Elk baked in the sleeve. Cooking elk dishes at home - step by step recipes with photos

Hunting is one of the most popular male hobbies. It gives an incomparable feeling of passion and excitement, and also allows you to try something that can hardly be seen on the shelves of grocery supermarkets - elk meat. There are many dishes from it, but before you decide on the recipe you like and start cooking, you need to learn about the features of this product - this will help to cook it tastier.

Features of elk meat

Elk is a large ungulate herbivore that lives in the forest. Compared to farm animals, he leads a more active life, because his muscles (which after butchering the carcass become meat) are quite tough, almost without impurities of fat.

Elk is classified as a red meat variety, similar in taste and quality to beef and veal. In order for elk meat delicacies to please with a delicate taste and aroma, before cooking dishes, you will need to perform the following steps:

Before using the meat, you need to soak it in clean water for at least 3 hours, then rinse it under the tap and dry it with kitchen napkins or a towel. This is done even if the elk is then marinated.
For frying, meat must be marinated. The best composition is a mixture of sunflower oil, vinegar and mineral water, taken in equal proportions.
To make the elk meat dish really juicy, you need to stuff the chunks with lard. This is done after soaking. You can use not only fresh, but also salted bacon.
Before stewing parts of a butchered wild animal, it is advisable to fry the pieces in vegetable oil until a light brown crust is obtained. Then the juice will remain in them, which will make the finished food tender and tasty.

Various spices, salt, sugar, and chopped herbs or herbs are used in the preparation of meat delicacies.

How to cook elk: simple and tasty recipes

Elk meat can be baked, fried, boiled, stewed, or cooked over an open fire. True, for baking whole (in large pieces), this variety would not be the best option, since it is not greasy and quite tough.

Elk goulash

For those who don't know how to cook elk and what kind of dish from it will turn out to be really tasty, it is best to choose an easy, affordable way to transform a raw product into a culinary treat. Goulash turns out fragrant, meat slices in gravy go well with cereals or potatoes, as well as a variety of vegetable salads. For goulash you will need:

600 grams of elk
1.5 tablespoons flour
2 large or 3 medium onions
3 tablespoons vegetable oil
3 tablespoons tomato paste
800 grams of broth or water
1 pinch of salt
1 pinch of spices (usually a mixture of peppers is used)
5 sprigs of parsley

The meat is thoroughly washed and soaked in water for at least 3 hours, then rinsed under running water and dried with paper towels. The piece is cut into small cubes (about 3x3 centimeters).

The onion is peeled, washed, cut into small pieces and fried in a pan with vegetable oil. The vegetable must be constantly stirred until a characteristic aroma and a golden hue appear. Then elk is laid out on the onion and fried (stirring) for 7 minutes over low heat.

Tomato paste is added to the mixture of vegetables with meat, everything is mixed, then water or broth is poured into it. It is necessary to stew food for about an hour and a half on low heat under the lid. 5 minutes before readiness, spices, salt and chopped parsley are put in the goulash. It is advisable to let this dish brew for half an hour, and then lay it out on plates.

Elk shurpa in a slow cooker

Fans of multicookers will appreciate easy recipe moose shurpas. With all the simplicity of preparation, this dish can be deservedly called a gastronomic masterpiece, since it is very satisfying and has an unusually delicate taste. To cook shurpa, you will need:

1 kg fresh elk meat
70 grams of vegetable oil
1 large bell pepper
1 head of garlic
130 grams of water
2 large onions
3 large or 4 medium tomatoes
1 kilogram of potatoes
2 large carrots
20 grams of cilantro
20 grams of salt
20 grams black ground pepper

In the absence of a slow cooker, you can make shurpa in the oven, in a refractory container with a lid, however, the cooking time will increase by about 20 minutes.

The meat is soaked, washed and dried with a towel, after which it is cut into cubes (like goulash or a little smaller).

The slow cooker is turned on, set to the “Frying” mode, lean fat is poured in and meat chunks are placed on top. Spices are added to them (but not salt), everything is mixed and fried until a golden crust is formed. As a rule, 15 minutes is enough for this.

Carrots and onions are peeled, washed and finely chopped (it is not advisable to grate the carrots, it is better to chop them with a knife). Vegetables should be poured into the multicooker bowl, where the slightly fried meat is already located, followed by water pouring. Kitchen appliances must be set to the "Extinguishing" mode for 1 hour.

