Cooking elk meat. Step-by-step recipes for delicious elk meat dishes. Elk meat shurpa in a slow cooker

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

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

Calorie content of elk meat

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

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

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

Elk soup on the kitchen stove

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Bon appetit!

Elk meat with dried fruits in a slow cooker

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Moose meat with champignons in a slow cooker

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Cooking elk meat in a pressure cooker

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Grilled elk shashlik recipe

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

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

How to cook moose meat in the oven

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

cooking

Homemade elk beef stroganoff

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

I serve the dish with boiled rice and fresh vegetables.

One Pot Elk Roast Recipe

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Try it!

The benefits and harms of elk meat

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

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

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

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

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

Harm and contraindications

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

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

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

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

How to cook elk meat

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

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

Recipe: Roast Elk

For the dish you will need:

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

Preparation

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

Recipe: Elk cutlets

For this dish you will need:

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

Preparation

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

Elk baked in the oven

To prepare the dish you need the following products:

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

Preparation

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

Elk shish kebab

You will need:

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

Preparation

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

Elk goulash

You will need:

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

Preparation

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

Elk soup

You will need:

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

Preparation

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

How to cook elk so it's tender

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

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

Elk meat is rarely used in cooking. After all, it is difficult to buy. Especially fresh elk meat. But only such meat has good taste. And despite this, you still need to know how to cook elk meat. It might come in handy in life. The main rule is to marinate the meat before cooking. Then it will turn out tender and soft.

Boiled elk meat - recipe

To prepare this recipe you will need:

• elk meat (elk meat) 2 kg (breastbone, ribs, shoulder blades, neck);
• onions 1 pc.;
• carrots 1 pc.;
• wine vinegar 6–9 tbsp. spoons (1.5–2%);
• sugar 5–6 tbsp. spoon;
• bay leaf 2 pcs.;
• black pepper 10 peas;
• salt 1 tbsp. spoon;
• parsley root;
• spices to taste.

How to cook delicious elk meat?

1. We wash the elk meat in cold running water, dry it and chop it into large pieces.
2. We prepare the marinade in order to cook the elk meat later. Pour boiled water (4 cups) into a saucepan and add wine vinegar. We put it on the fire and put salt and sugar there. Stir them until they dissolve. Then add bay leaf, black pepper and parsley root.
3. Cool the marinade and pour it over the elk meat. Cover with a lid or cling film and place in the refrigerator. The minimum marinating time is 5 hours, but it is better to marinate the elk meat overnight.
4. Remove the elk from the marinade, pat dry, and place in a large saucepan to cook. It should occupy approximately 3/4 of its volume (no more)
5. Pour enough water into the pan so that it completely covers the elk meat (even a little more). Place it on medium heat and begin to cook.
6. We clean and wash the onion, put it whole in the pan with the elk meat. When the water boils, reduce the heat and add salt and pepper to the pan.
7. Add the rest of the spices to taste and cook the elk until tender. This usually takes approximately 2 hours.
8. Wash and peel the carrots. Place it whole in the pan with the elk meat and cook for another 15–20 minutes.
9. Moose meat is served with various side dishes. For example, with fried, stewed or boiled vegetables.

Elk chowder - recipe

Ingredients:

• elk meat - 500 g;
• bulb;
• salt pepper;
• Bay leaf;
• 3-4 potatoes.

Step-by-step preparation:

1. Sometimes you can make elk chowder without marinating it first. To do this, elk meat (500 g) is washed in cold water, dried and chopped into small pieces. Then it is placed in a pan and filled with boiled water.
2. Place the pan on the fire and add the peeled onion. After the elk meat has cooked for 10 minutes, add salt, pepper and bay leaf to the soup. Continue cooking the elk meat for 45 minutes. Then add 3-4 potatoes (cut into cubes) and cook the elk soup for another 10-15 minutes.
3. Elk is a wild animal meat that is not often cooked. Some people find it harsh, others don’t like its specific smell. But if you cook it correctly, it is very tasty. Now we will tell you how to bake elk meat so that you can see for yourself.

