Moose meat dishes. Roast elk at home

Elk is not the most popular view meat, some did not try it at all, and in vain, because elk meat has special taste properties and also considered very useful.

First of all, it is worth noting the rather low meat of elk - 100 g contains only 100-110 calories. There is very little fat in elk meat, mainly its calorie content is due to the presence of proteins. That is why this species meat is quite satisfying and is considered great alternative more fatty species(pork, beef, lamb). This feature should definitely be taken advantage of by those who are trying to limit their calorie intake in order to lose weight. excess weight. Also low fat elk makes her useful to people with high blood cholesterol levels. Elk meat is also useful for athletes, again, because of its rich protein composition.

In addition, this type of meat is a source of vitamins and minerals.

1. In moose you can find the whole set of B vitamins that strengthen nervous system, participate in the process of hematopoiesis, regulate fat, protein and carbohydrate metabolism, participate in the maintenance of immunity, and also perform many other important functions.
2. Elk meat also contains potassium, calcium and magnesium, which are necessary for the normal functioning of the heart muscle.
3. High in elk and iron content, however, as in other types of meat. Her regular use will serve as a good prevention of anemia.
4. The benefits of moose do not end there. It is also found in it, which is part of many important compounds in our body.
5. Moose meat also contains zinc, which is necessary for the normal functioning of the male reproductive system and endocrine system generally.
6. Elk also has a high content of iodine, which is part of the thyroid hormones. Therefore, those who regularly eat it are less likely to develop hypothyroidism.

It cannot be said that moose meat is considered environmentally friendly. pure product compared to the meat of farmed animals, because in industrial environment they receive antibiotics and sometimes hormones, while moose are constantly in the wild. So elk meat is not only possible, but also necessary. It's great for cooking rich broths, dumplings, stewing and frying. Feel free to add dishes with it to your menu, only following some rules and precautions.

The benefits and harms of moose meat

If you are eating moose for the first time, you should try a small piece first, as there is always the possibility of an individual intolerance. What else can be dangerous elk meat is its stiffness. This applies more to the meat of old animals, and the best palatability possesses the meat of young females.

Somewhat wiry and hard elk meat for people with disabilities digestive system should be used with caution. Before cooking, it must be soaked in white wine or brine for several days. So you will not only soften the elk, but save it from the specific smell and taste. This meat should also be given to children with caution due to its toughness.

Serious harm can be caused by elk meat that has not been carefully cooked. The fact is that moose can get sick with finnose. Its causative agent looks like an oval bubble 5 to 15 mm in size and is located in the muscle tissue, so poorly fried or undercooked elk meat is dangerous. Despite the fact that finnoz is not so common, it is better to inspect the meat before cooking.

How to cook moose?

Maybe your husband is a noble elk hunter, maybe your closest friend or relative is the wife of a noble elk hunter, or you just got lucky in the market to meet a piece of excellent elk, but no matter how miraculously the meat of this noble animal got into your kitchen, you are lucky . If you carefully study the question "How to cook elk", then your loved ones will taste the most delicious organic natural meat. After all, the game that just yesterday ran through the forest was guaranteed not to be injected with antibiotics and did not eat compound feed, which means that it is incredibly useful. If the elk is tasty to cook, then you will discover a new delicacy. And even a few, because we want to offer you a whole bouquet excellent recipes from moose meat.

Roast elk

Ingredients: half a kilo of meat, two onions, tomato puree, five potatoes, carrots, spices, melted butter, garlic (optional).

All culinary experts will unanimously tell you that before cooking elk, it must be marinated. Then the meat of a strong muscular animal will become softer, and the specific forest smell will be thinner. (It is recommended to use elk leg meat for roasts, preferably the back). Before the pickling process, the elk must be cleaned of films and cut into pieces. For this roast, the pieces should not be thick. more than a couple centimeters. Then the meat is put into a ceramic bowl and poured with marinade. It should be made with salt (2 tbsp), sugar (2 tbsp), spices (optional), vinegar (2 tbsp), bay leaf (3 leaves), parsley or celery. Vinegar can be diluted with water one to one. In especially solemn occasions, instead of vinegar, it is recommended to use dry wine. Elk languish under the marinade for at least 10 hours. Leave overnight - you can't go wrong.