In the meantime, the tomatoes are washed, doused with boiling water (to make it easy to remove the skin), then they get rid of the skin and chop with a knife or simply crush with a spoon. It depends on the juiciness and softness of the tomatoes. Bulgarian peppercorns are washed, seeds are removed and cut into small “straws”. Both vegetables are mixed in a separate bowl.

The garlic head is disassembled into teeth, peeled, washed and finely cut with a knife. Juice must be squeezed out of it, which is then added to the tomato-pepper mix. When cooking on the Stew program is over, you will need to add this mixture to the contents of the multicooker bowl and set the Soup program for 20 minutes.

Potatoes need to be peeled and washed, then cut into small pieces (as for cooking or for soup). As soon as the time in the "Soup" mode expires, potatoes and salt should be added to the meat and vegetables, setting the "Stew" mode for another quarter of an hour.

Pour finely chopped cilantro into the finished shurpa (or 5 minutes before the end of cooking) and stir everything. It is advisable to let the delicacy brew a little, and then serve it on the table.

Alternatively, elk can be baked in the oven. After soaking, the meat is rubbed with spices, marinated in a mixture of mayonnaise and mustard, taken in equal proportions, and then cooked over medium heat for 1.5 hours. It is desirable that it is not cut too large and, if possible, stuffed with fat.

There are subtleties in the preparation of wild animal meat, however, it is not at all difficult. By choosing a recipe and following its description, everyone can cope with this task.

Read also

Any game to us, spoiled townspeople, seems tough, lean and difficult to cook. Meanwhile, wild game is not only much healthier than fattened broilers and pigs, it also has an exquisite and refined taste - unless, of course, you know how to properly cook elk, wild boar or deer meat. It is not for nothing that game in all countries has been considered a delicacy meat since the very time when livestock products took over the shelves. So we will study - in case a familiar hunter presents you with wild boar, elk or bear meat for the holiday.

elk soft

There are several tricks to get rid of the extra stiffness of the game. For example, before cooking meat, it is recommended to soak it for several hours - up to a day - in cold water, which should be changed periodically during this time. 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 vegetable oil, but there are other interesting options. Elk can be stuffed with lard or wrapped with it - then it will turn out surprisingly juicy.

It is very important not to salt the meat until it is fully cooked! Elk meat becomes even drier from salt, and then the dish will no longer be saved.

And most importantly, any cooking game lasts much longer than livestock. Stewing will take three hours, and cooking - from four. So be patient! And if a taiga dweller appears on the threshold with a fresh carcass on his shoulder, do not refuse a gift, since cooking soft elk meat is not at all as difficult as it seems.

Elk in Lithuanian

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

The people of Lithuania know the secrets of how to cook elk meat for a delicious result. A large chunk, 600 grams, is rubbed with pepper and salt. From all sides, shallow cuts are made in it, into which pieces of bacon are inserted. Then the elk is poured with dry red wine and left to marinate for half a day. To save money, you can put a piece of meat in a bag, pour in a little wine, tie it up and shake it so that it is evenly distributed. Pickled meat is fried - in fat, not oil, with carrots and onions, transferred to a saucepan, where two glasses of broth are added. The dish must be stewed for 2-3 hours until the elk becomes soft.

Meat should be served with sauce. For him, a spoonful of flour is fried in a dry frying pan, poured with hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, crushed and fried large onion, mushrooms from the broth and seasonings are put into it. The sauce is boiled for the same amount, and at the end, half a glass of sour cream is added to it.

Moose meat in foil

Again, before cooking elk meat, it should be marinated - in wine or in the composition described above. Dried elk is cut into large portions, which are laid out on separate pieces of foil. A plate of bacon or lard, onion rings are placed on each slice; the structure is salted, sprinkled with lemon, sprinkled with chopped herbs and poured with a spoonful of thick sour cream.

The foil is neatly but tightly folded, and the baking sheet is put into the oven for an hour and a half, if the pieces are not too large.

larded elk

This is just a wonderful way to cook elk meat deliciously. However, it takes a lot of time to implement it. Elk (three kilograms) is carefully beaten off and poured 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, a few peppercorns, two onions and

All this is combined, boiled and cooled. After pouring, a load is placed on the moose, and it hides in the cold for 24 hours. Then the meat is dried, rubbed with spices (it is desirable to include cumin in the list), thickly stuffed with bacon and fried - like a Lithuanian recipe.

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

The dish will last ten hours in the oven, so you have to be patient, because it is impossible to cook elk meat quickly and at the same time tasty. But as a result, you will feed your family with tender, fragrant and juicy game.

