Elk recipes for cooking in the oven. Cooking elk roast with potatoes and vegetables. Hunting elk lip

All owners of a piece of elk meat are concerned with the question of how to cook elk. For some, this is the first opportunity to get acquainted with taste game, and for some this is another step in the preparation of a delicacy.

Elk is a very large animal, so you can implement a lot of different recipes, because there will be enough meat reserves. If you are not a hunter, then you can get moose meat only in a store or from a hunter friend who hunts a moose.

Now there are many recipes according to which amateurs prepare a wide variety of game dishes. Some of them may be available to every family, while others are characterized by special grace and high cost in the selection of ingredients.

Very soon we will look at the simplest and most affordable recipes for how to cook elk. This meat is the purest product of nature, therefore it has its own specific taste and aroma.

Almost all of us eat chicken that is sold in the store. Of course, this bird is fed with compound feed, and sometimes even antibiotics, which negatively affects human health.

If you taste elk meat, you will feel a completely different taste, which is radically different from the taste of any livestock. It has a smell characteristic of game and excessive rigidity.

Someone even considers such features to be an advantage, but not everyone likes it, so such meat should be properly processed in order to get rid of extraneous odors and soften it.

How to cook elk so that it becomes juicy and soft?

Content of the article:

By its nature, elk meat does not have special fat reserves, therefore it belongs to delicious meat. Its protein content is high. For example, 100 g of meat contains 21.4 g of protein.

Of course, for cooking it is best to take the meat of those elk whose age ranges from 1 to 3 years. I draw your attention to the fact that females have a more pleasant taste.

In addition, there are elk that live in woodlands or swampy areas. Elk meat, which live in the south and in the forest, is preferable to taste, although northern elk meat is considered healthier.

When you decide on the right piece of meat, then you need to make a special marinade in which the elk meat will be marinated in order to acquire more pleasant taste.

Cooking the marinade

Take two tablespoons of vinegar, two or three bay leaves for the marinade, two tablespoons each of sugar and salt, black pepper in the form of 10 peas, parsley, or rather its root.
The meat itself must first be freed from films and tendons. Then cut it into pieces with a thickness of about 2 cm and put in some container. This can be the most common saucepan.
It is necessary to lay the meat in layers, but so that after each spreading there is a sprinkle of spices along with salt and sugar. The entire contents should be poured with vinegar, which must be diluted with water in a one-to-one ratio. For ten hours, the meat should be marinated.

Elk barbecue

Shish kebab lovers already know how to properly cook meat for a shish kebab. In addition, they have their own personal recipes, but game is different from all other meat, so a special approach is needed to prepare it.

Ingredients needed:

moose meat - 2 kg;
lard - 300 g;
water - 2 glasses;
onion- 5 heads;
sugar - 1 teaspoon;
salt - 2 teaspoons;
vinegar 3% - 2 cups;
Bay leaf;
very little black pepper;
juniper berries and cloves.

Cooking process

First of all, we take two glasses of water and pour it into a certain container. We put a bay leaf there, a little clove in the amount of several buds and a juniper, or rather its berries to taste. All this content must be boiled for 10 minutes.
Sugar and salt should be added to the marinade. Then bring to a boil.
Pour vinegar, and then remove from heat. Next, you need to filter.
The elk must be cut into cubes.
The next step is to pour the marinade over the meat. For one day, all the contents must be left in this state to marinate.
Further, all elk meat must be passed through a meat grinder twice. In addition, you also need to grind onion and bacon together with meat.
Add some salt and pepper.
The resulting minced meat should be strung on a skewer and cooked on the grill.

Elk cutlets

The main condition for good cutlets is properly prepared minced meat.

Required Ingredients:

elk meat - 1 kg;
lard - about 500 g;
milk - half a glass is enough;
bread - 300 g;
onions - 2 heads;
cream in the amount of 200 ml can be added if desired, but not necessary;
crackers and flour;
oil for frying cutlets;
salt and pepper to taste.

Cooking process

We take milk and heat it over the fire, and then put the bread there so that it is soaked.
Elk meat should be minced through a meat grinder along with onions, bacon and bread.
Now you should mix the minced meat well and add pepper, the remaining milk and salt to it.
The next stage is the formation of cutlets and their processing in breading, and then frying in a pan.
At the end of frying, it is recommended to reduce the heat and leave the patties covered for five minutes.
If you want, you can pour cream on the cutlets, and then place them in the oven for ten minutes. As a result, you will get very tasty cutlets.

