Sokolova Svetlana

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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 pre-soaking (in white wine, sauerkraut juice, cucumber brine) cook juicy dish won't work 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. For soft and spicy taste soak 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

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
• sweet pea pepper 7 grains
• Bay leaf 2 sheets
• salt, herbs to taste

per serving

Calories: 50 kcal

Proteins: 1.5 g

Fats: 0.8 g

Carbohydrates: 4 g

3 o'clock 10 min. Video recipe Print

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.

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.

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.

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.

Cooking:

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 up a few tablespoons of pre-cooked beef broth, breed tomato paste I 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.

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. Fry the pieces until light golden brown within 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 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.

Cooking:

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,
• Lard- 100 g,
• White wine - 300 g,
• green onion, dill, parsley, salt, pepper - to taste.

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 elk on skewers along with onion rings and lard, 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 kebab goes great with pickles ( sauerkraut and cucumbers).

How to cook elk meat in the oven

For juicy and appetizing dish from 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.

How to cook:

1. I remove the film, thoroughly rinse the meat with water. Gently beat off with a wooden mallet.
2. Preparing the marinade 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 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.

Videos cooking

Beef stroganoff from elk at home

Beef Stroganoff - delicious dish, the main ingredient of which are 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 the availability of products, you can try to cook the delicious “Beef a la Stroganov” 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.

Cooking:

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.

Video recipe

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

pot roast 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.

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, so elk meat is rather gourmet delicacy, served in restaurants, is a favorite dish on the table of successful and skilled hunters than everyday food in the diet of the average person.

Elk contains a huge amount of minerals (calcium, zinc, copper, iron) and B-group vitamins (cyanocobalamin, choline, etc.). Sokhatina helps to improve the state of the musculoskeletal system, improve 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!

Elk is a rather specific type of meat that is not often found on the shelves with meat products. The taste of elk meat for the discoverers of this product may seem quite unusual, but if the elk meat is cooked according to all the rules, then the dish turns out to be simply amazing, refined and incredible. This article describes several recipes for cooking elk in a slow cooker.

In ancient times, moose was on the tables only for rich nobles. Today, this type of meat products is available to everyone. Elk is considered very valuable product nutrition, because it contains an unthinkable amount of trace elements and nutrients. Cooking elk is quite simple, especially if you have an indispensable kitchen assistant - a slow cooker.

To cook elk goulash in a slow cooker, you need the following set of ingredients:

• elk meat - 800 gr;
• onion - 2 pcs;
• laurel leaves - 2 pcs;
• sunflower oil - 2 tbsp. l;
• vinegar - 3 tbsp. l;
• boiled water - 2 multiglasses;
• salt, ground black pepper to your taste.

Stages of cooking elk goulash in a slow cooker.

1. Wash the meat, place in a separate container and pour vinegar to remove the specific aroma.
2. After two hours, remove the meat, rinse, dry with a paper towel and cut into medium-sized cubes.
3. Salt the elk.
4. Peel the onion, wash and cut into half rings.
5. In the heated oil, send the elk along with half the onion. Fry the ingredients for 10-15 minutes.
6. After the time has elapsed, put the rest of the raw onion on the fried meat.
7. Add water, laurel leaves, salt and pepper to the multicooker container.
8. Set the device to extinguishing mode. Cooking time - 2 hours.

Despite the unusual meat, elk goulash can be served as an addition to a side dish of porridge or mashed potatoes.

Moose in Caucasian style in a slow cooker

In the Caucasus, an elk dish prepared according to this recipe is called "Chenakhi". Traditionally, it is cooked in a large cauldron over an open fire. Modern housewives, who use advanced technologies in the kitchen, have replaced such a labor-intensive cooking method with cooking chenakhi in a slow cooker. Ready meal the output is no worse, and sometimes the elk meat comes out even more tender and juicy than cooked in a cauldron over a fire.

