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

moose soft

There are several techniques to get rid of excess toughness in game. For example, before cooking meat, it is recommended to soak it in water for several hours - up to a day. 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 others interesting options. Elk meat can be stuffed with lard or coated with it - then it will turn out surprisingly juicy.

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

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

Elk meat in Lithuanian style

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

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

The meat should be served with sauce. For this, a spoonful of flour is fried in a dry frying pan and poured with hot broth from a spoon. dried mushrooms and boils 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

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(composition - according to your taste), wrap tightly in several layers of gauze and tie with twine. The bundles are hung in a cool place. In the absence of this, they are placed at the bottom of the refrigerator on the grill. After a week, you can actively try the meat.

Elk cutlets

Any other recipe requires soaking or marinating, which takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, although it is troublesome. And so that they are not too lean, you will have to add lard to the minced meat - half a kilo per kilogram of elk meat.

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

Elk meat with prunes

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

You will still have to soak the elk meat, especially if the animal was an adult, over three years old. However, using prunes allows you to reduce the soaking to two to three hours. A pound of elk meat is chopped into small pieces - slightly larger than for goulash. The meat is quickly fried so that the crust appears, but the inside is still raw. At the same time as the elk meat, you need to fry a couple of chopped onions, put it in a casserole, pepper, pour in the juice released from the meat, pour dry red wine over the frying pan and add it to the elk meat. The meat should simmer over low heat for an hour. Then add tomato paste (two large spoons, stir in half a glass of hot water), and add spices. Another half hour of stewing, and add prunes - 10-12 pieces, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.

Roast elk

Again, before cooking the elk meat according to this recipe, it is better to marinate it. Just already chopped. A mixture is made of 2 tablespoons of sugar, the same amount of salt, several chopped bay leaves, finely chopped parsley root and peppercorns. Lay out the pieces, sprinkle with this mixture (enough for half a kilo of elk meat) and pour in 2 tablespoons of vinegar diluted in an equal volume of water. So the meat will sit for about nine hours. Then the cubes are fried and left to simmer. Five potatoes are cut into large strips and, together with chopped carrots, are poured into the almost finished meat. Just before turning off, add two chopped onions, tomato paste, allspice and laurel. Finely chopped garlic and herbs are poured into the roast already laid out on plates.

Elk meat in a slow cooker

The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. Elk meat is placed in a bowl with a couple of spoons sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing glow. 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.

Elk- one of the largest animals on the planet, and therefore has long been the object of hunting. Until the middle of the last century, elk meat was the basis of the diet of the inhabitants of the north of Russia. It has useful nutritional properties and excellent taste qualities, and is also prized for its small amount of fat. Elk meat tastes like lamb, and is distinguished by its toughness and fibrous meat.

Currently, elk meat is not difficult to find in stores, but the secrets proper preparation not known to everyone. Essentially, elk and beef dishes are the same. You can use it to make beef stroganoff, roasts, cutlets, shish kebab and even soup. This is the same red meat, but with a specific smell and tougher fibers. Properly prepared dzerenina will become a real delicacy on the dinner table.

How to cook elk meat so that it is tender

Not every consumer is ready to choose dzerenina because they are afraid of its harshness. But not every cook knows the subtleties and tricks of cooking this game. Meat prepared in compliance with important recommendations will pleasantly impress household members with its tenderness, softness and extraordinary aroma.

• Before starting cooking, be sure to soak the meat in cold water and dry with paper towels;
• marinate elk meat in a mixture of water, vinegar, salt and spices;
• It is best to salt meat at the end, not the beginning of cooking;
• for juicy and tender meat in the oven you need to add lard;
• For the perfect elk stew, it's best to sear it in a pan until half cooked first.

