Cooking elk dishes at home - step by step recipes with photos. Cooking elk meat: recipes for home and for camping conditions

Of course, each person must systematically include various meat products in their diet to maintain health. They saturate our body with a huge amount of substances it needs - proteins, vitamins, minerals and fats. But in addition to the chicken, pork and beef familiar to each of us, there are also rarer meat options that can also be of value to humans. One of these products is tasty and nutritious elk meat, for which not every housewife has recipes. But this business is “acquisitive” and using meat and appropriate recommendations for its preparation, you can “get” a lot of interesting dishes. So let's look at the recipes for elk meat dishes, of course, only some of them, and also discuss what its benefits are and whether there can be any harm from it to our body.

How to cook moose meat?

Roast

This is a great option for cooking elk, which does not require much effort from you. To create such a dish, you will need about half a kilogram of meat (it is better to give preference to the pulp), five potatoes, a couple of medium onions, one medium carrot. Also use ghee, some tomato puree, garlic, salt and spices depending on your taste preferences.

For the marinade, prepare a couple of tablespoons of vinegar, the same amount of salt and sugar, as well as a couple of bay leaves, a dozen black peppercorns and parsley root. The meat should be cleaned of films and tendons, and then cut into pieces. Sprinkle meat with spices combined with salt and sugar. Then pour vinegar, diluting it with water in equal proportions. Leave to marinate for eight to ten hours.

Fry the prepared meat in melted butter until golden brown, then simmer until half cooked. Cut the potatoes into cubes, fry a little, combine with carrots and send to the meat. After the vegetables are almost cooked, add finely chopped onion, fried tomato, peppercorns and bay leaf to them. Salt if necessary. Turning off the fire under the container, sprinkle the finished dish with chopped garlic and herbs.

cutlets

To prepare such a dish, prepare a kilogram of elk meat, a couple of stale buns, four hundred grams of lard, three hundred milliliters of milk, a couple of fresh tomatoes, a couple of egg yolks, as well as pepper and salt. In addition, you will need four hundred milliliters of cream and breadcrumbs.

First of all, turn the elk meat through a meat grinder along with lard. Combine the resulting composition with buns, which must first be crushed and soaked in milk.
Add chopped onion, tomato pulp and egg yolks to minced meat. Salt and pepper to taste, then mix well. The resulting composition should be actively mixed and beat with a mixer for five minutes. It is necessary to form small balls from such minced meat, they need to be breaded in breadcrumbs and fried in a heated frying pan. After that, put the future cutlets in a thick-walled container, pour in the cream and simmer for about half an hour under the lid.

Meat in the oven

Prepare a kilogram of elk meat, two hundred milliliters of vinegar, a tablespoon of salt, eight black peppercorns, a pinch of chopped bay leaf, a tablespoon of sugar, chopped parsley root and a couple of onions.

Beat the meat, prepare the marinade from the above ingredients. Pour it into a saucepan, add a liter of water there and boil. Cool the composition and fill it with meat, send it under oppression to the refrigerator. After about 48 hours, dry the meat with a paper towel, rub with any spices and fry in a well-heated pan with oil until golden. Next, wrap the meat with foil, pour a glass of water on a baking sheet and send it to languish in a preheated oven. The cooking time is about 8-12 hours, while water must be added to the baking sheet. In principle, the meat will be ready in 10 hours, but give it another 2 hours to reach.

Why is elk meat valued, what is the use of it?

Moose meat is an excellent source of protein and many vitamins, among which there are especially many B vitamins (B1, B2, B5, B6, and also B12). In addition, such a product contains a number of mineral elements that are extremely important for the full functioning of the organs and systems of our body. Among these substances, iron, potassium, calcium and magnesium should be especially distinguished. Elk meat also contains a certain amount of selenium, zinc, copper and manganese, as well as chlorine, sulfur, sodium and phosphorus.

Scientists have proven that such a product is very useful for our body, because it contains practically no harmful fats and cholesterol. Consumption of this type of meat helps to strengthen the musculoskeletal system. In addition, this product has a positive effect on metabolic processes and on the activity of the digestive system. Elk meat benefits the nervous system, heart and blood vessels. Eating it helps to reduce the amount of "bad" cholesterol in the body by an order of magnitude.