The list of products that will be required for cooking Caucasian moose in a slow cooker:

• elk - 800 gr;
• white onion - 2 pcs;
• red onion - 1 pc;
• carrot - 2 pcs;
• potatoes - 5 pcs;
• young zucchini - 1 pc;
• young eggplant - 1 pc;
• cucumber pickle - 5 tbsp. l;
• sunflower oil - 2 tbsp. l;
• tomatoes - 2 pcs;
• salt, pepper to taste;
• boiled water - 1.5 multi-cups;
• fresh cilantro - 1 bunch.

Cooking moose in Caucasian style, following these steps.

1. Wash the elk meat, place in a separate container and pour over the brine.
2. In two hours meat product rinse, cut into small cubes.
3. Set the slow cooker to frying mode, pour in sunflower oil.
4. Send the elk to the heated oil and fry it for 10 minutes.
5. Pour 1.5 multi-glass of boiled water into the multi-cooker container.
6. Set the device to stewing mode and simmer the meat for 1 hour.
7. Peel two types of onions, carrots, potatoes and eggplant.
8. Cut onions into half rings, carrots into rings, potatoes and eggplant into cubes.
9. Wash the zucchini, cut it into small cubes.
10. Wash the tomatoes, cut them into half rings.
11. Rinse cilantro, chop with a knife.
12. When the multicooker signals the end of the stewing mode, open the appliance and lay out the vegetables in layers, after salting and peppering each layer.
13. The layers should go in the following sequence: elk, two types of onions, potatoes, zucchini, carrots, eggplant, tomatoes, cilantro.
14. Set the unit back to the "extinguishing" mode. Cooking time - 1 hour.

When serving, the dish can be mixed or put neatly on a plate without destroying the layers.

Elk with mushrooms in a slow cooker

In ancient times, moose meat with mushrooms was held in high esteem by high-ranking officials and nobles. Today, this exquisite dish has not lost its popularity and is loved by even the most fastidious gourmets. It is noteworthy that the composition of elk with mushrooms does not include a very large number of ingredients, which means that the dish is available for people with an average income.

Ingredients needed to cook elk with mushrooms in a slow cooker:

• elk meat - 1 kg;
• onion - 2 pcs;
• carrots - 2 pcs;
• champignons - 500 gr;
• sunflower oil - 2 tbsp. l;
• white wine - 3 tbsp. l;
• boiled water - 1 multiglass;
• greens (parsley, dill or basil) - 1 bunch;
• salt, ground black pepper to taste.

How to cook elk with mushrooms in a slow cooker:

1. Wash the elk, soak in white wine for two hours.
2. After the time has elapsed, rinse the meat product and cut into medium-sized cubes.
3. Set the slow cooker to frying mode, pour sunflower oil into the container.
4. Send the pieces of elk into the heated oil.
5. Fry the meat until golden brown.
6. Add water to the contents of the multicooker.
7. Set the device to extinguishing mode for 1.5 hours.
8. After the time has elapsed, do not open the multicooker, leave the meat in the heating mode for 30 minutes.
9. Peel onions, carrots and mushrooms. Cut the onion into half rings, carrots into strips, champignons into small pieces of arbitrary shape.
10. Add vegetables to the meat, salt the contents of the device, add pepper and mix.
11. Set the extinguishing mode again for 40 minutes.
12. Rinse the greens, finely chop with a knife.
13. 5 minutes before the end of the cooking mode, add chopped greens to the multicooker container.

Elk with dried fruits in a slow cooker

Elk is considered a lean type of meat, however, like any other game. At the same time, moose meat is very nutritious, has a rich taste and unusual aroma. Nevertheless, there are some contraindications to the use of moose meat for food, these include: pregnancy, lactation and individual intolerance. For everyone else, elk meat can become a valuable source of trace elements and components necessary to maintain health. One way to cook moose is with dried fruits in a slow cooker. Read about it below.

