Cooking elk meat. Elk: the best dishes, recipes

To cook moose meat, you need to carry out several important operations on it. Elk meat is a dietary and environmentally friendly product. So it contains a large number of useful elements that are not in our usual chicken, pork or beef. All this is of course good, but elk meat has an unpleasant smell, and if it is cooked incorrectly, it will also have an unpleasant taste. Of course, if you eat moose meat all the time, you can get used to it. There are a lot of elk in our forests and if it is quite easy to get it, then it is very difficult to cook it. In addition, the elk meat is quite tough.

How to cook elk meat deliciously?

The most important task in moose cooking is getting rid of unpleasant odors. Elk needs before cooking, cut into small pieces, then pour water over them and add a few drops of vinegar or citric acid. The concentration of the pouring must be added to taste, it should still taste slightly acidic to taste. In this case, you do not need to marinate the meat, you just need to rid it of the unpleasant odor and give it a more pleasant taste. After getting rid of the smell, you can also marinate the meat, as it is tough. Leave the elk in the vinegar for at least two hours. After the meat has stood in the solution, drain the water and salt the meat well. Elk meat goes well with vegetables. The best way to cook moose meat is to stew it. In principle, you can simply fry it in a pan, but then the meat will be harsh, so it is better to just stew the elk with vegetables. It is also best to stew meat not in a cauldron or saucepan, but in the oven. A fireproof saucepan is suitable for this purpose. At the bottom of the pan, you need to pour a little oil and add onions. Then you can put pieces of meat on the onion layer. You can put different vegetables on the meat and pour it all with a little water.

Read also:

How to properly cook elk meat so that it is odorless and soft?

As stated above, moose meat has unpleasant smell. Elk is also quite tough meat, since it belongs to game, especially it is tough if the elk is more than three years old. Therefore, moose meat should only be cooked after careful preparation. Hunters recommend making a sour marinade so that the special forest flavor of the meat is gone. Place the meat in a pot of pottery and marinate in a sour marinade for one to three days. If the elk is more than three years old, then you can marinate the meat for longer. Non-marinated meat can be used for frying, you just need to soak the meat. To add juiciness to the meat, you can stuff the pieces with bacon. If you are going to use minced moose meat, then the meat is not marinated. Do not forget to add pork fat to the minced meat, otherwise the dish will be very dry. You need to fry elk meat, just like other simple meat.

How to cook moose meat in a slow cooker?

It is also necessary to rid the meat of the unpleasant odor, then marinate and add to the multicooker with vegetables.

As you know, the elk is considered one of the largest mammals on Earth, the average weight of such an animal varies between 300-600 kilograms. That is why, since ancient times, the elk was considered a very valuable object during hunting. Nowadays, there are a lot of different recipes from elk meat, or game dishes, thus the meat of animals from the category of wild ungulates is called.

It is important that the elk meat has a richly manifested taste, nutritional properties, as well as a small amount of fat. If we compare the culinary features in the category, then the elk meat is very similar to beef, while in terms of taste, it is more like mutton. Such meat has a very specific aroma that is inherent in game. The specificity of game, especially when the animal is from three years old - the fiber and toughness of meat.

It is essential that moose living in different areas have different meat tastes. Thus, moose living in swampy areas have less tasty meat than forest mammals. It is generally accepted that northern elk meat does not have such bright taste parameters as those animals that live in the south, despite this fact, their meat is enriched with a large amount of minerals and other useful substances.

Elk dishes: how to surprise your guests

In general, the selection of elk dishes is similar to the selection of beef dishes. And all because it is the reddest meat, it is more rigid in structure, and also has a brighter aroma. That is why, before cooking, such meat must be thoroughly soaked, marinated without fail before heat treatment. Nevertheless, young elk meat can be cooked deliciously without such manipulations.

