The aroma and taste of elk dishes cannot be confused with anything else. They are suitable for a regular dinner and for a holiday table. You can cook elk meat in different ways. It is stewed, baked, made into cutlets and chops. Prepare elk meat using these recipes and you will certainly receive praise from guests or your family.
How to cook elk meat - elk stew
Ingredients:
- elk meat – 1 kg;
- onions – 3 pcs;
- tomato – 1 piece;
- medium-sized carrots – 2 pcs;
- tomato paste – 2 tbsp. l;
- salt and pepper to taste;
- greens for serving.
Preparation:
- Cut the meat into cubes with a side of about 3 centimeters, the onion into half rings, and the carrots into small cubes. Peel the tomato by immersing it in boiling water for 30 seconds and then quickly cooling in cold water. Cut it into medium cubes.
- Heat vegetable oil in a cauldron, saucepan or thick-bottomed pan and fry the onion in it. When the onion is slightly fried, add the carrots and fry for another 3-5 minutes.
- Add elk meat to the fried vegetables and fry until crisp.
- Add salt, pepper, chopped tomato and tomato paste, stir.
Pour boiling water over the meat and vegetables 1-2 cm above its level and bring to a boil. After boiling, reduce heat to low, cover and simmer for at least 3 hours. The longer the meat is stewed, the softer it will be. If the water boils away during the stewing process, you can add a little boiling water.
You can serve boiled potatoes or rice as a side dish for elk stew. When serving, sprinkle the dish with herbs.
How to cook elk meat - cutlets
Ingredients:
- elk meat – 1 kg (choose meat with fatty layers);
- onions – 3 pcs;
- carrots – 2 pcs;
- pork lard – 200 g (for juiciness of cutlets);
- garlic – 5 cloves;
- eggs – 4 pcs;
- milk – 1/2 cup;
- wheat flour – 100 g;
- salt and pepper to taste;
- oat flakes – 100 g.
Preparation:
- Cut the meat, carrots and onions, garlic and lard into pieces suitable for a meat grinder and pass through it twice.
- Add all other ingredients except flour to the resulting minced meat. Mix thoroughly. Now you can move on to making cutlets, but it is better to first keep the finished minced meat in the refrigerator for 2 hours so that it can infuse.
- Bread the formed cutlets in flour and fry in a preheated frying pan on both sides until golden brown. Then add a little water, cover with a lid and simmer for 15 minutes.
- Serve elk meat cutlets with fresh or boiled vegetables and potatoes.
How to cook whole elk meat
Ingredients:
- elk meat – 1 – 1.5 kg;
- thin slices of bacon - enough to wrap around a piece of meat;
- garlic – 5 cloves;
- butter – 100 g;
- salt, pepper to taste;
- twine and baking foil.
Preparation:
- Wash the meat, dry and rub thoroughly with salt and pepper. Use a knife to make deep holes and stuff them with garlic.
- Then wrap the meat in slices of bacon and tie with twine. Do not use synthetic thread, it may melt and ruin the entire dish.
- Heat vegetable oil in a frying pan and fry a piece of meat on all sides until a crust forms.
- Place foil on a baking sheet and spread it thickly with butter. Place the fried meat on the oil and wrap the foil very carefully.
- Elk meat, like any game, is tough meat. Therefore, it needs to be baked for a long time. Preheat the oven to 100 degrees with heat on top and bottom. Bake for 5 hours.
- When serving, cut into portions. The dish is perfect for a holiday table.
Many beef recipes are suitable for preparing elk dishes. Especially stewed, chopped dishes, soups.
Any game to us, spoiled city dwellers, seems tough, lean and difficult to prepare. Meanwhile, game meat is not only much healthier than well-fed broilers and pigs, it also has an exquisite and refined taste - if, of course, you know how to properly cook elk, wild boar or deer meat. It’s not for nothing that game has been considered a gourmet meat in all countries ever since livestock products took over the shelves. So let's learn - in case a hunter you know gives you wild boar, elk or bear meat for the holiday.