Cooking elk for roast is better by cutting into thin slices. Fry them until light brown 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, put them in a pan with elk. There, a little later, send the chopped greens and garlic. When the moose seems ready to you, turn off the stove, serve the meat on the table and surprise your home with a new dish and your skill.

Elk in the oven in foil

This dish will give you the opportunity to taste real taste this gourmet meat and understand: "This is mine or not mine." The recipe for elk in the oven is simple, like everything ingenious. The first step - you can marinate, or you can just soak the meat for a couple of hours in water or in a weak brine. Marinade in this case cooking is easier - mix vinegar, water and vegetable oil and simmer the meat for six to seven hours. Then dry the piece of elk paper towel and stuff it into small pieces lard. This will help the meat stay juicier in the oven and not dry out. Then salt the elk and wrap it in foil, adding one hundred to two hundred grams of marinade there. Wrap loosely, leaving "air" above the meat. Cooking elk in the oven preheated to 220 degrees. Cooking time depends on the weight of the piece. An average of two to three hours. Half an hour before the end of the process, unfold the foil and bake the elk open so that it has time to brown. Ready meal can be eaten both cold and hot, after cutting into convenient pieces. It's good 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. You need to add a piece of bacon to the elk meat in a ratio of about two to one and scroll several times in a meat grinder. Some experts even recommend using a blender to make the minced meat fluffy and airy. Then add to this mass soaked in milk White bread, the pulp of two tomatoes, two yolks, finely chopped onion, salt, pepper and mix thoroughly. Elk mince is ready.

We sculpt small balls from this stuffing, roll them in breadcrumbs, semolina or flour and lightly fry. We put the cutlets in a saucepan or other container with thick walls, add two glasses of cream and bring to fully prepared. It can be on fire, it can be in the oven. It will take no more than half an hour and you can taste. I already envy you!

Elk hunting

You can cook delicious elk meat on hastily, for this meat it's three hours. Not a complicated, but promising recipe is a hunting elk, but having studied 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 thicket, freshness and the specific aroma of game. Maybe your imagination will draw another picture for you, but it will be delicious for sure.

First of all, the elk (about a kilogram) should be washed well and dried with towels and cut into medium-sized pieces. Then we rub each with mustard powder and put it in a separate bowl for half an hour - soak. During this time, you need to peel and cut the onion into two halves and boil clean water. Then we cut the elk into more small 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 pan, close the lid and reduce the heat. When the water boils, put the onion, pepper and Bay leaf taste. We simmer for an hour and a half, periodically replacing the evaporated water with a new one, and only then salt. Elk stew for another ten minutes while we breed starch - a thickener for gravy. It will take about half a glass. With starch, elk should be stewed for another seven minutes and can be eaten with any side dish.

Good afternoon My name is Anna, and today I want to tell you about how to properly cook moose. Elk meat is valued for its unusual taste, but you need to know how to cook elk so that it turns out soft, without a specific smell. You can cook anything from elk meat: roast, goulash, barbecue, meatballs, meat casserole and below I will share the best recipes cooking elk with photo.

Cooking Elk: Fragrant Roast

Perhaps the most popular dish from elk - it's roast. How to cook roast elk meat, I will tell you in detail. First you need to prepare all the ingredients that will be needed in the process of working on the dish:

• Elk - half a kilogram of fresh pulp
• Potatoes - 5-6 nodules
• Pair of bulbs
• Carrot - large root
• A little fat for frying
• tomato paste
• Herbs and spices of your choice
• A couple of cloves of garlic.

Roast elk - not the best complicated recipe, but you need to know how to marinate elk meat so that it is soft. Therefore, cooking always begins with marinating meat. The marinade mixture for elk is prepared as follows: in a cup you need to mix 2 full tablespoons of vinegar, granulated sugar and salt in the same proportion, add lavrushka, 10 peas of black pepper and parsley root. Having prepared the mixture, set it aside and proceed to the processing of meat.