The most delicious part of elk meat is lips and tenderloin, and it is from them that many chefs prepare real culinary masterpieces. Also in cooking, pulp is actively used from the legs, both from the back and from the front, from the renal zone and from the back.

Delicious moose meat dishes: goulash, all kinds of chopped cutlets, roast, frying, as well as other varieties of stew, baked, fried meat. This delicacy can be very tasty fried as chops or steaks, or it can be baked in the oven by cutting it into pieces or as a single whole piece. For connoisseurs of jellied meat, hot first courses, such recipes are also available, where the main ingredient is the elk meat.

How to cook elk meat: preparing meat

In order for elk meat dishes to become truly tender, appetizing, you must adhere to clear instructions. The carcass of an animal must be cut according to the same rules that apply when cutting a cow carcass. And then you need to cut off the required piece, which is most suitable for a particular recipe - as a rule, this is the pulp.

The list of actions that should be performed before cooking:

- remove all the films, veins present, and also trim pieces of tendons;

- meat is placed in water for at least 1-3 hours;

- the meat is taken out of the water, in order to let it drain, you can help dry it with towels or napkins;

- meat is placed in the freezer for at least 1.5 hours, slightly frozen meat is much more convenient to cut into the necessary pieces;

- meat is taken from the chamber, cut into pieces across the fibers of the required thickness;

- in the case when preparing beef stroganoff, roast or braised elk, it is worth cutting the pieces across into strips, and then into cubes or smaller pieces;

- in the case of cooking chops - the meat must be beaten off well, after putting it in a plastic bag, in order to avoid splashes;

- the meat is marinated for a couple of hours.

We offer a couple of the most popular options for moose marinades, they can be used depending on which particular dish is planned for cooking:

1. One glass of red (dry) wine, 2 medium onions, a few cloves of garlic, a couple of parsley branches, ground black pepper or black peppercorns - to taste.
2. Half a glass of boiled water, 1/2 cup vinegar 9%, 1 tbsp. l. Salt, sugar, a couple of bay leaves, a few peas of allspice, other spices are added to taste; let the marinade cool before pouring in the meat.
3. Russian classic mustard - you can shop or homemade - 3 tbsp. l., a pinch of salt, as well as ground black pepper.
4. A couple of glasses of mineral water, 1/2 glass of grape vinegar, a few tablespoons. olive oil or other oil that is odorless.

After the meat is well marinated according to the last two recipes, you can alternatively make a roast elk meat or a kebab.

But if the cooked meat in whole piece or in small pieces is still too tough for you, it is permissible to make cutlets from elk meat, as well as other dishes using such an exclusive minced meat.

To cook minced meat, it is imperative to peel the meat, soak it in water, dry it, cut it into pieces, freeze it slightly. And then usually pass through a meat grinder steamed with bread, onions, it is best to add a little lard, so that the dish comes out juicier.

Elk meat in the field of cooking is considered a fairly versatile meat. Many housewives may wonder what can be cooked from elk minced meat? We suggest studying a number of simple recipes for cooking such dishes.

Elk cutlets: basic recipes

When cooking elk cutlets, it is generally accepted that the key condition is to twist the minced meat qualitatively.

Components:

Bow - 2 head centerpiece;

Lard - 450 grams;

Baton - 300 grams;

Salt, as well as ground pepper - to taste;

Milk - ½ cup;

Breadcrumbs or flour;

Sunflower oil for frying;

Low-fat cream - 200 milliliters (optional).

How to cook elk cutlets cooking recipes:

1. It is worth warming up the milk, dipping white bread in it, and leaving it to soak for a while.
2. Elk meat is passed through a meat grinder, and with it lard, onion and bread.
3. The minced meat is ideally kneaded, the rest of the milk, as well as pepper and salt are added.
4. Small cutlets are formed by hands, they are rolled in bread crumbs, then placed in a frying pan.
5. The fire should be reduced, for five minutes the cutlets are kept under a tightly closed lid.
6. To taste, you can pour the cream on top of the cutlets, put in the oven for 8-10 minutes so that the meat is stewed.