There are several techniques to get rid of excess toughness in game. For example, before cooking elk meat, recipes recommend soaking it for several hours - up to a day - in cold water, which should be changed periodically during this time. Before cooking, moose meat is dried with napkins.
If the meat is going to be baked or fried, it must be marinated. The most common marinade is made from mineral water, grape vinegar and vegetable oil, but there are other interesting options. Elk meat can be stuffed with lard or coated with it - then it will turn out surprisingly juicy.
It is very important not to salt the meat until it is completely cooked! Salt makes the elk meat even drier, and then the dish will no longer be salvageable.
And most importantly: any culinary processing of game lasts much longer than cooking livestock meat. Stewing will take three hours, and cooking - from four. So be patient! And if a taiga man appears on your doorstep with a fresh carcass on his shoulder, do not refuse the gift, since cooking elk meat tender is not at all as difficult as it seems.
Elk meat in Lithuanian style
Very interesting recipe! The meat will be stewed, but neither beef nor pork can compare with it.
Residents of Lithuania know the secrets of how to cook elk meat and get a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. Shallow cuts are made on all sides into which pieces of bacon are inserted. Then the elk meat is poured with dry red wine and left to marinate for half a day. To save money, you can put a piece of meat in a bag, pour a little wine into it, tie it and shake it so that it is distributed evenly. The marinated meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, into which two glasses of broth are added. The dish must be simmered for 2-3 hours until the elk meat is soft.
The meat should be served with sauce. For it, a spoonful of flour is fried in a dry frying pan, poured with a hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, crushed and fried large onions, mushrooms from the broth and seasonings are added to it. The sauce is boiled for the same amount of time, and at the end half a glass of sour cream is added to it.
Moose meat in foil
Again, before cooking elk meat, it should be marinated - in wine or in the composition described above. Dried elk meat is cut into large portions, which are laid out on separate pieces of foil. A plate of bacon or lard and onion rings are placed on each slice; The structure is salted, sprinkled with lemon, sprinkled with chopped herbs and poured with a spoonful of thick sour cream.
The foil is folded carefully but tightly, and the baking sheet is put into the oven - about an hour and a half, if the pieces are not too large.
Stuffed elk meat
This is just a wonderful way to cook delicious elk meat. However, it takes a lot of time to implement it. Elk meat (three kilograms) is carefully beaten and poured with a marinade of the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, a few peppercorns, two onions and parsley root.
All this is combined, boiled and cooled. After pouring, a weight is placed on the elk meat, and it is hidden in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is advisable to include cumin in the list), thickly stuffed with lard and fried - similar to the Lithuanian recipe.
Having received an appetizing blush on all sides, the slice is wrapped in foil and placed on a baking sheet, where a glass of water is first poured (it will have to be added periodically).
The dish will sit in the oven for about ten hours, so you will have to be patient, since it is impossible to cook elk meat quickly and at the same time tasty. But as a result, you will feed your family with tender, aromatic and juicy game.
Elk jerky
If you don't know how to cook elk, the beef jerky recipes will work just fine with just a few modifications.
Cut a large piece in half so that each part contains three hundred grams. Place a spoonful of sea salt in the bottom of two trays or bowls and smooth it out. Place a piece of elk meat on top and sprinkle it with another spoonful of salt, evenly over the entire surface. Pour half a shot of vodka into each container, close the lids and refrigerate for two days. The meat must be turned every 3-4 hours. When it is salted, you should wash it in running water, dry it, rub it on all sides with a mixture of peppers and herbs (the composition is to your taste), wrap it tightly in several layers of gauze and tie it with twine. The bundles are hung in a cool place. In the absence of this, they are placed at the bottom of the refrigerator on the grill. After a week, you can actively try the meat.
Elk cutlets
Any other recipe requires soaking or marinating, which takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, although it is troublesome. And so that they are not too lean, you will have to add lard to the minced meat - half a kilo per kilogram of elk meat.