Baked elk meat - recipe

In order to bake elk meat, we will need:

• 1 kg elk pulp (back);
• apple or wine vinegar (2-3 tablespoons);
• vegetable oil (2 tablespoons);
• 100 grams of lard (can be salted);
• salt, pepper and spices to taste.

Cooking technology - how to bake elk meat deliciously?

1. We wash the elk meat well and dry it with a napkin. If there are films in the elk meat, remove them. Rub it with salt, pepper and spices. For those who do not want to overpower the flavor of the meat, it is better not to use spices. Pour vinegar and vegetable oil over the elk meat. Marinate it overnight or 24 hours. To ensure that the elk is always well coated with the marinade, you can place it in a bag and pour the marinade into it. Then we tie the bag of elk meat and put it in the refrigerator. Periodically we take it out and shake it.
2. After the meat has been marinated, to bake the elk meat, take it out and place it in a baking dish. For example, a gooseneck is very suitable. Pour the marinade over the elk meat.
3. We cut some of the lard into thin slices and cover the surface of the elk meat that we are going to bake with them. Cut the remaining lard into thin strips and pour into the mold.
4. To bake elk meat, preheat the oven to 200 degrees. Close the mold with a lid and place in the oven for 40-50 minutes. Then remove the lid and continue baking the elk meat in this form for another 40 minutes.
5. After the time has passed, remove the elk meat from the oven. Serve chilled.

Elk meat - recipe for cooking in the oven

Ingredients:

• elk meat;
• kefir;
• cowberry;
• garlic;
• soy sauce;
• ground pepper;
• spices.

Cooking method:

1. We give you another option on how to bake elk meat. It differs from the previous one mainly in the marinade. For this marinade we will need kefir, lingonberries, garlic, soy sauce, ground pepper and spices. Well, meat and lard are a must.
2. Before baking, soak the elk meat in water or kefir. We change the liquid 2 times a day. We calculate how long it will take to soak depending on the size and age of the meat.
3. Cut the elk meat into pieces (across the grain) and soak it in kefir again (for 12 hours). Before cooking, remove and dry.
4. Prepare the marinade. Grind lingonberries in a blender. Add soy sauce, garlic (squeezed through a press), pepper and spices to it.
5. Marinate the elk meat in the resulting sauce. Then we take a baking dish for elk meat and put special foil in it. We place the meat on it, fill it with marinade and place a thin piece of lard on top of the meat.
6. Pack the elk meat in foil and bake in a preheated oven for 1-1.5 hours.

Video with recipe for oven-baked elk meat

Hunting is one of the most popular men's hobbies. It gives an incomparable feeling of passion and excitement, and also allows you to try something that is unlikely to be seen on the shelves of grocery supermarkets - elk meat. There are many dishes made from it, but before you decide on the recipe you like and start cooking, you need to learn about the features of this product - this will help you prepare it more deliciously.

Features of elk meat

Elk is a large ungulate herbivore that lives in the forest. Compared to farm animals, it leads a more active life, because its muscles (which become meat after cutting the carcass) are quite tough, almost free of lard.

Elk meat is classified as a red meat variety, similar in taste and quality characteristics to beef and veal. To ensure that elk meat delicacies delight you with their delicate taste and aroma, you will need to perform the following steps before preparing the dishes:

• Before using meat, you need to soak it in clean water for at least 3 hours, then rinse it under the tap and dry it with kitchen napkins or a towel. This is done even if the elk meat is marinated later.
• For frying, meat must be marinated. The best composition is a mixture of sunflower oil, vinegar and mineral water, taken in equal proportions.
• To make the elk meat dish truly juicy, you need to stuff the slices with lard. This is done after soaking. You can use not only fresh, but also salted bacon.
• Before stewing parts of a butchered wild animal, it is advisable to fry the pieces in vegetable oil until a light brown crust is obtained. Then the juice will remain in them, which will make the finished food tender and tasty.

