leaf.
Cooking:
- The specified amount of water is poured into the pan, bay leaf, cloves and black peppercorns are added. Boil the mixture for ten minutes;
- After adding sugar and salt, cook until boiling;
- Then the pan is removed from the heat, it is required to pour two glasses of vinegar into it. The liquid must be filtered through a sieve;
- Elk is cut into pieces of medium size;
- Moose meat is required to be poured with marinade and left for a day in the refrigerator;
- After pickling, you need to drive the meat, lard and onions through a meat grinder;
- “Cutlets” are formed from minced meat and put on skewers. Baked on the grill.
Video recipes
Delicate elk goulash. Simply the best goulash
Elk in the oven:
Cooking Moose meat, which is better, cook for 3 hours or 5 minutes ??? Experiment:
This is wild!!! Roast moose. Cooking in a cauldron on a fire:
Cooking moose meat:
How to cook elk meat Meat in the oven:
Moose shish kebab. Cooking elk meat in the country:
Elk goulash with gravy recipe:
Elk in the oven:
Moose steak. Unusual recipe:
Moose meat. We fry, we simmer. Very easy and simple way:
Shulyum wild meat in a cauldron at the stake:
Moose shish kebab:
Basturma from elk game jerky:
Cooking a deer like a hunter with Serge Markovich:
Elk stewed in sour cream. Very simple and delicious recipe:
Braised elk with potatoes and vegetables:
How to cook (tough) meat so that it melts in your mouth :) My husband's recipe:
How long to cook elk to make it soft?
Boiling elk is recommended for 2-2.5 hours if you cook the meat in large pieces.
Elk meat can be baked, fried, boiled, stewed, or cooked over an open fire. True, for baking whole (in large pieces), this variety would not be the best option, since it is not greasy and quite hard.
Before you cook elk deliciously, you need to consider not only recipes, but also the subtleties:
- Soak meat in filtered water for at least 3 hours before cooking. Then rinse and pat dry with paper towels.
- If baking or frying is carried out, you need to soak the elk in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).
- To get a truly juicy elk, stuff it with lard. Cut it into slices, then insert into the slots on the meat. Salo can be taken fresh or salted.
- If you are planning to roast or stew meat in any other way, fry the slices until golden brown in a skillet with oil before these steps. This will save the juice.
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.
Elk meat, like many other wild animals, has a special unique taste, for which lovers appreciate it. However, it is quite tough and has coarse fibers, so it is customary to soak it in a special marinade before cooking. If you cook the meat according to all the rules, then the elk dishes are tender with an unforgettable taste.
Especially if there is hard meat of an adult. In this case, the smell, which is unpleasant for many, will be eliminated, the meat fibers will soften, and the unique and hard-to-forget taste of elk meat will remain.
The most delicious moose meat is considered to be the meat of female moose aged from 1.5 to 3 years. The meat of the old elk is more fibrous and tough. The same dishes are prepared from elk meat as from beef.
A rich broth is obtained from elk meat. You can add seasoning and herbs to it. Elk baked in a pot with vegetables, mushrooms or potatoes is very soft and tasty. Hunters pickle pieces of elk in wild berries and herbs: this emphasizes the taste of meat.
Agree that it is not every day that you come across wild elk meat. Therefore, many home cooks have a lot of questions related to his cooking, but the job is done - a satisfied husband returned from hunting with game. You only need to cook it, so as not to spoil the taste of meat.
The simplest idea for cooking elk is to bake it in foil. The benefits are obvious to many. Firstly, this method will soften the tough elk meat and prevent it from drying out. Secondly, it will not take much time to prepare a completely new dish for the whole family and not only. Finally, thirdly, the elk turns out to be very tasty, tender and fragrant.
Baked elk in mustard sauce
For a kilogram of meat you will need:
- 2 tsp mustard;
- seasoning herbs (pepper, dill, basil, parsley, Provencal herbs, marjoram, salt);
- 3 cloves of garlic;
- up to 50 g of olive oil.
Optionally, the seasoning of spices compiled above is replaced by store-bought marinade products for meat.