Dried elk

If you do not know how to cook elk meat, cured recipes for beef are quite suitable for him - with a few changes.

Cut a large piece in half so that each part has three hundred grams. Sprinkle a tablespoon of sea salt into the bottom of two trays or bowls and smooth it out. Put a piece of elk on top and sprinkle it with another spoonful of salt, evenly over the entire surface. Pour half a shot of vodka into each container, close the lids and refrigerate for two days. Every 3-4 hours the meat must be turned over. When it is salted, you should wash it in running water, dry it, rub it on all sides with a mixture of peppers and herbs (the composition is to your taste), wrap it tightly in several layers of gauze and pull it with twine. Bundles are hung in a cool place. In the absence of this, they are placed down the refrigerator on the grate. After a week, the meat can be actively tasted.

Elk cutlets

Any other recipe requires soaking or marinating, which takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, albeit troublesomely. And so that they are not too lean, you will have to add lard to the minced meat - half a kilo per kilogram of elk.

The meat passes through the meat grinder at least three times (more is better). Separately, lard and soaked substances are ground together, chopped two tomatoes without skin, an onion, two egg yolks, pepper and salt are added. Minced meat is kneaded, put in a blender and whipped to a puree. Balls are rolled from it, flattened, rolled in semolina and fried like ordinary cutlets. Due to the airiness of minced meat, they are cooked quite quickly. But if you want unprecedented juiciness, you can stop at half readiness, put the cutlets in a pan, pour them with two glasses of cream and put them in the oven to languish for half an hour.

Elk with prunes

This elk meat was suggested by a hunter who regularly brings home such game.

You still have to soak the elk, especially if the animal was an adult, older than three years. However, the use of prunes can reduce soaking to two to three hours. Half a kilo of elk is chopped into small pieces - a little larger than in goulash. The meat is quickly fried so that the crust appears, and inside it is still raw. Simultaneously with the elk, it is necessary to fry a couple of chopped onions, put them in a cauldron, pepper, pour the juice released from the meat, pour dry red wine over the pan and add it to the elk. On low heat, the meat should languish for an hour. Then tomato paste is poured in (two large spoons, stir in half a glass of hot water), and spices are poured. Another half an hour of stewing, and add prunes - 10-12 pieces, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.

Roast elk

Again, before cooking the elk meat according to this recipe, it is better to marinate it. Just already chopped. A mixture is made of 2 tablespoons of sugar, the same amount of salt, several chopped bay leaves, finely chopped parsley root and peppercorns. Pieces are laid out, sprinkled with this mixture (it is enough for half a kilo of elk) and poured with 2 tablespoons of vinegar, diluted in an equal volume of water. So the meat will stand for nine hours. Then the sticks are fried and put to stew. Five potatoes are cut into large strips and, together with chopped carrots, are poured into almost ready-made meat. Just before turning off, two chopped onions, tomato paste, allspice and laurel are added. Finely chopped garlic and greens are already poured into the roast laid out on plates.

Elk in a slow cooker

The beginning is the same - the meat is soaked in water, the films are peeled off, and it is cut into cubes. Elk is laid out in a bowl with a couple of tablespoons of sunflower oil, and the frying mode is turned on for five minutes to give the meat an appetizing blush. Then the mode changes to extinguishing and the time is set to one and a half hours. As the timer signal sounds, chopped onions, grated carrots and mushroom plates are poured in. At the same time, the dish is salted and peppered. "Extinguishing" turns on for another third of an hour. Then chopped greens are added, the device switches to heating, and after ten minutes you can set the table. There are other ways to cook elk meat in a slow cooker, but this recipe seemed to us the most successful.

Elk has high nutritional, taste properties and a small amount of fat. Outwardly, it looks like beef, as it has a dark red color. There are many recipes for elk. We invite you to try to cook two excellent dishes from the meat of this artiodactyl animal.

First you need to make a marinade for soaking elk.

Marinade for elk

How to cook:

Mix half a glass of 9% vinegar with 0.5 liters of water.

Add 2 level tablespoons of salt to the liquid.

Parsley and celery root, 1 carrot and 1 onion cut into small pieces and put in the marinade.

Put the spices: 12 allspice peas, 6 bay leaves, 6 cloves.

Put the mass on the fire and bring to a boil.

Chop 5-6 cloves of garlic and put them in the marinade last.

After that, fragrant liquid immediately remove from heat.

If you need to cook the meat of a young elk, then cool the marinade and fill it with prepared pieces for a day. Old elk must be poured with a hot solution.