Canned or fresh vegetables, boiled rice, pasta, baked potatoes are ideal as a side dish for such cutlets.

Elk in a slow cooker: delicious dishes

Thanks to the slow cooker, you will be able to cook elk meat incredibly tasty, while not spending extra energy and time. Since for maximum softening, this meat should be boiled or stewed for a long time. Whereas a multicooker does not require the participation of a cook during cooking.

Multicooker Elk Recipes: Roast

Basic Ingredients:

Fresh elk meat - 1 kilogram;

Bulbs - 2 large heads;

Carrots - 1 piece;

Tomatoes - 3 pcs. or a couple of tablespoons. tomato paste;

Salt to taste;

Ground black pepper;

A couple of bay leaves;

Oil or fat.

Cooking procedure:

1. Before you start cooking meat in a multicooker, you need to carefully remove it from the films, and soak it for 2-3 hours. It is permissible to marinate meat according to any recipe. Then the elk meat is dried and cut into large pieces.
2. The meat is put into the multicooker at one time with fat and oil, the Baking or Frying mode is set for up to 10 minutes.
3. The dish is mixed, coarsely grated onions, chopped carrots are added for 10 minutes. the dish is being prepared.
4. These manipulations can be done in a pan, and then all the ingredients are sent to the multicooker dish.
5. Tomatoes, potatoes are cut into pieces, added to meat, along with salt and spices.
6. All the ingredients are poured with water, so that everything is covered, the Extinguishing mode is set for up to 1.5 hours.
7. After the signal, the dish should be infused for an hour.
8. During serving, the dish is decorated with herbs on top.

Elk dishes cooking recipes: shurpa

This dish is a bit like a roast in terms of the cooking procedure. And yet, shurpa is a rich soup with a huge amount of meat, a variety of vegetables, all of which is as rich as possible with herbs and spices.

Basic Ingredients:

Fresh moose meat - a kilogram;

Potatoes - 4-5 pcs.;

Bulbs - 2 pcs.;

Bell pepper - a piece;

Carrots are a thing;

Otrye pepper - half or 1 pc.;

Garlic - 2-3 cloves;

Apple - 1 pc.;

Allspice, peas or ground, salt;

A couple of bay leaves;

Parsley, cilantro;

Sunflower oil.

Prepared elk should be cut into small pieces. Together with butter, the meat should be placed in a multicooker dish, fry until golden brown. After that, add the onion, cut into half rings, for 10 minutes all the ingredients are fried together with the meat.

1. Potatoes are cut into large pieces, a maximum of 4-6 slices.
2. The carrots are cut into sticks and the peppers are cut into strips.
3. Cut the tomatoes into cubes.
4. Chopped carrots and one glass of water are added to the mixture of onions and meat. All contents should be extinguished for half an hour, the Extinguishing mode is set in the multicooker.
5. Potatoes, chopped bell peppers and about one liter of water are added, the multicooker is started for another half hour.
6. Add tomatoes, bay leaf to the contents, stew everything for 10 minutes.
7. Prepare the dressing: finely chop the garlic, hot pepper, apple, herbs, add salt and place in the soup. Adjust the liquid level, add water as needed.
8. In the Stew mode, the dish must be held for at least another 15 minutes.

How to cook elk in the oven

In order for the elk meat in the oven to be as soft and very tender as possible, the meat must be thoroughly marinated without fail.

Basic ingredients of the dish:

Elk meat - 1 kg;

Sugar - 1 tsp;

Vinegar 9% - 1 glass;

Onions to taste;

Salt - 1 tablespoon;

Seasoning for meat;

Sunflower oil.

