What is useful in moose meat. Elk goulash

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. It is not for nothing that game in all countries has been considered a delicacy meat since the very time when livestock products took over the shelves. So we will study - in case a familiar hunter presents you with wild boar, elk or bear meat for the holiday.

There are several tricks to get rid of the extra stiffness of the 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, 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 other 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 culinary processing of game takes much longer than the preparation of livestock meat. 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 spoonful of dried mushrooms and boiled 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 is cut into large portions, 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 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 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 a large piece in half so that each part has three hundred grams. Sprinkle a tablespoon of sea salt into the bottom of two trays or bowls and smooth 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 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 pull it with twine. Bundles are hung in a 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). Lard and soaked stale bread are ground separately. The substances are combined, chopped two peeled tomatoes, onion, two egg yolks, pepper and salt are added. Minced meat is kneaded, put in a blender and whipped to a puree. Balls are rolled from it, flattened, rolled in semolina and fried like ordinary 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 recipe for cooking elk meat was suggested by a hunter who regularly brings such game home.

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 is chopped into small pieces - a little 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 tomato paste is poured in (two large spoons, stir in half a glass of hot water), and spices are poured. 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 are added. 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 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. As the timer signal sounds, chopped onions, grated carrots and mushroom plates are poured in. 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.

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 eco-friendly 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 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, 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 be no more than a couple of centimeters thick. 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, it is recommended to use dry wine instead of vinegar. 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 the real taste of this exquisite meat and understand: "Is it 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 saline solution. The marinade in this case is easier to cook - mix vinegar, water and vegetable oil and simmer the meat for six to seven hours. Then dry the elk shmat with a paper towel and stuff with small pieces of 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. The finished dish 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 to this mass we add white bread soaked in milk, 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 minced meat, 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 full readiness. 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 moose meat in a hurry, for this meat it is 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 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 pan, close the lid and reduce the heat. When the water boils, put the onion, pepper and bay leaf into the pan to 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.

Elk has its own unique taste. Some will find it too harsh, while others will not like its specific smell. However, if the elk meat is cooked correctly, it will be possible to enjoy its original taste.

Moose meat can be used to cook meatballs, jellied meat, roasts and even roasts. You can simply fry the elk in one piece or stew it with vegetables and spices. Roast elk and oven-roasted elk are great for special occasions.

Recipe: Roast Elk

For the dish you will need:

• 0.5 kg of elk (it is better to take the pulp),
• 5 potatoes
• 2 medium heads of onion,
• 1 carrot
• melted butter,
• tomato puree,
• spices,
• garlic - to add spice to the finished dish.

Cooking

• In order to cook elk meat deliciously, it must be marinated in advance. For the marinade, 2 tablespoons of vinegar, 2 tablespoons of salt and sugar, 2-3 bay leaves, 10 black peppercorns, parsley root are taken.
• The meat is cleaned of tendons and films, cut into slices 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 ratio of 1: 1. Moose meat is marinated for 8-10 hours.
• Pickled pieces of elk are cut into bars, fried in melted butter or pork fat until golden brown.
• And then stew until half cooked.
• Potatoes are cut into cubes, lightly fried, then mixed with chopped carrots and added to the meat.
• When the vegetables are almost ready, finely chopped onion and sautéed tomato are added, as well as peppercorns and parsley.
• Garlic and greens are crushed, added to the finished roast. The dish is ready! Served with pickles.

Recipe: Moose Meat Cutlets

For this dish you will need:

• 1 kg of elk meat,
• 50 ml 9% vinegar,
• 2 stale buns
• 0.4 kg of lard,
• 0.3 l of milk,
• 2 fresh tomatoes
• 2 egg yolks,
• pepper, salt,
• 0.4 l cream,
• breadcrumbs.

Cooking

• Elk 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 fat 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 mixed, whipped with a mixer for 5 minutes.
• Small balls are formed from minced meat, breaded in breadcrumbs, laid out in a pan, fried over medium heat, folded into a thick-walled dish, poured with low-fat cream, stewed on fire for 30 minutes. That's all! Cutlets are ready!

Elk baked in the oven

To prepare the dish, the following products are needed:

• 1 kg of elk meat,
• 200 ml of vinegar,
• 1 st. l. salt,
• 8 black peppercorns,
• a pinch of chopped parsley,
• 1 st. l. Sahara,
• chopped parsley root
• 2 heads of onion,
• spices for meat
• vegetable oil for frying.

Cooking

• The meat is beaten well with a wooden mallet.
• A marinade is prepared from vinegar, salt, sugar, black pepper, chopped parsley, chopped parsley root and chopped onion.
• The marinade is poured into a deep saucepan, 1 liter of water is added, the mass is brought to a boil.
• After the marinade has cooled, meat is placed in a deep saucepan and poured with marinade, oppression is placed on top, and put in the refrigerator for 2 days.
• Two days later, the meat is taken out, wiped with a paper towel, rubbed with spices for meat.
• Elk is laid out on a heated frying pan with oil, fried on both sides until half cooked.
• Then the meat is wrapped in foil and placed in the oven. Preliminarily, 200 g of water is poured onto a baking sheet.
• The meat is languishing for (8-10 hours) at a temperature of 100-120 degrees. Water on a baking sheet should be periodically poured.
• Before serving, the baked meat is removed from the foil, decorated with fresh chopped herbs.

