Spices for elk meat. Cooking elk meat dishes at home - step-by-step recipes with photos

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:

  1. Mineral water - 2 cups, grape vinegar - 0.5 cups, olive or other odorless oil - 2 tablespoons.
  2. Russian mustard - store-bought or homemade - 3 tablespoons, salt - a spoon, ground black pepper - a pinch.
  3. 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.
  4. 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

  1. Heat the milk, put the bread in it and leave to soak.
  2. Pass elk meat, bread, onions, and lard through a meat grinder.
  3. Mix the minced meat well, adding salt, pepper, and remaining milk.
  4. Form cutlets, roll in breading and fry in oil in a frying pan.
  5. Reduce heat and keep covered for 5 minutes.
  6. 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:

  1. 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.
  2. Place the meat in a multicooker along with oil and fat, set to Frying or Baking for 10 minutes.
  3. Stir, add coarsely chopped onion and carrots and let fry for another 10 minutes.
  4. All these steps can be performed in a frying pan, and then place the meat and vegetables in the multicooker bowl.
  5. Add diced potatoes and tomatoes to the meat, add spices and salt.
  6. Fill with water to cover the contents and set to Simmer for 1.5 hours.
  7. After the signal, let it sit for another hour.
  8. 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.

  1. Cut the potatoes coarsely, into 4-6 pieces.
  2. Pepper strips, carrots in cubes.
  3. Diced tomatoes.
  4. Add carrots, a glass of water to the meat and onions and keep in the stew mode for 30 minutes.
  5. Add potatoes and bell peppers, add a liter of water and turn on for another 30 minutes.
  6. Add tomatoes, bay leaf and simmer for another 10 minutes.
  7. 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.
  8. 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:

  1. Soak the meat, removing the films, dry it and put it in the freezer.
  2. After half an hour, take it out and cut into layers 1-2 cm thick.
  3. Beat it with a hammer, wrapping it in film to prevent splashes.
  4. Prepare a marinade from sugar, vinegar, salt, add two tablespoons of vegetable oil.
  5. Immerse the meat in the marinade and leave for several hours.
  6. Then fry in a heated frying pan.
  7. If you need a more dietary dish, do not fry.
  8. Sauté chopped onion in oil and sprinkle with meat spices.
  9. Place fried or raw meat in foil, onion on top, wrap and place in the oven.
  10. 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:

  1. Clean the meat, soak and dry.
  2. Cut into long thin pieces.
  3. Mix salt, pepper, a spoonful of oil and a spoonful of vinegar.
  4. Immerse the meat in this mixture and leave for a couple of hours.
  5. Heat the oil, add the meat and keep it covered, stirring occasionally.
  6. When the liquid has evaporated, add the onion and cover again.
  7. Bring the dish until golden brown.
  8. Add bay leaf, sour cream or cream, simmer for 15 minutes over low heat.
  9. Check for salt and add water if necessary to make sure there is enough sauce.
  10. Simmer until done.
  11. 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.

Nowadays, elk meat is not difficult to find in stores, but not everyone knows the secrets of proper preparation. 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 flavorful moose cutlets, 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

To prepare roast elk, you need:

  • half a kilogram of elk meat;
  • 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 leaf;
  • The elk meat is cut into small pieces of about two centimeters and placed in a bowl, sprinkled with spicy spices and poured with a 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 brown and left 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. Pour the vegetable mixture over the 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 pickles.

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 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 a chicken egg and kneaded thoroughly;
  • It is necessary to form small meatballs from the minced meat;
  • Vegetable or olive oil is poured into the frying pan. 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 covered 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.

Elk meat has high nutritional and taste properties and a small amount of fat. Outwardly it looks like beef, as it has a dark red color. There are many recipes for elk meat. We invite you to try preparing two excellent dishes from the meat of this artiodactyl animal.

First you need to make a marinade for soaking the elk meat.

Marinade for elk meat

How to cook:

    Mix half a glass of 9% vinegar with 0.5 liters of water.

    Add 2 level tablespoons of salt to the liquid.

    Cut parsley and celery root, 1 carrot and 1 onion into small pieces and add to the marinade.

    Add spices: 12 allspice peas, 6 bay leaves, 6 cloves.