Stages of cooking elk with dried fruits in a slow cooker:

1. Rinse the elk, add water and soak for two hours.
2. After the time has elapsed, cut the elk meat into small pieces and beat off on both sides.
3. Set the slow cooker to frying mode, pour in sunflower oil.
4. Send the elk to the heated oil, fry on both sides until golden brown.
5. Transfer the semi-finished meat to a separate container.
6. Peel the onion, cut into cubes.
7. Send to the slow cooker and sauté for 5-7 minutes.
8. Put the elk on the onion, salt.
9. Wash dried fruits, put on meat.
10. In a separate container, mix the broth, tomato paste, flour, salt and pepper. Pour the resulting mixture into the ingredients in a slow cooker.
11. Set the device to extinguishing mode. Cooking time is one and a half hours.

The finished dish can be served both on the festive table and consumed in the daily diet.

Moose in a slow cooker. Video

Always been first on holiday tables rich nobles. This meat is considered one of the most useful and nutritious. It has long been cooked on a spit, baked on coals, in an oven. Today, most people try to eat right. If elk is cooked in a slow cooker, then the dish will be not only tasty, but also healthy.

Cooking royal elk roast

According to this recipe, meat was prepared for rich nobles. Such a recipe can be attributed to the royal one. We will need:

• elk meat - about 2 kg;
• large onion;
• salt (to taste);
• any vegetable oil - about 100 ml.

For the marinade you need to take:

How to cook elk roast in a slow cooker

Many do not know how to cook moose in a slow cooker. Actually, it's very simple. The preparation begins with the marinade. To do this, pour vinegar diluted with water into a container (mineral is also quite suitable). Then squeeze the juice from the lemon and add cognac. Add seasonings and mix everything. Wash vegetables, peel and cut into circles. Wash the elk and cut into portions. Put vegetables on the meat and pour everything with marinade. Cover with a napkin and leave it like that for a day.

When the meat is marinated, drain the brine. Peel the onion, wash, cut into cubes and lightly simmer in oil in a frying pan. Pour oil into a saucepan for a multicooker. Lay out the meat and onions. Elk in a slow cooker will cook for forty minutes. To prepare, select the "Extinguishing" program. When the time is up, you need to leave the meat for another 15 minutes in the pan. Then you can arrange on plates.

You can add to this dish vegetable salads, boiled vegetables, pasta, or buckwheat. But real gourmets recommend serving such a roast with beans. It can be canned or boiled. For those who follow the figure, boiled young green beans will suit well. It must be sorted out and lowered into salted boiling water. You need to cook for 15-20 minutes and then put it in a colander.

Elk with potatoes

There are different ways to cook meat such as In a slow cooker, you can do this in other ways. In Rus', they always cooked meat with potatoes. Elk with cooked will be not only tasty, satisfying, but also healthy. Because the food from this pan always contains more vitamins. Many are interested in how to cook elk in a slow cooker with potatoes? One simple way is reminiscent of a grandmother's pot in the oven. The only difference is that our moose meat in a slow cooker will be cooked. We will need:

Cooking elk roast according to grandma's recipe

Cut the meat into small pieces. Then you need to carefully beat them off from all sides. Place in a frying pan in boiling oil and lightly fry on all sides. Peel and wash vegetables. Cut potatoes into cubes, carrots into strips, and onions into cubes. Put the onion in a preheated pan with oil and slightly simmer, and then add the carrots and also fry a little. Put the meat in a saucepan from the multicooker, and vegetables on top. Add boiling water, but better vegetable broth so that the potatoes with meat are completely covered. Add all spices, select program and time. Our elk in a slow cooker will cook for about forty minutes in the "Extinguishing" mode. When the cooking time is over, leave the roast for another 15 minutes. Meanwhile, you can cook a salad of young cabbage with carrots, which will be a great addition to our dish. Finely chop the cabbage and lightly crush. Wash, peel and grate the carrots coarse grater. Put everything in a bowl, salt and pepper to taste. Add a little sugar, a little apple cider vinegar, any vegetable oil and mix.

After 15 minutes, arrange the elk meat with potatoes on plates. Add sour cream and sprinkle with finely chopped herbs. Next to the plates put a salad of fresh cabbage. Lunch is ready. Bon appetit!

Elk- one of the largest animals on the planet, and therefore has long been an object of hunting. Until the middle of the last century, moose meat was the basis of the diet of the inhabitants of the north of Russia. She has useful nutritional properties and excellent taste, and is also valued for a small amount of fat. Losyatina resembles lamb in taste, and is distinguished by stiffness and fibrous meat.