Moose shish kebab

You will need:

• 2 kg elk,
• 300 g bacon,
• 5 heads of 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.

Cooking

• In the specified amount of water we put a bay leaf, a few cloves and juniper berries to taste. Cook for 10 minutes.
• Add salt and sugar to the marinade. Bring to a boil.
• We add vinegar. We take it off the fire. We filter.
• Meat cut into cubes of medium size.
• Pour the marinade over the meat. Let marinate for a day.
• We pass the marinated elk together with the onion and bacon through a meat grinder twice.
• Pepper. Salt a little.
• We string minced meat on skewers.
• We bake on the coals on the grill. Ready kebab served with fresh vegetables.

Elk goulash

You will need:

• 0.5 kg of elk,
• 2 heads of onions,
• 3 cups water or beef broth
• 3 art. l. tomato paste,
• 1 st. l. flour,
• 0.5 tsp black pepper,
• 1 bay leaf,
• 1 bunch of your favorite greens
• salt,
• vegetable oil.

Cooking

• We wash the meat. We discuss. Cut into medium sized cubes.
• We clean the onion. My. Finely cut.
• We heat up the vegetable oil. Fry the meat for 5 minutes over high heat.
• We add a beam. Stirring occasionally, fry for another 7 minutes.
• Salt. Pepper. We add flour. We mix. We continue to fry for a couple more minutes.
• Put the tomato paste in the goulash. We mix.
• Add water/broth.
• We send lavrushka. We mix. We cover with a lid. Simmer for one and a half hours.
• Sprinkle the finished elk goulash with chopped herbs and serve!

Moose soup

You will need:

• 500 g elk,
• 400 g spinach
• 200 g shiitake mushrooms
• 3 garlic cloves,
• 2 heads of onions,
• 1 chicken egg,
• 2 liters of water
• 1 tsp salt,
• 0.5 tsp black ground pepper,
• vegetable oil.

Cooking

• My meat. We discuss. Pass through the meat grinder twice.
• We also pass onion and garlic through a meat grinder.
• We combine the ingredients.
• Salt. Pepper.
• Add an egg. Mix thoroughly.
• From the cooked minced meat we form small meatballs.
• Fry the meatballs in hot vegetable oil or bake for 20 minutes in the oven at a temperature of 220 degrees.
• In the indicated amount of salted water, cook the mushrooms. You can add your favorite seasonings to the soup.
• Add chopped spinach to mushroom broth.
• Gently immerse the meatballs in the soup so that they do not fall apart.
• Cook the soup for 20 minutes.
• Pour the finished elk soup into portioned plates and call the household to the table. Bon appetit!

How to cook elk so that it is soft

• Before cooking, elk meat must be soaked for several hours, and then dried thoroughly with paper towels.
• Before frying and baking meat in the oven, elk should be marinated. The best marinade option would be made from grape vinegar, mineral water and vegetable oil.
• Elk baked in the oven will be extremely tender and juicy, if you stuff it with pieces of lard, both fresh and salty will do.
• Braised elk meat will turn out especially soft if you first fry it until golden brown in a pan in a large amount of vegetable oil.
• Salt meat should be at the very end of cooking, and not at the beginning.
• And finally, if you want the elk to be soft and tender, take the time to cook 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 proposed recommendations will make you change your mind that elk cannot be soft.

The elk is a free and noble animal. He lives in ecologically clean forests, so his meat is quite safe. Taste features were appreciated by ancient people. A healthy individual has a short and dense body and the same neck. It is desirable to eat the meat of females for food, it is believed that it is tastier. The age of the elk must be no more than three years, otherwise the meat will be fibrous and tough and will have to be soaked in marinades or wine before cooking. Meat is used for making rich broths and cutlets, as well as for stews. Any game contains a lot of natural salt, so it is better not to flavor the dish with seasonings. All parts of the body are used, the liver of the elk is eaten as an independent dish, the kidneys have a pleasant sweetish aftertaste, and the lips of the animal are considered a true gourmet delicacy.

Useful properties of elk meat:

Moose muscle tissue contains a number of important trace elements and vitamins: choline, B12, biotin. Also, meat contains a large amount of protein and low fat content, and also boasts a complete absence of carbohydrates. Proteins are well digested if the meat is properly cooked. If you eat elk meat on a regular basis, you can improve the regeneration of brain tissue. It will help the nervous system cope with daily stress. Elk also contains a lot of iron, which will prevent the development of anemia and increase the level of hemoglobin in the blood. Calcium will strengthen bones and promote muscle development. The benefits of meat lies in the rich vitamin composition, which will improve the functioning of the heart, and due to the ability to remove harmful cholesterol from the body, cleanse the vessels of atherosclerotic plaques. It can be considered dietary, due to its low calorie content, but only when stewing and boiling, avoiding spices and vegetable oils. The optimal content of acids, normalizes the digestive system. The chemical composition of meat, with a variety of useful compounds, organizes the correct operation of all systems in the body.