How to cook elk in the oven:

1. The meat must be soaked well, remove the films, dry it, hold it a little in the freezer.
2. After 30 minutes, take out, cut into layers, whose thickness is 1-2 centimeters.
3. The meat is gently beaten with a hammer, after packing it in a film.
4. Prepare the marinade: vinegar, sugar, salt, 2 tbsp. sunflower oil.
5. The meat is dipped in a marinade, marinated for 2-3 hours.
6. Then the meat is fried in a well-heated skillet.
7. If necessary, the meat can be skipped, so a more dietary option will come out.
8. Lightly simmer chopped onions in oil, add meat spices on top.
9. Raw or slightly fried meat is covered with foil, sautéed onion is placed on top of it, covered tightly with foil, and baked in the oven.
10. Prepare the dish for at least one hour. It is important to hold the dish in the oven for 15-20 minutes after turning it off.

How to fry elk in a pan

If you choose the method of how to cook game, it is recommended to stay on the easiest option: fry the meat in a pan, and then stew it in a sauce. Recipes from elk meat are varied, and yet, the voiced version ideally combines time saving and taste. This is a classic beef stroganoff in a skillet, but tomato sauce is acceptable as an alternative.

Basic Ingredients:

Elk - half a kilogram;

An onion is a piece;

Cream or sour cream - 1 glass;

A pair of bay leaves;

Flour for frying;

Vinegar 9% - 1 tablespoon;

Ground black pepper;

Sunflower oil.

Cooking procedure:

1. The elk is thoroughly cleaned, soaked, dried with a towel.
2. You need to cut the meat into thin long pieces.
3. Add a spoonful of vinegar, oil, pepper, salt.
4. Put the meat in the marinade for several hours.
5. The oil is thoroughly heated, the meat is put, fried under the lid, stirring is necessary from time to time.
6. After evaporating the liquid, add the onion and cover the dish thoroughly again.
7. The meat should have a golden crust.
8. Add laurel foxes, cream or sour cream, simmer for 15 minutes over low heat.
9. Taste the dish with salt, if necessary - add water, so that there is a lot of sauce.
10. Stew the dish until cooked.
11. Served with a side dish.

In addition, in a frying pan it is so easy to cook moose chops and minced cutlets, frying, roast and many other delicious dishes.

Elk - red meat, which, according to its data, is similar to veal or beef. If you are looking for a way to cook the most tender elk deliciously, then study the recipes below. All of them are easy to implement, there shouldn't be any difficulties.

Secrets of Cooking Delicious Elk Meat

Before you cook elk deliciously, you need to consider not only the recipes, but also the subtleties.

1. Before cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with tissues.

2. If baking or frying is carried out, it is necessary to soak the elk in the marinade in advance. It is made from sunflower oil, vinegar and mineral water (equal ratio).

3. To get a truly juicy elk, stuff it with bacon. Chop it into slices, then insert into the slots in the meat. Lard can be taken fresh or salted.

4. If you plan to roast or otherwise stew meat, fry the slices until golden brown in a skillet with butter before doing these steps. This will save the juice.

# 1. Elk goulash in a pan

• flour - 30 gr.
• onions - 2 pcs.
• tomato paste - 60 gr.
• meat - 0.5-0.6 kg.
• broth / water - 0.8 l.
• parsley with dill - 40 gr.
• spices

We will tell you how to cook the most tender elk. You can make it tasty at home in the form of goulash.

1. First, place the piece of meat in cold water and soak for at least 3 hours. Next, blot from moisture, chop into a medium cube.

2. Place the chopped onions in a skillet with sizzling oil along with the pieces of meat. Fry for 7 minutes, then season with salt, spices and flour.

3. Add the pasta, fry for 3 minutes. Pour in water or broth, continue simmering on medium power in a sealed container. Duration of extinguishing is 1.5 hours.

4. Approximately 5 minutes before the end of cooking, add chopped green tea and evaluate the taste of the dish. It may need to be salted or seasoned with spices.