Once the meat has marinated, take it out and pat dry with a clean towel.

Now you can start cooking elk dishes.

Braised elk

Necessary:
1 kg of pickled elk;
2-3 tablespoons of fat for frying;
1 large carrot;
1 head of onion;
parsley root;
100 g sour cream;

pepper and salt - to taste.

How to cook:

Cut the meat into large pieces. Salt and season with pepper.

In a deep frying pan with thick walls, heat the fat and fry the pieces of elk in it until crispy.

Transfer the meat to a casserole or bowl.

Peel the carrots, onions and parsley root, cut them into large pieces and put them in a pot with elk.

Add a small amount of fat in which the meat was fried, and pour boiled water over everything so that the liquid covers the food.

Put on low heat and simmer for at least an hour.

Place the braised elk on a warmed dish.

Strain the broth and mix it with sour cream.

Pour the sauce over the meat and serve hot.

Moose beef stroganoff

Necessary:

0.5 kg of pre-marinated elk tenderloin;
5 tablespoons of vegetable oil;
3 tablespoons of butter;
2 onions of medium size or 1 large;
1 tablespoon flour;
200 g sour cream.

How to cook:

Rinse the elk and cut the piece across the fibers into sticks about 0.5 cm wide and 2-3 cm long.

Beat the meat lightly and fry in hot vegetable oil for 5-7 minutes.

Put the butter in a clean frying pan and heat it up.

Cut the onion into half rings and fry.

Then lay out the prepared meat, fry it a little with onions, add 1 tablespoon of flour.

Stir and fry until golden brown, pour everything with sour cream.

Pour in the fat from the dish in which the elk was fried, mix the mass and simmer under a closed lid for 2-3 minutes.

A spicy horseradish seasoning or lingonberry sauce will be a wonderful addition to the dish.

Bon Appetit!

Cooking meat is the oldest knowledge that appeared at the dawn of mankind. Of course, for a vegetarian, recipes that include ingredients of animal origin are " nightmare". Therefore, only meat-eaters can appreciate well-cooked meat. Especially such a delicacy as elk.

Despite the fact that the elk is a wild animal, there are now a number of farms for breeding this forest dweller, for example, Kostroma, Pechorskaya or a nursery in Upper Mandrogi. But if we consider the elk as a source of food, then, of course, we should talk about a wild animal. Its meat is more beneficial to the human body than that grown in captivity.

Meat features:

Wildlife dwellers stick to their usual natural diet, and not the grain and corn that pets are usually kept on for rapid weight gain. Therefore, elk meat has a low content of Omega-6 fatty acids (according to the Linus Karl Pauling Institute, they increase markers of inflammatory processes in the body) and a high level of Omega-3 fatty acids.
In their natural habitat, wild animals do not receive chemical medicines (antibiotics, growth hormones).
Nature forces animals to be active, which makes their meat leaner.
The ability to eat a variety of natural plant foods makes elk rich in chemical composition, which may vary slightly depending on the habitat of the animal.

On average, 100 g of raw elk meat contains:

№	Compound	Quantity,% of the daily norm	Function in the human body
1.	Niacin (B3)	3 mg (25%)	B vitamins perform a number of functions, participating in: in metabolism; in the formation of blood cells; in improving the functioning of the immune, nervous systems
2.	Riboflavin (B2)	0.3 mg (17%)
3.	Folic acid	(B9) 8 mg
4.	Cobalamins (B12)	1.4 mg
5.	Sodium	65 mg (low sodium is considered 140 mg or less)	Low sodium and high potassium reduces the risk of kidney and cardiovascular disease
6.	Potassium	317 mg
7.	Selenium	9 mg	Enhances the antioxidant function of vitamins E and C, helps in the work of the heart muscle
8.	Iron	3.3 mg (17–20%)	An element needed to maintain a strong immune system. Important component healthy blood cells
9.	Zinc 2.9 mg	(19%)	Without it, many metabolic processes are not carried out.
10.	cholesterol	59 mg	Included in all cells, required for hormone synthesis, essential for lipid metabolism
11.	The macronutrient sulfur	214 mg (21%)	Component of many chemical compounds in the body

In addition, the meat contains iodine, which is necessary for thyroid disease, calcium, which improves the condition of bones, phosphorus, which is needed by the heart muscle, brain, liver and kidneys.

Elk is considered to be dietary meat. Compared to other wild animals, such as deer, wild boar, roe deer, elk meat contains the highest amount of high-quality protein with rich amino acid composition and the lowest content of connective tissue.