If you eat right, you will not have to specifically take vitamins and minerals. After all, all these substances can be found in the most common products. A balanced diet will also help prevent many diseases - a number of ailments are associated precisely with a lack of useful elements in the body. True, now the diet of most people is very limited. The meat component of the menu is, as a rule, chicken, less often beef. These animals are raised on farms, which is not bad at all - they are injected with vitamins to protect against diseases that can be transmitted to humans. But the meat of wild animals is more nutritious. Elk meat is the leader in this indicator. Its benefits are great, but harm, however, its use can also bring.

Compound

All useful properties of elk are determined by its rich composition.

One hundred grams of meat contains approximately twenty-one grams of protein and two grams of fat. This meat is less nutritious (although this indicator varies for different parts of the carcass) than the same more common chicken and pork - about one hundred and twelve kilocalories per one hundred grams of elk. Therefore, elk meat can be included in the menu of losing weight.

But the most important thing in this product is the variety of vitamins, micro and macro elements in its composition.

Moose contains several B vitamins:

• thiamine;
• riboflavin;
• pyridoxine;
• pantothenic acid;
• cobalamin.

There are other vitamins there: E, PP.

They are well known to women - these are one of the vitamins that are so important for maintaining beauty and youth. If you have problems with nails and hair - this couple will come to the rescue.

T It also contains a number of trace elements:

• selenium;
• iron;
• copper;
• manganese;
• zinc (it is especially abundant in the composition - there are more than five milligrams of the substance per hundred grams of meat).

Lots of macronutrients too. Potassium leads in quantity, followed by phosphorus, sodium, magnesium, and calcium.

Benefit

Now consider what benefits elk meat brings due to such a rich composition.

• Slows down the appearance of signs of aging. As mentioned, vitamin E in meat is very good for the skin. And if it is enough in the body, then the early appearance of wrinkles will bypass you.
• Elk will help normalize hemoglobin levels and avoid anemia. All thanks to the large amount of iron in its composition.
• Phosphorus and calcium are important for bones. Therefore, this product will be useful for people who have received fractures. Also, these substances will help prevent many diseases of the bone apparatus. They are also needed to improve the condition of the teeth.
• All these elements are necessary for the proper functioning of the reproductive system. In some cases, they will help to cope with male infertility. And she needs moose in the diet of a woman in order to more easily endure the symptoms of menopause.
• All B vitamins will help to cope with fatigue, insomnia and slow metabolism. They are also important for pregnant women and women who are just planning to have a baby.
• Elk is also needed for those who want to develop muscles. Physical training alone is not enough for this - you need to introduce protein-rich foods into your diet.
• But for those who just want to lose weight, this meat will also work - it is low in fat, but it is quite nutritious.
• Also, elk meat strengthens blood vessels and prevents the formation of blood clots. It also helps to remove cholesterol.

Harm

But there were some negative aspects as well. There are few specific contraindications for wild elk meat. Rather, all the possible negative consequences of its use are associated precisely with the origin of this meat.

• If you have problems digesting meat, have an allergy to animal products, then you should not make an exception for moose. Although it differs in composition from the meat of other animals, it still remains an allergen.
• Elk must be carefully decontaminated (heat treatment should be enough, but if possible, it is worth checking the meat for diseases). After all, these animals live in the wild. Unlike farm-raised creatures, they are not given any vaccinations. So they can be carriers of a variety of diseases (salmonellosis, encephalitis), dangerous for humans.
• Although the B vitamins in elk are useful for pregnant women, women should not lean on the product. And it is better for nursing mothers to refuse it altogether. Small children will also not benefit from such meat.
• Moose feed on plants that grow in swamps. Therefore, cadmium accumulates in their kidneys and heart. A large amount of it is dangerous to health, so it is better not to use these organs.

How to cook?

You can cook elk in any way you like. But regardless of the method, it is worth pre-soaking and marinating the meat - this way it will be softer and tastier.

If you want to get a really tasty dish, then soak the elk in more than just water. Add fresh herbs and sour berries to it (for example,).

After soaking, the meat must be marinated. To do this, rub it with spices and vinegar, place it under oppression for three days. After that, you can fry, stew or boil, add different vegetables.

Conclusion

Elk is clearly not a frequent guest in the diet of most people. But if you or your friends are fond of hunting, you should treat yourself to the meat of this animal. It is not very high-calorie, contains little fat, but a lot of protein - this is important for people who follow their figure. It also contains a lot of vitamins and minerals, the use of which will help prevent many diseases.