Another useful advantage of elk meat is its ecological cleanliness. Moose live in the wild, respectively, they do not receive any hormonal drugs, chemicals and other harmful elements.

Consumption of dishes based on this meat will positively affect the condition of the skin, hair and nails, improve overall well-being, and help cope with chronic fatigue and depression.

Who is dangerous to eat elk meat, what is the harm from it?

Experts say that with proper preparation, high-quality elk meat is unable to harm the body. However, it must be borne in mind that it can provoke allergic reactions, but the likelihood of their occurrence is extremely small.

About how elk meat is useful, cooking it in various ways, I, Ekaterina, described for you, www.site

P.S. The text uses some forms characteristic of oral speech.

Elk is not the most popular type of meat, some have not tried it at all, and in vain, because elk meat has special taste properties and is 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 type of meat is quite satisfying and is considered an excellent alternative to more fatty types (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. Also, the low fat content of elk makes it useful for 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 the nervous system, participate in the process of hematopoiesis, regulate fat, protein and carbohydrate metabolism, participate in maintaining 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. Its 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. Elk meat also contains zinc, which is necessary for the normal functioning of the male reproductive system and the endocrine system as a whole.
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 an environmentally friendly product compared to the meat of farmed animals, because under industrial conditions they receive antibiotics, and sometimes hormones, while moose are constantly in the wild. So elk meat is not only possible, but also necessary. It is great for making 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 meat of young females has the best taste.

Somewhat wiry and tough elk meat for people with digestive disorders 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.

The benefits and harms of moose lies in the effect on the human body. Useful substances of the elk activate the energy balance of a person. And harm can be caused by overeating or buying an infected carcass. But first things first.

Is it possible to eat moose meat

Some people say that it is best to eat game caught in the wild than grown in nurseries and poultry farms, since a person receives more benefits, vitamins and minerals from game than useful properties from a grown animal in artificial enclosures.

Elk is a wild untamed animal. On the benefits of elk meat for humans, the opinions of scientists differ. Nutritionists are still arguing about what will bring more to a person eating elk meat: good or bad.

Features and taste of elk meat

One of the useful properties of the product is its low calorie content. It contains no carbohydrates at all. At the same time, it saturates the human body completely due to the content of a large amount of protein in it.

Moose meat also contains a small amount of fat. If a person suffering from obesity, change the diet, rich in lamb and beef, to elk, then he will quickly begin to lose weight. This is another of the beneficial properties of the animal.

Elk has a dark red color. Basically, the structure of the meat is muscular and sinewy, rough. Although it tastes like lamb, but because of the rigidity and special smell, it marinates for a long time and soaks in water.

Only after preliminary preparation can be used to prepare various delicious dishes. Therefore, the flesh of female moose up to three years is recommended for use. By this time, the flesh has not yet had time to harden and is tender and fragrant. At the same time, the body accumulates enough useful properties and substances that will favorably affect the person who eats dishes from this meat.

The chemical composition of elk meat

The chemical composition affects the beneficial properties of elk meat. The flesh of the elk is rich in the following vitamins in one hundred grams:

• iron - 4 mg;
• manganese - 0.02 mg;
• potassium - 391.891 mg;
• sodium - 50 mg;
• calcium - 4.9 mg;
• iodine - 7 mg.

These minerals and vitamins help the human body recover quickly from serious illnesses. The product is rich in the following vitamins: folate, tocopherol equivalent, riboflavin, pantothenic acid. Most vitamins are found in the kidneys and liver of elk.

Nutritional value and calorie content of elk meat

The beneficial properties of elk are low calories. One hundred grams contains about 112 calories. However, the number of calories per 100 g of meat may differ after different types of meat preparation. Therefore, the beneficial properties of elk meat and harm can also vary depending on the preparation.

100 g of elk meat is rich in:

• proteins - 22 g;
• fats - 2.5 g;
• water - 73 g.

Fatty acids:

• omega 3 - 0.021 g;
• omega 6 - 0.09 g.