Recipe for elk goulash with gravy

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

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

Preparation:

• Before cooking goulash, you need to wash and dry the elk meat, and then cut it into cubes;
• Peel and finely chop two onions;
• Pour sunflower oil into a frying pan, heat and fry pieces of elk meat for five minutes;
• Next comes the onion and sautes for ten minutes;
• Pour in flour, add salt, pepper and spices, mix and fry for a few more minutes;
• Meat broth and tomato paste are poured in. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!

How to cook delicious elk cutlets

To prepare flavored cutlets from elk, you need the following ingredients:

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

Preparation:

• The elk meat needs to be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After this, grind the elk meat in a meat grinder;
• Grind lard 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, use boiling water to remove the skins of the tomatoes 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 crushed minced meat should be formed into small balls and rolled in breadcrumbs;
• Fry over medium heat on all sides;
• Place the dzerenina balls into a frying pan with thick walls, pour in 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.

Delicious roast elk meat with potatoes

In order to prepare roast elk meat, 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.

Preparation:

• 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 bay leaves;
• Moose meat is cut into small pieces about two centimeters and sent to a bowl, sprinkled spicy spices and pour in the marinade mixture. Leave in the refrigerator overnight (up to 10 hours);
• The marinated meat should be fried in butter in a frying pan with high edges until golden crust and leave to simmer over low heat;
• At the same time, cut the peeled potatoes into cubes and lightly fry on all sides. Add the chopped carrots to the pan and also brown slightly. Vegetable mixture pour into meat;
• When the vegetables are ready, add onions, garlic, tomatoes and spices to the mixture;
• The aromatic roast is ready! You can garnish with your favorite herbs and serve with sauerkraut and pickled cucumbers.

Recipe for elk soup

Elk soup is another colorful dish made from this game.

To prepare it you need:

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

Preparation:

• Wash and dry the elk meat. 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 knead thoroughly;
• It is necessary to form small meatballs from the minced meat;
• Vegetable or vegetable matter is poured into the frying pan. 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. The finished soup can be decorated with herbs - parsley, dill or spinach.

How to cook delicious elk meat in a slow cooker

To achieve softness of this type of meat, it can take quite a bit of cooking time. Therefore, a multicooker is a good way out.

Ingredients:

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

Preparation:

• Pour sunflower oil into the multicooker, place the elk meat there, and cook for 10 minutes in the “Frying” mode;
• Chop the onion and carrots, add to the container and fry for another 10 minutes;
• Add chopped potatoes and tomatoes;
• Pour water and cook in the “Stew” mode for one and a half to two hours.

How to cook elk meat in the oven in foil

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

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

Preparation:

• Before starting cooking, you need to marinate the elk meat to soften the fibers and get rid of the specific smell. To do this, mix vinegar, pepper, bay leaves, finely chopped onion, salt and sugar;
• The marinade is mixed in a saucepan with a liter of water and brought to a boil over heat. Set aside and let cool;
• Prepare a deep saucepan. Place the meat there, pour over the marinade and leave in the refrigerator for two days;
• After the allotted time, you need to take out the meat, let it drain, dip it in paper towels and wipe with meat spices;
• In a heated frying pan, the meat is fried on both sides until beautifully golden brown;
• Preheat the oven. Pour 0.2 liters of water onto a baking sheet. Cover the semi-finished elk meat with foil and place in the oven;
• The meat is simmered at medium temperature for ten hours. It is necessary to add evaporating water from time to time.

Homemade elk shish kebab recipe

To make shish kebab at home you need:

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

Preparation:

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

Video recipes

Tender elk goulash. Simply the best goulash:

Elk in the oven:

Cooking Elk meat, which is better, cook for 3 hours or 5 minutes??? Experiment:

This is wild!!! Roast moose. Cooking in a cauldron over a fire:

Cooking elk meat:

How to cook elk meat Meat in the oven:

Elk shish kebab. Cooking elk meat at the dacha:

Elk goulash with gravy recipe:

Elk in the Oven:

Elk steak. Unusual recipe:

Moose meat. Fry, simmer. Very easy and simple way:

Wild meat shulum in a cauldron over a fire:

Elk shish kebab:

Elk basturma, dried game meat:

Cooking deer the hunting way with Serge Markovich:

Elk stewed in sour cream. Very simple and tasty recipe:

Stewed elk meat with potatoes and vegetables:

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

How long should you cook elk meat to make it tender?
It is recommended to boil elk meat 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 would not be the best option, since it is not greasy and is quite hard.