Roasting elk in the oven

This method of cooking meat is often called a real culinary masterpiece, because the dish turns out to be tasty, soft and juicy for consumption.

Ingredients needed:

elk meat - 1 kg;
black pepper - eight peas;
bay leaf - two or three leaves;
onion - 2 heads;
sugar - one spoon;
salt - one spoon;
vinegar - 200 ml (you need to take apple cider or grape vinegar);
spices to taste;
any oil that is suitable for frying.

Cooking step by step

The first steps are to beat off pieces of elk meat with a hammer made of wood or metal.
Next, we make a marinade from onions, sugar, salt and onions. Everything is filled with water and put on fire to bring to a boil.
When the meat is completely covered with marinade, then it must be refrigerated. It should stay there for two days. After that, the pieces of meat should be wiped off with paper towels and spices for rubbing should be applied.
Now we fry the meat until golden brown. After that, it should be sent to a baking sheet, where 200 g of water has already been poured, and then into the oven. Before that, be sure to wrap the elk in foil. The meat should languish in the oven for about eight or ten hours.

Outcomes

Elk meat is a unique product that has excellent taste and useful filling of various vitamins and amino acids.

It refers to a dietary product that is recommended by many doctors for consumption in order to strengthen blood vessels and the heart system.

It is worth remembering that some people may have an allergic reaction, so you should consult your doctor before using it. Elk meat perfectly restores the body after strong physical activity as it is a very nutritious meat.

Elk meat, like any other game meat, seems to us, accustomed to artificially fed and broiler animals, to be a fairly dry and lean product. But few people know that when properly cooked, any game meat turns out to be tender, tasty and aromatic. It is not for nothing that in most countries such a product is considered a real delicacy, moreover, many ask for a pretty tidy sum for such a dish. Therefore, if the main ingredient for today is elk, do not worry, we will try to tell you in detail how to cook this meat so that it turns out to be refined and refined in taste. So let's get started!

Elk cutlets

The first moose meat recipe will tell you how to cook tender, tasty and aromatic cutlets. So, for their preparation we need:

Elk pulp - 1 kg;

Onion - 3 pcs.;

White bread pulp - half a loaf;

Potatoes - 1 large potato

Pork lard - 200 g;

Egg - 3 pcs.;

Semolina or bread crumbs;

Milk (optionally water) - 1 glass;

Meat broth - 3 tbsp. l .;

Fatty sour cream or cream - 300 ml;

Pepper, salt.

Preparation

Elk pulp, bacon, potatoes (it will remove excess fat), onions and bread pre-soaked in milk, twist in a meat grinder. Into the resulting minced meat, add two eggs, pepper, salt, pour in the meat broth and mix well.

In a separate container, beat the remaining egg and dip the formed elk cutlets in it (cooking recipes recommend doing this so that the cutlets acquire an appetizing golden color when frying). Then we dip them in semolina and place them in a hot frying pan greased with vegetable or butter. Fry on both sides. Then we take a pot or cauldron, shift our patties, pour cream and simmer for 30 minutes. That's it, our elk cutlets are ready.

Recipes for preparing other equally delicious dishes from this wonderful product will be discussed in detail below.

Bon Appetit!

Home-style roast elk

Elk dishes, recipes, photos of which can be seen in large numbers on the network, turn out to be simply unique in taste if combined with various vegetables. It is due to this that the meat becomes tender and aromatic. So, for cooking roast we need:

Elk pulp - 1 kg;

Potatoes - 8 pcs.;

Onion - 3 pcs.;

Carrots - 2 pcs.;

Pickled cucumbers (optionally, pickled) - 3 pcs.;

Tomato paste - 50 g;

Melted pork fat (can be melted butter) - 3 tbsp. l .;

Garlic - 4 cloves;

Lean oil;

Pepper, salt;

Bay leaf.