Vitamins per hundred grams:

• pyridoxine - 0.5 mg;
• B1 - 0.1 mg;
• B2 - 0.4 mg;
• B9 - 8 mg;
• B12 - 1.4 mg.

Without vitamins and minerals, the human body will not be able to withstand heavy loads for a long time. Therefore, the benefits of elk meat, rich in these beneficial substances, are simply invaluable for humans.

The benefits of moose meat

Moose meat will benefit if it is stewed or boiled. Only in this case, all its beneficial properties and vitamins will be preserved.

Elk meat is completely safe and is a dietary product if it is not overeaten.

Important! When overeating, uric acid in the human body increases, which leads to osteochondrosis.

In addition to the taste qualities of moose meat, it has the following useful properties:

• increases brain activity;
• normalizes the work of the digestive department;
• increases metabolism;
• helps the nervous system cope with stress and other ailments;
• has a positive effect on bone tissue, strengthening it due to the presence of well-absorbed calcium in large quantities.

Those who eat elk once a month have thick hair and strong nails. Meat is useful for those who are engaged in fitness, as it saturates the body and does not lead to obesity. Thanks to this, extra pounds will quickly drop, the buttocks will become elastic, and the stomach will tighten.

A sufficient amount of iron in meat makes it useful for the prevention of anemia. B vitamins are useful for the prevention of diseases of the nervous system.

Elk meat is useful for men, as it improves the quality of sperm, positively affects the potency and duration of sexual intercourse. For the elderly, the benefit is that game meat can stop aging due to the high amount of zinc.

The elderly also improve brain activity, there is an interest in physical activity. Improves the general psychophysical state and normalizes sleep.

Elk meat does not lead to obesity, and after eating it, cholesterol is not deposited. Therefore, there is more benefit from moose than harm.

Is it possible to eat moose for pregnant and lactating women

Pregnant women should be careful when eating elk meat. The fact is that in animals over 3 years old, a large amount of the heavy element cadmium accumulates in the body, the presence of which can adversely affect the nervous system of the mother and the unborn child.

Elk for a nursing mother can theoretically be useful for increasing blood hemoglobin and reducing the risk of postpartum anemia.

Important! If a decision is made to use the product, it is advisable to purchase the meat of females up to 1 year old, ask for a certificate of quality and sanitary inspection.

Is moose meat good for kids?

Elk, subject to safety and sanitary standards by the manufacturer, will be useful for the child. The elements that make up the meat will contribute to:

• the rapid development of the intelligence of the baby;
• increase physical mobility and endurance;
• dental health and strong bones.

Important! You should not allow a child to drink meat with milk, as this can lead to digestive problems.

How to cook and eat elk meat

It is best to soak the elk before use. White wine can be used instead of water. Then the meat will acquire a more pleasant and piquant taste.

If the elk meat needs to be cooked, then it is better not to marinate.

How to cook:

1. Place in a saucepan with cold water.
2. Put on gas and wait for it to boil.
3. Drain water, rinse with boiling water.
4. Pour hot water over and boil for 4 hours.

Advice! It is recommended to freeze elk meat for 8 days before use.

When preparing for cutlets, you can add beef, onion or garlic to minced meat. It is not recommended to add too much salt, as the game itself contains enough salt.

The liver must be cut into long longitudinal pieces. It is eaten as an independent dish and used to make pies. Kidneys are eaten even raw, as they have a sweetish taste. The benefits of animal liver will be invaluable for people with iron deficiency.

Moose tongue is also eaten. It is considered a delicacy because it is meaty and pleasant in taste. And fat is used for frying, as it has a pleasant and fragrant aroma.

Recipes for simple and delicious elk dishes

To prepare gourmet dishes, housewives divide elk into two types:

1. Young, which has a pink color.
2. Mature - has a burgundy color.

When cooking, it is desirable to use a minimum of seasonings. Then the natural piquant taste of the product is preserved.