To cook elk meat deliciously, it must be properly butchered. To make it clear to you how to do this, I supplemented the recipe for preparing a photo. The elk must be washed and all tendons and films removed, and then cut into small pieces, the thickness of which should not exceed 2 centimeters. We put the prepared meat in a deep cup in layers and each (!) Layer must be covered with the mixture that was prepared for pickling. Then you need to pour water into the meat and let it marinate for 8 hours. But knowing how to pickle elk is not all. There are nuances in the further cooking process. I'll write it down step by step:

1. We cut the marinated elk flesh into even smaller cubes, and then fry in hot melted butter until a beautiful crust forms.
2. We shift the prepared meat into a cauldron and simmer until soft. You can add some warm water.
3. While the meat is languishing in a cauldron, prepare the vegetables. We clean potatoes, carrots, onions and garlic, wash them. We cut the potatoes into bars, fry in the same melted butter, mix with carrots and then transfer them to the cauldron to the elk.
4. After the vegetables are almost ready, pour the onion into the cauldron, add the tomato paste, spices.

It remains only to finely chop the garlic, herbs and pour over the meat. Darken for a few more minutes over low heat and roast elk can be served at the table. The dish can be garnished with pickles or fresh vegetables, submit separately spicy sauce on a tomato or sour cream base. Braised elk it turns out soft, fragrant. This is how elk roast is prepared at home: troublesome, but incredibly tasty!

Bake elk in the oven: recipe with photo

Elk in the oven is a truly royal dish, but again - you need to know some of the nuances so that it is soft after heat treatment. Below I will tell you how to cook elk meat soft in the oven, and I will give detailed recipe photo cooking. We start, as always, with the preparation of products:

• Moose meat - one kilogram
• Table bite - one full glass
• Coarse salt - a tablespoon without a slide
• Black pepper - 8 peas
• Bay leaf
• Granulated sugar - a tablespoon
• parsley root
• Onions - two heads
• Spices to taste
• frying oil

Cooking begins with the fact that we qualitatively beat off the meat with a special hammer. Next, prepare the marinade by mixing vinegar, salt, sugar, pepper, ground bay leaf, chopped parsley root and finely chopped onion in a cup. IN ready mix pour a liter clean water, mix, pour into a saucepan, put on fire and let it boil.

We remove the boiled marinade from the stove and cool to room temperature, after which we put the beaten elk meat into the same saucepan. We put oppression on top, and remove the meat for pickling in a cold place for 48 hours. After the meat is marinated, it will be ready for baking, and below we will analyze in detail how elk is cooked in the oven with a photo:

1. We wipe the marinated meat with paper towels and rub it liberally with herbs and spices that you like. For example, I just take ready set herbs for meat
2. Place a large frying pan on the stove, add oil and heat. We spread a piece of elk and fry on both sides until half cooked.
3. We carefully pack the prepared meat in foil, put it on a baking sheet and put it in the oven. Attention! Remember to pour about one glass of water on the baking sheet first.
4. The meat will reach readiness within 3-4 hours. Add more water to the pan if needed. Just before the end of cooking, the foil should be unrolled - then the elk will turn out with a delicious crust.

Remove the finished elk from the foil, cut into portions and serve with fried or boiled potatoes, fresh or pickled vegetables. Moose meat is not cooked quickly in the oven, but this dish is guaranteed to surprise your guests at the festive table.

Fried elk: the subtleties of cooking

How to fry elk in a pan so that the meat is soft and juicy? Actually, you won’t be able to fry the elk just in a frying pan: it will be tough, so one way or another, the meat will have to be marinated and stewed. To begin with, the elk pulp must be thoroughly washed, dried on paper napkins and then cut into medium-sized pieces.

We rub each piece of elk with mustard powder on all sides and put it in a ceramic container. Marinate the elk for 30-40 minutes. Next, cut the meat into even smaller pieces and fry, in a pan with vegetable oil, stirring constantly.

When the meat is reddened, pour about one and a half cups of boiling water directly into the pan, cover with a lid and reduce the heat to a minimum. When the liquid in the pan begins to boil, you can add onion, spices, parsley to the meat. Elk will need to be brought to readiness within an hour and a half, after which, to thicken meat sauce diluted starch can be added to it. Stew meat with ready sauce about 10 minutes, and then serve with any side dish.