Cooking process

The moose stew recipe involves preliminary marinating the meat for several hours. To do this, the pulp should be removed from the film, cut into small pieces, pickled in a mixture of vegetable oil, garlic, salt and pepper. After that, fry the elk on both sides in a pan greased with vegetable oil until a beautiful golden crust. Next, we take a cauldron, put our meat on the bottom and simmer until half cooked for 60 minutes. In the meantime, let's get down to preparing the other ingredients. Finely chop the onion, garlic, greens, coarsely grate the carrots. Cut the cucumbers into cubes. Fry onions, carrots, potatoes, add tomato paste to them and place them on the meat. We extinguish everything together for 20-25 minutes. Serve the finished roast with garlic, herbs and pickles. Everything, our elk dish, the recipe of which does not take much effort, is cooked.

Bon Appetit!

Elk beef stroganoff

This is simply an amazing dish, which, thanks to the addition of aromatic spices, becomes simply unforgettable in taste. So, for its preparation we need:

Elk pulp - 1 kg;

Onions - 4 pcs.;

Sour cream or cream - 300 g;

Flour - 2 tbsp. l .;

Vinegar - 60 ml;

Red pepper;

Favorite spices;

Cooking process

Elk meat, the recipes of which are simple in every way, will taste excellent if marinated overnight. To do this, mix the vinegar, onion cut into rings, sugar, a little salt, pepper and your favorite spices. Cut the pulp into medium pieces and place in our fragrant marinade.

Peel the onion and cut it into half rings. We take the meat out of the refrigerator, put it in a hot pan and fry on both sides until a beautiful golden crust. The juice that forms during the frying process is poured into a separate container. Add the onion, fry for three minutes, add the "meat juice", close the lid and simmer until all the liquid has boiled away, stirring occasionally. After that, put sour cream, flour, mix and simmer for 45 minutes. Stir, salt, pepper and leave for another 5 minutes, sprinkle with finely chopped herbs. That's it, our dish is ready. This moose meat recipe makes the meat tender, soft, aromatic and delicious in taste.

Bon Appetit!

Oven elk recipe

Elk meat in this interpretation of cooking turns out to be very juicy and tender. So, for this dish we need:

Elk meat - 1 kg;

Garlic - 3 cloves;

Mustard - 2-3 tsp;

Pepper, salt;

Favorite condiments and spices.

Olive oil.

Cooking process

We remove the film and prepare the dressing for marinating our meat. To do this, mix finely chopped garlic, olive oil, salt, pepper, mustard and some favorite spices.

We pierce the elk from all sides with a knife and rub it with our dressing. We put in the refrigerator overnight, periodically turning and rubbing.

In the morning we heat up the oven to 170-190 degrees. Coat the baking sheet with oil, wrap the meat tightly in foil and put in the oven for 2 hours. For 15-17 minutes, unfold the foil so that the dish acquires an appetizing crust. That's it, our meat is ready! The moose meat recipe in this case does not require any complex and additional steps.

Bon Appetit!

Elk shurpa in a slow cooker

Thinking of what to cook with elk? Recipes for amazing hunting soups in this case are what you need. One of them is shurpa. This is a delicious and aromatic dish that will appeal to any game lover. So, for this dish you need:

Elk meat - 1 kg;

Onion - 2 pcs.;

Carrots - 2 pcs.;

Potatoes - 1 kg;

Bulgarian red pepper - 1 pc.;

Apple - 1 pc.;

Tomatoes - 3 pcs.;

Garlic - 4 cloves;

Pepper, salt.

Preparation

First, wash the meat and cut it into small pieces. We send it to the multicooker bowl and set the "Fry" mode. Thoroughly fry the meat until golden brown, add finely chopped onion and chopped carrots to it. Set the "Stew" mode, salt and pepper, add a little water and leave for 30 minutes. In the meantime, let's start preparing the other ingredients.

Pepper and cut into strips. Remove the skin from the tomatoes, cut them into cubes. We put the listed ingredients in our future shurpa, set the "Soup" mode and cook for another 18-20 minutes. We clean the potatoes, cut them into large cubes and throw them into the multicooker. We leave in the same mode for another 15-17 minutes. Meanwhile, we are preparing a dressing for our shurpa. To do this, mix finely chopped garlic, a little salt, pepper, cilantro, herbs, diced apple and pour into our soup. Stir, cook for another 15 minutes. Sprinkle the dish with herbs, and you're done! The moose meat recipe in this case is a bit like an ordinary soup, but, believe me, the dish is far from similar in taste.

Bon Appetit!