Baked elk

To bake elk meat with lingonberry sauce you will need:

• elk meat - 1 kg;
• semi-dry wine - 200 mg;
• mustard - 2 tbsp. l.;
• laurel leaf - 5 pcs.;
• black peppercorns - 5 pcs.;
• salt - 2 tsp;
• sugar - 1 tsp

How to cook:

1. Wash the elk in running water, dry with a towel.
2. In a dry frying pan, calcine the mustard seeds and add pepper, salt, sugar, laurel.
3. Pour in rose wine. Boil.
4. Leave the marinade to cool.
5. Pour the elk and leave in a cool place for 2 days.
6. Lay foil on a baking sheet, put pieces of meat on it. Pour the marinade over and wrap the meat in foil.
7. Put in the oven for four hours at a temperature of 200 ° C
8. Take out the cooked meat and pour over the lingonberry sauce.

Moose cutlets

To prepare elk cutlets you will need:

• elk (pulp) - 800 g;
• lard - 190 g;
• rye bread - 2 slices;
• garlic - 3 pcs.;
• onions - 3 pcs.;
• breadcrumbs - 4 tbsp. l.;
• grill seasoning - 0.5 tsp

Cooking steps:

1. Grind elk meat, lard, garlic, onion in a meat grinder.
2. Salt minced meat.
3. Make cutlets out of it and roll in breadcrumbs.
4. Fry in a hot skillet.
5. Serve with a vegetable side dish.

Moose soup

To prepare the elk soup, you will need the following ingredients:

• bone with elk meat - 1 pc.;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• pepper - 1 pc.;
• tomato - 1 pc.;
• laurel leaf - 2 pcs.;
• grows. oil - 2 tbsp. l.;
• water - 1.5 l.

Cooking steps:

1. Rinse the bone, cook for 3 hours.
2. Cut the onion into cubes, grate the carrot.
3. Fry onions, add carrots.
4. Pepper cut into cubes, tomato - slices.
5. Fry the onion and carrot, add the tomato and pepper, cook for another 8 minutes.
6. Cut potatoes into cubes.
7. Add potatoes to bone broth.
8. Cook until potatoes are soft.
9. Combine with fried vegetables.
10. Salt, pepper, add laurel.
11. Remove the meat, remove from the bone, cut into pieces.
12. Add elk meat to soup. Boil 10 minutes.

Insist - and you can serve.

Harm of elk meat and contraindications for use

The causative agents of cysticercosis are located deep in the muscle fibers. They are not easy to find even with the help of laboratory experiments. Therefore, the elk must first be frozen and soaked.

Elk is a potential allergen. It is contraindicated for allergy sufferers. In addition to allergies, elk meat is not recommended for consumption:

• with gout;
• arthritis;
• urolithiasis;
• individual intolerance.

How to choose moose meat and check its quality

To reduce the risk of harm, meat must be able to choose in the market. There are rules for choosing young and tender game:

1. Pay attention to muscle fibers. Large ones will tell the buyer that the elk meat was obtained from an old animal.
2. The smell of elk meat should not give off mud or urine.
3. Ask for a medical certificate from the seller.

Conclusion

The benefits and harms of moose meat depend on the correctly selected and cooked meat. Since moose meat is a delicacy rarely found on store shelves, you should be careful when choosing it and be sure to test for allergenicity and individual tolerance by the body.

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Moose refers to a red type of meat, which in its consistency resembles beef or veal. The main thing is to choose it from younger game. It should be borne in mind that before cooking the elk meat, it should be marinated, and then choose the method according to the recipes with the photo: fry in a pan, make chops, boiled pork, corned beef, in pots, leave on the bones, bake in the oven in foil.

To make elk dishes tender and juicy, like pickled veal, the meat should be soaked in advance for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before that, it is important to clean the meat from the upper veins (if any). You can save a light natural aroma and taste if you add greens, berries or fruits.

Someone soaks the meat in fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers - all this will deprive the elk meat of the flavor of the game and give it a fresh taste without third-party odors. Classic recipes involve large cuts into cubes or in the form of steaks. The frying process takes at least two hours on intense heat until a crust forms. At home, after cooking in a pan, elk must be stewed for more than an hour in boiling water with spices. Boiled or stewed meat is quick and tasty.