100 g of meat contains:

proteins - 22 g (which is 26% of the daily value);
fat - 1.7 g (about 3% of the norm);
carbohydrates - 0 g.

It should be borne in mind that one serving (100 g) of boiled elk has a calorie content of only 112 kcal, baked - 113, and fried - 168 kcal and above.

Wild meat is a great alternative to regular meat. Elk can be one of these substitutions, while being very healthy and tasty. However, the selection and preparation of elk meat has some peculiarities.

Depending on the recipe, it is necessary to choose the right part of the carcass of elk meat.

Rules for a successful choice:

Color. Elk is not the most common meat found on the menu of an ordinary Russian (therefore, you have to be content with the one that fell into your hands). By the color of the product, you can decide on the dish that is best prepared from it. The meat of a delicate pink color indicates that the animal was young, which means it will not require too long heat treatment.
Dark red color indicates mature elk, which is characterized by coarser fibers. The best meat is in moose, which are 1.5–3 years old.
Smell. The meat of a wild animal always has a specific smell. This is absolutely normal. However, the smell of mud or urine indicates poor product quality.
Part of the carcass. Elk tenderloin is the most tender meat. It's good for frying. Good in frying the upper back and lower back.

Meat from the front and back of the legs is suitable for stewing and minced meat. Good boiled meat will come from the sternum, and for broth and jelly, you should take the neck, shank, head.

Language is a special delicacy. If you got trimmings, then it is better to put them on sausages, minced meat or stew.

Tips for preparing raw meat:

Exists different ways cook game. These are boiling, frying, stewing, drying, baking. You can cook meat on fire, in ashes, in clay, in hot earth.

Cooking Tips:

Cooking- The easiest way. Pre-marination before cooking is not required. If a rich broth is needed, then the meat is dipped in cold water. To cook boiled elk as an independent dish, the meat should be placed in boiling water.
Extinguishing- also a common cooking method. After a quick frying, the meat is stewed in a small amount of liquid in a sealed container (1 glass per 1 kg of meat). To make the dish tastier, water is replaced with broth, dry wine, cream. The duration of stewing elk meat is 4-5 hours.
Moose meat is fried in small pieces (for example, goulash), in the form of minced meat (cutlets), in large pieces (for example, escalope, entrecote). Can be fried in one large piece of 3-4 kg. For the appearance of a crust, the meat is smeared with sour cream. Readiness is checked by a puncture in the thickest place (clear juice should stand out). If the meat is already burning on the outside, but not ready inside, then the fire is reduced, and a container of hot water is placed on the bottom of the oven. Salt before the end of cooking.
Meat is baked over an open fire, in the oven, wrapped in foil, dough. Baking time depends on the size of the piece. To prevent the dough crust from burning, a container of hot water is placed on the bottom of the oven.

How to cook elk in the oven in foil

Elk meat (the recipe is suitable for the oven and for the Russian oven) turns out to be very tasty when baked in foil. Moose meat is tougher and leaner than that of domestic ungulates. But this can be corrected by pickling and adding lard.

For this recipe you will need:

meat - 900 g;
bacon - 200 g;
cream (sour cream) - 2 tbsp. l.;
salt.

For marinade:

wine (preferably dry white) - 750 ml;
vinegar - 300 ml;
carrots, onions - 100 g each;
celery root - 30 g;
garlic - 3 cloves;
greens (dill, parsley) - 1 bunch;
black peppercorns - 6 pcs.;
bay leaf - 1 pc.

Cooking steps:

Prepare marinade. To do this, rinse well, peel and finely chop the celery, carrots, onions, garlic. You can use a grater. Add wine, vinegar, pepper and bay leaf to vegetables.
Put the meat in a container (preferably glass) and pour over the marinade. Close everything tightly with a lid or cling film and leave in the refrigerator for 1-2 days. In order for the meat to marinate well, it should be turned over 2-3 times a day.
At the end of pickling, put the elk and marinade on foil folded in several layers. Place slices of bacon, greens on the meat and pour over with cream or sour cream. Close the edges of the foil tightly so that the liquid does not leak out.
Place the meat in a well-heated oven for 2 hours. It is very convenient to bake not on a baking sheet, but in a heat-resistant dish.
Check readiness after 2 hours.

The meat is served with mashed potatoes and fresh or canned green peas.

Pot Roast Elk Recipe

Moose meat (the recipe is suitable for venison and beef), cooked in a clay pot, becomes tender, juicy, and retains a unique rich smell.