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

• Before you start cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with napkins.
• If you are baking or frying, you need to soak the elk meat in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).
• To get truly juicy elk meat, fill it with lard. Chop it into slices, then insert it into the slits in the meat. Lard can be taken fresh or salted.
• If you plan to roast or stew meat in any other way, fry the slices until golden brown in a frying pan with butter before doing this. This way you can preserve the juice.

Ideally, elk meat is pre-marinated in 3% vinegar for 6-10 hours or soaked in water for 3-4 days. To give a gentle 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 the lips and meat tenderloin. Moose meat dishes are added with salt at the end of cooking. For juicier cutlets, add a small amount of lamb fat or goose lard to minced elk.

Moose meat, like many other wild animals, has a special unique taste, for which it is appreciated by lovers. However, it is quite tough and has coarse fibers, so before cooking it is usually soaked in a special marinade. If you cook the meat according to all the rules, then the elk dishes will turn out tender with an unforgettable taste.

Especially if there is tough meat from an adult available. In this case, the unpleasant smell for many will be eliminated, the meat fibers will soften, and the unique and unforgettable taste of elk meat will remain.

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

Elk meat makes a rich broth. You can add seasoning and herbs to it. Elk meat baked in a pot with vegetables, mushrooms or potatoes turns out to be very soft and tasty. Hunters marinate pieces of elk meat in wild berries and herbs: this emphasizes the taste of the meat.

Finding elk meat on sale in a metropolis is an amazing phenomenon; this meat is not sold in ordinary supermarkets. You can try to purchase and prepare it only in a specialized store or at the market. And in some regions of Russia, elk meat is a common product for consumption, along with pork or beef.

By appearance elk meat resembles beef, but is noticeably different in terms of taste - not only the characteristic taste of game is present, but also a slight sourness. The younger the animal, the softer the elk meat will be, and it will be easier to cook it deliciously; if the animal is older than 3 years, then the only things you can make from elk meat are cutlets or meatballs, dumplings and manti, sausages, make lula kebab, roll in the oven , or simmer small pieces in broth with spices for a very long time. Therefore, the younger the animal, the juicier and more tender the prepared dish will be. But the taste of elk meat is not as important as its benefits, let’s try to understand in more detail useful qualities moose meat.

There is no need to doubt the usefulness of elk meat - wild meat is considered environmentally friendly, free grazing of the animal does not imply the presence of hormones and antibiotics in its diet, and this gives us confidence that eating elk meat will not adversely affect our health. Recipes for dishes that can be cooked are very tasty, for example, aromatic sausages, meatballs, dumplings and manti, roll baked in the oven until crispy.

Elk meat contains practically no harmful cholesterol and a large amount of fat; the product belongs to the lean category of forest delicacies. Minced elk meat is ideal for making cutlets and lula kebab, preparing sausages, you can freeze manti and dumplings, prepare delicious meatballs using new recipe. The meat contains a considerable amount of iron and zinc, essential microelements and vitamins necessary for human health.

Elk meat has a low calorie content, only 110 kcal per 100 grams of product, which means it is suitable for dietary and therapeutic nutrition.

Scientists have proven that if you consume this product regularly, elk meat will have a positive effect on:

• strengthening the musculoskeletal system;
• improvement of metabolism;
• normalization of proper digestion;
• lowering cholesterol and blood sugar levels.