Spicy elk pasta

Elk dishes, recipes, photos of which can be found in large quantities on the Internet, in this interpretation are simply amazing and amazing in taste. So, for the preparation of spicy pasta, we need:

Elk pulp - 0.5 kg;

Spaghetti - 300 g;

Champignons - 200 g;

Parmesan - 100 g;

Chili pepper - 1 pc.;

Dijon mustard;

Dried basil;

Dill greens;

Parsley greens;

Garlic - 2 cloves;

Olive oil;

Cognac - 3 tbsp. l .;

Lemon juice;

Pepper, salt.

Preparation

Cut the elk meat into small pieces. For the marinade, mix Dijon mustard, lemon juice, dry basil, finely chopped herbs, olive oil, salt, pepper and put our main ingredient there. Set aside for insisting. We put a pot of water on the stove, wait for it to boil, salt and lay our spaghetti. In the meantime, finely chop the parsley and garlic.

We discard the finished spaghetti in a colander and put them in a separate container. Pour olive oil over and mix well.

Put the pre-chopped chili peppers, garlic, parsley in a hot frying pan drizzled with olive oil and stir. Spread the elk meat along the edges of the pan (this is necessary so that the meat does not let the juice in and does not interrupt the smell of garlic). As soon as the meat has warmed up and the garlic has taken on a golden hue, you can mix everything thoroughly. We cut the mushrooms and add to our elk. We fry everything for about half an hour. Add spaghetti to our meat and mix everything thoroughly. We introduce a little water so that the elk meat is steamed, and the spaghetti has absorbed all the juice of the meat. In the meantime, rub the Parmesan on a fine grater. Add cognac to the pan and keep it for a few more minutes. Sprinkle with Parmesan, stir. Cook until all the liquid has evaporated. Put the finished dish on a plate, sprinkle with Parmesan and dill! Everything, our dish is ready!

Bon Appetit!

Take advantage of our wonderful recipes and you will be convinced of the sophistication and sophistication of elk dishes!

Elk - the largest of the deer species... This massive animal lives throughout the north and middle zone of Eurasia, it is still found not only in Russia, but also in Germany, the Scandinavian countries, there are moose in the USA and Canada.

Until the second half of the 20th century elk and venison were the main components of the diet of commercial hunters and many inhabitants of the northern part of Russia. Knowing how to cook elk meat correctly and tasty is a useful task not only for a lucky shooter, but also for any culinary specialist.

To get hold of a good piece of elk meat is still not too difficult a task, but having prepared it correctly, you can get a real delicacy on your table.

Elk flavoring features

In terms of its culinary qualities, elk meat roughly corresponds to beef or veal. and the taste of gazelle is closest to the taste of lamb. Elk meat differs from domestic cattle meat by its greater rigidity, the presence of a characteristic game smell, which some regard as a plus, and some try to get rid of it before starting cooking.

The meat of the moose living closer to the north is not as tasty as the moose living to the south, at the same time northern elk is healthier, contains more substances the body needs.

Moose living in forests are tastier than moose living in swampy, swampy areas.

As in the case of beef, the taste of young moose meat (from one to three years old) is significantly better than the tough and fibrous meat of older moose. The most delicious is the meat of a young moose cow.

Features of cooking elk

Many chefs, as well as seasoned hunters accustomed to coarse food, believe that Cooking moose meat is no different from cooking beef dishes.

Elk meat belongs like beef, to the category of red meat, it is slightly harsher and has a characteristic odor. Within the framework of the existing rules, elk meat is usually marinated or soaked in water before cooking.

Butchering an elk into parts is much the same as butchering a cow. The most pleasant taste characteristics are possessed by moose tenderloin and lips... Cooking, especially for frying, goes kidney, hind leg meat and meat from the dorsal portion of an elk carcass.

Before cooking, the elk is aged in herbs and berries, which give the meat a spicy and delicate taste, then the marinating process takes place, preferably under pressure, only after the preparatory stage is completed, the elk can be used for culinary purposes.

Elk meat contains a large amount of salts that are naturally accepted by animals during their life., so that when cooking it is not salted, if necessary, you can only add salt to the dish at the end of the process.

Elk in the field

Cooking elk in the field, without the ability to carry out various culinary delights, can be carried out without carrying out the preparatory stages of marinating.

