Elk meat has good taste (our family is convinced of this). Many different dishes can be prepared from elk meat . In terms of taste, it is in no way inferior to pork and beef. It contains significantly less fat than domestic animal meat and more protein. It follows from this that meat is more dietary than meat
pets. The only drawback is that it is more fibrous and dry, and therefore the elk meat needs to be softened with a marinade and beaten with a kitchen hammer. The tool for these purposes can be purchased here. You can add pork fat to the elk meat to make it more juicy. The color of elk meat is dark red.
Marinade for elk meat
The meat will cook faster and become tastier if it is pre-seasoned in the marinade. Usually, before cooking elk meat, I marinate it in ready-made Russian mustard.
It can be purchased, or you can prepare mustard from dry powder, which is sold in stores. I add salt, ground black pepper, and spices to taste to the mustard, mix everything and add to the prepared, chopped meat.
Mix well and refrigerate for two to three hours. In some cases overnight. This meat is suitable for both frying and stewing.
Here's another way to make a marinade for meat:. This marinade can be used to prepare any game and beef. You will need dry white wine about 0.5 - 1 liter (depending on the amount of meat), 1 - 2 carrots, 1 - 2 onions, several branches of parsley, 2 - 3 cloves of garlic, several black peppercorns, bay leaves sheet 1 - 2 pieces.
All vegetables are cut, sprinkled with spices and ground well. Meat, cut into pieces, is mixed with vegetables and spices and poured with dry wine. (Dry white wine can be replaced with water with a small amount of grape or apple cider vinegar added to it). The meat is marinated in a cold place for about 24 hours.
This meat is best suited for frying or cooking over an open fire.
Minced elk meat
Minced meat, in my opinion, is the most convenient option for cooking meat. It can be used to prepare a wide variety of dishes, and it takes up less space in the freezer than meat frozen in chunks. For minced meat, the meat is not marinated. It will soften anyway.
Before turning the minced meat, you need to cut it into small pieces, such that they fit into the meat grinder. The minced meat must be slightly frozen. It will be easier to pass. I usually add 500 grams of fatty pork to elk meat per kilogram of elk meat. pork. The minced meat will be juicier and softer. But you can also make pure elk meat.
In this case, it is better to turn it into a meat grinder twice. It will be softer, and the cutlets will be more dietary than with pork. If you are going to immediately cook cutlets from minced meat, add garlic and onions. For future use, that is, for freezing, this should not be done. The onion will darken and take on a not very beautiful shade.
For storage, I put the meat in portions in bags. A meat grinder and other equipment for cooking meat can be ordered here
You can prepare a lot of different dishes from minced meat:
homemade dumplings
Elk cutlets
For elk cutlets we will need the following ingredients: White bread or loaf 200 g, milk 0.5 liters, onions 2 - 3 pieces, garlic 5 - 6 large cloves, raw potatoes 2 tubers, chicken egg 1 piece, minced elk + pork ( or without pork), vegetable oil for frying, flour for breading or breadcrumbs, salt, ground black pepper. Your favorite spices.
elk cutlet recipe
The milk must be heated to a high temperature, but not boiled. Place white bread cut into pieces into it, let it soften well and then squeeze and grate or grind in a meat grinder or blender.
Thaw the prepared minced meat at room temperature.
Wash and peel the vegetables. Grate potatoes, garlic, and onion on a fine grater or pass through a meat grinder.
Mix all ingredients with minced meat, add spices and salt, egg. Mix the minced meat well and beat (for fluffiness).
We make cutlets from minced meat, bread them in flour and fry in hot vegetable oil on both sides.
The moose cutlets are ready. Simple and delicious!!! Bon appetit!!!
Elk stew
Braised elk meat in portions
Ingredients: elk meat (or any other) 500 - 600 gr., onions 2 pieces, spicy mustard 2 - 3 tbsp. l., salt, pepper to taste. Vegetable oil for frying.
