Moose cooking. Step by step recipes for delicious elk dishes. Shurpa from elk in a slow cooker

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

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

Moose meat calories

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

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

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

Elk soup on the stove

INGREDIENTS:

• Elk bone with pulp - 600 g,
• Onions - 2 pieces,
• Medium sized potatoes - 6 pieces,
• Carrots - 2 things,
• 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 COOKING:

1. Thoroughly wash the elk meat, put it in a large saucepan. I pour cold water, put it on the stove. Bring to a boil, reduce heat to medium. I put the peeled onion (whole), allspice peas, bay leaf. I cook at 2.5 hours.
2. I filter the broth, taking out spices and meat. When the elk has cooled, I separate it from the bone and cut it into small pieces.
3. Peel and cut carrots into cubes. I do the same with potatoes. I cut the pepper into pieces, I cut the celery. I add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. I throw off chopped tomatoes and add pre-chopped meat. I cook until done.
4. I take the pot off the stove. I let the elk soup brew for about 30 minutes, tightly closing the lid and covering it with a towel on top.

Bon appetit!

Elk with dried fruits in a slow cooker

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Elk meat with champignons in a slow cooker

INGREDIENTS:

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

STEP-BY-STEP COOKING:

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

Cooking elk in a pressure cooker

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

Grilled elk barbecue recipe

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

INGREDIENTS:

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

STEP-BY-STEP COOKING:

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

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

How to cook elk meat in the oven

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

cooking

Beef stroganoff from elk at home

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

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

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

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

Pot Roast Elk Recipe

INGREDIENTS:

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

STEP-BY-STEP COOKING:

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

Try it!

The benefits and harms of moose

Moose meat is a healthy product. The animal is far from people, eats in natural conditions.

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

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

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

The use of moose has a positive effect on brain activity, restores strength after exhausting physical exertion due to its high nutritional value.

Harm and contraindications

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

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

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

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

To prepare the dish, the following products are needed:

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

Cooking

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

Moose shish kebab

You will need:

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

Cooking

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

Elk goulash

You will need:

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

Cooking

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

Moose soup

You will need:

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

Cooking

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

How to cook elk so that it is soft

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

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

Moose meat is rarely used in cooking. Because it's hard to buy. Especially fresh elk. And only such meat has good taste. And, despite this, you still need to know how to cook moose. It will come in handy in life. The main rule in this case is marinating meat before heat treatment. Then it will turn out tender and soft.

Boiled elk - cooking recipe

To prepare this recipe you will need:

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

How to cook elk tasty?

1. We wash the elk in cold running water, dry it and chop it into large pieces.
2. We prepare the marinade in order to cook the elk later. Pour boiled water (4 cups) into the pan and add wine vinegar there. We put it on fire and put salt and sugar there. Stir them until they dissolve. Then add bay leaf, black pepper and parsley root there.
3. We cool the marinade and fill it with elk. Cover with a lid or cling film and put in the refrigerator. The minimum marinating time is 5 hours, but it is better to marinate the elk all night.
4. We take the elk meat out of the marinade, dry it and put it in a large saucepan to cook. It should take up about 3/4 of its volume (no more)
5. Pour water into the pan in such an amount that it completely covers the elk (even a little higher). We put it on medium heat and start cooking.
6. We clean and wash the onion, put it whole in a pan with elk. 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 clean carrots. We put it in its entirety in a pan with 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 gr;
• bulb;
• salt pepper;
• Bay leaf;
• 3-4 potatoes.

Step by step preparation:

1. Sometimes you can cook elk stew without marinating first. To do this, elk (500 g) is washed in cold water, dried and chopped into small pieces. Then it is placed in a saucepan and poured with boiled water.
2. The pan is put on fire and the peeled onion head is added there. After the elk meat has been cooked for 10 minutes, salt, pepper and bay leaf are put in the soup. Continue to cook the elk for 45 minutes. Then 3–4 potatoes (cut into cubes) are added there and the elk soup is boiled for another 10–15 minutes.
3. Elk is the meat of a wild animal, which is not often cooked. Some people find it harsh, others don't like its specific smell. But if it's cooked right, it's delicious. Now we will tell you about how to bake elk, so that you can see for yourself.

Baked elk - cooking recipe

In order to bake elk, we need:

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

Cooking technology - how to bake elk tasty?

