Recipes from elk in nature. How to cook elk

Moose meat is rarely used in cooking. Because it's hard to buy. Especially fresh elk. And only such meat has good taste. And, despite this, you still need to know how to cook moose. It will come in handy in life. The main rule in this case is marinating meat before heat treatment. Then it will turn out tender and soft.

Boiled elk - cooking recipe

To prepare this recipe you will need:

• elk meat (elk meat) 2 kg (sternum, ribs, shoulder blades, neck);
• onion 1 pc.;
• carrots 1 pc.;
• wine vinegar 6-9 tbsp. spoons (1.5–2%);
• sugar 5-6 tbsp. spoons;
• bay leaf 2 pcs.;
• black pepper 10 peas;
• salt 1 tbsp. the spoon;
• parsley root;
• spices to taste.

How to cook elk tasty?

1. We wash the elk in cold running water, dry it and chop it into large pieces.
2. We prepare the marinade in order to cook the elk later. Pour boiled water (4 cups) into the pan and add wine vinegar there. We put it on fire and put salt and sugar there. Stir them until they dissolve. Then add bay leaf, black pepper and parsley root there.
3. We cool the marinade and fill it with elk. Cover with a lid or cling film and put in the refrigerator. The minimum marinating time is 5 hours, but it is better to marinate the elk all night.
4. We take the elk meat out of the marinade, dry it and put it in a large saucepan to cook. It should take up about 3/4 of its volume (no more)
5. Pour water into the pan in such an amount that it completely covers the elk (even a little higher). We put it on medium heat and start cooking.
6. We clean and wash the onion, put it whole in a pan with elk. When the water boils, reduce the heat, and add salt and pepper to the pan.
7. Add the rest of the spices to taste and cook the elk until tender. This usually takes approximately 2 hours.
8. Wash and clean carrots. We put it in its entirety in a pan with elk meat and cook for another 15-20 minutes.
9. Moose meat is served with various side dishes. For example, with fried, stewed or boiled vegetables.

Elk chowder - recipe

Ingredients:

• elk meat - 500 gr;
• bulb;
• salt pepper;
• Bay leaf;
• 3-4 potatoes.

Step by step preparation:

1. Sometimes you can cook elk stew without marinating first. To do this, elk (500 g) is washed in cold water, dried and chopped into small pieces. Then it is placed in a saucepan and poured with boiled water.
2. The pan is put on fire and the peeled onion head is added there. After the elk meat has been cooked for 10 minutes, salt, pepper and bay leaf are put in the soup. Continue to cook the elk for 45 minutes. Then 3–4 potatoes (cut into cubes) are added there and the elk soup is boiled for another 10–15 minutes.
3. Elk is the meat of a wild animal, which is not often cooked. Some people find it harsh, others don't like its specific smell. But if it's cooked right, it's delicious. Now we will tell you about how to bake elk, so that you can see for yourself.

Baked elk - cooking recipe

In order to bake elk, we need:

• 1 kg of elk pulp (back part);
• apple or wine vinegar (2-3 tablespoons);
• vegetable oil (2 tablespoons);
• 100 grams of fat (can be salty);
• salt, pepper and spices to taste.

Cooking technology - how to bake elk tasty?

1. We wash the elk well and dry it with a napkin. If there are films in the elk, remove them. Rub it with salt, pepper and spices. Who does not want to clog the aroma of meat, it is better not to use spices. Pour the elk with vinegar and vegetable oil. We marinate it during the night or day. In order for the elk to always be well covered with the marinade, you can place it in a bag and pour the marinade into it. Then we tie a bag with elk and put it in the refrigerator. Periodically take it out and shake it.
2. After the meat has marinated to bake the elk, we take it out and put it in a baking dish. For example, a goose is very good. Pour the marinade over the elk.
3. We cut a part of the fat into thin slices and cover them with the surface of the elk, which we are going to bake. Cut the remaining fat into thin strips and pour into a mold.
4. In order to bake elk meat, we heat the oven to a temperature of 200 degrees. We close the form with a lid and put in the oven for 40-50 minutes. Then we remove the lid and in this form we continue to bake the elk for another 40 minutes.
5. After the time has elapsed, we take the elk meat out of the oven. Serve chilled.

Elk - a recipe for cooking in the oven

Ingredients:

• moose meat;
• kefir;
• cowberry;
• garlic;
• soy sauce;
• ground pepper;
• spices.