Currently, elk meat is not hard to find in stores, but the secrets proper cooking not known to everyone. In fact, elk and beef dishes are the same. You can cook beef stroganoff, roasts, meatballs, barbecue and even soup from it. This is the same red meat, but with a specific smell and tougher fibers. Properly cooked zerenina will become a real delicacy on the dining table.

How to cook elk so that it is soft

Not every consumer is ready to choose zerenina because he is afraid of its rigidity. But not every culinary specialist knows the intricacies and tricks of cooking this game. Meat cooked in compliance with important recommendations will pleasantly amaze the household with its tenderness, softness and extraordinary aroma.

• before cooking, be sure to soak the meat in cold water and dry with paper towels;
• marinate elk in a mixture of water, vinegar, salt and spices;
• it is best to salt the meat at the end, and not at the beginning of cooking;
• for juicy and tender meat in the oven, you need to add fat;
• for an ideal stew of elk, it is advisable to first fry it in a pan until half cooked.

Recipe for elk goulash with gravy

To cook a delicious elk goulash, you need to take:

• half a kilogram of elk meat;
• 2 onions;
• 1 st. l. flour;
• meat broth;
• tomato paste;
• salt, pepper, bay leaf;
• greenery;
• sunflower oil.

Cooking:

• Before cooking goulash, you need to rinse and dry the elk meat, and then cut it into cubes;
• Two pieces onion clean and finely chop;
• Pour sunflower oil into a frying pan, heat and fry pieces of elk for five minutes;
• Next comes the onion and sautéed for ten minutes;
• Flour is poured, salt, pepper and spices are added, mixed and fried for a few more minutes;
• Poured in meat broth and tomato paste. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!

How to cook elk meatballs deliciously

To prepare fragrant cutlets moose, you need the following ingredients:

• 1 kg of elk;
• 300 ml of milk;
• 400 ml cream;
• 2 chicken yolks;
• 1 onion;
• 2 tomatoes;
• 50 ml of vinegar;
• 400 g of fat;
• stale bread;
• breadcrumbs;
• salt, spices for meat.

Cooking:

• Elk must be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After that, twist the elk meat in a meat grinder;
• Grind pork fat in a meat grinder and mix with minced meat;
• Soak two or three pieces of stale bread in milk, mix with meat;
• Finely chop the onion, remove the skin from the tomatoes with boiling water and mash;
• Add yolks, spices to the mixture, salt to taste, mix with minced elk and beat thoroughly in a blender for five minutes;
• The minced meat must be formed into small balls and rolled in breadcrumbs;
• Fry over medium heat on all sides;
• Transfer the dzerenina balls to a frying pan with thick walls, pour 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.

Delicious roast elk with potatoes

In order to cook roast elk, you need:

• half a kilogram of elk pulp;
• 2 onions;
• 5 medium sized potatoes;
• carrot;
• melted butter;
• tomato juice or tomato puree;
• garlic to taste;
• spices for meat;
• vinegar, bay leaf, salt.

Cooking:

• First, be sure to soak the meat for an hour or two in cold water. Then clean, cut off the tendons and films. For the marinade, you need to mix two tablespoons of water, vinegar, salt and sugar, add pepper and parsley;
• Moose meat is cut into small pieces about two centimeters and sent to a bowl, sprinkled with spicy spices and poured with a mixture of marinade. Leave in the refrigerator overnight (up to 10 hours);
• Marinated meat should be fried in butter in a frying pan with high edges until golden brown and left to stew over low heat;
• In parallel, cut the peeled potatoes into cubes, lightly fry on all sides. Add shredded carrots to the pan and lightly brown as well. Vegetable mix pour over meat;
• When vegetables reach readiness, pour onions, garlic, tomatoes and spices into the mixture;
• Fragrant roast is ready! You can decorate with your favorite herbs and serve with sauerkraut and pickles.

Moose soup recipe

Elk soup is another colorful dish from this game.