Also, the product undoubtedly has a positive effect on the human nervous and cardiovascular system; elk meat has particular benefits for the body of pregnant women, children, and people recovering from surgery or illness. There are interesting and unusual recipes from elk meat, it is a pleasure to cook them, for example, a casserole or roll in the oven, homemade sausage or meatballs, manti and dumplings.

It is rare that a product can boast of the absence of contraindications for consumption, and elk meat takes almost the first place on this list. The product is approved for use by everyone and will only bring benefits to the body.

Include elk meat in your diet, and delight your family with new dishes, try cooking delicious recipes, freeze cutlets and meatballs, manti and dumplings, lula kebab, sausages. Homemade food is incredibly healthy and satisfying.

About elk meat in cooking

The product has the smell of meat characteristic of game, and also has a more rigid structure, so before cooking, elk meat is not only soaked using a special recipe for several hours, but is also often marinated to fight off the unpleasant odor. Suitable for soaking: cucumber or cabbage pickle, whey or white wine. Cooking delicious food from soaked meat is easier and faster.

As a side dish for lula kebab and meatballs, you can cook mashed potatoes And lingonberry sauce. After preparing manti or dumplings, meatballs, serve them with sour lingonberry sauce instead of sour cream. A small recommendation - it is necessary to salt elk dishes and the minced meat itself at the very end of cooking, due to the high content of natural salt in the product.

It is faster to cook the product in the oven or on the stove if you marinate the elk meat in advance, for example, you can coat the elk meat with not very spicy mustard and let the meat soak. To prepare cutlets, the mustard can subsequently be washed off, but the addition of this seasoning will soften the elk meat in the dish and give it an unusual sharpness and piquancy. You can add a personal touch to any recipe and enjoy cooking.

In addition to soaking and marinade, beating elk meat will help make meat and minced meat to prepare rolls, sausages, manti and dumplings, meatballs not only soft, but also tender.

The simplest marinade for elk meat

This marinade recipe is suitable for any game, preparing lula kebab, softening the meat and delicately removing the unpleasant odor from the product.

• a bottle of white table wine;
• 2 fresh carrots;
• 2 large onions;
• a small bunch of parsley or cilantro;
• 5 cloves of garlic;
• 2 cloves;
• 2 bay leaves;
• peppercorns;
• coarse salt and fresh ground pepper.

Preparing the marinade

Peel the garlic and flatten it with the flat side of a knife or glass. Chop vegetables randomly, chop fresh herbs. Mix all dry ingredients with vegetables and stir. Meat and wine are added, the marinade is added to taste. Now the dishes with marinated elk meat must be put in the refrigerator for at least a day. Only then can you cook lula kebab or make homemade cutlets, sausages, rolls with mushroom filling, dumplings and manti, meatballs.

Elk meat marinated in this way can be cooked over an open fire, or after washing off the marinade, use it for baking, stewing or preparing homemade cutlets, kebab, or make homemade sausages and meatballs, dumplings and manti.

Preparing minced elk meat

It is from minced meat that it is easiest to prepare elk dishes, since the meat undergoes additional mechanical processing, becoming softer and more tender. In addition, minced meat, when stored in freezer It takes up a fraction of the space, which means it can be prepared many times larger in volume, turning a new recipe into reality.

To prepare minced meat, meat does not require long marinating, but it is necessary to soak the product. Before chopping, the elk meat must be cut into pieces; you can dilute the minced meat; homemade pork with fat is perfect for this.

It is advisable to pass the meat through a fine grinder at least twice; if you plan to immediately stick and fry the cutlets, then together with the meat you can grind the garlic cloves and onion. Then lula kebab, sausages and cutlets will become juicier.

Advice! You should not add onions to minced meat that you plan to freeze - the mass will darken and the taste of the product will change greatly, not for the better.

Choosing the right elk meat

To make homemade elk cutlets tender, juicy and tasty, you need to learn how to choose the right piece of meat for preparing them.