1. We wash the elk well and dry it with a napkin. If there are films in the elk, remove them. Rub it with salt, pepper and spices. Who does not want to clog the aroma of meat, it is better not to use spices. Pour the elk with vinegar and vegetable oil. We marinate it during the night or day. In order for the elk to always be well covered with the marinade, you can place it in a bag and pour the marinade into it. Then we tie a bag with elk and put it in the refrigerator. Periodically take it out and shake it.
2. After the meat has marinated to bake the elk, we take it out and put it in a baking dish. For example, a goose is very good. Pour the marinade over the elk.
3. We cut a part of the fat into thin slices and cover them with the surface of the elk, which we are going to bake. Cut the remaining fat into thin strips and pour into a mold.
4. In order to bake elk meat, we heat the oven to a temperature of 200 degrees. We close the form with a lid and put in the oven for 40-50 minutes. Then we remove the lid and in this form we continue to bake the elk for another 40 minutes.
5. After the time has elapsed, we take the elk meat out of the oven. Serve chilled.

Elk - a recipe for cooking in the oven

Ingredients:

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

Cooking method:

1. We give you another option on how to bake elk. 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 bacon without fail.
2. Before baking, soak the elk in water or kefir. We change the fluid 2 times a day. How long it takes to soak, we calculate depending on the size and age of the meat.
3. We cut the elk into pieces (across the fibers) and soak it again in kefir (for 12 hours). Remove and dry before cooking.
4. We are preparing the marinade. Grind lingonberries in a blender. Add soy sauce, garlic (squeezed through a press), pepper and spices to it.
5. Marinate the elk in the resulting sauce. Then we take a form for baking elk and put a special foil in it. We place the meat on it, pour the marinade over it and put a thin piece of bacon on top of the meat.
6. We pack the elk in foil and bake in a preheated oven for 1-1.5 hours.

Video with a recipe for cooking oven-baked elk

Hunting is one of the most popular male hobbies. It gives an incomparable feeling of passion and passion, and also allows you to try something that can hardly be seen on the shelves of grocery supermarkets - elk meat. There are many dishes 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 to cook it tastier.

Features of elk meat

Elk is a large ungulate herbivore that lives in the forest. Compared to farm animals, he leads a more active life, because his muscles (which, after butchering the carcass, become meat) are quite tough, almost without impurities of fat.

Elk is classified as a red meat variety, similar in taste and quality to beef and veal. In order for elk meat delicacies to please with a delicate taste and aroma, before cooking dishes, you will need to perform the following steps:

• Before using the 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 is then marinated.
• 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 really juicy, you need to stuff the chunks 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.

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

How to cook elk: 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 would not be the best option, since it is not greasy and quite tough.

Elk goulash

For those who don't know how to cook elk and what kind of dish from it will turn out to be really tasty, it is best to choose an easy, affordable way to transform a raw product into a culinary treat. Goulash turns out fragrant, meat slices in gravy go well with cereals or potatoes, as well as a variety of vegetable salads. For goulash you will need:

• 600 grams of elk
• 1.5 tablespoons flour
• 2 large or 3 medium onions
• 3 tablespoons vegetable oil
• 3 tablespoons tomato paste
• 800 grams of broth or water
• 1 pinch of salt
• 1 pinch of spices (usually a mixture of peppers is used)
• 5 sprigs of 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 pan with vegetable oil. The vegetable must be constantly stirred until a characteristic aroma and a golden hue appear. Then elk is laid out on the onion and fried (stirring) for 7 minutes over low heat.

Tomato paste is added to the mixture of vegetables with meat, everything is mixed, then water or broth is poured into it. It is necessary to stew food for about an hour and a half on low heat under the lid. 5 minutes before readiness, spices, salt and chopped parsley are put in the goulash. It is advisable to let this dish brew for half an hour, and then lay it out on plates.

Elk shurpa in a slow cooker

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

• 1 kg 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

In the absence of a slow cooker, you can make shurpa in the oven, in a refractory container with a lid, however, 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 slow cooker is turned on, set to the “Frying” mode, lean fat is poured in and meat chunks are placed on top. Spices are added to them (but not salt), everything is mixed and fried until a golden crust is formed. 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 slightly fried meat is already located, followed by water pouring. Kitchen appliances must be set to the "Extinguishing" mode for 1 hour.

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

The garlic head is disassembled into teeth, peeled, washed and finely cut with a knife. Juice must be squeezed 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 cooking or for soup). As soon as the time in the "Soup" mode expires, potatoes and salt should be added to the meat and vegetables, setting the "Stew" mode for another quarter of an hour.

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

Alternatively, elk 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 desirable that it is not cut too large and, if possible, stuffed with fat.

There are subtleties in the preparation of wild animal meat, however, it is not at all difficult. By choosing a recipe and following its description, everyone 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. For some, this is the first opportunity to get acquainted with the taste of game, and for some, this is another 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 stocks. If you are not a hunter, then you can get moose only in a store or from a familiar hunter who hunts elk.

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

Very soon we will look at the simplest and most affordable recipes for how to cook elk. 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 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 game smell and excessive rigidity.