For example, fresh young gazelle you can simply cut into pieces, as for a steak, and fry on stones hot from the fire, rubbed with spices. Older elk can be cooked for three to four hours in a camping pot with bay leaves, pepper and a little salt.

However, even in nature, a trained hunter can approach the preparation of elk more approximately and try to create not only useful, but also tasty dish as a reward for a hard day in search of the beast.

Hunting elk. Ingredients for two servings:

Dzerenina (moose meat) - 500 grams;
Vegetable oil or animal fat;
Black peppercorns;
Bay leaf;
Flour;
Salt;
Onions or purple onions - 2-4 pieces.

Cooking process:

meat can be as pre pickled in vinegar, dry or warm marinade, citric acid, for 2-3 days, or fresh;
elk cut in small pieces and fits in a cauldron or pan... The pan or cauldron must be preheated, pour oil or fat into it, bring to a boil, and only then lay the meat;
dzerenin needs fry from all sides to preserve the taste and useful qualities of meat, then you need pour boiling water over the meat(precisely with boiling water in order to preserve the softness of the product) and move to a less intensely burning area of the fire (cook over low heat). In the case of cooking on a stove or other camping device, you just need to reduce the heat to a minimum;
further into the cauldron add onion, peeled and cut in half, with cuts inward, then peppercorns, bay leaves, should not be salted at this stage;
the meat is stewed over the fire for 1.5-2 hours, if necessary, you can add water, when moose meat is ready, it is salted, flour is added to the gravy in order to thicken it;
dish served without garnish and is fairly self-sufficient in field conditions.

How to cook elk at home? Read the following recipe.

How to cook elk at home

What can you cook from elk meat at home? For various culinary purposes, elk meat is smoked, dried, salted, processed into minced meat and used as a filling for pies and dumplings. At home, you can cook real meat from elk meat. cooking masterpiece, preserving all the useful qualities of the game.

Roast elk meat. Ingredients:

500-1000 grams of fresh moose meat prepared in herbs and berries;
5-10 large potatoes;
onions - two heads;
one large carrot;
a can of tomato puree;
spices to taste.

Marinade:

vinegar;
salt;
sugar;
Bay leaf;
peppercorns;
pureed or finely chopped celery or parsley root.

Meat preparation:

gazelle frees from films and tendons, sliced large chunks and is laid in a bowl (deep bowl, saucepan or rooster) in several layers;
every layer of meat sprinkled with spices with salt and sugar, then the construction covered with vinegar, depending on preference, vinegar can be diluted with water in a ratio of one to one, two to one or more;
marinated meat should stand for at least 8 hours, maximum - day.

Preparation:

cut pieces of meat into small bars, heat a cauldron or a frying pan, put oil or fat there, bring to a boil, lay elk and fry until a crust appears;
transfer the fried meat into a deep saucepan (when using a cauldron, it does not need to be shifted) and simmer until half cooked in water;
potatoes are cut into cubes or sticks, fried and added to the stew along with finely chopped carrots;
when the vegetables are almost ready in roast, onions cut into small slices, sautéed tomato paste, bay leaves and peppercorns are placed in the pan;
to the finished dish, you can add finely chopped or crushed garlic, herbs, serve with pickles or pickled vegetables.

Well-cooked elk meat will become a real decoration of the table, a reward for a successful hunter and a pleasant exotic for the whole family.

Not everyone will try to cook moose meat, perhaps this is due to its specific taste. But if everything is done correctly during cooking, then the end result can be an excellent dinner or lunch.

Delicious chops, jellied meat and even roasts can be made from this meat. Elk can also be fried in one piece, baked in the oven or stewed with vegetables.

But in order for dishes with this type of meat to turn out really tasty, you need to know the nuances of its preparation.

The nuances of choosing meat

In order for the treats with elk to be very tasty, you should choose the right type of meat. When choosing, it is worth considering the following important nuances:

if the elk is older than 1 year, then the color of the meat should be light pink with visible white fibers;
in middle-aged moose, the color is pink, but the fibers are yellowish. It usually takes a very long time to cook and does not always turn out soft enough;
if you see a large piece with the color of an overripe pomegranate, it means that the meat belongs to the old male. It will take a very long time to cook, and neither boiling, nor baking, nor pickling, nor soaking will affect the cooking period. In addition, old meat has an unpleasant specific smell;
light yellow meat without the inclusion of fibers will be suitable. Young elk may have a slight white tint.