In the preparation of meat delicacies, various spices, salt, sugar, and chopped herbs or herbs are used.

How to cook elk meat: simple and tasty recipes

Elk meat can be baked, fried, boiled, stewed or cooked over an open fire. True, for baking whole (in large pieces) this variety will not be the best option, since it is not greasy and quite hard.

Elk goulash

For those who don’t know how to cook elk meat or what kind of dish it will turn out to be truly delicious, it is best to choose a simple, affordable way to transform the raw product into a culinary delicacy. The goulash turns out aromatic, meat slices in gravy go well with porridge or potatoes, as well as a variety of vegetable salads. For goulash you will need:

• 600 grams of elk meat
• 1.5 tablespoons flour
• 2 large or 3 medium onions
• 3 tablespoons vegetable oil
• 3 tablespoons tomato paste
• 800 grams broth or water
• 1 pinch of salt
• 1 pinch of spices (usually a mixture of peppers is used)
• 5 sprigs parsley

The meat is thoroughly washed and soaked in water for at least 3 hours, then rinsed under running water and dried with paper towels. The piece is cut into small cubes (about 3x3 centimeters).

The onion is peeled, washed, cut into small pieces and fried in a frying pan with vegetable oil. The vegetable must be stirred constantly until a characteristic aroma and golden hue appears. Then the elk meat is laid out on the onion and fried (stirring) for 7 minutes over low heat.

Tomato paste is added to the mixture of vegetables and meat, everything is mixed, then water or broth is poured into it. You need to simmer the food for about an hour and a half on low heat under the lid. 5 minutes before cooking, add spices, salt and chopped parsley to the goulash. It is advisable to let this dish brew for half an hour, and then place it on plates.

Moose shurpa in a slow cooker

Fans of slow cookers will appreciate this easy recipe for elk meat shurpa. Despite the simplicity of preparation, this dish can deservedly be called a gastronomic masterpiece, since it is very satisfying and has an unusually delicate taste. To cook shurpa you will need:

• 1 kilogram of fresh elk meat
• 70 grams of vegetable oil
• 1 large bell pepper
• 1 head of garlic
• 130 grams of water
• 2 large onions
• 3 large or 4 medium tomatoes
• 1 kilogram of potatoes
• 2 large carrots
• 20 grams of cilantro
• 20 grams of salt
• 20 grams black ground pepper

If you don’t have a multicooker, you can make shurpa in the oven, in a fireproof container with a lid, although the cooking time will increase by about 20 minutes.

The meat is soaked, washed and dried with a towel, after which it is cut into cubes (like goulash or a little smaller).

The multicooker is turned on, set to the “Frying” mode, lean fat is poured into it and meat slices are placed on top. Spices are added to them (but not salt), everything is mixed and fried until a golden brown crust forms. As a rule, 15 minutes is enough for this.

Carrots and onions are peeled, washed and finely chopped (it is not advisable to grate the carrots, it is better to chop them with a knife). Vegetables should be poured into the multicooker bowl, where the lightly fried meat is already located, followed by water. Kitchen appliances need to be set to “Stew” mode for 1 hour.

In the meantime, the tomatoes are washed, doused with boiling water (to make it easy to remove the skin), then the skin is removed and chopped with a knife or simply crushed with a spoon. It depends on the juiciness and softness of the tomatoes. The Bulgarian peppercorn is washed, removed from the seeds and cut into small “straws”. Both vegetables are mixed in a separate bowl.

The garlic head is disassembled into teeth, peeled, washed and finely chopped with a knife. You need to squeeze the juice out of it, which is then added to the tomato-pepper mix. When cooking on the “Stew” program is over, you will need to add this mixture to the contents of the multicooker bowl and set the “Soup” program for 20 minutes.