    Place the mixture on the fire and bring to a boil.

    Chop 5-6 cloves of garlic and add them to the marinade last.

    After this, immediately remove the aromatic liquid from the heat.

    If you need to cook young elk meat, then cool the marinade and pour it over the prepared pieces for a day. Old elk meat needs to be filled with a hot solution.

    After the meat is marinated, remove it and wipe it with a dry and clean towel.

Now you can start preparing elk meat dishes.

Elk stew

Necessary:
1 kg of marinated elk meat;
2-3 tablespoons of fat for frying;
1 large carrot;
1 onion;
parsley root;
100 g sour cream;

pepper and salt - to taste.

How to cook:

    Cut the meat into large pieces. Season with salt and pepper.

    Heat the fat in a deep frying pan with thick walls and fry the pieces of elk meat in it until crispy.

    Transfer the meat to a saucepan or cauldron.

    Peel the carrots, onions and parsley root, cut them into large pieces and place in the pan with the elk.

    Add a small amount of fat in which the meat was fried, and pour boiled water over everything so that the liquid covers the food.

    Place on low heat and simmer for at least an hour.

    Place the elk stew on a warmed platter.

    Strain the broth and mix it with sour cream.

    Pour the resulting sauce over the meat and serve hot.

Beef Stroganoff from elk meat


Necessary:

0.5 kg of pre-marinated elk tenderloin;
5 tablespoons of vegetable oil;
3 tablespoons butter;
2 medium-sized onions or 1 large;
1 tablespoon flour;
200 g sour cream.

How to cook:

    Wash the elk meat and cut the piece across the grain into pieces approximately 0.5 cm wide and 2-3 cm long.

    Lightly pound the meat and fry in hot vegetable oil for 5-7 minutes.

    Place the butter in a clean frying pan and heat it.

    Cut the onion into half rings and fry.

    Then lay out the prepared meat, fry it a little along with the onion, add 1 tablespoon of flour.

    Stir and fry until golden brown, pour sour cream over everything.

    Pour in the fat from the container in which the elk meat was fried, stir the mixture and simmer under the lid closed for 2-3 minutes.

    A wonderful addition to the dish would be a spicy horseradish seasoning or lingonberry sauce.

Bon appetit!

In this article you will find various elk dishes with photographs. The meat of female moose from one and a half to three years is considered the finest elk meat. If you take old male meat, it is tougher and more fibrous. It is very important to know that elk meat is prepared in the same way as the more common beef. Since the meat is still special, it is best to stew or boil it, then it will not be too tough. If you want your elk meat to be soft and juicy, soak it first in white wine. Now we will tell you what the main elk dishes are.

general information

Cooking elk dishes is a very difficult task, but it is worth it. As everyone probably knows, such meat makes delicious dumplings and cutlets. After all, the minced meat can be improved: add onions or garlic, pork or bacon. Keep in mind that it is not recommended to salt elk meat; sometimes just a little salt is added at the end of cooking. The meat produces a very rich, special broth. You can add more herbs and seasoning to it. Meat baked in a pot with mushrooms, vegetables or potatoes turns out tasty and soft. If you like the first elk meat dishes you eat, then you're done. This food will become a part of your life.

Hunters, for example, marinate pieces of meat in forest herbs and berries, as this enhances its taste. Elk meat goes perfectly with lingonberry sauce. Almost all available animal organs are used for food. The liver is cut into longitudinal pieces and boiled separately from the rest of the carcass. The liver is used as a filling for delicious pies or eaten as an independent dish. Please note that the kidneys of this animal are quite suitable for eating raw. Keep in mind that elk fat and tongue are highly prized.

To us, accustomed to broiler and artificially fed animals, elk meat will seem like a fairly lean and dry product. But if you cook game correctly, it will turn out aromatic, tasty and tender. In most countries where this product is available, it is considered a real delicacy, which, among other things, is quite expensive. Therefore, in this article we will try to explain in detail and clearly how to prepare such meat in such a way that it has a refined taste and refinement.