In the article, I talked about the most popular recipes cooking elk, photos of which will help you cook elk meat correctly and tasty. But you can also cook soups, cutlets, barbecue from elk - in general, you can find a recipe for every taste. Taste delicacy elk and surprise her unusual taste household and guests of your home.

Elk has long been considered one of the most promising species for domestication. These are very large, somewhat awkward animals with a short and thick neck, a wide and short body. The mass of old moose sometimes reaches 500 kg; their average weight is 350-400 kg. Basically, moose live in wild forests, replete with impenetrable swamps and swamps. Elk hunting is much more dangerous than bear hunting, and there are many more accidents, despite the fact that the hunter can easily escape the fury of the beast on the tree.

Cooking methods

The most delicious is the meat of female moose from one and a half to three years. The meat of old moose is tougher and more fibrous. The same dishes are prepared from elk meat as from beef. It is best to stew or boil the meat, so it will not be very tough. To make the elk meat soft and juicy, you can pre-soak it in white wine.

Moose meat cutlets and dumplings will be delicious and tender. Pork with bacon, as well as onions or garlic, can be added to minced meat. When cooking moose meat it is either not salted at all, or it is salted very little at the very end of cooking. Like any game, it contains enough natural salts.

Moose meat broth will turn out rich. You can add herbs and spices to it. Moose meat baked in a pot with vegetables, potatoes or mushrooms is very tasty and soft.

Hunters pickle pieces of elk meat in forest herbs and berries: this emphasizes unique taste game. Elk meat goes very harmoniously with lingonberry sauce.

In moose, almost all organs are used for food. The liver is cut into lengthwise pieces and cooked separately from other parts of the carcass. boiled liver moose eat like independent dish. It can be additionally fried in elk fat or, passed through a meat grinder, used as a filling for. Kidneys can be eaten raw. Their taste is very pleasant, sweetish. To boil the kidneys, each must be cut lengthwise. are considered a special delicacy moose lips. There are many ways to prepare them. For example, they can be boiled with onions and peppers, or fried with carrots, onions and bay leaves. Elk tongue is highly valued. It is meaty and pleasant in taste. Most often it is eaten in boiled. Elk fat is also valuable: it is fragrant and pleasant to the taste.

Beneficial features

Moose meat is low in fat and cholesterol. It is considered environmentally friendly, since moose live in clean forests and their meat is not treated with growth hormones and chemicals. Moose meat is good source iron, phosphorus and zinc.

Interesting fact

According to Mansi legend, the elk used to be a six-legged heavenly beast. fairy tale hero Moskhum caught up with the celestial and chopped off two hind legs so that people could catch up with him. In memory of the fact that the elk was once a sacred heavenly animal, the Khanty and Mansi did not eat its meat raw. Elk should be boiled for a long time, at least three times adding water to the boiler.

calories and the nutritional value moose

Moose calorie content - 100.9 kcal.

Nutritional value of elk: proteins - 21.4 g, fats - 1.7 g, carbohydrates - 0 g

Any game to us, spoiled townspeople, seems tough, lean and difficult to cook. Meanwhile, wild game is not only much healthier than fattened broilers and pigs, it also has an exquisite and refined taste - unless, of course, you know how to properly cook elk, wild boar or deer meat. No wonder game in all countries is considered deli meat since the time when the shelves were captured by livestock products. So we will study - in case a familiar hunter presents you with wild boar, elk or bear meat for the holiday.

elk soft

There are several tricks to get rid of the extra stiffness of the game. For example, before cooking meat, it is recommended to soak it for several hours - up to a day - in cold water, which should be periodically changed during this time. Before cooking, the elk is dried with napkins.

If the meat is supposed to be baked or fried, it must be marinated. The most common marinade is made from mineral water, grape vinegar And vegetable oil, but there are others interesting options. Elk can be stuffed with lard or wrapped with it - then it will turn out surprisingly juicy.