Potatoes need to be peeled and washed, then cut into small pieces (as for boiling or for soup). As soon as the time in the “Soup” mode has expired, potatoes and salt should be added to the meat and vegetables, setting the “Stew” mode for another quarter of an hour.

Add finely chopped cilantro to the finished shurpa (or 5 minutes before the end of cooking) and stir everything. It is advisable to let the delicacy brew for a while and then serve it on the table.

Alternatively, elk meat can be baked in the oven. After soaking, the meat is rubbed with spices, marinated in a mixture of mayonnaise and mustard, taken in equal proportions, and then cooked over medium heat for 1.5 hours. It is advisable that it is not cut too coarsely and, if possible, stuffed with lard.

Cooking wild animal meat has its own subtleties, however, it is not at all difficult. By choosing a recipe and following its description, anyone can cope with this task.

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All owners of a piece of elk meat are concerned about the question of how to cook elk meat. For some, this is the first opportunity to get acquainted with the taste of game, and for others, this is the next step in preparing a delicacy.

Elk is a very large animal, so you can implement a lot of different recipes, because there will be enough meat reserves. If you are not a hunter, then you can only get elk meat in a store or from a hunter you know who hunts elk.

Nowadays there are many recipes according to which amateurs prepare a wide variety of game dishes. Some of them may be accessible to every family, while others are characterized by special elegance and high cost in the selection of ingredients.

Very soon we will look at the simplest and most accessible recipes for how to cook elk meat. This meat is the purest product of nature, therefore it has its own specific taste and aroma.

Almost every one of us eats chicken, which is sold in the store. Of course, this bird is fed with compound feed, and sometimes even antibiotics, which negatively affects human health.

If you try elk meat, you will feel a completely different taste, which is radically different from the taste of any livestock. It has a characteristic aroma of game and excessive hardness.

Some people even consider such features an advantage, but not everyone likes it, so such meat should be properly processed to get rid of extraneous odors and soften it.

How to cook elk meat so that it becomes juicy and soft?

Contents of the article:

By its nature, elk meat does not have special fat reserves, therefore it is considered a gourmet meat. Its protein content is at a high level. For example, 100 g of meat contains 21.4 g of protein.

Of course, for cooking it is best to take the meat of those elk whose age ranges from 1 to 3 years. Please note that females have a more pleasant taste.

In addition, there are elk that live in forests or swampy areas. The meat of elk, which live in the south and in the forest, is preferable in taste, although northern elk meat is considered healthier.

When you decide on the desired piece of meat, then you next need to make a special marinade in which the elk meat will be marinated in order to acquire a more pleasant taste.

Preparing the marinade

1. For the marinade, take two tablespoons of vinegar, two or three bay leaves, two tablespoons of sugar and salt, black pepper in the form of 10 peas, parsley, or rather its root.
2. The meat itself must first be freed from films and tendons. Next, cut it into pieces about 2 cm thick and put it in some container. This could be the most ordinary saucepan.
3. It is necessary to lay the meat in layers, but so that after each laying there is a sprinkle of spices along with salt and sugar. The entire contents should be filled with vinegar, which must be diluted with water in a one to one ratio. The meat must be marinated for ten hours.

Elk shish kebab

Kebab lovers already know how to properly prepare meat for barbecue. In addition, they have their own personal recipes, but game is different from all other meat, so its preparation requires a special approach.

Required ingredients:

• elk meat – 2 kg;
• lard – 300 g;
• water – 2 glasses;
• onions – 5 heads;
• sugar – 1 teaspoon;
• salt – 2 teaspoons;
• vinegar 3% – 2 cups;
• Bay leaf;
• just a little black pepper;
• juniper berries and cloves.