Choosing the Right Moose Meat

In order for elk meat dishes to be very tasty, you must first choose the right one. You need to pay attention to the color. If in front of you is a large piece that resembles the color of an overripe pomegranate, then know that this is the meat of an old male. You will have to cook this kind of elk meat for a long time, even in the oven; such meat is not so easy to chop and chew. No matter how you process it, it will not lose its hardness, specific taste and smell. Neither soaking nor marinating will have any effect.

An average-aged elk over a year old has pink meat with visible white fibers. With a pink color and clearly defined yellow fibers, we can say that this is the meat of an adult moose cow. It takes a long time to cook and will not become soft. The best choice is light pink without fibers. A faint white tint indicates the young age of the animal. Never buy meat with a strong flavor. These are hormones characteristic of very middle-aged elk.

Recipe for elk cutlets in the oven

So, we prepare elk meat dishes in the oven. To begin with, these will be aromatic, tender and tasty cutlets. We will need: one kilogram of elk pulp, three onions, the crumb of half a loaf of white loaf, one large potato, 200 grams of lard, three eggs, breadcrumbs, a glass of milk, three tablespoons of meat broth, cream or full-fat sour cream, salt and pepper.

Cooking cutlets

We are preparing our signature dish. Grind the elk pulp, potatoes, lard, onions and bread pre-soaked in fresh milk in a meat grinder. It turned out to be minced meat. Add two chicken eggs into it, add salt and pepper, pour in the meat broth and mix. In another container, beat the remaining egg and dip the cutlets formed from elk meat into it. This is done to obtain an appetizing golden color. Roll the cutlets in breadcrumbs and place in a hot frying pan greased with butter or vegetable oil. Fry on both sides. Then we place it in a cauldron or kettle, fill it with cream and simmer for half an hour. The dish is ready.

Homemade roasted elk

In combination with various vegetables, elk dishes have a unique taste. The meat becomes aromatic and tender. For this dish you need the following products: one kilogram of elk meat, eight potatoes, three onions, two carrots, three pickled cucumbers, 50 grams of tomato paste, three tablespoons of lard, four cloves of garlic, vegetable oil, herbs, salt, pepper and leaf laurel This recipe for preparing a dish of elk meat involves pre-marinating it for several hours. We remove the film from the pulp, cut it into small pieces and add a mixture of pepper and salt, garlic and vegetable oil.

Then fry the elk meat in a frying pan on both sides until golden and beautifully browned. Then we take a cauldron, put our beauty on its bottom and simmer for 60 minutes until half cooked. Meanwhile, prepare the remaining ingredients. Finely chop the greens, garlic and onion, and grate the carrots on a coarse grater. Cut the cucumbers into cubes. Fry potatoes, carrots and onions, add tomato paste to them and put them in our meat. Simmer everything together for 20-25 minutes. Serve the finished roast with garlic, pickles and herbs.

Oven elk recipe

Now let's talk about how to prepare delicious elk meat dishes in the oven. Meat prepared in this way is extremely tender and very juicy. Necessary products: one kilogram of elk meat, three cloves of garlic, two to three teaspoons of mustard, salt, pepper, spices and seasonings, olive oil. Remove the film and prepare a standard dressing for marinating meat. For this purpose, mix olive oil, finely chopped garlic, mustard, pepper, salt and a little of your favorite spices. We pierce the elk meat on all sides with a knife and thoroughly rub it with the dressing.

Place in the refrigerator overnight, turning occasionally and rubbing well. In the morning, preheat the oven to 180-190 degrees. Coat the baking sheet with oil, wrap the meat tightly in foil and place in the oven for two hours. To form an appetizing crust, unroll the foil 16-17 minutes before the end of the process. That's it: the meat is ready.

Recipe for elk meat shurpa in a slow cooker

There are different elk dishes in a slow cooker, quite a lot of them. For example, the most magnificent hunting soups. First courses of elk meat can be prepared at home. For example, the so-called shurpa. It is a most aromatic and delicious dish that a game fan will definitely enjoy. For this elk dish in a slow cooker you need: one kilogram of elk meat, two onions, two carrots, one kilogram of potatoes, one red bell pepper, one apple, three tomatoes, four cloves of garlic, cilantro, herbs, salt, pepper.