Moose Recipes

The classic recipe for cooking elk at home involves different variations. The main thing is the principle of soaking and pickling. Such types of cooking elk meat remain popular: in beer, in a sleeve, using an oven with foil, on pots and more. Roast is another type of tasty and satisfying dish. The recipe consists in the initial frying to a crust in a deep cauldron or frying pan.

If you want to feed a large family or a group of friends, then the best option would be soup or shurpa: it turns out rich and fragrant, you need to cook for at least two and a half hours until cooked, while preparing the frying. Pilaf, basturma, beef stroganoff, aspic are very tasty.

Elk in a slow cooker

• Servings: 5 persons.
• Cuisine: Russian.
• Difficulty of preparation: medium

Diced or cooked in a piece, elk meat in a slow cooker is soft due to the constant maintenance of a high temperature in the container. The process is delayed for several hours due to the natural structure of the component. It is best to cook stew like this (for example, with potatoes). However, you can do this with potatoes, vegetables, spices, herbs. The rib is prepared in a slow cooker by stewing.

Ingredients:

• elk meat - 1 kg;
• onion - 200 g;
• spices, dried herbs - 50 g;
• salt - to taste;
• carrots - 2 pcs.;
• mushrooms - 200 g;
• rice for garnish - 200 g.

Cooking method:

1. We wash or marinate the meat for several hours (you can leave it overnight).
2. Fry it in a slow cooker for about 15 minutes, adhering to the appropriate mode.
3. Pour some water into the container, simmer for about half an hour.
4. After that, combine other components and simmer for half an hour.
5. The side dish is prepared separately or after the stew.

Roast elk

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

Before you make a delicious roast of elk with potatoes, each piece of game should be cleaned of veins and soaked already cut in water, then marinated with lemon juice. This is necessary to rid the meat of the specific smell of game, vinegar or wine can be an alternative. To add the natural aroma and taste of meat, you can add berries or fruits, as well as greens.

Ingredients:

• elk - 900 g;
• potatoes - 900 g;
• tomato paste - 100 g;
• onion - 300 g;
• carrots - 150 g;
• butter - 100 g;
• salt and spices - to taste.

Cooking method:

1. Pre-fry the elk meat to a crisp, then transfer it to the pan, where it will be stewed.
2. At this time, cook vegetables in a pan.
3. Put in one container, pour some water, throw in potatoes and tomato paste.
4. Cook for about half an hour until the potatoes are cooked.

Braised elk

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The dish is prepared by analogy with the classic roast. In order for the stewed elk to come out richer, you should take a peeled tenderloin without fat, marinate it first in vinegar and water (1: 1). The meat is cut into small identical pieces, marinated for several hours, fried, and then stewed. Marinade for him should be selected not concentrated. Vinegar, sugar and spices are often used as a basis.

Ingredients:

• elk - 1 kg;
• potatoes - 400 g;
• onion - 400 g;
• carrots - 3 pcs.;
• garlic - 1 head;
• spices and salt - to taste.

Cooking method:

1. Put the onions and carrots in a preheated cauldron, bring to partial readiness.
2. Next comes the meat, cut into squares or slices.
3. After 40 minutes, put the remaining vegetables in the cauldron and cover, cook for another half hour.

How to cook elk in the oven

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Elk meat in the oven turns out to be very juicy, the only way you can try the true taste. When baking, standard aluminum foil is used, where spices are added for flavor. First you need to soak it in a light marinade: fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers and pickle. All this will deprive the meat of the aroma of game and give it a fresh meat taste without third-party odors. Moose meat should be wrapped in foil and baked in a preheated oven until tender.

Ingredients:

• elk - 500 g;
• cardamom or dried dill - a pinch;
• bay leaf - a few pieces;
• salt - to taste;
• potatoes (optional) - 300 g.

Cooking method:

1. Peel the meat, do not cut (pieces of 400-500 grams are needed).
2. Marinate as desired for up to three hours.
3. Wrap in foil with potatoes, spices and salt (grate).
4. Duration - up to two hours.

