What part of the moose is the most delicious. Cooking elk meat: recipes for home and for camping conditions

To cook elk meat, you need to carry out several important operations on it. Elk meat is a dietary and environmentally friendly product. So it contains a large number of useful elements that are not in our usual chicken, pork or beef. All this, of course, is good, but elk meat has an unpleasant odor, and if it is cooked incorrectly, it will also have an unpleasant taste. Of course, if elk meat is constantly eaten, then you can get used to it. There are a lot of moose in our forests and if it is quite easy to get it, then it is very difficult to cook it. In addition, elk meat is quite tough.

How delicious to cook moose meat?

The most important task in cooking elk is getting rid of an unpleasant odor. Elk needs before cooking, cut into small pieces, then pour them with water and add a few drops of vinegar or citric acid. The concentration of the filling must be added to taste, it is still to taste, it should have a slight acidity in taste. In this case, it is not necessary to marinate the meat, you just need to rid it of an unpleasant smell and give it a more pleasant taste. After getting rid of the smell, you can also marinate the meat, as it is tough. Leave the elk in vinegar for at least two hours. After the meat has stood in the solution, drain the water and salt the meat well. Moose meat goes well with vegetables. The best way to cook elk is stewing. In principle, you can just fry it in a pan, but then the meat will be harsh, so it’s better to just stew the elk with vegetables. It is also best to stew the meat not in a cauldron or pan, but in the oven. A fireproof pan is suitable for this purpose. At the bottom of the pan, you need to pour a little oil and add onions. Then you can put pieces of meat on a layer of onions. You can put different vegetables on the meat and pour it all with a small amount of water.

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How to properly cook elk meat so that it has no smell and is soft?

As stated above, moose meat has bad smell. Elk meat is also quite tough meat, since it belongs to game, it is especially tough if the moose is more than three years old. Therefore, you need to cook elk meat only after careful preparation. Hunters recommend making a sour marinade, so that the special forest flavor of the meat is gone. The meat must be put in earthenware and marinated in an acidic marinade for one to three days. If the moose is more than three years old, then you can marinate the meat longer. Unmarinated meat can be used for roasting, you just need to soak the meat. To add juiciness to the meat, you can stuff the pieces with lard. If you are going to use minced elk meat, then in this case the meat is not marinated. Do not forget to add pork fat to the minced meat, otherwise the dish will be very dry. You need to fry elk meat, as well as simple other meat.

How to cook elk meat in a slow cooker?

It is also necessary to rid the meat of an unpleasant odor, then marinate and add to the slow cooker with vegetables.

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.

August 2, 2018

Perhaps the most popular types of meat on our tables are pork and beef tenderloin. In some cuisines, lamb is in great demand. Of course, a special place on our tables is occupied by a bird. Have you ever tried elk meat? The benefits and harms of moose are the subject of today's conversation.

A few words about nutritional value

Moose are among the artiodactyl animals that live in the wild. On the shelves of supermarkets and even in the market you will not be able to buy elk meat. The benefits and harms of how to cook such a product are mainly of interest to hunters who have got their trophy.

In appearance, elk meat resembles veal or beef tenderloin, it has a rich bright red color. Of course, the meat is tough and has a specific smell. Those who have tasted a piece of elk meat compare it in taste with lamb.

Important! Elk can be subjected to various types of heat treatment. To make the meat end up soft and fragrant, it is soaked in marinade for a long time. Otherwise, the specific smell will not allow you to enjoy such an outlandish dish.

Most of the elk meat is water and almost 22 g is easily digestible proteins. In addition, such an unusual meat product is enriched with omega fatty acids.

Important! The human body is not capable of producing omega acids on its own. We always get them from food, mainly seafood. Moose meat contains a sufficient amount of omega-3 and 6.

Component composition:

• pantothenic acid;
• vitamin B1;
• vitamin B12;
• tocopherol equivalent;
• vitamin PP;
• riboflavin;
• pyridoxine.