Choosing the right elk meat is only half the battle, it is important to be able to prepare it correctly. In order for the meat to become soft, you can use the following recommendations:

The meat must be placed in water, it is soaked for several hours. After soaking, it is dried using paper;
It is recommended to marinate moose meat before cooking. Marinades can be completely different, but grape vinegar-based marinades are considered the most suitable. Additionally, sunflower oil, mineral water are added to the marinade;
Additionally, elk meat can be stuffed with pieces of lard, this will also make the meat soft when cooking;
Before stewing elk, it is recommended to fry in a pan with vegetable oil. A small crust should form on the surface of the meat;
Salting is best at the end of cooking.

When all the preparatory stages have been passed, you can safely start choosing elk dishes that you will cook. Below we will consider step by step recipes preparation of delicious homemade elk meat dishes. The choice is yours!

Roast - simple, satisfying and tasty

Cooking process:

First, you need to marinate the elk, this will make it soft after cooking;
To do this, the meat is cleaned of veins, films and cut into small pieces;
We spread the meat in layers in a ceramic or glass container and sprinkle each layer with salt, sugar, peas, pepper;
Cut the parsley root and spread it to the meat, spread the lavrushka on top and fill everything with a mixture of water and vinegar in proportions of 1: 1;
Leave to marinate for 8-10 hours;
Cut the pickled pieces into small cubes, lay out a container with a thick bottom, add ghee and fry until golden brown;
Then add a little water, reduce the heat and leave to simmer until half cooked;
The skin is peeled from the potatoes, the tubers are washed and cut into small pieces;
Pour into the pan vegetable oil, lay out the potatoes and leave to fry over low heat;
We wash the carrots, peel and cut into strips;
After 10 minutes, transfer the potatoes with carrots to the meat and leave to simmer over low heat;
Peel the onions, chop into small pieces;
When the vegetables and meat are almost ready, pour chopped onions to them, add tomato puree to them;
Salt to taste, add peppercorns and a few lavrushka leaves;
The garlic cloves are peeled, cut into small pieces and added to the cooked roast.

Elk goulash

We will cook from the following components:

elk - half a kilogram;
two onions;
half a liter of meat or water broth;
tomato paste - 75 grams;
flour - 1 large spoon;
black pepper - ½ teaspoon;
a few leaves of lavrushka;
4-5 branches of parsley, dill;
table salt;
vegetable oil.

It will take 2-3 hours to cook.

Caloric content - 135 kcal.

Let's start cooking:

The meat is well rinsed in cool water, streaks and film are removed;
Cut elk into medium-sized cubes;
Peel off the husk from the onion, cut into small pieces;
Pour vegetable oil into the pan, put it on the stove and heat it;
Put pieces of meat in hot oil, fry over high heat;
Then add the onion, stir, reduce heat and fry for about 7 minutes;
Add salt, black pepper, flour and stir. We continue to fry further for several minutes;
We put a little tomato paste, mix;
Pour two glasses of broth or water;
Add bay leaves, mix well and cover with a lid;
Leave to stew for 2-3 hours;
Finally, sprinkle with chopped fresh herbs.

Fancy soup

The following ingredients will be needed for the soup:

500 grams of moose meat;
400 grams of spinach;
200 grams of shiitaki mushrooms;
3 garlic cloves;
two onions;
one egg;
two liters of water;
salt - 1 teaspoon;
ground black pepper - ½ teaspoon;
vegetable oil.

How much to cook - 1.5 hours.

Calorie content - 165 kcal.

Cooking option:

For cooking, it is better to use pulp, the meat should be young without veins and have a light pink tint;
Rinse the elk well in cool water, cut into medium pieces;
After that, the pieces are skipped with a meat grinder or ground in a blender, it is advisable to do this several times;
Peel the onion and garlic, cut each onion into 4 parts;
Scroll the onion with garlic with a meat grinder or grind in a blender;
Put a mixture of onions and garlic in the minced meat, add salt, pepper and mix well;
Add one chicken egg and stir again;
You need to make small meatballs from the finished minced meat;
Pour some vegetable oil into the brazier, heat and fry the meatballs on it until golden brown;
Pour 2 liters of water into a container, put on fire and add salt;
As soon as the water warms up, put mushrooms in it, you can additionally add your favorite spices;
Rinse the spinach and chop it into small pieces;
After 10 minutes, put the chopped spinach in a saucepan with mushrooms;
After that, carefully lay out the meatballs, it is important that they do not fall apart;
Leave to boil for about 20-25 minutes;
Pour the soup into bowls and serve.