The meat goes through the meat grinder at least three times (preferably more). Lard and soaked stale bread are ground separately. The substances are combined, crushed two tomatoes without skin, an onion, two egg yolks, pepper and salt are added. The minced meat is kneaded, placed in a blender and blended until pureed. Balls are rolled out of it, flattened, rolled in semolina and fried like regular cutlets. Due to the airiness of the minced meat, they cook quite quickly. But if you want unprecedented juiciness, you can stop at half doneness, place the cutlets in a frying pan, pour two glasses of cream over them and put them in the oven to simmer for half an hour.
Elk meat with prunes
This recipe for how to cook elk meat was suggested by a hunter who regularly brings home such game.
You will still have to soak the elk meat, especially if the animal was an adult, over three years old. However, using prunes allows you to reduce the soaking to two to three hours. A pound of elk meat is chopped into small pieces - slightly larger than for goulash. The meat is quickly fried so that the crust appears, but the inside is still raw. At the same time as the elk meat, you need to fry a couple of chopped onions, put it in a casserole, pepper, pour in the juice released from the meat, pour dry red wine over the frying pan and add it to the elk meat. The meat should simmer over low heat for an hour. Then add tomato paste (two large spoons, stir in half a glass of hot water), and add spices. Another half hour of stewing, and add prunes - 10-12 pieces, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.
Roast elk
Again, before cooking the elk meat according to this recipe, it is better to marinate it. Just already chopped. A mixture is made of 2 tablespoons of sugar, the same amount of salt, several chopped bay leaves, finely chopped parsley root and peppercorns. Lay out the pieces, sprinkle with this mixture (enough for half a kilo of elk meat) and pour in 2 tablespoons of vinegar diluted in an equal volume of water. So the meat will sit for about nine hours. Then the cubes are fried and left to simmer. Five potatoes are cut into large strips and, together with chopped carrots, are poured into the almost finished meat. Just before turning off, add two chopped onions, tomato paste, allspice and laurel. Finely chopped garlic and herbs are poured into the roast already laid out on plates.
Elk meat in a slow cooker
The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. The elk meat is placed in a bowl with a couple of tablespoons of sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing blush. Then the mode changes to extinguishing and the time is set to one and a half hours. When the timer beeps, add chopped onions, grated carrots and mushroom slices. At the same moment, the dish is salted and peppered. “Quenching” is turned on for another third of an hour. Then chopped greens are added, the device switches to heating, and after ten minutes you can set the table. There are other ways to cook elk meat in a slow cooker, but this recipe seemed to us the most successful.
As you know, the elk is considered one of the largest mammals on Earth; the average weight of such an animal varies between 300-600 kilograms. That is why, since ancient times, elk have been considered a very valuable object during hunting. Nowadays, there are a lot of different recipes for elk meat, or game dishes, which is how the meat of animals from the category of wild ungulates is called.
It is important that elk meat has rich taste and nutritional properties, as well as a low amount of fat. If we compare culinary features in the category, then elk meat is very similar to beef, while in terms of taste it is more like lamb. This meat has a very specific aroma, which is typical of game. The specificity of game, especially when the animal is over three years old, is the fibrous and toughness of the meat.
It is significant that moose living in different areas have different tastes of meat. Thus, moose living in swampy areas do not have such tasty meat as forest mammals. It is generally accepted that northern elk meat does not have such a bright taste as those animals that live in the south; contrary to this fact, their meat is enriched with a large amount of minerals and other useful substances.
Moose meat dishes: how to surprise your guests
In general, the selection of elk dishes is similar to the selection of beef dishes. And all because this is the redst meat, it is tougher in structure, and also has a brighter aroma. That is why, before cooking, such meat must be thoroughly soaked and must be marinated before heat treatment. And yet, young elk meat can be cooked deliciously without such manipulations.
The most delicious part of elk meat is the lips and tenderloin; it is from them that many chefs prepare real culinary masterpieces. Also in cooking, the pulp from the legs, both back and front, from the kidney area and from the back is actively used.