Cooking process

1. First of all, take two glasses of water and pour it into a certain container. There we also put a bay leaf, some cloves in the amount of several buds and juniper, or rather its berries to taste. All this content must be boiled for 10 minutes.
2. Add sugar and salt to the marinade. Then bring to a boil.
3. Pour in vinegar and then remove from heat. Next you need to filter.
4. The elk meat must be cut into cubes.
5. The next step is to pour the marinade over the meat. For one day, all the contents must be left in this state to marinate.
6. Next, all the elk meat must be passed through a meat grinder twice. In addition, you also need to chop the onion and lard along with the meat.
7. Add a little salt and pepper.
8. The resulting minced meat should be threaded onto a skewer and begin cooking on the grill.

Moose meat cutlets

The main condition for good cutlets is properly prepared minced meat.

Required ingredients:

• elk meat – 1 kg;
• lard - about 500 g;
• milk – half a glass is enough;
• bread – 300 g;
• onions – 2 heads;
• 200 ml of cream can be added if desired, but not necessary;
• crackers and flour;
• oil for frying cutlets;
• salt and pepper to taste.

Cooking process

1. We take the milk and heat it on the fire, and then put the bread in there until it gets soggy.
2. Moose meat should be passed through a meat grinder along with onions, lard and bread.
3. Now you should mix the minced meat well and add pepper, the remaining milk and salt.
4. The next stage is to form the cutlets and bread them, and then fry them in a frying pan.
5. At the end of frying, it is recommended to reduce the heat and leave the cutlets covered for five minutes.
6. If you want, you can pour cream on the cutlets, and then place them in the oven to simmer for ten minutes. As a result, you will get very tasty cutlets.

Baking elk meat in the oven

This method of cooking meat is often called a real culinary masterpiece, since the dish turns out tasty, soft and juicy for consumption.

Required ingredients:

• elk meat – 1 kg;
• black pepper - eight peas;
• bay leaf - two or three leaves;
• onion – 2 heads;
• sugar - one spoon;
• salt - one spoon;
• vinegar – 200 ml (you need to take apple or grape vinegar);
• spices to taste;
• any oil that is suitable for frying.

Cooking step by step

1. The first steps are aimed at beating pieces of elk meat using a hammer made of wood or metal.
2. Next we make a marinade of onions, sugar, salt and onions. Everything is filled with water and put on fire to bring to a boil.
3. When the meat is completely covered with marinade, it needs to be put in the refrigerator. It should stay there for two days. After this, the pieces of meat should be wiped with paper towels and rubbed with spices.
4. Now we fry the meat until golden brown. After this, it should be placed on a baking sheet, where 200 g of water has already been poured, and then into the oven. Before doing this, be sure to wrap the elk meat in foil. The meat should simmer in the oven for about eight or ten hours.

Results

Elk meat is a unique product that has excellent taste and is rich in various vitamins and amino acids.

It refers to a dietary product that is recommended by many doctors for consumption in order to strengthen blood vessels and the cardiac system.

It is worth remembering that some people may have an allergic reaction, so you should consult a doctor before using it. Elk meat perfectly restores the body after intense physical exertion, as it is a very nutritious meat.

Any game to us, spoiled city dwellers, seems tough, lean and difficult to prepare. Meanwhile, game meat is not only much healthier than well-fed broilers and pigs, it also has an exquisite and refined taste - if, of course, you know how to properly cook elk, wild boar or deer meat. It’s not for nothing that game has been considered a gourmet meat in all countries ever since livestock products took over the shelves. So let's learn - in case a hunter you know gives you wild boar, elk or bear meat for the holiday.

moose soft

There are several techniques to get rid of excess toughness in 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 changed periodically during this time. Before cooking, moose meat is dried with napkins.

If the meat is going 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 meat can be stuffed with lard or coated with it - then it will turn out surprisingly juicy.

It is very important not to salt the meat until it is completely cooked! Salt makes the elk meat even drier, and then the dish will no longer be salvageable.

And most importantly: any culinary processing of game lasts much longer than that of livestock. Stewing will take three hours, and cooking - from four. So be patient! And if a taiga man appears on your doorstep with a fresh carcass on his shoulder, do not refuse the gift, since cooking elk meat tender is not at all as difficult as it seems.