Some even consider such features to be a virtue, but not everyone likes it, so such meat should be properly processed in order to get rid of odors and soften it.

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

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By its nature, elk meat does not have special fat reserves, therefore it belongs to delicacy meat. Its protein saturation 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 elks whose age is in the range from 1 to 3 years. I draw your attention to the fact that females have a more pleasant taste.

In addition, there are elk that live in a forest or marshland. The meat of elks that live in the south and in the forest is preferable to taste, although northern elk is considered more useful.

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

Marinade preparation

1. Take two tablespoons of vinegar for the marinade, 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 with a thickness of about 2 cm and put in some container. This may be the most common pan.
3. It is necessary to lay the meat in layers, but so that after each laying out there is a sprinkling of spices along with salt and sugar. All contents should be poured with vinegar, which must be diluted with water in a ratio of one to one. For ten hours, the meat should be marinated.

Moose shish kebab

Barbecue lovers already know how to cook meat for barbecue. In addition, they have their own recipes, but game is different from all other meat, so it needs a special approach to cook it.

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;
• quite a bit of black pepper;
• juniper berries and cloves.

Cooking process

1. First of all, we take two glasses of water and pour it into a certain container. We also put a bay leaf there, a little 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 the vinegar, and then remove from heat. Next, you need to carry out filtering.
4. Elk must be cut into cubes.
5. The next step is to pour the marinade over the meat. For one day, all contents must be left in this state to marinate.
6. Next, the entire elk 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 some salt and pepper.
8. The resulting minced meat should be strung on a skewer and start cooking on the grill.

Moose cutlets

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

Required Ingredients:

• elk - 1 kg;
• lard - about 500 g;
• milk - half a glass is enough;
• bread - 300 g;
• onions - 2 heads;
• cream in an amount of 200 ml 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 milk and heat it on the fire, and then we put bread there so that it is soaked.
2. Through a meat grinder, you should skip the moose meat along with onions, lard and bread.
3. Now you should mix the minced meat well and add pepper, the remaining milk and salt to it.
4. The next stage is the formation of cutlets and their processing in breading, and then frying in a pan.
5. At the end of frying, it is recommended to reduce the heat and leave the cutlets under the lid for five minutes.
6. If you want, you can pour cream on the cutlets, and then place them in the oven to stew for ten minutes. As a result, you get very tasty meatballs.

Baking elk in the oven

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

Required Ingredients:

• elk meat - 1 kg;
• black pepper - eight peas;
• bay leaf - two or three leaves;
• onions - 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 off pieces of elk meat with a hammer made of wood or metal.
2. Next, make a marinade of onions, sugar, salt and onions. Everything is poured with water and put on fire to bring to a boil.
3. When the meat is completely covered with marinade, then it must be put in the refrigerator. It should stay there for two days. After that, the pieces of meat should be wiped with paper towels and spices should be applied for rubbing.
4. Now we are roasting the meat until golden brown. After that, it should be sent to a baking sheet, where 200 g of water has already been poured, and then into the oven. Before this, be sure to wrap the elk in foil. The meat should languish in the oven for about eight or ten hours.

Results

Elk meat is a unique product that has excellent taste and useful content of various vitamins and amino acids.

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

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

Any game to us, spoiled townspeople, seems tough, lean and difficult to cook. Meanwhile, wild game is not only much healthier than fattened broilers and pigs, it also has an exquisite and refined taste - unless, of course, you know how to properly cook elk, wild boar or deer meat. It is not for nothing that game in all countries has been considered a delicacy meat since the very time when livestock products took over the shelves. So we will study - in case a familiar hunter presents you with wild boar, elk or bear meat for the holiday.

elk soft

There are several tricks to get rid of the extra stiffness of the game. For example, before cooking meat, it is recommended to soak it for several hours - up to a day - in cold water, which should be changed periodically during this time. Before cooking, the elk is dried with napkins.

If the meat is supposed to be baked or fried, it must be marinated. The most common marinade is made from mineral water, grape vinegar and vegetable oil, but there are other interesting options. Elk can be stuffed with lard or wrapped with it - then it will turn out surprisingly juicy.

It is very important not to salt the meat until it is fully cooked! Elk meat becomes even drier from salt, and then the dish will no longer be saved.

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

Elk in Lithuanian

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

The people of Lithuania know the secrets of how to cook elk meat for a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. From all sides, shallow cuts are made in it, into which pieces of bacon are inserted. Then the elk is poured with dry red wine and left to marinate for half a day. To save money, you can put a piece of meat in a bag, pour in a little wine, tie it up and shake it so that it is evenly distributed. Pickled meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, where two glasses of broth are added. The dish must be stewed for 2-3 hours until the elk becomes soft.