Delicious dishes made from elk meat: goulash, all kinds of chopped cutlets, roasts, frying, as well as other varieties of stewed, baked, fried meat. This delicacy can be very tasty fried as chops or steaks, or it can be baked in the oven after being cut into pieces or in one whole piece. For connoisseurs of jellied meat and hot first courses, recipes are also available where the main ingredient is elk meat.
How to cook elk meat: preparing the meat
To make elk dishes truly tender and appetizing, you must follow clear instructions. The animal carcass must be butchered according to the same rules that apply when cutting up a cow carcass. And then you need to cut off the required piece, which is best suited for a particular recipe - as a rule, this is the pulp.
List of actions that should be performed before cooking:
- remove all existing films, veins, and also trim pieces of tendons;
— meat is placed in water for at least 1-3 hours;
- the meat is taken out of the water to allow it to drain; you can help dry it with towels or napkins;
— the meat is placed in the freezer for at least 1.5 hours; slightly frozen meat is much more convenient to cut into the necessary pieces;
- the meat is taken from the chamber, cut into pieces across the fibers of the required thickness;
- in the case when preparing beef stroganoff, roast or stewed elk, it is worth cutting the pieces crosswise into strips, and then into cubes or smaller pieces;
— in the case of cooking chops, the meat must be thoroughly beaten, after placing it in a plastic bag to avoid splashes;
- The meat is marinated for a couple of hours.
We offer a couple of the most popular options for marinades for elk meat; they can be used depending on what specific dish is planned for cooking:
- One glass of red (dry) wine, 2 medium onions, several cloves of garlic, a couple of parsley branches, ground black pepper or black peppercorns - to taste.
- Half a glass of boiled water, 1/2 glass of vinegar 9%, 1 tbsp. l. Salt, sugar, a couple of bay leaves, a few peas of allspice, and other spices are added to taste; Before pouring over the meat, you need to let the marinade cool.
- Russian classic mustard - can be store-bought or homemade - 3 tbsp. l., a pinch of salt, as well as ground black pepper.
- A couple of glasses of mineral water, 1/2 glass of grape vinegar, a few tbsp. olive oil or other oil that has no odor.
After the meat is thoroughly marinated according to the last two recipes, as an option, you can cook elk roast or shish kebab.
But if cooked meat in whole pieces or in small pieces is still too tough for you, it is permissible to make cutlets from elk meat, as well as other dishes using such exclusive minced meat.
To prepare minced meat, you must clean the meat, soak it in water, dry it, cut it into pieces, and freeze it slightly. And then usually steam it through a meat grinder with bread, onions, it’s best to add a little lard to make the dish juicier.
In the culinary field, elk meat is considered a fairly versatile meat. Many housewives may wonder what can be made from minced elk? We suggest you study a number of simple recipes for preparing such dishes.
Moose cutlets: basic cooking recipes
When preparing moose meat cutlets, it is generally accepted that the key condition is to thoroughly twist the minced meat.
Components:
Onion – 2 medium heads;
Pork lard – 450 grams;
Loaf - 300 grams;
Salt and ground pepper - to taste;
Milk - ½ cup;
Breadcrumbs or flour;
Sunflower oil for frying;
Low-fat cream - 200 milliliters (optional).
How to cook elk cutlets recipes:
- It is worth heating the milk, dipping white bread into it, and leaving it to soak for a while.
- The elk meat is passed through a meat grinder, along with lard, onions and bread.
- The minced meat is kneaded perfectly, the remaining milk, as well as pepper and salt are added.
- Small cutlets are formed by hand, rolled in breadcrumbs, then placed in a frying pan for frying.
- The heat should be reduced and the cutlets should be kept under a tightly closed lid for five minutes.
- To taste, you can pour cream on top of the cutlets and put them in the oven for 8-10 minutes so that the meat is stewed.
Canned or fresh vegetables, boiled rice, pasta, and baked potatoes are ideal as a side dish for these cutlets.