Cooking shurpa

Wash the meat and cut into small pieces. Place it in the bowl of our multicooker and set the “Frying” mode. Fry the meat until golden brown, then add finely chopped onion and carrots, cut into strips. Set the “Stew” mode, pepper, salt, add a little water and leave for half an hour.

In the meantime, prepare the remaining products. We clean the pepper and cut it into strips. Remove the skin from the tomatoes and cut into cubes. We put the listed products in the future dish, set the “Soup” mode and cook for another 18-20 minutes. Peel the potatoes, cut them into large cubes and put them in a slow cooker. Leave in the same mode for another 16-17 minutes.

Preparing the dressing for the shurpa. For this purpose, mix finely chopped garlic, a little herbs, cilantro, pepper, salt, an apple chopped into small cubes, and pour it all into the soup. Mix thoroughly and cook for another 15-16 minutes. At the end of the process, sprinkle the food with herbs. This elk recipe is similar to a regular soup recipe. But in terms of taste, the finished dish is something magical.

Wild roast - elk in a pot

There are also quite complex dishes made from elk meat. It is not so easy to prepare them, but you will be pleased with the result. One of them is wild roast. It is cooked in a pot, and it is elk meat that is used, and it cannot be replaced with beef. There are various one pot elk dishes available, but we chose this one. Of course, it is best to take fresh meat. But most often it is already frozen, so you need to defrost it very slowly on the lowest shelf of your refrigerator. After complete defrosting, the meat can be easily soaked and also cleaned of inclusions and all veins.

So, you will need: five cloves of garlic, one tablespoon of salt, a mixture of peppers, five to six pieces of coriander, tomato puree - five tablespoons, carrots - one, onions - two large heads, bay leaves - three pieces, white wine or apple cider vinegar, eight large potatoes.

Marinating elk meat

To do this, take half a kilogram of elk meat and cut it into six pieces of equal size. Using a mallet, we'll pound our meat on both sides. But in no case do you need to chop it, just make the fibers a little softer. In this case, it is desirable to obtain a thickness of each piece of no more than one and a half centimeters. Dishes of elk meat, prepared from thin pieces, turn out fried and juicy.

Now we will prepare our marinade. Take the onion, peel it and cut it into thick rings. Then mix one teaspoon of granulated sugar and the same amount of salt, pour 50 ml of wine or apple cider vinegar into the resulting mixture. Please note the following. Place a layer of onion in an opaque container, that is, glass containers are not suitable here. Pour it well with a mixture of vinegar, sugar and salt, place the meat on top, having previously rubbed it with the pepper mixture. Now add coriander - two grains. We put another layer of onion and our meat and fill everything with marinade.

Cooking wild roast

In the case when you tried and beat the meat well, it will be ready much faster. Bright red elk meat (such meat is found in fairly mature animals) is marinated for at least eight hours. You need to monitor this to make sure everything is correct. First, you should marinate for two hours in a dark place at room temperature, the rest of the time is best on the bottom shelf of your refrigerator. If you want to get delicious elk dishes, then strictly follow all these requirements: this is a very capricious meat. About two hours before heat treatment, you need to remove everything from the refrigerator and leave it at room temperature.

It's time to prepare other products: peel and cut potatoes, onions and carrots into cubes. A little, so that it browns a little, fry the elk meat over high heat, pour in tomato paste, which we first dilute with water, and leave to simmer for 8-10 minutes. The final stage: put vegetables in pots, then put elk meat and fill with warm water. Place everything in the oven and cook at 180 degrees for at least two hours. Bon appetit!

Elk meat in the oven is a tasty dish, but it has its own cooking characteristics. Game must be prepared before cooking, otherwise it will be tough. In some cases, it will be necessary to remove a specific smell from raw materials.

Elk meat in the oven should be baked in a tray with high sides

  • Number of servings: 4
  • Preparation time: 12 minutes
  • Cooking time: 2 minutes

How to bake elk meat in the oven, product preparation

Elk meat is a tough and stringy product. Elks do not stand in a stall, but move around a lot. For this reason, such meat is low in fat. The meat of adult males has a specific smell. If you get a piece of just such an animal, then it will require brighter spices, for example, bay leaf and garlic. Old elk meat will require more baking time.