Elk cutlets with cranberries

What ingredients are required:

elk meat - 1 kilogram;
fatty pork or pork fat - 200 grams;
oat flakes - a handful;
milk - 130 ml;
two chicken eggs;
one onion;
tomato - 1 piece;
one carrot root vegetable;
frozen cranberries - 1 handful;
salt to your taste;
some ground black pepper;
a couple of cloves of garlic;
vegetable oil.

It will take 1-2 hours to cook.

Calorie content - 138 kcal.

Cooking process:

We wash the meat, remove streaks, films;
We cut the game into small pieces and scroll it several times with a meat grinder or grind it in a blender;
Peel off the husk from the onion, cut it into 4 parts and grind it in a blender or pass it through a meat grinder;
We clean the garlic cloves and squeeze through a press, add to the minced meat;
Rinse the carrots, peel and grind in a blender. We spread the carrots in the minced meat;
Rub the tomato through a sieve or cut it into small pieces, put the tomato to the meat with vegetables;
Scroll pork fat or fatty meat through a meat grinder, you can also grind it in a blender. Add to the minced meat;
Milk should be warmed up to a warm state, put in it cereals and soak. As soon as the flakes are swollen, they can be put into minced meat;
Then put frozen cranberries, spices in the base, add salt, pepper;
Add two chicken eggs and thoroughly knead the base until smooth;
We put it in the refrigerator for several hours so that the minced meat is infused and becomes juicier;
After that, we form small cutlets from minced meat, you can brew them in breadcrumbs or flour;
Pour vegetable oil into a frying pan, put on fire and heat;
Fry cutlets on both sides until golden brown;
Then we put the cutlets in a container with thick walls, add hot water and put on the fire to steam. Steam should be carried out over low heat until the liquid has completely evaporated;
After that, ready-made game cutlets can be served on the table.

Oven and slow cooker recipes

Oven baked elk

Ingredients for cooking:

a kilogram of elk meat;
two onions;
vinegar - an incomplete glass;
a liter of water for the marinade;
black peppercorns - 8 pieces;
sugar - 25 grams;
a tablespoon of table salt;
vegetable oil - 1 tablespoon;
parsley root;
lavrushka - a couple of pieces;
spices for meat to your taste.

The cooking period is 1-2 days for marinating and 8 hours for baking.

Calorie content - 145 kcal.

How to cook:

Elk flesh should be rinsed well under cool water, cut off all films, veins;
Next, carefully beat off a piece of meat from all sides with a kitchen hammer;
Peel and cut the onion into small pieces;
Next, we make the marinade. Pour salt, sugar into the container, put the chopped onion, chopped bay leaf. Pour everything with a liter of water and add vinegar;
Place the marinade on the fire and bring to a boil;
Put the meat in the cooled marinade, set the oppression and put it in the refrigerator for several days;
After that, take out the elk meat from the marinade, wipe it with paper towels and sprinkle with meat spices;
Put a brazier on the fire, add a little oil to it and spread the flesh of the pickled elk. Fry the meat on both sides until golden brown;
Put a piece of game on a baking sheet, cover with foil, add a glass of water;
We send to the oven to bake, bake should be at the lowest temperature;
Elk meat should be baked for 8 hours;
Then you need to take it out, remove the foil and put it on a large plate. You can decorate with greens.

Elk with mushrooms in a slow cooker

Ingredients for cooking:

a kilogram of boneless pulp;
two carrots;
two onions;
fresh champignons - 400 grams;
vegetable oil - 4 large spoons;
pepper to your taste;
table salt a couple of pinches;
a bunch of fresh dill.

It will take 3-4 hours to soak, 3 hours to cook.

Caloric content - 192 kcal.