No. 2. Elk shurpa in a slow cooker

• sweet pepper - 1 pc.
• garlic cloves - 5 pcs.
• elk meat - 0.9-1 kg.
• water - 130 ml.
• onions - 2 pcs.
• fresh tomatoes - 3 pcs.
• potatoes - 1 kg.
• carrots - 2 pcs.
• cilantro - 20 gr.
• spices

Since you can cook the most tender elk meat in a slow cooker, we advise you to adopt a delicious recipe.

1. Switch the appliance on to the "Fry" function, heat a little oil until a hiss. Toss in the sliced ​​meat. Sprinkle with spices, but do not salt.

2. Fry moose meat until golden brown crust appears on it. This move will keep the juice inside.

3. In the meantime, chop the carrots into semicircles, chop the onion. Stir vegetables to elk, pour in water. Set the "Extinguishing" program for half an hour.

4. Keep the tomatoes in boiling water for 2 minutes, then rinse under the tap. Get rid of the peel, chop the pulp itself into cubes. Chop the pepper into strips or halves.

5. Spice these vegetables into a multi-bowl, squeeze out the gruel from the garlic teeth. Cook the ingredients on the Soup program for a third of an hour.

6. In the allotted period of time, deal with potatoes. The tubers must be peeled and then chopped coarsely. Stir the potatoes into a common bowl and wait another 25 minutes.

7. Almost at the very end of stewing, add chopped cilantro and evaluate the taste of the dish. If necessary, add more spices and salt the shurpa. Serve after steeping.

We hope that after studying the recipe, you will no longer wonder how to cook elk. After all, according to this recipe, it turns out very tasty.

No. 3. Oven-baked elk

• elk meat - 1 kg.
• mayonnaise - in fact
• onions - 3 pcs.
• condiments

Above, you learned how to cook elk meat deliciously and without unnecessary hassle while languishing in a slow cooker. Now we propose to consider baking in the oven.

1. Chop the meat soaked for several hours across the fibers. Place the pieces on the board, beat through cellophane.

2. Rub with spices, salt, mayonnaise. Place the chunks in a bowl, alternating with the chopped onions.

3. Close the container with plastic foil, put in the cold for at least 7 hours. After this period, you can start cooking.

4. First, place the slices in a skillet with sizzling oil, one at a time. Fry until crusty for literally 3-5 minutes.

5. Now line the baking sheet, place the meat slices on the foil. Pour 150 ml into the mold. water, cover with a second sheet of foil.

6. Heat the oven to 190 degrees. Cook for half an hour. Then reduce the power to 170 degrees, moult the meat for another 40 minutes.

7. Do not open the door after the allotted time. Let the cooked meat sit in the oven and cool slightly before tasting.

No. 4. Elk cutlets

• stale bread - 5 pieces
• vinegar 9% - 100 ml.
• meat - 1 kg.
• pork fat - 0.4 kg.
• tomatoes - 2 pcs.
• onion - 1 pc.
• water - 1 l.
• milk - 0.3 l.
• raw yolk - 2 pcs.
• cream - 0.4 l.
• seasonings, breadcrumbs

Since you can cook the most tender elk meat in different ways, we will make cutlets delicious from it.

1. Chop the meat into small pieces and place in a solution of vinegar and water. Leave to soak for 2 hours.

2. Pass the meat and lard through a meat grinder. Soak bread in milk, squeeze out the crumb. Mix it with meat and lard. Add a finely chopped onion.

3. Also add seasonings, yolks and tomato pulp to the minced meat. Mix the ingredients well.

4. Form cutlets from the meat mixture, sprinkle with breadcrumbs on all sides. Fry the pieces until crispy.

5. Pour cream over the prepared cutlets and set the heat to lazy. Continue to simmer the dish under the lid for half an hour.

We have considered how to cook the most tender cutlets. Elk meat can be used to make other dishes just as tasty.