Cooking method:

1. We give you another option on how to bake elk. It differs from the previous one mainly in the marinade. For this marinade, we will need kefir, lingonberries, garlic, soy sauce, ground pepper and spices. Well, meat and bacon without fail.
2. Before baking, soak the elk in water or kefir. We change the fluid 2 times a day. How long it takes to soak, we calculate depending on the size and age of the meat.
3. We cut the elk into pieces (across the fibers) and soak it again in kefir (for 12 hours). Remove and dry before cooking.
4. We are preparing the marinade. Grind lingonberries in a blender. Add soy sauce, garlic (squeezed through a press), pepper and spices to it.
5. Marinate the elk in the resulting sauce. Then we take a form for baking elk and put a special foil in it. We place the meat on it, pour the marinade over it and put a thin piece of bacon on top of the meat.
6. We pack the elk in foil and bake in a preheated oven for 1-1.5 hours.

Video with a recipe for cooking oven-baked elk

Agree that it is not every day that you come across wild elk meat. Therefore, many home cooks have a lot of questions related to his cooking, but the job is done - a satisfied husband returned from hunting with game. You only need to cook it, so as not to spoil the taste of meat.

The simplest idea for cooking elk is to bake it in foil. The benefits are obvious to many. Firstly, this method will soften the tough elk meat and prevent it from drying out. Secondly, it will not take much time to prepare a completely new dish for the whole family and not only. Finally, thirdly, the elk turns out to be very tasty, tender and fragrant.

Baked elk in mustard sauce

For a kilogram of meat you will need:

• 2 tsp mustard;
• seasoning herbs (pepper, dill, basil, parsley, Provencal herbs, marjoram, salt);
• 3 cloves of garlic;
• up to 50 g of olive oil.

Optionally, the seasoning of spices compiled above is replaced by store-bought marinade products for meat.

Cooking:

The elk is washed and cleaned. It is the film and veins that make it rigid. So get rid of them as much as possible. At the same time, take care of the portions by cutting it into pieces. And so that in the future the game is properly marinated, it is pierced with a thin knife edge or a thick knitting needle.

For mustard marinade, garlic will need to be passed through a garlic crusher. Mix it with seasoning, olive oil and hot spice - mustard. Roll the pieces of game in the resulting sauce and send to marinate in the refrigerator (it will take at least 7 hours). To avoid winding and disproportionate soaking in sauce, stir portions occasionally. By the way, the more time is allotted for canning meat, the softer it will become after baking.

Elk is baked at 200°C in a tight foil envelope for at least 120 minutes. A quarter of the last hour the meat is left in the oven with an open top to get a crispy crust.

Solemn version of moose baked in foil

Ingredients:

• 800 g of elk;
• 300 ml of 6% vinegar (grape);
• 100 ml of mineral sparkling water;
• 4 garlic cloves;
• 200 g of lard;
• a spoonful of vegetable oil;
• spices.

Cooking:

Mix for the marinade mineral water, oil, grape vinegar, seasoning for meat. Salt is on the sidelines for now. Keep the game in this solution for up to 8 hours in a row. Dishes must be closed.

Another trick to cooking juicy meat is lard. If you make small cuts in the elk before baking and hide pieces of lard in them, then under the influence of heat rays it will saturate the meat from the inside with additional fat.

stuffed? Season with salt, cover the game with the remaining fat and pack everything in foil. Be sure to leave an air pocket inside the envelope to allow the steam to circulate freely. Put the elk in foil on a baking sheet and bake for up to 3 hours until the meat is completely cooked at 200-220 ° C.

Ideally, in order for the meat of a wild elk to melt in your mouth, the game should be young, but hunting does not choose prey, and in other cases a little trick of experienced cooks is applicable - marinade. If a mature elk is marinated and left alone for a while, this procedure will slightly soften the meat. Other culinary masters soak the elk in a saline solution.

Elk is a rather unusual meat, if not rare. It is usually available to a narrow circle of people and mainly only to those who are related to hunting or simply have good connections with those who do this professionally. Of course, if you are a real stubborn gourmet, then you will definitely be lucky and get some treasured game for the sake of preparing a special dish. By the way, anything can be cooked from this game: a variety of elk chops and cutlets, manti, goulash, casseroles and even elk pies and roasts, as well as many more ordinary dishes that can be presented in a new way.

Cooking recipes do not differ much from the usual ones, for example, elk cutlets in terms of a set of products will almost correspond to beef ones. The point here is not even what ingredients will coexist with elk, but how it is cooked. It is generally accepted that it is a little harsh, but this can be easily corrected if properly marinated. With the help of a good, proper marinade and culinary skills, you can get excellent soft elk in foil.

Servings: 4 servings;

Time for preparing: 3 days;

When it comes to how to cook elk in the oven tasty and tender, then you don’t have to think about the time and effort expended. This recipe is not the fastest, it will take a lot of patience and stamina to wait and the meat is completely marinated. It will take about 2 days, however, the result speaks for itself: a tart marinade, savory spices and delicious meat. What else is needed for happiness?

Product set

• 1 kilogram of elk meat;
• 200 milliliters of vinegar;
• 2 onions;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 1 pinch of chopped lavrushka;
• 3 parsley roots;
• 10 black peppercorns;
• spices to taste;
• frying oil.