As for nutritional value, there are about 112 kilocalories in the raw product per 100 g of product. Of course, after heat treatment, the calorie content increases and can vary from 112 to 265 kilocalories.

On a note! Chops, goulash are prepared from elk, such meat is used for cutlets, casseroles, pies and even dumplings. The broth made from elk meat is especially appreciated by gourmets. Its calorie content is negligible and is about 38 kilocalories.

In addition to vitamins, elk meat contains a sufficient amount of various micro and macro elements. The product is enriched with copper and iron, thanks to which it is possible to increase the hemoglobin level and prevent the development of anemia.

Beneficial features:

• replenishment of protein deficiency of animal origin;
• increased physical endurance;
• activation of brain activity;
• normalization of metabolic processes;
• memory improvement;
• lowering the concentration of bad cholesterol in the blood;
• positive impact on the functioning of the nervous system;
• protection of the body from premature aging;
• prevention of the appearance of malignant neoplasms.

Let us turn again to the component composition of elk meat. It contains a lot of water and proteins, but contains very little fat. Because of this, moose can be safely included in the diet menu. Obese people, without a drop of doubt, can eat a piece of elk meat.

Scientists have repeatedly conducted research on elk meat. The product contains almost the entire spectrum of B vitamins. Therefore, such a product automatically becomes invaluable for the functioning of the nervous system.

Experts came to the conclusion that eating moose for several days in a row has a beneficial effect on the functioning of the nervous system. Insomnia disappears, a person becomes more stress-resistant, less prone to depression.

It has been officially proven that the active ingredients contained in elk meat help prevent the development of anemia, as well as normalize blood sugar levels, which is important for people with diabetes.

Elk is considered an inexhaustible source of phosphorus and calcium. Meat of this variety should be eaten by people with weakened bone tissue in order to prevent osteoporosis.

On a note! In order to prevent, to restore the mineral and vitamin balance, it is recommended to eat moose meat once a week.

Moose meat has a positive effect on the organs of the female and male reproductive systems. Representatives of the strong half of humanity, feasting on such meat, can increase potency, improve the composition of seminal fluid, and minimize the risk of oligospermia and male infertility.

Representatives of the opposite sex should also pay attention to the meat of this variety. An unusual product helps to rejuvenate the body, normalize reproductive function. Moose is especially useful in menopause. Specific symptoms are weakened, well-being improves.

Harm of wild animal meat

Experts have determined that moose can provoke the development of an allergic reaction. If you decide to use this outlandish product, be sure to follow the reaction of the body.

Among the absolute contraindications to the use of moose include children's age, the period of gestation and breastfeeding.

Do not forget that moose live in the wild. We are not talking about any sanitary standards and vaccinations. Salmonella and helminthic infestations accumulate in meat tenderloin. In order not to become a target for such pathogens, elk meat must be thoroughly cooked before being eaten.

Moose feed on algae and other marsh vegetation. Over time, cadmium accumulates in the offal and meat tenderloin of a wild artiodactyl, which is detrimental to the human body. If you want to taste delicious meat, try to choose the meat of a young elk.

The aroma and taste of elk dishes cannot be confused with anything. They are suitable for a regular dinner and for a festive table. You can cook elk in a variety of ways. It is stewed, baked, cutlets and chops are made. Cook elk meat according to these recipes and you will certainly receive praise from guests or your family.

How to cook elk - elk stew

Ingredients:

• elk meat - 1 kg;
• onions - 3 pcs;
• tomato - 1 pc;
• medium-sized carrots - 2 pcs;
• tomato paste - 2 tbsp. l;
• salt and pepper to taste;
• greens for serving.

Cooking:

• Cut the meat into cubes with a side of about 3 centimeters, onion into half rings, carrots into small sticks. Peel the tomato from the skin, for which dip it in boiling water for 30 seconds, and then quickly cool it in cold water. Cut it into a medium cube.
• In a cauldron, saucepan or saucepan with a thick bottom, heat the vegetable oil and fry the onion in it. When the onion is slightly fried, add carrots to it and fry for another 3-5 minutes.
• Add elk to the fried vegetables and fry until browned.
• Add salt, pepper, chopped tomato and tomato paste, mix.