No. 5. Elk roast

• carrots - 1 pc.
• meat - 0.6 kg.
• potatoes - 5 pcs.
• onion - 1 pc.
• tomato paste - 50 gr.
• garlic cloves - 7 pcs.
• ghee - 30 gr.
• spices

• vinegar 9% - 40 ml.
• granulated sugar - 20 gr.
• salt - 10 gr.
• water - 50 ml.
• laurel - 3 pcs.
• peas - 10 pcs.
• chopped parsley root - 10 gr.

Use this recipe to learn how to cook savory elk. Roast from such meat turns out tasty and fast.

1. Prepare the meat by removing all films. Chop into small cubes. Place it in a bowl in layers, sprinkling with marinade spices.

2. Dilute the vinegar with water and pour over the elk. Leave to marinate overnight. Fry the meat in ghee until it has a bronze crust. Reduce heat and simmer until half cooked.

3. Chop the potatoes into sticks, cut the carrots into strips. Fry vegetables a little and send to meat. Once the vegetables have softened, add the finely chopped onion and tomato paste to them.

4. Add seasonings. Add chopped garlic cloves to this. Stir and simmer for a quarter of an hour. Taste.

No. 6. Elk lula kebab

• water - 0.5 l.
• bacon - 0.3 kg.
• meat - 2 kg.
• onions - 5 pcs.
• vinegar 3% - 0.5 l.
• granulated sugar - 10 gr.
• laurel - 5 pcs.
• salt - 15 gr.
• peppercorns - 10 pcs.
• juniper berries - 30 gr.
• carnation with stars - 6 pcs.
• condiments

1. Before preparing elk kebabs tasty, you need to make a marinade. To do this, add laurel, juniper berries, pepper and cloves to the water. Boil the composition for 10 minutes.

2. Add sugar and salt to the marinade. As soon as the composition boils, pour in the vinegar. Remove the container from the heat, strain the liquid. Set the marinade aside.

3. Chop the meat into suitable sized pieces. Place in a cup and cover with cooled marinade. Leave the elk in the cold to marinate for 24 hours.

4. Pass the onion, meat and bacon through a meat grinder. Add seasonings and stir. Shape the minced meat into small patties and place on a wire rack.

5. Send to bake in the oven at 200 degrees. Timed 40-50 minutes. Monitor your dish regularly. Reduce power if necessary.

No. 7. Braised elk

• tomato paste - 40 gr.
• onion - 1 pc.
• meat broth - 0.1 l.
• vinegar 3% - 30 ml.
• meat - 0.2 kg.
• carrots - 1 pc.
• garlic cloves - 6 pcs.
• condiments

Consider how to cook delicious moose meat to keep it soft.

1. Wash the meat, get rid of all veins. Chop into cubes. Send to the pan. Add chopped onion, vinegar, and any seasonings.

2. Stir the ingredients and leave to marinate in the cold for 4 hours. Then remove excess moisture from the meat with a towel.

3. Heat a small amount of oil in a skillet. Saute the elk until half cooked.

4. Stir the garlic gruel, tomato paste, broth and carrot slices into the meat. Continue simmering over lazy heat, covered for 50 minutes.

We figured out how to cook spicy elk. To make the dish really tasty, follow the instructions provided. Add your favorite seasonings and other foods as desired. Feel free to experiment.

All owners of a piece of elk meat are concerned with 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 it is another step in the preparation of 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 get moose meat only in a store or from a hunter friend who hunts a moose.

Now there are many recipes according to which amateurs prepare a wide variety of game dishes. Some of them may be available to every family, while others are characterized by a special grace 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 with compound feed, and sometimes even antibiotics, which negatively affects human health.

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

Someone even considers such features to be an advantage, but not everyone likes it, so such meat should be properly processed in order to get rid of extraneous odors and soften it.

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

Content of the article:

By its nature, elk meat does not have any special fat reserves, therefore it belongs to gourmet meat. Its protein content is high. 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. I draw your attention to the fact that females have a more pleasant taste.