How to fry elk in a pan

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fried elk in its structure does not differ from other types of dishes from this ingredient. Many frying is combined with other processes, because in a frying pan it is difficult to achieve the tenderness of the structure of the component due to its natural harshness. Before that, soak it overnight, cut into cubes or longitudinal strips, but not into large pieces. After frying, it is better to add vegetables on each side and simmer with them for a while.

Ingredients:

• elk - 700 g;
• vegetables - optional
• salt - a pinch;
• spices (cardamom, mustard powder) - a pinch for rubbing.

Cooking method:

1. After soaking and slicing, rub the meat with mustard powder or other spices and salt (dried herbs will do).
2. Fry on each side until cooked through over medium heat.
3. Add vegetables (tomatoes, peppers, carrots) and cook the stew for about half an hour.

Moose cutlets in the oven

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Moose cutlets can not only be fried in a pan, but also baked deliciously. The rest of the recipe is not too different from the classics of cooking such a dish. The usual bread is used to make the base softer. It is better not to use mayonnaise as a preliminary marinade, otherwise you can kill the whole taste. Vinegar or water with lemon juice is suitable for this. Minced meat can be twisted, as in a store (if you buy it in a company store) or you can take it ready, but not greasy, so that the structure does not fall apart.

Ingredients:

• minced meat - 800 g;
• bread - 2 pieces, pre-soaked in milk;
• egg yolk - 2 pcs.;
• onion - 2 pcs.;
• salt and spices - to taste.

Cooking method:

1. Mix all the described components in one container until a homogeneous mass is obtained.
2. Form balls by plucking.
3. Fry the onion in a frying pan so that the brown color is noticeable.
4. Minced meat is ready to cook in the oven for about half an hour, monitor readiness (it all depends on the structure, temperature and type of pan) - set the position to 180 degrees.

Elk sausage at home

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Homemade elk sausage is dry-cured - an ideal addition to beer or other alcoholic beverages. In the finale, the aroma of game is not felt, the taste remains original, but pleasant. The method of preparing such a sausage coincides with the recipe for dry-cured beef or pork sausage. You can also cook dried or raw smoked sausage from red elk meat.

Ingredients:

• elk - 500 g;
• spices - optional;
• salt - 2 tbsp. l.;
• mustard - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• lard - 300 g.

Cooking method:

1. Mix all components, pass through a meat grinder.
2. Prepare pork intestines for sausage (can be purchased separately).
3. You need to hammer it very tightly so that mold does not form.
4. Hang in a warm place for up to three days.

Shurpa from elk

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is best to boil shurpa from such meat in a cauldron - this is the only way to preserve the primary taste and aroma of the dish. Moose soup at home is not prepared as quickly as a simple broth, but otherwise the process differs only in the preparation of the main component. The dish turns out to be very satisfying and rich, the composition is based on potatoes and other vegetables. Spices add flavor. An analogue of such a shurpa is goulash with gravy.

Ingredients:

• elk - 800 g;
• potatoes - 800 g;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• apples - 2 pcs.;
• spices, salt - to taste;
• garlic - 1 head.

Cooking method:

1. Ready chopped meat should be put in a saucepan at the stage of heating water.
2. Vegetables cut into small pieces.
3. Initially, throw onions and carrots at a boil, and after half an hour the water boils, add tomatoes and apples there.
4. After another 20 minutes, it is necessary to throw potatoes peeled in large pieces.
5. For flavor, garlic, cardamom and dill are finely chopped, served separately in each plate.

Elk chops in a pan

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Cooking chops is not so difficult as to deny yourself it. The meat is rich and flavorful. Elk meat chops turn out tastier if they are soaked in advance in marinade or just mayonnaise with prunes for several hours. It is important to cut the tenderloin along the veins, and not cut them. It should be fried in a hot frying pan, inside the meat is medium rare, but no more.

Ingredients:

• elk tenderloin - 1 kg;
• mayonnaise - 100 g;
• onions - 2 pcs.;
• spices, salt - to taste.

Cooking method:

1. The tenderloin, so that it is soft, is pre-soaked in water for several hours, then cut into veined chops and beaten off.
2. Marinate in onions and mayonnaise with spices for a few more hours.
3. A frying pan is heated in oil, greens are thrown there in the form of cardamom or something else.
4. Fry in a pan until the blood stops appearing on the meat, check the readiness with a knife.