For pickled stewed elk, you should prepare the following ingredients:

elk meat - 2 kg;
3% vinegar - 70 g;
juniper berries - 70 g;
coriander seeds - 5-7 pcs.;
lard - 150 g;
onion - 1 pc.;
carrots - 1 pc.;
white roots - 1 pc.;
salt - to taste;
ground black pepper - 1 g.

Cooking steps:

To prepare the marinade, add pepper, coriander and juniper berries to the vinegar.
Prepared meat is cut into large pieces, lightly salted and poured with marinade. In the recipe, it is recommended to keep the meat in this state for 2-3 days. However, experienced hunters advise marinating meat of large game (moose, deer, wild boars) for up to 5 days. If the meat of an old animal is used, then the marinating time should be increased, and the filling should be made stronger.
After marinating, put the elk on the bottom of the pot. Lay lightly fried bacon on top. Wash the roots and vegetables, cut (you can cubes or straws) and add to the pot.
The contents are poured with water (broth) to the top level of vegetables. The pot is placed in an oven preheated to medium temperatures. Stew under the lid (the lid can be replaced with foil) until tender. The time depends on the quality of the meat.
The cooked meat is laid out on plates, poured with vegetable sauce. Serve with boiled potatoes or stewed cabbage.

Elk prepared in this way can also be served cold. To do this, the broth remaining in the pot is filtered, a little gelatin, mustard (to taste) are added to it and everything is beaten well (the container with the broth should be kept in ice during whipping). The resulting filling cover the cooled meat. Serve at the table after gelling the broth.

Elk meat in the sleeve

Meat can be cooked not only in foil, but also in a roasting sleeve. In this case, it is better to bake a young and tender piece of elk (for example, tenderloin).

For the recipe you will need:

tenderloin - 600 g;
bacon - 150 g;
vegetable oil - 30 g;
salt - 1 tsp without a slide;
mustard - 1 tsp;
lemon juice - 1 tbsp. l.;
spicy herbs - 1 tsp

Cooking steps:

Prepare a mixture of mustard, salt, pepper, lemon juice, herbs and vegetable oil.
Spread this marinade on the meat and refrigerate overnight.
Before cooking, wrap the piece with strips of smoked bacon, wrap it in a baking sleeve (you can also pour a couple of tablespoons of liquid there) and place the elk in a heat-resistant dish or on a baking sheet. Do not tie the ends of the sleeve tightly.
Bake at a temperature of 180 ° C for 2-3 hours. Before the end of cooking, cut the sleeve on top (beware of hot steam) and let the meat brown.

Elk in beer

Moose meat (the recipe deserves special attention), cooked in beer, is eaten with pleasure even by those who are not a fan of moose meat.

To prepare such a dish you will need:

meat - 1.4 kg;
vegetable oil - 90 ml;
onion (thinly sliced) - 900 g;
beer - 625 ml;
broth (can be beef) - 125 ml;
flour - 30 g;
white vinegar - 15 ml;
sugar - 1 tsp;
thyme - 1 tsp;
chopped parsley - 2 tbsp. l.;
celery (root or petioles) - 125 g;
bay leaf - 1 pc.

Cooking steps:

The meat is served with boiled rice, mashed potatoes, noodles.

Dried elk

Elk meat can be prepared according to a recipe that does not require heat treatment. For example, “Moose meat dried in Velikoustyug style”.

For this you will need:

elk meat (tenderloin) - 2.5 kg;
ground black pepper - 1 g;
coriander, thyme - to taste;
salt.

Cooking steps:

The meat is soaked for 4-5 hours in a strong saline solution.
The natural fabric is impregnated with linseed oil and meat, boned in spices, is wrapped in it.
Hang to dry in a cool ventilated area.

Elk cutlets

If there are doubts about the age of the animal whose meat is to be cooked, then minced meat dishes will be a win-win option. In this case, you can use the original recipe called "Drunken Cutlets".

For this recipe you will need the following ingredients:

meat - 900 g;
lard (pork) - 300 g;
Worcestershire sauce - ¼ cup (it can be replaced with teriyaki sauce or balsamic vinegar);
bread - 250 g;
salt - 1 tsp;
ground black pepper - 1 tsp;
chopped parsley - 1 tbsp. l.;
butter - 3 tbsp. l.;
bourbon (whiskey) - 1/3 cup;
BBQ sauce (whichever you like) - 2 cups
onion - 2 pcs.