To prepare it you need:

• 2 liters of water;
• half a kilogram of elk;
• 2 onions;
• egg;
• salt, pepper, spices;
• a few cloves of garlic;
• 250 g mushrooms.

Cooking:

• Rinse and dry the elk. Pass through a meat grinder with two onions and garlic through a meat grinder. You need to do this twice;
• The ingredients are salted and peppered, mixed with chicken egg and thoroughly knead;
• From minced meat it is necessary to form small meatballs;
• Vegetable or olive oil. Meatballs need to be fried for twenty minutes over medium heat. Another option is to bake the meatballs at 220 degrees in the oven;
• Two liters of water are poured into the pan and mushrooms are added, as well as seasonings to taste;
• Add the fried meatballs to the broth and cook for twenty minutes. Ready soup can be decorated with herbs - parsley, dill or spinach.

How to cook delicious elk in a slow cooker

To achieve the softness of this type of meat, it may take a lot of time when cooking. Therefore, a successful way out is a multicooker.

Ingredients:

• a kilogram of elk;
• 5 potatoes;
• 2 carrots;
• 2 onions;
• 2 tomatoes;
• sunflower oil;
• black pepper, salt.

Cooking:

• Pour sunflower oil into the slow cooker, place the elk meat there, and cook for 10 minutes in the “Frying” mode;
• Chop the onion and carrot, add to the bowl and fry for another 10 minutes;
• Add chopped potatoes and tomatoes;
• Pour in water and cook in the "Extinguishing" mode for one and a half to two hours.

How to cook elk in the oven in foil

To cook game in the oven, you need the following ingredients:

• 1 kg of dzerenina;
• 2 onions;
• vegetable oil;
• 100 ml of vinegar;
• black pepper, spices for meat;
• salt, sugar, bay pepper.

Cooking:

• Before cooking, you need to marinate the elk to soften the fibers and get rid of the specific smell. For this, vinegar, pepper, bay leaves, finely chopped onions, salt and sugar are mixed;
• The marinade is mixed in a saucepan with a liter of water and brought to a boil over a fire. Set aside and let cool;
• Prepare a deep saucepan. Put the meat there, pour the marinade and leave in the refrigerator for two days;
• After the allotted time, you need to get the meat, let it drain, dip it with paper towels and wipe it with meat spices;
• In a heated frying pan, the meat is fried on both sides until a beautiful golden crust;
• Preheat oven. Pour 0.2 liters of water onto a baking sheet. Cover half-finished elk with foil and send to the oven;
• The meat is stewed at an average temperature for ten hours. It is necessary to add evaporating water from time to time.

Moose kebab recipe at home

To make barbecue at home you need:

• 2 kg of elk meat;
• 5 bulbs;
• 2 cups of vinegar;
• 2 glasses of water;
• cloves, black pepper;
• 300 g of fat;
• salt, sugar;
• Bay leaf.

Cooking:

• The specified amount of water is poured into the pan, bay leaf, cloves and black peppercorns are added. Boil the mixture for ten minutes;
• After adding sugar and salt, cook until boiling;
• Then the pan is removed from the heat, it is required to pour two glasses of vinegar into it. The liquid must be filtered through a sieve;
• Elk is cut into pieces of medium size;
• Moose meat is required to be poured with marinade and left for a day in the refrigerator;
• After pickling, you need to drive the meat, lard and onions through a meat grinder;
• “Cutlets” are formed from minced meat and put on skewers. Baked on the grill.

Video recipes

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How to cook (tough) meat so that it melts in your mouth :) My husband's recipe:

How long to cook elk to make it soft?
Boiling elk is recommended for 2-2.5 hours if you cook the meat in large pieces.

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

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

• Soak meat in filtered water for at least 3 hours before cooking. Then rinse and pat dry with paper towels.
• If baking or frying is carried out, you need to soak the elk in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).
• To get a truly juicy elk, stuff it with lard. Cut it into slices, then insert into the slots on the meat. Salo can be taken fresh or salted.
• If you are planning to roast or stew meat in any other way, fry the slices until golden brown in a skillet with oil before these steps. This will save the juice.