Pour boiling water over meat with vegetables 1-2 cm above its level, 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 in the process of extinguishing the water boils away, you can add a little boiling water.

Boiled potatoes or rice can be served as a side dish for elk stew. When serving, sprinkle the dish with herbs.

How to cook moose - cutlets

Ingredients:

• elk meat - 1 kg (choose meat with fatty layers);
• onions - 3 pcs;
• carrots - 2 pcs;
• pork fat - 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;
• oatmeal - 100 g.

Cooking:

• Meat, carrots and onions, garlic and lard cut into pieces suitable for a meat grinder and pass through it twice.
• In the resulting minced meat, add all the other ingredients except flour. Mix thoroughly. Now you can move on to sculpting cutlets, but it’s better to first keep the minced meat ready for 2 hours in the refrigerator so that it brews.
• Formed cutlets breaded in flour and fry in a preheated pan on both sides until golden brown. Then add some water, cover and simmer for 15 minutes.
• Serve elk cutlets with fresh or boiled vegetables, potatoes.

How to cook a whole piece of elk

Ingredients:

• elk - 1 - 1.5 kg;
• thin slices of bacon - enough to wrap a piece of meat;
• garlic - 5 cloves;
• butter - 100 g;
• salt, pepper to taste;
• twine and foil for baking.

Cooking:

• Wash the meat, pat dry and season thoroughly with salt and pepper. Make deep holes with a knife and stuff them with garlic.
• Then wrap the meat with bacon slices and tie with twine. Do not use synthetic thread, it can melt and ruin the whole dish.
• Heat vegetable oil in a frying pan and fry a piece of meat on all sides until a crust forms.
• Spread foil on a baking sheet and brush it thickly with butter. Put the fried meat on the oil and wrap the foil very carefully.
• Elk, like any game, is tough meat. Therefore, it takes a long time to bake. Preheat the oven to 100 degrees with top and bottom heat. Bake for 5 hours.
• When serving, cut into portions. The dish is perfect for a festive table.

Many beef recipes are suitable for cooking elk dishes. Especially stews, chopped dishes, soups.

Elk is an artiodactyl animal belonging to the deer family. The natural habitat of representatives of this species is the forest and forest-steppe zone of the Northern Hemisphere. Moose have a massive body covered with dark brown coarse hair, high withers, long thin legs and a hook-nosed head with a fleshy sagging upper lip. Males have large shovel-like horns, females are hornless.

The dark red muscle meat of elk, intended for human consumption, is called elk. According to its organoleptic properties, it resembles veal or beef, and to taste - lamb. The main difference between elk and livestock meat is increased rigidity and the presence of a characteristic smell of game. For this reason, before cooking, it is marinated or thoroughly soaked in water.

Many nutritious and tasty dishes are prepared from pre-prepared elk meat. The meat is fried, boiled, stewed, baked on the grill and in the oven in foil. In addition, it is used to prepare fragrant rich broth, barbecue, chopped cutlets, dumplings, raw smoked sausages and canned food.

Nutritional value of elk and vitamins in its composition

The nutritional value moose (in 100 g):

• 21.857 g proteins;
• 2.612 g fat;
• 73.209 g of water;
• 1.276 g ash;
• 0.021 g of omega-3 fatty acids;
• 0.092 g of omega-6 fatty acids.

vitamins in the composition of elk meat (per 100 g):

• thiamine, B1 - 0.173 mg;
• tocopherol equivalent, E - 0.538 mg;
• pyridoxine, B6 - 0.459 mg;
• cobalamin, B12 - 1.462 mcg;
• niacin equivalent, PP - 7.149 mg;
• riboflavin, B2 - 0.461 mg;
• folates, B9 - 8.714 mcg;
• pantothenic acid, B5 - 1.217 mg.

Moose calorie content

The calorie content of elk meat depends on which part of the animal carcass the meat was obtained from. On average, it is 112 kcal per 100 g. More detailed data on the energy value of elk meat dishes are presented in the table.