Elk meat in a slow cooker: delicious dishes
Thanks to the multicooker, you will be able to cook elk meat incredibly tasty, without wasting extra effort and time. Because for maximum softening, this meat should be boiled or stewed for a long time. Whereas a multicooker does not require the participation of a cook during cooking.
Recipes for elk meat in a slow cooker: roast
Basic ingredients:
Fresh elk meat – 1 kilogram;
Bulbs – 2 large heads;
Carrots – 1 piece;
Tomatoes – 3 pcs. or a couple of tbsp. tomato paste;
Salt to taste;
Ground black pepper;
A couple of bay leaves;
Oil or fat.
Preparation procedure:
- Before you start cooking meat in a slow cooker, you need to thoroughly remove the films and soak it for 2-3 hours. It is permissible to marinate meat according to any recipe. Next, the elk meat is dried and cut into large pieces.
- The meat is placed in the multicooker together with fat and oil, and the mode is set to Baking or Frying for up to 10 minutes.
- The dish is mixed, coarsely grated onion and chopped carrots are added for 10 minutes. the dish is being prepared.
- These manipulations can be done in a frying pan, and then all the ingredients are placed in a multicooker dish.
- Tomatoes and potatoes are cut into pieces and added to the meat, along with salt and spices.
- All ingredients are poured with water so that everything is covered, and the mode is set to Stew for up to 1.5 hours.
- After the signal, the dish should sit for an hour.
- When serving, the top of the dish is decorated with herbs.
Moose meat dishes recipes: shurpa
This dish is a bit like a roast in terms of the cooking procedure. And yet, shurpa is a rich soup with a huge amount of meat, a variety of vegetables, all of this is maximally rich in herbs and spices.
Basic ingredients:
Fresh elk meat – kilogram;
Potatoes – 4-5 pcs.;
Bulbs – 2 pcs.;
Bell peppers are a thing;
Carrots are a thing;
Open pepper – half or 1 pc.;
Garlic – 2-3 cloves;
Apple – 1 pc.;
Allspice, ground peppercorns or ground, salt;
A couple of bay leaves;
Parsley, cilantro;
Sunflower oil.
Prepared elk meat should be cut into small pieces. Place the meat and butter in a multicooker dish and fry until golden brown. After this, add the onion, cut into half rings, and fry all the ingredients together with the meat for 10 minutes.
- Potatoes are cut into large pieces, maximum 4-6 slices.
- Carrots are cut into bars, and peppers into strips.
- We cut the tomatoes into cubes.
- Add chopped carrots and one glass of water to the mixture of onions and meat. All contents should be stewed for half an hour; the multicooker should be set to Stew mode.
- Add potatoes, chopped bell peppers and about one liter of water, and start the multicooker for another half an hour.
- Add tomatoes, bay leaves to the contents, simmer everything for 10 minutes.
- Prepare the dressing: finely chop garlic, hot pepper, apple, herbs, add salt and place in the soup. Adjust the liquid level and add water as needed.
- In the Stewing mode, the dish must be kept for at least another 15 minutes.
How to cook elk meat in the oven
In order for the elk meat in the oven to be as soft and very tender as possible, the meat must be thoroughly marinated.
Basic ingredients of the dish:
Elk meat – 1 kg;
Sugar – 1 tsp;
Vinegar 9% – 1 glass;
Onion - to taste;
Salt – 1 tbsp;
Seasoning for meat;
Sunflower oil.
How to cook elk meat in the oven:
- The meat must be thoroughly soaked, the films removed, dried, and kept in the freezer for a while.
- After 30 minutes, remove and cut into layers 1-2 centimeters thick.
- The meat is carefully beaten with a hammer, having previously been packed in film.
- Prepare the marinade: vinegar, sugar, salt, 2 tbsp. sunflower oil.
- The meat is dipped in the marinade and marinated for 2-3 hours.
- After which the meat is fried in a well-heated frying pan.
