How to cook elk meat soft: recipes

Any game we, spoiled townspeople, seems tough, lean and difficult to cook. And yet, the game is not only more useful than fattened broilers and pigs, it also has an exquisite and refined taste - if, of course, know how to properly prepare the meat of elk, wild boar or deer. It's not for nothing that game in all countries is considered a delicacy since the time when the counters seized the production of cattle. So we will learn - in case the familiar hunter for the holiday will give you a cabbage, elk or bear cub.

How to cook elk meat softly

There are several techniques that allow you to get rid of excess stiffness of game. For example, before preparing the elk meat , the recipes recommend it for several hours - until day - soak in cold water, which should be periodically changed. Before cooking, the elk is dried with napkins.

If the meat is supposed to be baked or fried, it must be marinated. The most common marinade is made from mineral water, grape vinegar and lean oil, but there are other interesting options. Losyatinu can be larded with bacon or overlaid with it - then it will turn out surprisingly juicy.

It is very important not to salt meat until it is ready! From salt, the elk becomes even drier, and then the dish will not be salvaged.

And most importantly: any culinary processing of game lasts much longer than cooking meat of domestic animals. The quenching will take three hours, and cooking - from four. So have patience! And if a taiknik with a fresh carcass on his shoulder appeared on the doorstep, do not give up the gift, since it is not so difficult to cook elk soft as it seems.

Elk in Lithuanian

Very interesting recipe! The meat will turn out to be stewed, but with it neither beef nor pork can be compared.

The people of Lithuania know the secrets of how to cook the moose meat, and to get a delightful result. A large slice, grams for 600, is rubbed with pepper and salt. On all sides in it, shallow incisions are made, into which pieces of bacon are put. Then the moose is poured with dry red wine and left for half a day to marinate. To save money, you can put a piece of meat in a bag, pour a little wine into it, tie it and shake it to distribute it evenly. Pickled meat is fried - on fat, and not on butter, with carrots and onions, is transferred to a pan, where two cups of broth are added. The dish should be stewed for 2-3 hours until the elk is soft.

Serve the meat with the sauce. For him, in a dry frying pan, a spoonful of flour is fried, poured hot spoon from a spoonful of dried mushrooms and a quarter of an hour of boiling. The liquid is filtered, a crushed and fried large onion, mushrooms from broth and seasoning are laid in it. The sauce is boiled as much, and at the end, half a glass of sour cream is added to it.

Meat of elk in foil

Again, before preparing the elk meat, it should be marinated - in wine or in the composition described above. The discussed elk is cut in large portions, which are laid out on separate pieces of foil. For each slice put a plate of bacon or fat, onion rings; The design is greased, sprinkled with lemon, sprinkled with chopped herbs and poured with a spoonful of thick sour cream.

The foil is neat, but tightly folded, and the baking tray is removed to the oven - an hour and a half, if the pieces are not too large.

Braised Moose

It's just a wonderful way how to cook elk meat deliciously. However, it takes a lot of time to implement it. The elk (kilogram three) is carefully discouraged and filled with a marinade of the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, several peppercorns, two onions and a parsley root.

All this is connected, boiled and cooled. After pouring on an elk, a load is put, and she hides in the cold for 24 hours. Then the meat is dried, rubbed with spices (preferably included in the list and caraway seeds), heavily stuffed with bacon and fried - like a Lithuanian recipe.

Having received from all sides an appetizing blush, the hunk is wrapped in foil and put on a baking tray, where a glass of water is poured (it will have to be added periodically).

In the oven, the dish will stand for about ten hours, so you'll have to wait, as it's impossible to cook elk meat quickly and at the same time deliciously. But as a result, you will feed the family with a tender, fragrant and juicy game.

Stewed elk

If you do not know how to cook elk meat, the recipe for drying beef is quite suitable for him - with slight changes.

Cut a large piece in half, so that in each part you get grams of three hundred. At the bottom of two trays or bowls, pour a spoonful of sea salt and level it. From above put a piece of elk and fill it with another spoon of salt, evenly over the entire surface. In each container pour half a stash of vodka, close the lids and put in the refrigerator for two days. Every 3-4 hours the meat should be turned over. When it is salted, it should be washed in running water, dried, rubbed on all sides with a mixture of peppers and herbs (the composition is according to your taste), tightly wrapped in several layers of gauze and tightened with string. Convolutions are suspended in a cool place. For lack thereof - put the refrigerator down on the grate. A week later, you can actively try the meat.

Cutlets from elk

Any other recipe requires soaking or pickling, which takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, although it is troublesome. And that they were not too lean, in the minced be added lard - a pound per kilogram of elk.

Meat passes through the meat grinder at least three times (preferably more). Separately, the fat is larded and the stale bread is soaked . The substances are combined, two shredded tomatoes without skin, a bulb, two egg yolks, pepper and salt are added. Minced meat is mixed, poured into a blender and beat until smooth. From it roll balls, flattened, collapsed in a manga and fried like regular cutlets. Due to the airiness of the stuffing, their cooking takes place quite quickly. But if you want unprecedented juiciness, you can stop at half-ready, put the cutlets in a frying pan, pour them with two glasses of cream and put them on the oven for half an hour to languish.

Prickly pear with prunes

This recipe, how to cook the elk, is suggested by the hunter who regularly brings home such game.

Soak up the elk still have, especially if the animal was an adult, over three years old. However, using prunes can reduce soaking up to two to three hours. Half a dozen logs are cut in small pieces - a little larger than in goulash. The meat is quickly fried so that the crust appears, but inside it was still damp. Simultaneously with the moose, it is necessary to fry a couple of crushed onions, put them in a kozanok, pepper, pour the juice, which is separated from meat, pour the frying pan with dry red wine and add it to the elk. On a small fire the meat should be burning for an hour. Then, tomato paste (two large spoons, stir in half a glass of hot water) is poured in, and spices are poured. Another half an hour of stewing, and add prunes - pieces 10-12, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.

Roast from the elk

Again, before cooking the elk on this recipe, it is better to marinate it. Only already sliced. A mixture is made of 2 spoonfuls of sugar, the same amount of salt, several crushed laurel leaves, finely chopped parsley root and peppercorn. Lay out the pieces, pour over this mixture (it is enough for a half a litter) and pour 2 spoons of vinegar, diluted in an equal volume of water. So the meat will last about nine hours. Then brusochki fried and put to stew. Five potatoes are cut with large straws and, together with the chopped carrots, they are poured into almost ready meat. Just before turning off, two chopped onion heads, tomato paste, sweet pepper and laurel are added. Finely chopped garlic and greens are poured into the roast spread over the plates.

Elk in the multivark

The beginning is the same - the meat is soaked in water, the films are scraped off, and it is cut with small blocks. The elk is laid out in a bowl with a pair of spoons of sunflower oil, and for five minutes the frying regime is switched on to give the meat a mouth-watering blush. Then the regime is changed to extinguish and the time is set at one and a half hours. As the timer signal sounds, the cut onion, grated carrots and mushroom plates are poured. At the same time, the dish is poured and peppered. "Quenching" is switched on for another third of an hour. Then, cut greens are added, the apparatus switches to heating, and after ten minutes it can be laid on the table. There are other ways how to cook elk meat in a multivark, but this recipe seemed to us the most successful.