Moose shish kebab at home

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you do not know what to cook from elk, then this recipe is best. Many people believe that a delicious and fragrant elk kebab can only be cooked outdoors, on a fire. This recipe describes how to make it in the comfort of your home. If you adhere to all the conditions, then in the oven on skewers the taste will turn out to be indistinguishable from cooking on fire. The main component is tenderloin, peeled and pickled. The combination with vegetables will give the dish new fragrant colors.

Ingredients:

• tenderloin (elk) - 1 kg;
• onion - 3 large heads;
• lemon - 1 pc.;
• tomatoes - 400 g;
• spices and salt - to taste;
• mineral water - 1.5 l.

Cooking method:

1. We clean the tenderloin from the film, veins and other, cut into even cubes for barbecue.
2. Cut the onion into rings, mix with the meat for a long time until the onion releases the juice.
3. Fill it with carbonated mineral water, adding lemon juice there (it will remove the extra smells of game - a swamp or another, if any).
4. After two hours of preparation, fry the tenderloin in a pan until golden brown.
5. We string on a skewer with onions and tomatoes (skewers), bake in the oven for 30 minutes.

Marinade for elk

To achieve softness, the meat should first be marinated. The complexity of how to marinate elk should not be a deterrent to refusing to cook such a dish. The soaking process is necessary to impart a soft texture and get rid of the natural game flavor that is found in older animals. Marinated meat is prepared quickly and tasty.

A mandatory component for any type of marinade is vinegar. Many prefer to mix red wine, vinegar, spices in the form of cardamom, ginger, dried dill, grated garlic. The duration of pickling is at least six hours to achieve the desired effect. An alternative would be boiled vinegar with water, sugar and spices. The light sweetness of the taste will give a special aroma, and in the process of cooking the herbs will give all their spice to the marinade. It is important to know how to cook elk meat deliciously so that it is soft.

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Since moose are quite rare wild animals, the meat of elk, or sukhatin, as it is also called, is not as widespread as the meat of domestic animals - beef or pork. But, according to hunters, fishermen, nutritionists, sokhatina has a great advantage over beef, which it looks like, since the elk eats plant forest food, and not compound feed with the addition of hormones and antibiotics. Therefore, moose meat is considered an environmentally friendly product that contains micro and macro elements, zinc, iron, phosphorus, a lot of vitamins and a high content of animal protein, which has the property of being absorbed very quickly in the body, much faster than protein from domestic animals, and a little slower. protein from fish meat.

The benefits of moose meat

In addition, moose meat practically does not contain fat, and, accordingly, cholesterol, and in terms of calories it has no equal among meat products - only 100 calories per 100 g of product.

Thanks to this combination of useful properties, elk meat contributes to the normalization of hematopoietic, metabolic and fat processes in the body. With a large amount of potassium and magnesium, it helps to keep the heart muscle in good shape, and the presence of iron helps to normalize the composition of the blood. With the help of zinc contained in sohatin, the body maintains the normal functioning of the reproductive system, which is very important for the male population. Unexpectedly, but sohatin contains a fairly large amount of iodine, which helps to normalize the functioning of the thyroid gland.

Due to its dietary properties, elk meat will be useful for both athletes and people with high cholesterol levels, and with regular use of this meat, the musculoskeletal system is strengthened. Therefore, if there is such an opportunity, then properly prepared sohatina is even recommended for pregnant women and children.

But, like any product, elk meat, in addition to positive qualities, also has negative ones. One of them is individual intolerance.

Not everyone may like the taste of elk for the first time, because it is quite tough, but experienced chefs know how to cook meat so that it turns out tasty and soft. You need to know that the most delicious meat is the meat of moose under the age of 3 years.

There are other downsides that need to be taken into account. Since the elk eats green food and aquatic plants, it can become a carrier of encephalitis and helminths.

Therefore, when cooking elk meat, it must be well fried or boiled meat, which allows you to get a "clean" product.

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