Cooking method

To make such a yummy, you need a little - just marinate the meat, do everything according to the recipe, and time and the oven will do the rest. Cook delicious and enjoy your meal!

Elk has high nutritional and taste properties. It is also valued for its low fat content. The meat has a slight specific smell characteristic of game. With proper preparation, it is practically not felt.

The same dishes are prepared from elk as from beef - cutlets, roasts, goulash, dumplings, steaks, jelly, baked in a large piece or in portions. If the meat is being prepared for baking or frying, it is better to marinate it. I offer a marinade for elk, prepared on the basis of mustard. The meat soaked in this marinade is tender and fragrant.

To pickle elk, prepare the products according to the list. I needed to cook a piece of elk weighing about two kilograms, so I prepared a double portion of the marinade.

In a bowl, combine vegetable oil, mustard, salt.

Then I add freshly ground black pepper, ground bay leaf, allspice, cloves.

I cut the garlic into thin slices.

I add it to the bowl along with the rest of the ingredients.

I mix the marinade.

A wonderful marinade for elk is ready!

As an example, I will show how I apply this marinade. Moose meat is thoroughly washed, removing films and veins with a sharp knife.

I place a piece of meat in a bowl of cold water for 2-3 hours. I take out the meat, dry it with a paper towel.

I put marinade on the meat, cover it with a film so that the top does not dry out, and put it in the refrigerator for a day. I preheat the oven to 180-190 degrees. On a baking sheet greased with vegetable oil, I spread the meat, slightly pour it with vegetable oil and bake for about 1.5-2 hours. The cooking time depends on the meat.

Such meat is perfect for a second course with a side dish, as well as for snacks on sandwiches.

Enjoy your meal!

This dish is prepared based on the famous goulash recipe, but we will make it, unlike the original, from elk meat. To begin with, we will melt the boar fat, then fry the onion and meat on it, add paprika. Let's send it all to the cauldron, add boiling water, potatoes, grated tomatoes and spices, cook until tender, serve to the table. Great and delicious goulash!

Elk steak turns out no worse than a similar dish made from marbled beef. The approach to cooking is similar - we cut the game meat across the fibers into pieces two or three centimeters thick, salt, coat with vegetable oil, let the game salt for about fifteen minutes. Next - fry the elk in a corrugated (or regular) pan until cooked, add a piece of butter, let the meat rest. Delivery is optional. I just chopped tomatoes and parsley.

From a piece of elk you can cook very tasty and juicy cutlets. To do this, twist the meat and a piece of lamb (or pork) fat in a meat grinder, add onion and young garlic to the minced meat, mold and fry cutlets. I don’t know how anyone, but I really like the serving of these, and any other cutlets with mashed potatoes. I cooked my cutlets in the country, on a live fire, but, of course, they can also be cooked at home. If you have not tried to cook moose cutlets yet, be sure to try to do it, but this recipe, I hope, will help you!

As it turned out, you can cook a good and tasty kebab from elk meat, which turns out to be much softer than beef. A classic set of ingredients was used as a marinade for elk kebab: onions, salt, spices and vegetable oil. The shish kebab from this game, surprisingly, turned out to be juicy, soft and tasty! If someone still doubts whether or not to use the meat of this hoofed animal for barbecue, I recommend trying it!

Recipe for delicious elk dumplings. In principle, everything is as usual - we start the dough for dumplings, make minced meat from elk meat, onions and spices, roll out rounds from the dough, place the minced meat in the middle, well, and sculpt these same dumplings. I won’t test your patience with a step-by-step presentation of cooking dumplings, it’s better to go and look at the photo of this recipe!

A very simple, and therefore very correct recipe for a roast made from elk meat. Elk is cleaned of films, fried in large pieces until golden brown in butter, fry potatoes in the same way. We send potatoes with game meat into pots (or rather, into one large pot), after which we place the elk roast in the oven, where it is brought to full readiness. The dish is very fragrant and tasty.

Recipe for delicious and rich cabbage soup made from elk meat. We take a good meaty bone, cook broth from it. We make frying from onions and carrots, chop cabbage ... in other words, we do everything that is done when regular cabbage soup is cooked from fresh cabbage, only instead of beef or pork - we use moose! Checked! Delicious game soup!

Photo of a steak made from elk meat. The meat is passed through the largest grate of the meat grinder for chopped minced meat (or, in the old fashioned way, it is cut with a knife), then the elk is salted, peppered, and kneaded very thoroughly (with periodic beating of the minced meat on the table). Next, using the forming ring, we prepare a perfect steak in shape, fry it on both sides in a pan, after which, bring it to full readiness in the oven. We cover the finished game steak with a fried egg and serve in this form to the table.