Elk meat in Lithuanian style

Very interesting recipe! The meat will be stewed, but neither beef nor pork can compare with it.

Residents of Lithuania know the secrets of how to cook elk meat and get a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. Shallow cuts are made on all sides into which pieces of bacon are inserted. Then the elk meat 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 a little wine into it, tie it and shake it so that it is distributed evenly. The marinated meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, into which two glasses of broth are added. The dish must be simmered for 2-3 hours until the elk meat is soft.

The meat should be served with sauce. For it, a spoonful of flour is fried in a dry frying pan, poured with a hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, crushed and fried large onions, mushrooms from the broth and seasonings are added to it. The sauce is boiled for the same amount of time, 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 meat is cut into large portions, which are laid out on separate pieces of foil. A plate of bacon or lard and 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 folded carefully but tightly, and the baking sheet is put into the oven - about an hour and a half, if the pieces are not too large.

Stuffed elk meat

This is just a wonderful way to cook delicious elk meat. However, it takes a lot of time to implement it. Elk meat (three kilograms) is carefully beaten 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 weight is placed on the elk meat, and it is hidden in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is advisable to include cumin in the list), thickly stuffed with lard and fried - similar to the 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 sit in the oven for about ten hours, so you will have to be patient, since 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, aromatic and juicy game.

Elk jerky

If you don't know how to cook elk, the beef jerky recipes will work just fine with just a few modifications.

Cut a large piece in half so that each part contains three hundred grams. Place a spoonful of sea salt in the bottom of two trays or bowls and smooth it out. Place a piece of elk meat 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. The meat must be turned every 3-4 hours. 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 (the composition is to your taste), wrap it tightly in several layers of gauze and tie it with twine. The bundles are hung in a cool place. In the absence of this, they are placed at the bottom of the refrigerator on the grill. After a week, you can actively try the meat.

Elk 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, although it is troublesome. 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 meat.

The meat goes through the meat grinder at least three times (preferably more). The lard and soaked lard are ground separately. The substances are combined, crushed two tomatoes without skin, an onion, two egg yolks, pepper and salt are added. The minced meat is kneaded, placed in a blender and blended until pureed. Balls are rolled out of it, flattened, rolled in semolina and fried like regular cutlets. Due to the airiness of the minced meat, they cook quite quickly. But if you want unprecedented juiciness, you can stop at half doneness, place the cutlets in a frying pan, pour two glasses of cream over them and put them in the oven to simmer for half an hour.

Elk meat with prunes

This elk meat was suggested by a hunter who regularly brings home such game.

You will still have to soak the elk meat, especially if the animal was an adult, over three years old. However, using prunes allows you to reduce the soaking to two to three hours. A pound of elk meat is chopped into small pieces - slightly larger than for goulash. The meat is quickly fried so that the crust appears, but the inside is still raw. At the same time as the elk meat, you need to fry a couple of chopped onions, put it in a casserole, pepper, pour in the juice released from the meat, pour dry red wine over the frying pan and add it to the elk meat. The meat should simmer over low heat for an hour. Then add tomato paste (two large spoons, stir in half a glass of hot water), and add spices. Another half 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. Lay out the pieces, sprinkle with this mixture (enough for half a kilo of elk meat) and pour in 2 tablespoons of vinegar diluted in an equal volume of water. So the meat will sit for about nine hours. Then the cubes are fried and left to simmer. Five potatoes are cut into large strips and, together with chopped carrots, are poured into the almost finished meat. Just before turning off, add two chopped onions, tomato paste, allspice and laurel. Finely chopped garlic and herbs are poured into the roast already laid out on plates.

Elk meat 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. The elk meat is placed 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. When the timer beeps, add chopped onions, grated carrots and mushroom slices. At the same moment, the dish is salted and peppered. “Quenching” 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.