- If necessary, you don’t have to fry the meat, this will give you a more dietary option.
- Lightly simmer the chopped onion in oil, add meat spices on top.
- Raw or slightly fried meat is covered with foil, sautéed onions are placed on top of it, covered tightly with foil, and baked in the oven.
- Prepare the dish for at least one hour. It is important to keep the dish in the oven for 15-20 minutes after turning it off.
How to fry elk meat in a frying pan
If you choose a way to cook game, it is recommended to go with the easiest option: fry the meat in a frying pan and then simmer it in sauce. Recipes for elk meat dishes can be varied, and yet, the voiced option ideally combines time savings and taste. This is a classic beef stroganoff in a frying pan, but as an alternative you can make tomato sauce.
Basic ingredients:
Elk meat - half a kilogram;
An onion is a thing;
Cream or sour cream – 1 cup;
A pair of bay leaves;
Flour for frying;
Vinegar 9% - 1 tbsp;
Ground black pepper;
Sunflower oil.
Preparation procedure:
- The elk meat is thoroughly cleaned, soaked, and dried with a towel.
- You need to cut the meat into thin long pieces.
- Add a spoonful of vinegar, oil, pepper, salt.
- Place the meat in the marinade for several hours.
- The oil is thoroughly heated, the meat is added, fried under the lid, stirring from time to time.
- After the liquid has evaporated, add the onion and carefully cover the dish with a lid again.
- The meat should have a golden crust.
- Add bay leaves, cream or sour cream, simmer for 15 minutes over low heat.
- Taste the dish for salt; if necessary, add water so that there is a lot of sauce.
- The dish is stewed until ready.
- Served with a side dish.
In addition, in a frying pan it is so easy to cook chops and minced cutlets from elk meat, frying, roasting and many other delicious dishes.
An elk steak turns out no worse than a similar dish made from marbled beef. The approach to cooking is similar - we cut the game meat across the grain into pieces two to three centimeters thick, add salt, coat it with vegetable oil, and let the game salt for about fifteen minutes. Next, fry the elk meat in a grooved (or regular) frying pan until cooked, add a piece of butter, and let the meat rest. Submission is optional. I just chopped up the tomatoes and parsley.
You can make very tasty and juicy cutlets from a piece of elk meat. To do this, you need to grind the meat and a piece of lamb (or pork) lard in a meat grinder, add onions and young garlic to the minced meat, form and fry the cutlets. I don’t know about anyone, but I really like the serving of these, and any other cutlets with mashed potatoes. I cooked my cutlets at the dacha, on a live fire, but, of course, they can also be cooked at home. If you haven’t tried making moose cutlets yet, be sure to try it, and I hope this recipe will help you!
As it turns out, you can make good and tasty kebab from elk meat, which is much softer than beef. A classic set of ingredients was used as a marinade for elk shish kebab: onions, salt, spices and vegetable oil. The kebab from this game, surprisingly, turned out juicy, soft and tasty! If anyone is still in doubt about whether or not to use the meat of this ungulate for making barbecue, I still recommend trying it!
Recipe for delicious elk dumplings. Basically, everything is as usual - we make dough for dumplings, make minced meat from elk meat, onions and spices, roll out round dough from the dough, put minced meat in the middle, and then make these same dumplings. I won’t test your patience too much with a step-by-step presentation of how to prepare dumplings; it’s better to go in and look at the photo of this recipe!
A very simple, and therefore very correct recipe for roast made from elk meat. The elk meat is cleared of films, fried in large pieces until golden brown in butter, and the potatoes are fried in the same way. We send the potatoes with game meat into pots (or rather, into one large pot), after which we place the roast elk meat in the oven, where it is brought to full readiness. The dish turns out very aromatic and tasty.
A recipe for delicious and rich cabbage soup made from elk meat. We take a good fleshy bone and cook broth from it. We make frying from onions and carrots, shred cabbage... in other words, we do everything the same as when cooking regular cabbage soup from fresh cabbage, only instead of beef or pork, we use elk! Checked! It makes a very tasty game soup!