Cooking steps:

Grind the meat with lard and bread.
Add Worcestershire sauce (or its substitutes), parsley, salt, pepper to minced meat and knead everything.
Form small meatballs from minced meat and place them on a baking sheet, greased with oil.
Bake in the oven for 25 min. at 200–230 °С.
Separately prepare the filling. Finely chopped onion fry in oil. Add bourbon and sauce to it. To mix everything.
Transfer the cutlets to a small saucepan or other heat-resistant dish, pour over the prepared filling. Simmer until done 40-50 minutes.

You can serve such cutlets with different side dishes: boiled cereals, stewed vegetables, potatoes, noodles.

How to fry elk in a pan

For frying in a pan, tenderloin obtained from a young animal is best suited. In this case, the meat will be juicy and tender.

To cook fried elk you will need:

tenderloin - 1 kg;
lard - 200–250 g;
large onion - 1 pc.;
bay leaf - 3-4 pieces;
black pepper - 3-4 peas;
salt.

Cooking steps:

At night, put the prepared elk in cold water. Pat meat dry with paper towels before grilling.
At the bottom of the pan put bay leaf, pepper, cut into small pieces of lard and onion. Place meat on top. Salt everything a little. Cover the pan and leave to fry over low heat for an hour. At the same time every 10-15 minutes. the meat must be turned over. To make the meat juicy, it should be watered with the resulting juice. If the liquid is not enough, then add a little lard and water to the pan.

Fried elk can be served hot or cold.

Recipe for multicooker

You can also cook delicious elk meat in a slow cooker.

For roast elk you will need:

meat - 500 g;
onion - 2 pcs.;
garlic - 1 clove;
butter - 2 tbsp. l.;
dried thyme and rosemary - ½ tsp each;
juniper berries - 1 tsp;
blackcurrant berries (jelly can be) - 1 tbsp. l.;
soy sauce - 2 tbsp. l.;
cream - 200 ml;
flour - 1 tbsp. l.;
salt (if required).

Cooking steps:

Prepare meat. Depending on the quality of the piece available, the elk can be soaked for several hours in water (white wine) or marinated in a marinade that you like. If the meat is young, then these preparation steps can be omitted.
Put in the multicooker bowl oil for frying, cut into large pieces and meat rolled in flour. Select the "Frying" mode and set it for 10 minutes.
3. Add coarsely chopped onion to the meat and give another 10 minutes. fry.
Add all remaining ingredients and pour cream all over. If the meat is not covered with liquid, then you should add a little water, or better - broth. Set the "Extinguishing" mode for 1.5–2 hours.

Notes:

in paragraphs 2 and 3, you can use a frying pan (it is more convenient to achieve the required degree of roasting);
in addition to the proposed ingredients, at stage 4, you can add any vegetables (large pieces of potatoes, carrots, mushrooms, celery root or turnips);
lingonberries or blueberries also go well with elk meat.

Moose meat shurpa

There are a lot of options for cooking shurpa. Each region uses its own set of ingredients. From elk (despite its leanness), you can also cook a delicious rich shurpa. Quite satisfying is shurpa with homemade noodles.

Ingredients:

elk - 0.5 kg;
lard - 50 g;
water - 3 l;
potatoes (medium) - 3 pcs.;
carrots, onions - 2 pcs.;
garlic - 3 cloves;
tomatoes - 3 pcs.;
sweet pepper - 1 pc.;
bay leaf - 2 pcs.
herbs, salt.

Cooking steps:

It is better to soak the meat for several hours in water. You can add roots, herbs, lemon there.
For shurpa, the meat should be cut into large pieces. Fry it in lard over high heat in a frying pan with high sides or in a cauldron for 3 liters. Fast frying will keep the meat juicy.
Pour the meat with water and simmer over low heat for about an hour.
When the meat is soft enough, dip the coarsely chopped potatoes into the broth.
After 10–15 min. add carrots in cubes or rings and tomatoes in cubes.
15 minutes before the end of cooking, add onion, sweet pepper and garlic to the soup.
The last to add homemade noodles, greens and bay leaf to the shurpa. Salt to taste.

Homemade noodles can be replaced with other pasta, but it's best to find time to cook them.

Elk chops in a pan

Moose meat (the recipe is also suitable for the oven) is also suitable for chops. To do this, it is better to take slightly frozen meat, which will facilitate cutting. The slices should be cut across the fibers. The thickness should not be wide (about 1 cm).

For the recipe you will need:

frozen meat - 500 g;
corn starch - 50 g;
mustard - 1 tbsp. l.;
salt - 1 tsp;
black pepper - to taste;
vegetable oil - 2 tbsp. l.;
a can (400 g) of chopped tomatoes in tomato juice;
bulb - 1 pc.