The piece you like should be light pink, like domestic veal, in no case dark red (this indicates that the animal is old) with thin light streaks of muscle tissue. M The jar should have a slight characteristic odor; if the aroma of the meat is very strong, then you should refuse to purchase it.

Homemade elk cutlets - secrets and tricks

To prepare you will need:

• 800 gr. elk meat;
• 2 chicken eggs;
• 200 gr. fatty pork;
• 3 pieces white bread;
• a few sprigs of parsley or cilantro;
• onion;
• vegetable oil for frying;
• 2 cloves of garlic;
• a little salt and freshly ground pepper.

Making homemade elk cutlets

Dry the pieces of white bread in the oven or in a dry frying pan until golden brown. Cool and grind with a blender.

Pass the pork and elk meat through a meat grinder several times with the addition of herbs, garlic and onions.

Mix minced meat in a bowl with homemade breadcrumbs, add eggs, season the mixture with salt, spices and seasonings to taste. For lula kebab, hot pepper is added.

Beat the minced meat for the cutlets well on the bottom of the bowl and form into oval or round cutlets.

Advice! If the piece of meat is lean and you are not using pork, then you can put a little inside the cutlet. butter. This will make the cutlets more juicy and tasty.

The prepared cutlets can be additionally rolled in breadcrumbs or flour and fried in a very hot frying pan until golden brown and crispy.

Therefore, in the same principle, you can prepare cutlets from marinated elk meat, without using a meat grinder, but finely chop the minced meat with a sharp knife. In this case, the cutlets will bake in the oven a little longer, and the taste will be juicier.

You can serve with boiled potatoes, rice, buckwheat porridge and a salad of fresh vegetables according to the season. Will highlight the taste well wild meat and home canning.

Attention! This dish can only be prepared from game meat that has passed veterinary control!

ANOTHER VERY GOOD STEAK RECIPE IS HERE: . Here are general recommendations for frying steaks.

To prepare such a steak, any piece of flesh from a young animal - deer, elk, roe deer - is quite suitable. The only caveat is that it must be thick enough (5 centimeters in height and 10-12 in width, fibers along the short side) and perfectly clean. And, of course, it must be high-quality pulp without internal veins and films.

It is not at all necessary that it be perfectly round or oval; if the edges are slightly out of place, professionals use a culinary ring. We don’t have it, so we’ll tie the steak with culinary (or regular thread folded 6 times) - it won’t be any worse. Turn on the oven at 250 degrees, prepare a frying pan and a baking tray (container) for baking. Prepare the steak - carefully remove all outer films and all suspicious areas of meat, form the steak, tying it in two places with thread.

Heat a frying pan with oil (division 6 out of 6), rub the steak with salt and pepper. Place in pan, cook for 4 minutes, turn over, cook for another 4 minutes.

Then place on a preheated baking sheet, place in the oven and reduce the heat to 200 for 6-8 minutes (or a couple of minutes longer if you are a conservative fan of very well-done meat. Then remove the steak from the oven and cover the container tightly with foil.

Wait at least 7-10 minutes for the meat to rest. It is important! Only after this the meat will really be ready! During this time, prepare the sauce. In the frying pan where the meat was fried, add two tablespoons of sour cream, one finely chopped clove of garlic, a teaspoon of prepared horseradish (grated, mixed with vinegar and sugar), heat until it starts to boil. Remove the thread. Serve the steak with this slightly bitter sauce.

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

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

Recipe: Roast Elk

For the dish you will need:

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

Preparation

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

Recipe: Elk cutlets

For this dish you will need:

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

Preparation

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

Video recipe for the occasion:

Elk baked in the oven

To prepare the dish you need the following products:

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

Preparation

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

Elk shish kebab

You will need:

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

Preparation

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

Elk goulash

You will need:

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

Preparation

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

Elk soup

You will need:

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

Preparation

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

How to cook elk so it's tender

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

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