Photo of a steak made from elk meat. The meat is passed through the largest grate of a minced meat grinder (or, in the old fashioned way, it is cut with a knife), then the elk meat is salted, peppered, and kneaded very thoroughly (with periodic beating of the minced meat on the table). Next, using a forming ring, we prepare a steak that is perfectly shaped, fry it on both sides in a frying pan, and then bring it to full readiness in the oven. Cover the finished game steak with a fried egg and serve as is.
Photo of the elk soup that I had the chance to cook while hunting. The soup shown in the photo was prepared like a regular shurpa, in a large cauldron. First, the broth from elk meat was boiled, then, in turn, onions cut into large rings, carrots cut into cubes, bell peppers, tomatoes and apples were sent into the cauldron, and at the end of the preparation of this elk meat dish, potatoes were, of course, put into the cauldron. The shurpa turned out to be tasty and rich, just what you need on a hunt!
A photo of an elk dish, or more precisely, stewed elk with potatoes. It so happened that we took a good piece of elk with us to the opening of the spring hunt. Since the upland game that we went to hunt this time was, to put it mildly, not much, I directed all my culinary fervor and enthusiasm towards a piece of meat that I had not obtained. It turned out absolutely delicious! Before going hunting, I surfed the Internet and tried to find out how to cook elk meat - everyone recommends soaking it in a marinade for 2-3 days... Complete crap! The elk meat stewed with vegetables without soaking turned out so tasty that I am happy to recommend the method of preparing this game meat, the recipe for which I described here.
How to cook elk meat?
Maybe your husband is a famous elk hunter, maybe your closest friend or relative is the wife of a famous moose hunter, or you’re just lucky to come across a piece of excellent elk meat at the market, but no matter how miraculously the meat of this noble animal ends up in your kitchen, you’re lucky . If you carefully study the question “How to cook elk meat,” then your loved ones will taste the most delicious environmentally friendly natural meat. After all, the game that was running through the forest just yesterday is guaranteed not to have been injected with antibiotics or eaten feed, which means it is incredibly healthy. If you cook elk meat deliciously, you will discover a new delicacy. And even several, because we want to offer you a whole bunch of excellent recipes from elk meat.
Roast elk
Ingredients: half a kilo of meat, two onions, tomato puree, five potatoes, carrots, spices, ghee, garlic (optional).
All culinary experts will unanimously tell you that before cooking elk meat, it must be marinated. Then the meat of a strong, muscular animal will become softer, and the specific forest smell will be subtler. (It is recommended to use elk leg meat for roasting, preferably the hind leg). Before the marinating process, the elk meat must be cleared of films and cut into pieces. For this roast, the pieces should be no more than a couple of centimeters thick. Then the meat is placed in a ceramic bowl and poured with marinade. It should be prepared from salt (2 tablespoons), sugar (2 tablespoons), spices (optional), vinegar (2 tablespoons), bay leaf (3 leaves), parsley or celery. Vinegar can be diluted with water one to one. On especially special occasions, it is recommended to use dry wine instead of vinegar. Simmer the elk meat under the marinade for at least 10 hours. Leave it overnight - you can't go wrong.
It is better to prepare elk meat for roasting by cutting it into thin pieces. Fry them until lightly crusted and transfer to a saucepan for stewing. While the meat is cooking, lightly fry the potatoes and carrots and then, about halfway through the stewing process, add them to the pan with the elk. A little later, add chopped herbs and garlic there. When the elk meat seems ready, turn off the stove, serve the meat and surprise your family with a new dish and your skill.