Prepare elk meat as described above, cut into portions (the size of a palm and no more than one centimeter thick), beat well and marinate in mustard and spices for at least 2 hours. Fry the meat on both sides over high heat until golden brown.
Cut the onion into large rings. Place sliced onions and fried meat in layers in an oven dish.
After everything is in place, there should be juice in the pan that was released during frying. It should be no less than 2/3 of the depth of the content. If there is not enough meat juice, you can add broth, or just hot water, you may need to add a little salt. The container must be tightly closed with a lid.
You should not pour too much water, otherwise, when boiling, all the broth will run away and burn. Place the pan in the oven and cook for at least 1 hour. At the end, taste for salt and add bay leaf. Meat prepared this way is very soft and tasty. In addition, there are no foreign additives in the form of mayonnaise. Everything is natural.
Stewed meat is very good to eat with various low-calorie diets and for those who are watching their figure and are afraid of gaining weight.
You can serve potatoes, buckwheat, rice, and pasta as a side dish for this meat.
Simple, delicious!!!
Meat stewed in small pieces in sour cream sauce
Ingredients: meat 600 gr., sour cream 2 - 3 tbsp. l.,
spices, mustard, salt, flour 1 - 2 tbsp. l.,
vegetable oil 2 - 3 tbsp. l.
We cut the meat into small pieces, beat it, marinate in mustard (as described above). Cook the meat in a deep, thick-walled bowl, or casserole dish. Place the dishes on the fire, pour in a little vegetable oil, let it warm up well.
Meanwhile, peel and chop the onion.
Place pieces of meat in a pan with oil and brown them over high heat. Add onions, a little hot broth (to cover the meat) and simmer over low heat until cooked. During the stewing process, check for salt. Add black peppercorns.
When the meat is almost ready, make the sour cream sauce. Add flour fried in a frying pan (1-2 tablespoons) to a small amount of water, mix well, strain so that there are no lumps and add 2-3 tablespoons of sour cream. Mix the sauce and pour it over the meat.
Add the bay leaf and simmer for another 3-5 minutes after boiling.
The meat stewed with sour cream is ready.
What can you cook from elk meat?
Source: http://kulabyhova.ru/2015/01/26/recepty-iz-losyatiny/
Elk meat - tasty, healthy, simple: recipes for dishes made from elk meat
Elk is one of the largest mammals on the planet, the animal weighs from 300 to 600 kg. Therefore, it has long been a valuable hunting object. There are many recipes for elk meat, or dzerenina, as the meat of wild ungulates is also called.
Elk meat has high nutritional and taste properties and a small amount of fat. Its culinary qualities are close to beef, but its taste is reminiscent of lamb. It has a specific smell characteristic of game. The peculiarity of dzerenina, especially if the animal is more than 3 years old, is its rigidity and fibrousness.
Moose living in different places have different tastes. Thus, the meat of animals living in swampy areas is less tasty than that of forest mammals. Northern elk meat is considered not as tasty as that of more southern inhabitants, but it is richer in nutrients.
What to cook with elk meat
By and large, the range of dishes made from elk is the same as from beef. This is the same red meat, just tougher and with a certain smell. Therefore, it is recommended to soak or marinate it before use. However, young dzerenina is prepared without this.
The tenderloin and lips are traditionally considered the most delicious of all carcasses. In cooking, the pulp from the front and rear legs, from the dorsal part, as well as the kidney part is used.
Dishes that can be prepared from elk meat include a variety of chopped cutlets, frying, roast, goulash and other types of stews. You can fry it in the form of steaks or chops, bake it in the oven in large pieces or in portions. There are lovers of jellied meat and first hot dishes made from elk meat.
Advice: Considering that the meat of this ungulate contains quite a large amount of salt, obtained naturally, you need to salt dishes with caution.
How to prepare meat
To make elk dishes tasty and tender, you need to follow certain rules. The animal carcass is butchered according to the same rules as a cow carcass. Next, a piece suitable for a particular dish is taken - usually it is pulp.
