Roast elk meat recipes. Tasty, tender and juicy elk cutlets are the basic principles of cooking. Video recipe "elk splash"

Moose live in large numbers in our forests. Even children can imagine what they look like. But elk meat is a rare guest on our table. That is why not every housewife knows how long to cook elk meat to make the dish tasty and rich. If you follow the analogy and cook it like beef, you can be very disappointed in this nutritious, healthy product.

What is special about elk meat?

Like any other game, elk meat is tough, dark, and fibrous. In its structure and taste it resembles beef. But in terms of the amount of nutrients and beneficial microelements, it is superior to pork and beef.

When faced with the opportunity to cook wild elk meat for the first time, it is important not to be afraid of its specific smell. You can easily get rid of this smell by first soaking a piece of elk meat in plain water with the addition of citric acid or vinegar. Experienced hunters also use white wine for this purpose.

The most delicious and tender dishes are obtained from the meat of females aged from one and a half to two years. In males and older individuals, the meat is tough, very dark, and fibrous.

For your information! This product is considered dietary and environmentally friendly. The energy value of a piece of elk meat weighing 100 grams is only 100 Kcal.

Recipes to note

Soups and elk stews are good in winter. They give strength, warm, and perfectly satisfy hunger.

Boiled elk meat

To make the elk meat tender and soft, it must first be marinated. To do this, a piece of meat weighing about a kilogram must be kept for several hours in the following composition:

- mineral water

salt, ground black pepper, other favorite spices
vegetable oil - 200 g

The elk meat needs to be kept in this marinade for 10 - 12 hours, then put to cook. Cook the elk meat over low heat for at least two and a half hours. Salt and bay leaf should be added almost before removing the pan from the stove, then the dish will turn out very soft and tender.

Advice! When cooking moose meat, it is important not to oversalt it. Like any other game, elk meat contains many of its own salts. Table salt is added in small quantities at the very end of cooking.

Moose Meatball Soup

For the soup you will need the following ingredients:

Elk meat - 500 g

Spinach - 400 g
Chinese shiitake mushrooms – 200 g
Garlic - 3 cloves
Onion - 2 heads
Chicken egg - 1 pc.
Water - 2 liters
Salt, ground black pepper
Vegetable oil

The meat must be washed, dried, then turned twice in a meat grinder along with onions and garlic. The resulting minced meat must be salted, peppered, beaten in a chicken egg and mixed well, formed into meatballs. Meat balls are fried in vegetable oil.

Mushrooms need to be boiled in two liters of salted water with the addition of spices. When the mushrooms are ready, add spinach and meatballs to the pan. Until the soup is fully cooked, you need to cook over low heat for another 20 minutes. You can add fresh chopped herbs to bowls with aromatic soup for beauty and aroma.

Hunting elk stew

Elk brisket is perfect for chowder. To prepare stew for lunch, you need to stock up on:

- 500 g elk breast
- 1 onion
- 3 large potatoes

salt, ground black pepper, bay leaf

The brisket is chopped into small pieces and immersed in cold water. It should occupy half the volume of the pan, then the broth will be rich.

When the meat simmers for 10 minutes over medium heat, add chopped onions. The broth is salted and peppered. All this needs to be cooked until almost done. Place peeled, diced potatoes into the prepared broth and cook for about 10 to 15 minutes. You can serve the stew with herbs and sour cream.

Important! Doctors say elk meat should be cooked for at least three hours to avoid the transmission of diseases and pathogenic bacteria from wild animals to humans. The most common diseases of moose are encephalitis and finosis.

Simple and healthy recipes for preparing first courses of elk meat will diversify the menu and delight loved ones. By following simple rules for cooking meat, you can fully appreciate its unique taste. Bon appetit!

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

Of course, you have a lot of questions, but should you cook elk meat the same way, with or differently? Let's figure it out now. The main thing is to do everything according to the recipe so as not to spoil the wonderful taste of the elk meat. When else will you get to try something like this?

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

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

Required ingredients for the dish

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

Let's start cooking

Do you think everyone is excited about game? This is far from true. Some people don’t like its smell and refuse to try it. To remove the specific smell, soak the elk meat in cold water or water plus salt until a weak solution comes out. This takes from 1.5 to 2 hours.

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).

Ideally, elk meat is pre-marinated in 3 percent vinegar for 6-10 hours or soaked in water for 3-4 days.
To add 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.
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.

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:

Elk bone with pulp – 600 g,
Onions – 2 pieces,
Medium size potatoes - 6 pieces,
Carrots – 2 pieces,
Sweet pepper - 2 pieces,
Tomatoes – 3 pieces,
Petiole celery – 2 roots,
Allspice – 7 peas,
Bay leaf - 2 pieces,
Salt, fresh herbs - to taste.

STEP-BY-STEP PREPARATION:

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.

STEP-BY-STEP PREPARATION:

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.
I fry the onion in a frying pan, bringing the finely chopped half rings to a golden color.
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.
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.
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.

STEP-BY-STEP PREPARATION:

I soak the elk meat in water for 2-4 hours. Then I remove the veins and film and cut into small pieces.
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.
I switch to the “Extinguishing” mode. I set the program for 180 minutes. I close the lid.
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.
Before serving, decorate the dish with fresh herbs and mix thoroughly. As a side dish I use boiled rice or mashed potatoes.