The first stage of preparation is marinating. This will take a lot of time. It is better to keep the piece in the marinade all night. The procedure is as follows:

  1. Free the piece from films and veins.
  2. Mix mustard, vegetable oil, salt, herbs and black pepper in a bowl.
  3. Pierce the piece with a knife over the entire area to leave small holes. This is necessary so that the marinade is evenly distributed not only on the surface, but also in depth.
  4. Rub the piece with the marinade, cover the bowl with the meat with film and put it in the refrigerator overnight. If desired, you can keep the workpiece in the marinade for up to 2 days.

Sometimes it’s worth taking a piece out of the refrigerator and rubbing the marinade into it. This marinade is suitable for meat from a young animal. It has a beige-pink color. If you have dark meat, it is better to make cutlets out of it, keeping it in a brighter marinade for at least 2 days.

Oven baked elk recipe

In the morning, you can remove the meat from the refrigerator and rub it again with the marinade that has drained into a bowl. If desired, you can stuff the meat with pieces of lard or smoked brisket before cooking, but this is not necessary. For baking:

  1. Preheat the oven to 200ºC.
  2. Wrap the elk meat tightly in foil and add the marinade. It is better to use thick foil or make several layers so that the liquid does not leak out.
  3. Place the elk in a rimmed baking sheet and place in the oven.
  4. Baking time – 2 hours.
  5. 15 minutes before cooking, remove the foil from the top of the piece so that the dish acquires an appetizing crust.
  6. Turn off the oven and leave the dish in it for another 15–20 minutes.
  7. Remove the elk meat and cut it into pieces.

It is customary to serve vegetables and herbs with the dish.

Elk meat is often compared to beef, but given that elk is a wild meat, there are differences in preparation.

Moose meat has its own specific smell; you can get rid of it by soaking the meat in brine, marinade or regular cool water. You need to soak the meat for a long time - from 8 to 24 hours. If this is the meat of an adult animal (not young), then it is preferable to soak it in the marinade in order to soften it at the same time, then the finished dish will not be tough. And the juiciness in this recipe is ensured by ordinary lard, which we use to stuff the elk meat with. In the oven, the lard will melt, soaking the meat through and making it juicy.

Cooking elk meat in the oven will take a long time, but the preparatory stage lasts even longer. However, these processes will not require any special efforts from us. But first things first.

First you need to prepare the meat by stripping it of films. You can use mineral or regular drinking water for the marinade; any vinegar (6%) that is not red will do: white wine, apple or basic table vinegar. Spices and herbs can be anything you like. The amount of ingredients is approximate, it all depends on the dishes for marinating meat and on your taste.

Let's prepare the marinade. Dissolve sugar and salt in cool water.

Add peppercorns and thyme (1 tbsp), add vinegar and vegetable oil, mix.

Place the elk meat in the marinade; it should completely cover the meat. Cover the container with a lid and put it in the refrigerator for several hours. My meat was marinated for 20 hours.

Preheat the oven to a temperature of 215-220 degrees. Remove the meat from the marinade, pat dry with a paper towel and make deep vertical cuts across the entire surface of the piece. Cut the lard into thin cubes and insert into the slits. If it is necessary to maintain the even shape of the piece, tie it with culinary thread.

Line a baking dish with a large sheet of foil, put a few pieces of lard on the bottom, and a prepared piece of meat on top. Generously sprinkle the meat with the remaining thyme (0.5 tbsp) and ground black pepper, I also added suneli hops, you can add additional salt.

Wrap the meat in foil so that the juices do not leak into the pan during baking. We will bake the elk meat in the oven for 2-2.5 hours. The first hour is at a temperature of 215-220 degrees, then we lower the temperature to 180 degrees and cook the meat for another 1.5 hours. Then turn off the oven and leave the elk meat in it for another 30-40 minutes.

If you plan to serve the meat hot, then you can free it from the foil and cooking string and serve it, cutting it into portions. But we liked elk meat better as a cold appetizer. After cooling, I put the meat in the refrigerator without removing it from the foil overnight and cut it into thin slices the very next day.

The result is a festive version of a meat snack, an excellent alternative to store-bought boiled pork.

Leftover meat from the holiday is also suitable for sandwiches.

Bon appetit!