Dietary recipes from elk meat. How and what dishes can be prepared from elk meat: useful tips

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

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, elk have been considered a very valuable object during hunting. Nowadays, there are a lot of different recipes for elk meat, or game dishes, which is how the meat of animals from the category of wild ungulates is called.

It is important that elk meat has rich taste and nutritional properties, as well as a low amount of fat. If we compare culinary features in the category, then elk meat is very similar to beef, while in terms of taste it is more like lamb. This meat has a very specific aroma, which is typical of game. The specificity of game, especially when the animal is over three years old, is the fibrous and toughness of the meat.

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

Moose meat dishes: how to surprise your guests

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

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

Delicious dishes made from elk meat: goulash, all kinds of chopped cutlets, roasts, frying, as well as other varieties of stewed, baked, fried meat. This delicacy can be very tasty fried as chops or steaks, or it can be baked in the oven after being cut into pieces or in one whole piece. For connoisseurs of jellied meat and hot first courses, recipes are also available where the main ingredient is elk meat.

How to cook elk meat: preparing the meat

To make elk dishes truly tender and appetizing, you must follow clear instructions. The animal carcass must be butchered according to the same rules that apply when cutting up a cow carcass. And then you need to cut off the required piece, which is best suited for a particular recipe - as a rule, this is the pulp.

List of actions that should be performed before cooking:

- remove all existing films, veins, 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 to allow it to drain; you can help dry it with towels or napkins;

— the 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;

- the 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 stewed elk, it is worth cutting the pieces crosswise into strips, and then into cubes or smaller pieces;

- in the case of cooking chops, the meat must be thoroughly beaten, after placing it in a plastic bag to avoid splashes;

- The meat is marinated for a couple of hours.

We offer a couple of the most popular options for marinades for elk meat; they can be used depending on what specific dish is planned for cooking:

1. One glass of red (dry) wine, 2 medium onions, several 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 glass of vinegar 9%, 1 tbsp. l. Salt, sugar, a couple of bay leaves, a few peas of allspice, and other spices are added to taste; Before pouring over the meat, you need to let the marinade cool.
3. Russian classic mustard - can be store-bought 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 tbsp. olive oil or other oil that has no odor.

After the meat is thoroughly marinated according to the last two recipes, as an option, you can cook elk roast or shish kebab.

But if cooked meat in whole pieces 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 exclusive minced meat.

To prepare minced meat, you must clean the meat, soak it in water, dry it, cut it into pieces, and freeze it slightly. And then usually steam it through a meat grinder with bread, onions, it’s best to add a little lard to make the dish juicier.

In the culinary field, elk meat is considered a fairly versatile meat. Many housewives may wonder what can be made from minced elk? We suggest you study a number of simple recipes for preparing such dishes.

Moose cutlets: basic cooking recipes

When preparing moose meat cutlets, it is generally accepted that the key condition is to thoroughly twist the minced meat.

Components:

Onion – 2 medium heads;

Pork lard – 450 grams;

Loaf - 300 grams;

Salt and 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 recipes:

1. It is worth heating the milk, dipping white bread into it, and leaving it to soak for a while.
2. The elk meat is passed through a meat grinder, along with lard, onions and bread.
3. The minced meat is kneaded perfectly, the remaining milk, as well as pepper and salt are added.
4. Small cutlets are formed by hand, rolled in breadcrumbs, then placed in a frying pan for frying.
5. The heat should be reduced and the cutlets should be kept under a tightly closed lid for five minutes.
6. To taste, you can pour cream on top of the cutlets and put them in the oven for 8-10 minutes to stew the meat.

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

Elk meat in a slow cooker: delicious dishes

Thanks to the multicooker, you will be able to cook elk meat incredibly tasty, without wasting extra effort and time. Because 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.

Recipes for elk meat in a slow cooker: roast

Basic ingredients:

Fresh elk meat – 1 kilogram;

Bulbs – 2 large heads;

Carrots – 1 piece;

Tomatoes – 3 pcs. or a couple of tbsp. tomato paste;

Salt to taste;

Ground black pepper;

A couple of bay leaves;

Oil or fat.

Preparation procedure:

1. Before you start cooking meat in a slow cooker, you need to thoroughly remove the films and soak it for 2-3 hours. It is permissible to marinate meat according to any recipe. Next, the elk meat is dried and cut into large pieces.
2. The meat is placed in the multicooker together with fat and oil, and the mode is set to Baking or Frying for up to 10 minutes.
3. The dish is mixed, coarsely grated onion and chopped carrots are added for 10 minutes. the dish is being prepared.
4. These manipulations can be done in a frying pan, and then all the ingredients are placed in a multicooker dish.
5. Tomatoes and potatoes are cut into pieces and added to the meat, along with salt and spices.
6. All ingredients are poured with water so that everything is covered, and the mode is set to Stew for up to 1.5 hours.
7. After the signal, the dish should sit for an hour.
8. When serving, the top of the dish is decorated with herbs.

Moose meat dishes 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 this is maximally rich in herbs and spices.

Basic ingredients:

Fresh elk meat – kilogram;

Potatoes – 4-5 pcs.;

Bulbs – 2 pcs.;

Bell peppers are a thing;

Carrots are a thing;

Open pepper – half or 1 pc.;

Garlic – 2-3 cloves;

Apple – 1 pc.;

Allspice, ground peppercorns or ground, salt;

A couple of bay leaves;

Parsley, cilantro;

Sunflower oil.