Cooking elk meat 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.

STEP-BY-STEP PREPARATION:

I cut the sokhatina into pieces. I rub it with mustard. I leave it to soak in the seasoning for 30-60 minutes.
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.
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.
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.

STEP-BY-STEP PREPARATION:

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.
I string the elk meat onto skewers along with onion rings and lard, pepper and add salt.
I fry on coals. After 20-25 minutes, the fragrant kebabs are ready.
I put it on plates and sprinkle fresh herbs on top.

Useful 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.

STEP-BY-STEP PREPARATION:

I remove the film and thoroughly rinse the meat with water. I carefully beat it with a wooden mallet.
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.
I put the meat in the pan and place pressure on top. I put it in the refrigerator for 2-3 days.
I take the elk meat out of the pan. Dry with paper towels. Sprinkle with meat spices.
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.
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.
I simmer for a long time, for 8 hours at minimum temperature. I control the water level. I add as needed.
I take it out of the oven, unseal the foil and place it in a large dish, garnishing with fresh chopped herbs.

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.

STEP-BY-STEP PREPARATION:

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.
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!
I take out the cup in the morning. I send the pieces to a heated frying pan for frying. I brown it.
Reduce the heat, add a little water and finely chopped dill for a spicy aroma. Then I spread the sour cream. Mix thoroughly.
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.

I serve the dish with boiled rice and fresh vegetables.

One Pot Elk 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.

STEP-BY-STEP PREPARATION:

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.
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.
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.
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 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!

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

How to cook elk meat

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 - to add piquancy to the finished dish.

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 and fried in melted butter or pork fat until golden brown.
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 pork 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 it! The cutlets are ready!

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 heads of 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 it. 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.
Add tomato paste to the goulash. 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 heads of 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 it. 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 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, elk 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 marinade option is one made 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; either fresh or 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 prepared in accordance with the suggested recommendations will make you change your mind that elk meat cannot be soft.

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?

We wash the elk meat in cold running water, dry it and chop it into large pieces.
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.
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.
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)
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.
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.
Add the rest of the spices to taste and cook the elk until tender. This usually takes approximately 2 hours.
Wash and peel the carrots. Place it whole in the pan with the elk meat and cook for another 15–20 minutes.
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:

Sometimes you can make elk chowder without first marinating it. 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.
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.
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?

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.
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.
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.
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.
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:

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.
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.
Cut the elk meat into pieces (across the grain) and soak it in kefir again (for 12 hours). Before cooking, remove and dry.
Prepare the marinade. Grind lingonberries in a blender. Add soy sauce, garlic (squeezed through a press), pepper and spices to it.
Marinate the elk meat in the resulting sauce. Then we take a baking dish for elk meat and put special foil in it. Place the meat on it, pour in the marinade and place a thin piece of lard on top of the meat.
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

In terms of culinary qualities, elk meat, or dzerenina as it is also called, is similar to veal or beef, and its taste is close to lamb. But elk meat is distinguished by greater rigidity and a characteristic smell of game, which, as a rule, they try to get rid of before starting cooking by soaking the meat in water or marinating it. In addition, before cooking, elk meat is kept in fragrant herbs or berries, which give it a spicy and delicate taste.

Marinade for elk meat

There is a popular marinade recipe for dzerenina, which allows you to make it softer and get rid of the forest “smell”.

Ingredients:

1 kg elk meat
1 carrot
1 onion
one large root each of parsley and celery
2-3 bay leaves
1 tbsp. spoon of 3% vinegar
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
1 liter of water

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How to marinate elk meat:

Dzerenin should be freed from films and tendons, cut into medium-sized pieces and placed in a deep container.

All vegetables specified in the recipe must be cut into large pieces, placed in a saucepan, filled with water, brought to a boil and cooked for 20 minutes, adding salt, sugar and vinegar.

After the specified time, the marinade must be cooled. Pour the cooled marinade over the meat and marinate it in the refrigerator for one to three days.

As a rule, “young” meat is fried without marinating it. This procedure can be replaced by regular soaking - you just need to pour cold water over the meat for 2 hours.

However, there are exceptions to every rule. So, for dishes that contain dzerenina in the form of minced meat, it should not be marinated.

In general, meat prepared in the manner described above can be prepared in exactly the same way as beef and used in the same dishes. But you need to remember that elk meat is somewhat dry, so to add juiciness to it after marinating or soaking, it is recommended to stuff it with lard sticks.

In addition, it is customary to salt dzerenin only at the very end of preparation, since it contains natural salts absorbed by the animal during its life.

Roast elk

Ingredients:

1 kg pickled dzerenina
10 potatoes
2 onions
1 large carrot
300 g tomato paste
spices to taste

How to cook elk roast:

Pre-marinated meat should be cut into small pieces. In a well-heated cauldron, bring butter or lard to a boil and place elk meat in it.

The meat should be fried until a golden brown crust appears on it, and then, adding 200 g of water, simmer until half cooked.

As soon as the elk meat reaches the desired condition, you need to add diced potatoes and grated carrots to it.

Vegetables, like meat before, should be brought to half-cooked, and then put into a cauldron onion, tomato paste, bay leaf and allspice peas cut into thin rings.