It is very important not to salt the meat until it is fully cooked! Elk meat becomes even drier from salt, and then the dish will no longer be saved.

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

Elk in Lithuanian

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

The people of Lithuania know the secrets of how to cook elk meat for a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. From all sides, shallow cuts are made in it, into which pieces of bacon are inserted. Then the elk 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 in a little wine, tie it up and shake it so that it is evenly distributed. Pickled meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, where two glasses of broth are added. The dish must be stewed for 2-3 hours until the elk becomes soft.

Meat should be served with sauce. For him, a spoonful of flour is fried in a dry frying pan, poured with hot broth from a spoon dried mushrooms and boil for a quarter of an hour. The liquid is filtered, crushed and fried large onion, mushrooms from the broth and seasonings are put into it. The sauce is boiled for the same amount, 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 portioned pieces, which are laid out on separate pieces of foil. A plate of bacon or lard, 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 neatly but tightly folded, and the baking sheet is put into the oven for an hour and a half, if the pieces are not too large.

larded elk

This is just a wonderful way to cook elk meat deliciously. However, it takes a lot of time to implement it. Elk (three kilograms) is carefully beaten off and poured with marinade next composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, a few peppercorns, two onions and

All this is combined, boiled and cooled. After pouring, a load is placed on the moose, and it hides in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is desirable to include cumin in the list), thickly stuffed with bacon and fried - like a 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 last ten hours in the oven, so you have to be patient, because 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, fragrant and juicy game.

Dried elk

If you do not know how to cook elk meat, cured recipes for beef are quite suitable for him - with a few changes.

cut big piece in half, so that in each part it turns out three hundred grams. Place a spoonful on the bottom of two trays or bowls sea ​​salt and flatten it out. Put a piece of elk 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. Every 3-4 hours the meat must be turned over. When it is salted, you should wash it in running water, dry, grate on all sides with a mixture of peppers and herbs(composition - according to your taste), wrap tightly in several layers of gauze and pull with twine. The bundles are hung in cool place. In the absence of this, they are placed down the refrigerator on the grate. After a week, the meat can be actively tasted.

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, albeit troublesomely. 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.

The meat passes through the meat grinder at least three times (more is better). Separately, lard and soaked are crushed. Substances are combined, chopped two tomatoes without skin are added, an onion, two egg yolks, pepper and salt. Minced meat is kneaded, put in a blender and whipped to a puree. Balls are rolled from it, flattened, crumbled in semolina and fried like regular cutlets. Due to the airiness of minced meat, they are cooked quite quickly. But if you want unprecedented juiciness, you can stop at half readiness, put the cutlets in a pan, pour them with two glasses of cream and put them in the oven to languish for half an hour.

Elk with prunes

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

You still have to soak the elk, especially if the animal was an adult, older than three years. However, the use of prunes can reduce soaking to two to three hours. Half a kilo of elk chopped in small pieces- slightly larger than in goulash. The meat is quickly fried so that the crust appears, and inside it is still raw. Simultaneously with the elk, it is necessary to fry a couple of chopped onions, put them in a cauldron, pepper, pour over the juice released from the meat, pour dry red wine over the pan and add it to the elk. On low heat, the meat should languish for an hour. Then poured in tomato paste(two large spoons, shake it up in half a glass hot water), and spices are added. Another half an 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. Pieces are laid out, sprinkled with this mixture (it is enough for half a kilo of elk) and poured with 2 tablespoons of vinegar, diluted in an equal volume of water. So the meat will stand for nine hours. Then the sticks are fried and put to stew. Five potatoes are cut into large strips and, together with chopped carrots, are poured into almost ready-made meat. Just before turning off, two chopped onions, tomato paste, allspice and laurel. Finely chopped garlic and greens are already poured into the roast laid out on plates.

Elk in a slow cooker

The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. Elk is laid out in a bowl with a couple of spoons sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing blush. Then the mode changes to extinguishing and the time is set to one and a half hours. As the timer signal sounds, it wakes up chopped onion, grated carrots and plates of mushrooms. At the same time, the dish is salted and peppered. "Extinguishing" turns 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.