What to do before cooking:
- Remove all existing veins and films, cut off pieces of tendons
- Place in water for 1-3 hours
- Remove from the water, let drain and dry with napkins or a towel.
- Place in the freezer for half an hour - an hour; frozen meat is more convenient to cut into the desired pieces
- Remove from the freezer, cut across the grain into layers of the desired thickness.
- If you plan to cook goulash, roast or beef stroganoff, cut the layers crosswise into strips, then into cubes or smaller pieces;
- If these are chops, chop them, placing them in a plastic bag so that there is no splashing;
- Marinate for several hours.
Several options for marinades for elk meat, depending on what you plan to cook:
- Mineral water - 2 cups, grape vinegar - 0.5 cups, olive or other odorless oil - 2 tablespoons.
- Russian mustard - store-bought or homemade - 3 tablespoons, salt - a spoon, ground black pepper - a pinch.
- Boiling water - 0.5 cups, vinegar 9% - 0.5 cups, salt and sugar - a spoonful, bay leaf - 2 pcs., allspice - 5 peas, other spices to taste; Before pouring over the meat, cool the marinade.
- Dry wine - a glass, onion - 2 heads, garlic - 2 cloves, parsley - several sprigs, black peppercorns or ground.
Having marinated the meat according to the last two options, it can be cooked over coals in the form of a shish kebab.
If the meat in pieces or pieces still seems tough, you can prepare elk cutlets or other dishes using minced meat.
For minced meat, you need to clean it in the same way, soak it, dry it, cut it into pieces and freeze it. Pass through a meat grinder along with onions and bread, it is advisable to add lard so that the dish does not turn out to be dry.
In culinary terms, this is a fairly versatile meat - elk. We offer recipes for some dishes.
Moose cutlets: cooking recipes
When preparing elk cutlets, one of the main conditions is to prepare the minced meat well.
Ingredients
- Meat - 1 kg;
- Pork lard - 300-500 g;
- Onions - 2 pieces;
- Bread, roll - 300 g;
- Milk - half a glass;
- Salt and ground pepper to taste;
- Flour or breadcrumbs for breading;
- Oil for frying;
- Cream 200 ml - optional.
Method for preparing elk cutlets
- Heat the milk, put the bread in it and leave to soak.
- Pass elk meat, bread, onions, and lard through a meat grinder.
- Mix the minced meat well, adding salt, pepper, and remaining milk.
- Form cutlets, roll in breading and fry in oil in a frying pan.
- Reduce heat and keep covered for 5 minutes.
- If desired, you can pour cream over the cutlets and place them in the oven to simmer for 10 minutes.
Potatoes, pasta, rice, fresh or canned vegetables are suitable garnishes for elk cutlets.
How to cook elk meat in a slow cooker
A slow cooker will help you cook elk meat not only tasty, but also without wasting any extra effort and time on the part of the housewife. After all, to soften this meat you need to stew or cook for quite a long time. A multicooker does not require human participation.
Roast elk in a slow cooker
Ingredients:
- A kilogram of meat;
- Two large onions;
- Large carrot;
- 3 tomatoes or two tablespoons of tomato paste;
- Bay leaf;
- Ground black pepper;
- Salt;
- Fat or oil.
Cooking method:
- Before cooking elk meat in a slow cooker, it must also be first cleared of films and soaked for a couple of hours. Can be marinated according to any recipe. Dry, cut into large pieces.
- Place the meat in a multicooker along with oil and fat, set to Frying or Baking for 10 minutes.
- Stir, add coarsely chopped onion and carrots and let fry for another 10 minutes.
- All these steps can be performed in a frying pan, and then place the meat and vegetables in the multicooker bowl.
- Add diced potatoes and tomatoes to the meat, add spices and salt.
- Fill with water to cover the contents and set to Simmer for 1.5 hours.
- After the signal, let it sit for another hour.
- When serving, sprinkle with herbs.
Elk meat shurpa in a slow cooker
In terms of preparation, shurpa is somewhat similar to a roast - a rich soup with an abundance of meat and various vegetables, flavored with plenty of spices and herbs.