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

Elk meat, like many other wild animals, has a special unique taste, for which lovers appreciate it. However, it is quite tough and has coarse fibers, so it is customary to soak it in a special marinade before cooking. If you cook the meat according to all the rules, then the elk dishes are tender with an unforgettable taste.

Especially if there is hard meat of an adult. In this case, the smell, which is unpleasant for many, will be eliminated, the meat fibers will soften, and the unique and hard-to-forget taste of elk meat will remain.

The most delicious moose meat is considered to be the meat of female moose aged from 1.5 to 3 years. The meat of the old elk is more fibrous and tough. The same dishes are prepared from elk meat as from beef.

A rich broth is obtained from elk meat. You can add seasoning and herbs to it. Elk baked in a pot with vegetables, mushrooms or potatoes is very soft and tasty. Hunters pickle pieces of elk in wild berries and herbs: this emphasizes the taste of meat.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Moose refers to a red type of meat, which in its consistency resembles beef or veal. The main thing is to choose it from younger game. It should be borne in mind that before cooking the elk meat, it should be marinated, and then choose the method according to the recipes with the photo: fry in a pan, make chops, boiled pork, corned beef, in pots, leave on the bones, bake in the oven in foil.

How to cook moose

To make elk dishes tender and juicy, like pickled veal, the meat should be soaked in advance for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before that, it is important to clean the meat from the upper veins (if any). You can save a light natural aroma and taste if you add greens, berries or fruits.

Someone soaks meat in fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers - all this will deprive the elk meat of the aroma of game and give it a fresh taste without third-party odors. Classic recipes involve large cuts into cubes or in the form of steaks. The frying process takes at least two hours on intense heat until a crust forms. At home, after cooking in a pan, elk must be stewed for more than an hour in boiling water with spices. Boiled or stewed meat is quick and tasty.

Moose Recipes

Classic recipe cooking elk at home implies different variations. The main thing is the principle of soaking and pickling. Such types of cooking elk meat remain popular: in beer, in a sleeve, using an oven with foil, on pots and more. Roast is another type of tasty and satisfying dish. The recipe consists in the initial frying to a crust in a deep cauldron or frying pan.

If you want to feed big family or a group of friends, then the best option would be soup or shurpa: it turns out rich and fragrant, you need to cook for at least two and a half hours until cooked, while preparing the frying. Pilaf, basturma, beef stroganoff, aspic are very tasty.

Elk in a slow cooker

• Servings: 5 persons.
• Cuisine: Russian.
• Difficulty of preparation: medium

Diced or cooked in a piece, elk meat in a slow cooker is soft due to the constant maintenance of a high temperature in the container. The process is delayed for several hours due to the natural structure of the component. It is best to cook stew like this (for example, with potatoes). However, you can do this with potatoes, vegetables, spices, herbs. The rib is prepared in a slow cooker by stewing.

Ingredients:

• elk meat - 1 kg;
• onion - 200 g;
• spices, dried herbs - 50 g;
• salt - to taste;
• carrots - 2 pcs.;
• mushrooms - 200 g;
• rice for garnish - 200 g.

Cooking method:

1. We wash or marinate the meat for several hours (you can leave it overnight).
2. Fry it in a slow cooker for about 15 minutes, adhering to the appropriate mode.
3. Pour some water into the container, simmer for about half an hour.
4. After that, combine other components and simmer for half an hour.
5. The side dish is prepared separately or after the stew.

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

Before you make a delicious roast of elk with potatoes, each piece of game should be cleaned of veins and soaked already cut in water, then marinated with lemon juice. This is necessary to rid the meat of the specific smell of game, vinegar or wine can be an alternative. To add the natural aroma and taste of meat, you can add berries or fruits, as well as greens.

Ingredients:

• elk - 900 g;
• potatoes - 900 g;
• tomato paste - 100 g;
• onion - 300 g;
• carrots - 150 g;
• butter - 100 g;
• salt and spices - to taste.