Cooking steps:

Cut the meat.
Mix mustard, salt, pepper, starch. In this mixture, roll each piece of meat and beat well with a kitchen hammer on both sides (when beating, cover the meat with cling film so that splashes do not fly).
Pour frying oil into a frying pan. Fry over high heat until crispy on both sides of each chop.
Put onion sliced \u200b\u200bin rings and tomatoes from a jar on the meat (you can use fresh tomatoes).
Cover the pan with a lid and simmer over low heat until cooked through. If you use the oven, then set the temperature to 175 ° C.

Serve with homemade noodles or other side dish.

Moose shish kebab

For kebabs, fatty meats are usually chosen. However, when cooked properly, elk also makes excellent kebabs. For this dish, the loin of the animal is suitable. Before cooking, the meat should be soaked in wine for several hours or marinated well. There are a lot of marinade recipes (the ones below are suitable for big game).

Marinade for 1 kg of game:

water - 500 ml;
3% vinegar - 500 ml;
salt - 10 g;
sugar - 5 g;
black pepper, bay leaf, cloves - all to taste.

Within 10 min. boil spices in water. Add all other ingredients to the broth, boil, strain and cool.

Leave the meat in this marinade for 2-3 days.

You can cook another version of the marinade:

vinegar - 200 ml;
water - 400 ml;
white roots, carrots, onions - 1 pc.;
allspice peas - 10 pcs.;
bay leaf - 6 pcs.;
garlic - 3-4 cloves;
spicy herbs - optional.

Grind roots, onions, carrots, add spices, pour everything with water and vinegar. Boil the marinade and put garlic in it. If the meat is obtained from an old animal, then it should be poured with hot marinade. Young meat can be poured cold.

Cooking steps:

Elk meat is delicious and healthy. There are many recipes that allow you to cook it tasty and nutritious. But the elk is a wild animal and can be a carrier of various diseases. Therefore, with any suspicion of the low quality of meat, it is better to refuse it.

Article formatting: Oksana Grivina

Video on how to cook elk meat

Recipe for elk meat in the oven:

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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.

How to cook moose

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:

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

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

Before a delicious roast of elk with potatoes is prepared, 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:

Pre-fry the elk meat to a crisp, then transfer it to the pan, where it will be stewed.
At this time, cook vegetables in a pan.
Put in one container, pour some water, throw in potatoes and tomato paste.
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:

Put the onions and carrots in a preheated cauldron, bring to partial readiness.
Next comes the meat, cut into squares or slices.
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:

Peel the meat, do not cut (pieces of 400-500 grams are needed).
Marinate as desired for up to three hours.
Wrap in foil with potatoes, spices and salt (grate).
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 - to choose from;
salt - a pinch;
spices (cardamom, mustard powder) - a pinch for rubbing.

Cooking method:

After soaking and slicing, rub the meat with mustard powder or other spices and salt (dried herbs will do).
Fry on each side until cooked through over medium heat.
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:

Mix all the described components in one container until a homogeneous mass is obtained.
Form balls by plucking.
Fry the onion in a frying pan so that the brown color is noticeable.
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 turns out 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:

Mix all components, pass through a meat grinder.
Prepare pork intestines for sausage (can be purchased separately).
You need to hammer it very tightly so that mold does not form.
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:

Ready chopped meat should be put in a saucepan at the stage of heating water.
Vegetables cut into small pieces.
Initially, throw onions and carrots at a boil, and after half an hour the water boils, add tomatoes and apples there.
After another 20 minutes, it is necessary to throw potatoes peeled in large pieces.
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:

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

Cooking method:

The tenderloin, so that it is soft, is pre-soaked in water for several hours, then cut into veined chops and beaten off.
Marinate in onion and mayonnaise with spices for a few more hours.
A frying pan is heated in oil, greens are thrown there in the form of cardamom or something else.
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 the tenderloin, peeled and pickled. The combination with vegetables will give the dish new fragrant colors.

Ingredients:

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

Cooking method:

We clean the tenderloin from the film, veins and other, cut into even cubes for barbecue.
Cut the onion into rings, mix with the meat for a long time until the onion releases the juice.
Fill it with carbonated mineral water, adding lemon juice there (it will remove the extra smells of game - a swamp or another, if any).
After two hours of preparation, fry the tenderloin in a pan until golden brown.
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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Cooking elk dishes at home - step by step recipes with photo