Meat should be served with sauce. For him, a spoonful of flour is fried in a dry frying pan, poured with hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, crushed and fried large onion, mushrooms from the broth and seasonings are put into it. The sauce is boiled for the same amount, and at the end, half a glass of sour cream is added to it.

Moose meat in foil

Again, before cooking elk meat, it should be marinated - in wine or in the composition described above. Dried elk is cut into large portions, which are laid out on separate pieces of foil. A plate of bacon or lard, onion rings are placed on each slice; the structure is salted, sprinkled with lemon, sprinkled with chopped herbs and poured with a spoonful of thick sour cream.

The foil is neatly but tightly folded, and the baking sheet is put into the oven for an hour and a half, if the pieces are not too large.

larded elk

This is just a wonderful way to cook elk meat deliciously. However, it takes a lot of time to implement it. Elk (three kilograms) is carefully beaten off and poured with a marinade of the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, a few peppercorns, two onions and

All this is combined, boiled and cooled. After pouring, a load is placed on the moose, and it hides in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is desirable to include cumin in the list), thickly stuffed with bacon and fried - like a Lithuanian recipe.

Having received an appetizing blush on all sides, the slice is wrapped in foil and placed on a baking sheet, where a glass of water is first poured (it will have to be added periodically).

The dish will last ten hours in the oven, so you have to be patient, because it is impossible to cook elk meat quickly and at the same time tasty. But as a result, you will feed your family with tender, fragrant and juicy game.

Dried elk

If you do not know how to cook elk meat, cured recipes for beef are quite suitable for him - with a few changes.

Cut a large piece in half so that each part has three hundred grams. Sprinkle a tablespoon of sea salt into the bottom of two trays or bowls and smooth it out. Put a piece of elk on top and sprinkle it with another spoonful of salt, evenly over the entire surface. Pour half a shot of vodka into each container, close the lids and refrigerate for two days. Every 3-4 hours the meat must be turned over. When it is salted, you should wash it in running water, dry it, rub it on all sides with a mixture of peppers and herbs (the composition is to your taste), wrap it tightly in several layers of gauze and pull it with twine. Bundles are hung in a cool place. In the absence of this, they are placed down the refrigerator on the grate. After a week, the meat can be actively tasted.

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, albeit troublesomely. And so that they are not too lean, you will have to add lard to the minced meat - half a kilo per kilogram of elk.

The meat passes through the meat grinder at least three times (more is better). Separately, lard and soaked substances are ground together, chopped two tomatoes without skin, an onion, two egg yolks, pepper and salt are added. Minced meat is kneaded, put in a blender and whipped to a puree. Balls are rolled from it, flattened, rolled in semolina and fried like ordinary cutlets. Due to the airiness of minced meat, they are cooked quite quickly. But if you want unprecedented juiciness, you can stop at half readiness, put the cutlets in a pan, pour them with two glasses of cream and put them in the oven to languish for half an hour.

Elk with prunes

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

You still have to soak the elk, especially if the animal was an adult, older than three years. However, the use of prunes can reduce soaking to two to three hours. Half a kilo of elk is chopped into small pieces - a little larger than in goulash. The meat is quickly fried so that the crust appears, and inside it is still raw. Simultaneously with the elk, it is necessary to fry a couple of chopped onions, put them in a cauldron, pepper, pour the juice released from the meat, pour dry red wine over the pan and add it to the elk. On low heat, the meat should languish for an hour. Then tomato paste is poured in (two large spoons, stir in half a glass of hot water), and spices are poured. Another half an hour of stewing, and add prunes - 10-12 pieces, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.

Roast elk

Again, before cooking the elk meat according to this recipe, it is better to marinate it. Just already chopped. A mixture is made of 2 tablespoons of sugar, the same amount of salt, several chopped bay leaves, finely chopped parsley root and peppercorns. Pieces are laid out, sprinkled with this mixture (it is enough for half a kilo of elk) and poured with 2 tablespoons of vinegar, diluted in an equal volume of water. So the meat will stand for nine hours. Then the sticks are fried and put to stew. Five potatoes are cut into large strips and, together with chopped carrots, are poured into almost ready-made meat. Just before turning off, two chopped onions, tomato paste, allspice and laurel are added. Finely chopped garlic and greens are already poured into the roast laid out on plates.

Elk in a slow cooker

The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. Elk is laid out in a bowl with a couple of tablespoons of sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing blush. Then the mode changes to extinguishing and the time is set to one and a half hours. As the timer signal sounds, chopped onions, grated carrots and mushroom plates are poured in. At the same time, the dish is salted and peppered. "Extinguishing" turns 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.