Calorie content of elk dishes, kcal per 100 g:

• fried meat - 168.207;
• boiled elk - 112.344;
• elk meat, baked in the oven or on the grill - 113,406;
• elk broth - 37.892;
• moose cutlets — 144,218;
• stewed elk - 109.294;
• elk meat dumplings - 264.112.

The calorie content of 100 g of elk kebab is 124.503 kcal.

Useful elements in elk meat

trace elements in 100 g of elk:

• iron - 4.073 mg;
• manganese - 0.014 mg;
• copper - 220.764 mcg;
• iodine - 6.921 mcg;
• selenium - 14.284 mcg;
• zinc - 5.712 mg.

Macronutrients as part of 100 g of elk meat:

• potassium - 391.859 mg;
• magnesium - 27.057 mg;
• sodium - 50.414 mg;
• phosphorus - 266.701 mg;
• calcium - 4.893 mg.

Useful properties of moose

• Moose meat is one of the low-fat dietary products. Obese people who want to lose extra pounds can safely supplement their diet with it.
• Elk is a rich source of protein. Dishes from it are useful for people who regularly experience increased physical activity.
• The consumption of elk meat has a positive effect on brain function, improves memory.
• Vitamins of group B, which the body is saturated with when eating elk dishes, ensure the normal course of metabolic processes, accelerate metabolism.
• Elk meat contains a complex of compounds that positively affect the functioning of the nervous system. People who include it in their diet once every 8–10 days tolerate stress more easily, fall into depression less often, and sleep well.
• Elk meat contains substances that strengthen the myocardium and vascular walls, prevent thrombosis, and accelerate the removal of excess cholesterol from the body. Regular inclusion in the menu of dishes prepared on its basis helps to reduce the risk of developing cardiac diseases.
• Vitamin E and other antioxidant compounds contained in elk meat protect cells from free radical damage, slow down the aging of the body, increase skin elasticity and prevent the formation of wrinkles. Nutrients in this group reduce the risk of cancer.
• Elk is a rich source of iron and other substances that promote the production of hemoglobin, positively affecting the functioning of the hematopoietic system. People who from time to time include dishes from this meat in their diet are less likely to experience manifestations of anemia.
• It has been proven that elk meat contains compounds that can regulate blood sugar levels.
• Elk meat is a natural source of calcium, phosphorus and other substances that strengthen bone tissue. Nutritionists recommend that people recovering from fractures, suffering from dental diseases, prone to developing osteoporosis or other bone diseases, include it in their diet at least once every 6-8 days.
• The compounds present in the composition of elk meat have a positive effect on the functioning of the genitourinary and reproductive systems. Regular consumption of elk meat helps men increase potency, improve the composition of ejaculate and reduce the risk of infertility, and for women to alleviate the unpleasant symptoms of menopause.
• Vitamins and other nutrients contained in moose help the body recover from increased stress, prolonged illness, and surgery.
• Useful compounds present in the composition of elk, improve the condition of hair and nails, accelerate their growth.

Harm of moose meat and contraindications to its consumption

• Moose meat is a potential allergen. People who are allergic to meat products should stop eating dishes prepared from it.
• Moose are wild animals that grow in the natural environment without vaccinations and minimal sanitary care. Representatives of this species very often become carriers of various diseases: encephalitis, salmonellosis, helminthiasis, etc. Considering this, it is necessary to subject the elk meat to thorough thermal and culinary treatment, and to disinfect the dishes used in the preparation of meat dishes in a timely manner.
• Nutritionists recommend excluding moose from the diet of pregnant women, young children and breastfeeding mothers.
• The diet of wild moose is dominated by marsh and aquatic plants. Their regular consumption leads to the accumulation of cadmium in the internal organs of the animal. For this reason, eating the kidneys, heart or liver of an old moose (older than 5–7 years) can cause irreparable harm to the human body.
• Abuse of moose meat leads to an increase in the concentration of uric acid in the body and, as a result, to the development of gout, osteochondrosis and other joint pathologies.