Cooking:
The elk is washed and cleaned. It is the film and veins that make it rigid. So get rid of them as much as possible. At the same time, take care of the portions by cutting it into pieces. And so that in the future the game is properly marinated, it is pierced with a thin knife edge or a thick knitting needle.
For mustard marinade, garlic will need to be passed through a garlic crusher. Mix it with seasoning, olive oil and hot spice - mustard. Roll the pieces of game in the resulting sauce and send to marinate in the refrigerator (it will take at least 7 hours). To avoid winding and disproportionate soaking in sauce, stir portions occasionally. By the way, the more time is allotted for canning meat, the softer it will become after baking.
Elk is baked at 200°C in a tight foil envelope for at least 120 minutes. A quarter of the last hour the meat is left in the oven with an open top to get a crispy crust.
Solemn version of moose baked in foil
Ingredients:
- 800 g of elk;
- 300 ml of 6% vinegar (grape);
- 100 ml of mineral sparkling water;
- 4 garlic cloves;
- 200 g of lard;
- a spoonful of vegetable oil;
- spices.
Cooking:
Mix for marinade mineral water, oil, grape vinegar, seasoning for meat. Salt is on the sidelines for now. Keep the game in this solution for up to 8 hours in a row. Dishes must be closed.
Another trick to cooking juicy meat is lard. If you make small cuts in the elk before baking and hide pieces of lard in them, then under the influence of heat rays it will saturate the meat from the inside with additional fat.
stuffed? Season with salt, cover the game with the remaining fat and pack everything in foil. Be sure to leave an air pocket inside the envelope to allow the steam to circulate freely. Put the elk in foil on a baking sheet and bake for up to 3 hours until the meat is completely cooked at 200-220 ° C.
Ideally, in order for the meat of a wild elk to melt in your mouth, the game should be young, but hunting does not choose prey, and in other cases a little trick of experienced cooks is applicable - marinade. If a mature elk is marinated and left alone for a while, this procedure will slightly soften the meat. Other culinary masters soak the elk in a saline solution.
Elk makes excellent barbecue, stews and roasts. This meat is very similar to beef. And there is nothing complicated in its preparation, it is only important to know how to marinate elk meat correctly. So how do you do it? Let's try to figure it out.
How to prepare elk for marinating?
If the meat is frozen, thaw it first at room temperature or in the refrigerator. Then remove all films and lived on. After that, rinse the elk under cool running water and pat dry. Now you can leave the product in a whole large piece or cut into 2x2 cm cubes (for example, for barbecue).
How to marinate elk for barbecue?
For barbecue, the neck of the animal is most suitable. So, put the pre-thawed and washed elk without films and fat in a deep pan. Prepare water: boil and cool, but mineral water can also be used. Peel, wash and cut the onion into rings (as much as you like). For vegetables, you can also use carrots and celery. Peel them, wash, dry and chop coarsely.
Now mix vinegar (preferably wine or apple) with water in a ratio of 1: 1 (determine the amount of marinade based on the volume of meat - it should be completely covered). Pour a few tablespoons of brandy there, a glass of dry wine, add lemon juice (1 or 2). And, of course, sprinkle any spices to taste. Do not forget about the bay leaf, a few pieces will only improve the taste. After that, mix all the ingredients, cover tightly with a lid or tighten with cling film and refrigerate for a day. Stir several times during this time. Then remove the elk from the marinade and fry on the grill.
It is not necessary to add all of the above ingredients, the main thing is the base: vinegar + water, and then what your imagination is capable of.
How to marinate elk?
Before cooking, for example, roast elk, it is also recommended to marinate it. For these purposes, a mixture of water and vinegar (1: 1), dry wine (preferably red), lemon juice is suitable. The meat can be left in one piece. Put it in a suitable size container and completely fill with marinade. Sprinkle black ground pepper. You can limit yourself to this with spices, as they will be added to the finished dish. Close the lid. Now put in a cool place for 2 days. If you still decide to finely chop the elk, then a day will be enough. After that, take out the meat and continue cooking.
Salt to elk is recommended to be added directly during the cooking process. If you do not mind the specific taste of game, then you can soak the meat in the marinade for 1-2 hours, although for barbecue it is better to leave the product in the liquid overnight.
It's so simple, the main thing is to have game available.