Let's start cooking:

It is recommended to pre-soak elk in cold water for 3-4 hours;
Next, cut off the film and veins, cut into medium pieces;
Pour vegetable oil into the multicooker, select the "Fry" mode and lay out the pieces of meat;
Pieces of elk should be fried until a light crust with a golden texture appears;
After 5-7 minutes, you need to switch to the "Extinguishing" mode, close the lid;
In the meantime, we wash the mushrooms, clean the caps and cut into thin slices;
Rinse the carrots, peel and rub on a coarse grater or cut into strips;
Peel and chop the onion into small cubes;
After about 1.5 hours, switch the device to heating and leave the meat to cook for another half hour;
After that, you need to leave to stand for 10-15 minutes and spread vegetables to the meat;
We turn on the "Quenching" mode again and cook for half an hour;
At the end, lay out the chopped dill, season with spices, add some salt;
Then put on plates and serve.

before boiling, frying, stewing, baking elk meat, it must be soaked for several hours in cold water, this will speed up the cooking process;
to add juiciness, softness, it is recommended to marinate the meat in the marinade for at least 8 hours, or better for a couple of days;
boil moose meat for at least 2.5-3 hours;
seasonings can be used to enhance the flavor, but not too much.

Game is especially highly appreciated by men as true hunters. When cooking elk, it is important to observe all necessary recommendations, Special attention it is worth giving the preparatory stage, the result of the prepared dish will depend on it. In general, the elk meat turns out to be simply excellent, it can be cooked for the holidays, for treating guests, as well as for an everyday family dinner.

For a real hostess, nothing is impossible, she loves to pamper her household and guests with unexpected dishes, from which everyone is delighted. However, there is no limit to perfection, and sometimes questions arise, for example: how to cook elk so that it is soft. After all, I want such a delicacy to be at the highest level.

The taste of elk is similar to lamb, and the culinary qualities can be attributed to beef or veal. But you need to know that elk meat belongs to red meat and is tougher, and also has a specific smell, which many people prefer to get rid of before cooking.

So that the cooked dish does not disappoint you, pay attention to the following little tricks:

Never take an old carcass. Give preference to young females, their meat is tender and tasty, or an animal aged 1 to 3 years;
The meat of the moose living in the north is less tasty than the one that lives in the south;
Elk meat in a slow cooker will be juicier and more appetizing if you take the carcass of an animal that lives in forests, and not near swampy swamps.

The correct preparation of this delicacy largely depends on the first stage - cleaning and rinsing the meat. Do all this carefully, do not forget to cut off the skin, remove the films and tendons, and then proceed as when cutting a cow. The most delicious are moose lips and tenderloin, they also eat:

Liver;
Language;
Renal part;
The flesh of the hind legs;
The meat from the back.

The marinade is of great importance, it is he who turns the tough elk kebab into a delicious and delicate delicacy. Depending on your taste, you can use sauerkraut juice, pickle or vinegar for the marinade. Gourmets add wine, you can take white or red.

For a tart aroma and taste, put the roots of parsley, onion, garlic, celery, parsnips, carrots. You can also put berries, which will add their sweet flavor to the dish. Be sure to add herbs and spices: black, white, pink pepper, etc. But do not forget that salt is not needed, since moose meat contains a large amount of its natural salts.

In the marinade, the game should be soaked for 4-5 days and only then can you start preparing a variety of culinary delights. Another little secret: if the meat is cut into pieces, the whole process will speed up.

Elk dishes allow you to experiment, so you can cook fried elk, stew with vegetable garnish and herbs, roast, cutlets. The meat of this animal is used as a filling for pies or dumplings, and is also baked in the oven with lard and garlic.

If you have a desire to cook boiled elk, then you should not cut the bones out of it. Add bay leaves, garlic, garlic, peppers, carrots to the meat and simmer until cooked.

Moose lips are very popular and very easy to prepare. Spices should be added to the water to the lips and cook for 3-4 hours until tender. Serve to the table both hot and cold with any side dish.

And in order to cook elk cutlets, you first need to make minced meat. To do this, we cut the meat, cut it into pieces and add lard or pork to it, as well as potatoes, which will rid your dish of excess fat. Further White bread soak in milk, put a raw egg, onions, garlic, spices.

We mix the minced meat thoroughly, you can use electrical appliances, but the true hostess does everything with her own hands, because it will turn out much tastier. Now you need to form the cutlets and fry them in a hot skillet. And the dish is great to serve with spicy or sour sauces, the side dish can be anything - potatoes, cereals, beans.