Ingredients:
- A kilogram of meat;
- Two onions;
- Five large potatoes;
- Large carrot;
- Large sweet pepper;
- Hot chili pepper;
- Apple;
- 3 cloves of garlic;
- Green cilantro, parsley;
- Bay leaf;
- Salt, ground allspice or peas;
- Oil for frying.
The prepared meat is cut into small pieces. Together with the oil, the meat is placed in a multicooker bowl and fried at the appropriate setting until golden brown. Then add onion in half rings and fry for another 10 minutes along with the meat.
- Cut the potatoes coarsely, into 4-6 pieces.
- Pepper strips, carrots in cubes.
- Diced tomatoes.
- Add carrots, a glass of water to the meat and onions and keep in the stew mode for 30 minutes.
- Add potatoes and bell peppers, add a liter of water and turn on for another 30 minutes.
- Add tomatoes, bay leaf and simmer for another 10 minutes.
- Prepare the dressing mixture: chop the garlic, hot pepper, salt, pepper, apple, herbs and add to the soup. Adjust the liquid level by adding more water.
- Keep on the Extinguishing mode for 15 minutes
How to cook elk meat in the oven
In order for elk meat to come out tender and soft in the oven, it must be marinated.
Ingredients:
- A kilogram of meat;
- A glass of 9% vinegar;
- A teaspoon of sugar;
- A tablespoon of salt;
- Onions - the more the better;
- Favorite seasoning for meat;
- Vegetable oil.
Cooking method:
- Soak the meat, removing the films, dry it and put it in the freezer.
- After half an hour, take it out and cut into layers 1-2 cm thick.
- Beat it with a hammer, wrapping it in film to prevent splashes.
- Prepare a marinade from sugar, vinegar, salt, add two tablespoons of vegetable oil.
- Immerse the meat in the marinade and leave for several hours.
- Then fry in a heated frying pan.
- If you need a more dietary dish, do not fry.
- Sauté chopped onion in oil and sprinkle with meat spices.
- Place fried or raw meat in foil, onion on top, wrap and place in the oven.
- Bake for at least an hour. After turning off, keep in the oven for another 15 minutes.
Recipes for cooking elk meat in a frying pan
When choosing how to cook elk meat, you can choose a simple method: fry the meat in a frying pan and simmer in your favorite sauce. The suggested recipe is beef stroganoff from elk in a frying pan, but you can choose tomato sauce.
Ingredients:
- Half a kilogram of meat;
- Large onion;
- Bay leaf;
- A glass of sour cream or cream;
- Flour;
- Salt;
- Ground black pepper;
- Vinegar 9%;
- Vegetable oil.
Cooking method:
- Clean the meat, soak and dry.
- Cut into long thin pieces.
- Mix salt, pepper, a spoonful of oil and a spoonful of vinegar.
- Immerse the meat in this mixture and leave for a couple of hours.
- Heat the oil, add the meat and keep it covered, stirring occasionally.
- When the liquid has evaporated, add the onion and cover again.
- Bring the dish until golden brown.
- Add bay leaf, sour cream or cream, simmer for 15 minutes over low heat.
- Check for salt and add water if necessary to make sure there is enough sauce.
- Simmer until done.
- Serve with any side dish.
In addition, you can cook chopped or chopped elk cutlets, roasts, stir-fries and other dishes in a frying pan.
Source: http://megaohota.ru/oxotnichya-kuxnya/recepty-blyud-iz-myasa-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 all! 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.
- Then the meat is 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; 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 prepared in accordance with the suggested recommendations will make you change your mind that elk meat cannot be soft.
Source: http://OnWomen.ru/kak-prigotovit-losyatinu.html
How to cook tasty elk meat at home so that it is soft
Recipes › Meat › What to cook from elk meat - recipes for cooking elk meat
Elk is 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 beneficial nutritional properties and excellent taste, and is also valued for its small amount of fat. Elk meat resembles lamb in taste, and is distinguished by toughness and fibrous meat.