Cooking method:

1. Pre-fry the elk meat to a crisp, then transfer it to the pan, where it will be stewed.
2. At this time, cook vegetables in a pan.
3. Put in one container, pour some water, throw in potatoes and tomato paste.
4. Cook for about half an hour until the potatoes are cooked.

Braised elk

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The dish is prepared by analogy with the classic roast. In order for the stewed elk to come out richer, you should take a peeled tenderloin without fat, marinate it first in vinegar and water (1: 1). The meat is cut into small identical pieces, marinated for several hours, fried, and then stewed. Marinade for him should be selected not concentrated. Vinegar, sugar and spices are often used as a basis.

Ingredients:

• elk - 1 kg;
• potatoes - 400 g;
• onion - 400 g;
• carrots - 3 pcs.;
• garlic - 1 head;
• spices and salt - to taste.

Cooking method:

1. Put the onions and carrots in a preheated cauldron, bring to partial readiness.
2. Next comes the meat, cut into squares or slices.
3. After 40 minutes, put the remaining vegetables in the cauldron and cover, cook for another half hour.

How to cook elk in the oven

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Elk meat in the oven turns out to be very juicy, the only way you can try the true taste. When baking, standard aluminum foil is used, where spices are added for flavor. First you need to soak it in a light marinade: fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers and pickle. All this will deprive the meat of the aroma of game and give it a fresh meat taste without third-party odors. Moose meat should be wrapped in foil and baked in a preheated oven until tender.

Ingredients:

• elk - 500 g;
• cardamom or dried dill - a pinch;
• bay leaf - a few pieces;
• salt - to taste;
• potatoes (optional) - 300 g.

Cooking method:

1. Peel the meat, do not cut (pieces of 400-500 grams are needed).
2. Marinate as desired for up to three hours.
3. Wrap in foil with potatoes, spices and salt (grate).
4. Duration - up to two hours.

How to fry elk in a pan

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fried elk in its structure does not differ from other types of dishes from this ingredient. Many frying is combined with other processes, because in a frying pan it is difficult to achieve the tenderness of the structure of the component due to its natural harshness. Before that, soak it overnight, cut into cubes or longitudinal strips, but not into large pieces. After frying, it is better to add vegetables on each side and simmer with them for a while.

Ingredients:

• elk - 700 g;
• vegetables - to choose from;
• salt - a pinch;
• spices (cardamom, mustard powder) - a pinch for rubbing.

Cooking method:

1. After soaking and slicing, rub the meat with mustard powder or other spices and salt (dried herbs will do).
2. Fry on each side until cooked through over medium heat.
3. Add vegetables (tomatoes, peppers, carrots) and cook the stew for about half an hour.

Moose cutlets in the oven

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Moose cutlets can not only be fried in a pan, but also baked deliciously. The rest of the recipe is not too different from the classics of cooking such a dish. The usual bread is used to make the base softer. It is better not to use mayonnaise as a preliminary marinade, otherwise you can kill the whole taste. Vinegar or water with lemon juice is suitable for this. Minced meat can be twisted, as in a store (if you buy it in a company store) or you can take it ready, but not greasy, so that the structure does not fall apart.

Ingredients:

• minced meat - 800 g;
• bread - 2 pieces, pre-soaked in milk;
• egg yolk - 2 pcs.;
• onion - 2 pcs.;
• salt and spices - to taste.

Cooking method:

1. Mix all the described components in one container until you get homogeneous mass.
2. Form balls by plucking.
3. Fry the onion in a frying pan so that the brown color is noticeable.
4. Minced meat is ready to cook in the oven for about half an hour, monitor readiness (it all depends on the structure, temperature and type of pan) - set the position to 180 degrees.

Elk sausage at home

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Homemade elk sausage turns out dry-cured - an ideal addition to beer or other alcoholic beverages. In the finale, the aroma of game is not felt, the taste remains original, but pleasant. The method of preparation of such sausage is the same as the recipe dry-cured sausage from beef or pork. You can also cook dried or raw smoked sausage from red elk meat.

Ingredients:

• elk - 500 g;
• spices - optional;
• salt - 2 tbsp. l.;
• mustard - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• lard - 300 g.