Elk meat in the oven in foil
This dish will give you the opportunity to taste the real taste of this exquisite meat and understand: “Is it mine or not.” The recipe for elk meat in the oven is as simple as anything ingenious. The first step is to marinate it, or you can simply soak the meat for a couple of hours in water or a weak saline solution. In this case, the marinade is easier to prepare - mix vinegar, water and vegetable oil and simmer the meat for six to seven hours. Then dry the piece of elk meat with a paper towel and stuff it with small pieces of lard. This will help the meat stay juicier in the oven and not dry out. Then salt the elk meat and wrap it in foil, adding one hundred to two hundred grams of marinade. Wrap loosely, leaving “air” above the meat. Cook the elk meat in the oven preheated to 220 degrees. Cooking time depends on the weight of the piece. On average two to three hours. Half an hour before the end of the process, unfold the foil and finish baking the elk meat uncovered so that it has time to brown. The finished dish can be eaten both cold and hot, after cutting it into convenient pieces. It’s delicious to even write about it!
Elk cutlets
If the harsh meat of this game is not particularly suitable for you, but you do not want to deprive yourself of healthy and environmentally friendly food, a recipe for making elk cutlets will come in handy. The process is almost classic, but there are some subtleties. To the elk meat you need to add a piece of lard in a ratio of approximately two to one and grind it in a meat grinder several times. Some experts even recommend using a blender to make the minced meat fluffy and airy. Then to this mass add white bread soaked in milk, the pulp of two tomatoes, two yolks, finely chopped onion, salt, pepper and mix thoroughly. Minced elk meat is ready.
We make small balls from this minced meat, roll them in breadcrumbs, semolina or flour and lightly fry. Place the cutlets in a pan or other container with thick walls, add two glasses of cream and bring until fully cooked. You can do it on fire, you can do it in the oven. It will take no more than half an hour and you can taste it. I already envy you!
Elk meat, hunter's style
You can cook delicious elk meat in a hurry; for this meat it takes three hours. This is not a complicated, but promising recipe for elk hunting, but after studying it you probably won’t understand what hunting has to do with it. Until you try. It is the taste that will remind you of the smell of the forest, the freshness and specific aroma of game. Maybe your imagination will paint you a different picture, but it will definitely be delicious.
First of all, moose meat (about a kilogram) needs to be washed well and dried with towels and cut into medium-sized pieces. Then rub each one with mustard powder and place it in a separate bowl for half an hour to soak. During this time, you need to peel and cut the onion into two halves and boil clean water. Then cut the elk meat into smaller pieces, about 3 centimeters in size, and fry over high heat and vegetable oil, stirring constantly.
When the pieces are browned on all sides, pour boiling water over them directly in the frying pan, close the lid and reduce the heat. When the water boils, add onion, pepper and bay leaf to taste into the pan. Simmer for an hour and a half, periodically replacing the evaporated water with new water, and only then add salt. The elk meat is stewed for another ten minutes while we dilute the starch - a thickener for the gravy. You will need about half a glass. The elk meat should be stewed with starch for another seven minutes and can be eaten with any side dish.
Elk shish kebab
You can even make shish kebab from elk meat and it will be very tasty. For a kilogram of meat you will need one hundred grams of lard, three onions, a glass of white wine, herbs, salt and pepper. The meat should be cut into fifty-gram pieces and placed in white wine to marinate for several hours. Then place on skewers, alternating with pieces of lard and onions, add salt and fry over coals for 10-15 minutes. Pepper and fertilize ready-made kebabs with herbs.
Elk beef stroganoff
Beef stroganoff from elk is prepared in almost the same way as from any other meat, only longer. We need half a kilo of elk tenderloin or pulp, two onions, 200 grams of sour cream, 30 grams of flour and 60 grams of butter. In order for the beef stroganoff to be a success. The meat must be cut across the grain. The pieces should be thin and long; for special softness they need to be beaten. Fry the meat (15 minutes) and onion (7 minutes) separately in butter. Then put flour and sour cream into an empty frying pan, place them and add meat and onions to the gravy and simmer for another 3-5 minutes. To reduce time, it would be nice to have three frying pans on hand.
If you like this meat, then you can get creative and cook elk meat, combining it with dried apricots, vegetables and all sorts of different spices. The main thing to remember is to spare no time in softening this game and subordinating it to your will. Go for it!