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

1. Potatoes are cut into large pieces, maximum 4-6 slices.
2. Carrots are cut into bars, and peppers into strips.
3. We cut the tomatoes into cubes.
4. Add chopped carrots and one glass of water to the mixture of onions and meat. All contents should be stewed for half an hour; the multicooker should be set to Stew mode.
5. Add potatoes, chopped bell peppers and about one liter of water, and start the multicooker for another half an hour.
6. Add tomatoes, bay leaves to the contents, simmer everything for 10 minutes.
7. Prepare the dressing: finely chop garlic, hot pepper, apple, herbs, add salt and place in the soup. Adjust the liquid level and add water as needed.
8. In the Stewing mode, the dish must be kept for at least another 15 minutes.

How to cook elk meat 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.

Basic ingredients of the dish:

Elk meat – 1 kg;

Sugar – 1 tsp;

Vinegar 9% – 1 glass;

Onion - to taste;

Salt – 1 tbsp;

Seasoning for meat;

Sunflower oil.

How to cook elk meat in the oven:

1. The meat must be thoroughly soaked, the films removed, dried, and kept in the freezer for a while.
2. After 30 minutes, remove and cut into layers 1-2 centimeters thick.
3. The meat is carefully beaten with a hammer, having previously been packed in film.
4. Prepare the marinade: vinegar, sugar, salt, 2 tbsp. sunflower oil.
5. The meat is dipped in the marinade and marinated for 2-3 hours.
6. After which the meat is fried in a well-heated frying pan.
7. If necessary, you don’t have to fry the meat, this will give you a more dietary option.
8. Lightly simmer the chopped onion in oil, add meat spices on top.
9. Raw or slightly fried meat is covered with foil, sautéed onions are 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 keep the dish in the oven for 15-20 minutes after turning it off.

How to fry elk meat in a frying pan

If you choose a way to cook game, it is recommended to go with the easiest option: fry the meat in a frying pan and then simmer it in sauce. Recipes for elk meat dishes can be varied, and yet, the voiced option ideally combines time savings and taste. This is a classic beef stroganoff in a frying pan, but as an alternative you can make tomato sauce.

Basic ingredients:

Elk meat - half a kilogram;

An onion is a thing;

Cream or sour cream – 1 cup;

A pair of bay leaves;

Flour for frying;

Vinegar 9% - 1 tbsp;

Ground black pepper;

Sunflower oil.

Preparation procedure:

1. The elk meat is thoroughly cleaned, soaked, and 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. Place the meat in the marinade for several hours.
5. The oil is thoroughly heated, the meat is added, fried under the lid, stirring from time to time.
6. After the liquid has evaporated, add the onion and carefully cover the dish with a lid again.
7. The meat should have a golden crust.
8. Add bay leaves, cream or sour cream, simmer for 15 minutes over low heat.
9. Taste the dish for salt; if necessary, add water so that there is a lot of sauce.
10. The dish is stewed until ready.
11. Served with a side dish.

In addition, in a frying pan it is so easy to cook chops and minced cutlets from elk meat, frying, roasting and many other delicious dishes.

Sokolova Svetlana

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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

Servings: – + 16

• elk bone with pulp 600 g
• water 3 l
• bulb onions 2 pcs
• potato 6 pcs
• carrot 2 pcs
• Sweet pepper 2 pcs
• tomato 3 pcs
• petiole celery 2 roots
• allspice peas 7 grains
• Bay leaf 2 sheets
• salt, herbs to taste

Calories and BJU per 100 g

Calories: 50 kcal

Proteins: 1.5 g

Fats: 0.8 g

Carbohydrates: 4 g

3 hours 10 min. Video

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.

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.

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.

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.

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.

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 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.

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.

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.

How to cook:

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.

Video 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.

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.

Video recipe

I serve the dish with boiled rice and fresh vegetables.

Pot 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.

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!

Elk meat has good taste (our family is convinced of this). Many different dishes can be prepared from elk meat . In terms of taste, it is in no way inferior to pork and beef. It contains significantly less fat than domestic animal meat and more protein. It follows from this that meat is more dietary than meat

pets. The only drawback is that it is more fibrous and dry, and therefore the elk meat needs to be softened with a marinade and beaten with a kitchen hammer. You can buy a tool for these purposes. You can add pork fat to the elk meat to make it more juicy. The color of elk meat is dark red.

Marinade for elk meat

You can prepare a lot of different dishes from minced meat:

Elk cutlets

For elk cutlets we will need the following ingredients: White bread or loaf 200 g, milk 0.5 liters, onions 2 - 3 pieces, garlic 5 - 6 large cloves, raw potatoes 2 tubers, chicken egg 1 piece, minced elk + pork ( or without pork), vegetable oil for frying, flour for breading or breadcrumbs, salt, ground black pepper. Your favorite spices.

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.

There are several techniques to get rid of excess toughness in game. For example, before cooking elk meat, recipes recommend soaking 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 cooking livestock meat. 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 neatly 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 parsley root.

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). Lard and soaked stale bread 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 recipe for how to cook 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.