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

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

Cooking the marinade

1. Take two tablespoons of vinegar, two or three bay leaves for the marinade, two tablespoons each 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. Then cut it into pieces with a thickness of about 2 cm and put in some container. This can be the most common saucepan.
3. It is necessary to lay the meat in layers, but so that after each spreading there is a sprinkle of spices along with salt and sugar. The entire contents should be poured with vinegar, which must be diluted with water in a one-to-one ratio. For ten hours, the meat should be marinated.

Elk barbecue

Shish kebab lovers already know how to properly cook meat for a shish kebab. In addition, they have their own personal recipes, but game is different from all other meat, so a special approach is needed to prepare it.

Ingredients needed:

• moose meat - 2 kg;
• lard - 300 g;
• water - 2 glasses;
• onions - 5 heads;
• sugar - 1 teaspoon;
• salt - 2 teaspoons;
• vinegar 3% - 2 cups;
• Bay leaf;
• very little 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 put a bay leaf there, a little clove in the amount of several buds and a juniper, or rather its berries to taste. All this content must be boiled for 10 minutes.
2. Sugar and salt should be added to the marinade. Then bring to a boil.
3. Pour vinegar, and then remove from heat. Next, you need to filter.
4. The elk 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. Further, all elk meat must be passed through a meat grinder twice. In addition, you also need to grind onion and bacon together with meat.
7. Add some salt and pepper.
8. The resulting minced meat should be strung on a skewer and cooked on the grill.

Elk 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;
• cream in the 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 over the fire, and then put the bread there so that it is soaked.
2. Elk meat should be minced through a meat grinder along with onions, bacon 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 patties covered for five minutes.
6. If you want, you can pour cream on the cutlets, and then place them in the oven for ten minutes. As a result, you will get very tasty cutlets.

Roasting 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.

Ingredients needed:

• 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 cider or grape vinegar);
• spices to taste;
• any oil that is suitable for frying.

Cooking step by step

1. The first steps are to beat off pieces of elk meat with a hammer made of wood or metal.
2. Next, we make a marinade from 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, then it must be refrigerated. It should stay there for two days. After that, the pieces of meat should be wiped off with paper towels and spices for rubbing should be applied.
4. Now we fry 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 that, be sure to wrap the elk in foil. The meat should languish in the oven for about eight or ten hours.

Outcomes

Elk meat is a unique product that has excellent taste and useful filling of 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 heart system.

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

Not everyone in their life has had the opportunity to try elk, but if you are lucky and you bought from hunters or your spouse and comrades shot a moose, you can cook juicy elk in foil in the oven.

Of course, you have a lot of questions, but should you cook elk the same way, with or in a different way? Let's figure it out now. Most importantly, do everything according to the recipe so as not to spoil the wonderful taste of elk. When else will you try this?

It's a good idea to cook elk meat wrapped in foil in the oven. With this simple cooking method, the elk meat will be cooked in its own juice. The meat will not dry out and will not burn on the baking sheet. Perfectly baked elk meat will be fragrant, soft, juicy and very tasty.

Of course, you will be happy to eat any game, but the most delicious meat if the elk was young. It is clear that the old meat will be tougher and you need it for 1 hour. bake longer in the oven. Even if you get bigger. Young elk meat in beige and pink color. From it you can cook any meat dish according to a recipe that is familiar or new to you.

Required ingredients for the dish

• 0.7-0.8 kg. moose fillet
• 300 gr. 6% vinegar. If you find it, it's better than grape
• 100 g mineral water (with gas)
• 200 gr. quality lard
• 3 or 4 garlic cloves
• 1 tbsp. lies. sunflower, corn or olive oil
• favorite spices
• salt to taste

Let's start cooking

Do you think everyone is in love with the game? Far from it. Some people do not like her smell, and they refuse to try. To remove a specific smell, soak elk in cold water or water plus salt to leave a weak solution. This takes from 1.5 to 2 hours.