Cooking method:

1. Mix all components, pass through a meat grinder.
2. Prepare pork intestines for sausage (can be purchased separately).
3. You need to hammer it very tightly so that mold does not form.
4. Hang in a warm place for up to three days.

Shurpa from elk

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is best to boil shurpa from such meat in a cauldron - this is the only way to preserve the primary taste and aroma of the dish. Moose soup at home is not prepared as quickly as a simple broth, but otherwise the process differs only in the preparation of the main component. The dish turns out to be very satisfying and rich, the composition is based on potatoes and other vegetables. Spices add flavor. An analogue of such a shurpa is goulash with gravy.

Ingredients:

• elk - 800 g;
• potatoes - 800 g;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• apples - 2 pcs.;
• spices, salt - to taste;
• garlic - 1 head.

Cooking method:

1. Ready chopped meat should be put in a saucepan at the stage of heating water.
2. Vegetables cut into small pieces.
3. Initially, throw onions and carrots at a boil, and after half an hour the water boils, add tomatoes and apples there.
4. After another 20 minutes, it is necessary to throw potatoes peeled in large pieces.
5. For flavor, garlic, cardamom and dill are finely chopped, served separately in each plate.

Elk chops in a pan

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Cooking chops is not so difficult as to deny yourself it. The meat is rich and flavorful. Elk meat chops turn out tastier if they are soaked in advance in marinade or just mayonnaise with prunes for several hours. It is important to cut the tenderloin along the veins, and not cut them. It should be fried in a hot frying pan, inside the meat is medium rare, but no more.

Ingredients:

• moose tenderloin - 1 kg;
• mayonnaise - 100 g;
• onions - 2 pcs.;
• spices, salt - to taste.

Cooking method:

1. The tenderloin, so that it is soft, is pre-soaked in water for several hours, then cut into veined chops and beaten off.
2. Marinate in onion and mayonnaise with spices for a few more hours.
3. A frying pan is heated in oil, greens are thrown there in the form of cardamom or something else.
4. Fry in a pan until the blood stops appearing on the meat, check the readiness with a knife.

Moose shish kebab at home

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you do not know what to cook from elk, then this recipe is best. Many people believe that a delicious and fragrant elk kebab can only be cooked outdoors, on a fire. This recipe describes how to make it in the comfort of your home. If you adhere to all the conditions, then in the oven on skewers the taste will turn out to be indistinguishable from cooking on fire. The main component is the tenderloin, peeled and pickled. The combination with vegetables will give the dish new fragrant colors.

Ingredients:

• tenderloin (elk) - 1 kg;
• onion - 3 large heads;
• lemon - 1 pc.;
• tomatoes - 400 g;
• spices and salt - to taste;
• mineral water- 1.5 l.

Cooking method:

1. We clean the tenderloin from the film, veins and other, cut into even cubes for barbecue.
2. Cut the onion into rings, mix with the meat for a long time until the onion releases the juice.
3. Fill it up mineral water carbonated, adding lemon juice(he will remove the extra smells of game - a swamp or another, if any).
4. After two hours of preparation, fry the tenderloin in a pan until golden brown.
5. We string on a skewer with onions and tomatoes (skewers), bake in the oven for 30 minutes.

Marinade for elk

To achieve softness, the meat should first be marinated. The complexity of how to marinate elk should not be a deterrent to refusing to cook such a dish. The soaking process is necessary to impart a soft texture and get rid of the natural game flavor that is found in older animals. Marinated meat is prepared quickly and tasty.

A mandatory component for any type of marinade is vinegar. Many prefer to mix red wine, vinegar, spices in the form of cardamom, ginger, dried dill, grated garlic. The duration of pickling is at least six hours to achieve the desired effect. An alternative would be boiled vinegar with water, sugar and spices. The light sweetness of the taste will give a special aroma, and in the process of cooking the herbs will give all their spice to the marinade. It is important to know how to cook elk meat deliciously so that it is soft.

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Cooking elk dishes at home - step by step recipes with photo