There are many delicacies in the world thatnot available to everyone. These include such exotic as the lip of an elk. How to cook this dish, if you managed to get the products, but there is no skill in working with this ingredient? We give some useful tips and share a couple of easy recipes.
Elk meat and its benefits for the body
Perhaps elk can be attributed to the fewMeat types that are not processed in any way are not soaked through with growth hormones like, say, chicken, and are not influenced by chemistry. It is an environmentally friendly product, featuring a variety of beneficial properties and a large set of nutrients.
A big plus - moose meat practically does not containin its composition cholesterol. It contains a lot of phosphorus, calcium, potassium and magnesium, iron and zinc. By the way, moose meat is meat with very low fat content, therefore, low-calorie. One hundred grams of the product contains only 101 kcal. The universally recognized delicacy is the lip of an elk, the recipe of which we will describe today.
Fried moose lips. Ingredients
So, you have bought a delicacy from friends of hunters - this is the mouth of an elk. How to cook this product, what accompanying ingredients will be needed for the recipe? In addition to the main product, you will need to take:
- Butter - fifty grams.
- Bay leaf - two or three pieces.
- One large onion.
- One large carrot.
- Black pepper peas - 10-15 pieces.
- The roots of parsley and celery.
- Salt.
Cooking process
As a rule, a lot remains above the upper lip.hair. Even if the hunters and people who cut up the meat have smudged it, the hairs will still be present and you will have to spend time removing them. They can singe again over the hob. Slide your finger over the meat, if the hairs are not felt, then the work is done well. Now the lips of the elk are thoroughly washed under running water.
Pour water into the pan.The elk lip is also placed there. How to cook meat without spices? Of course, this is impossible. Put the bay leaf, salt, peppercorns. Cut the carrot into several pieces, onions can be added whole. The roots are also cut into several small pieces and placed in a saucepan. From this set of products, the broth will turn out rich, and the meat will absorb all the necessary flavors. Stew meat will be within two to three hours.
After the meat is boiled, it shouldcool a little. Once the lips of the moose are cool, they can be safely cut into portions. It is better to grease a frying pan with butter, not vegetable oil. So the meat is soaked even better and will be juicier. Next, roast the moose lip. How to prepare it and how much time in the pan? Here everything will depend, so to say, on the visual effect. As soon as an appetizing ruddy crust appears on the pieces of meat, you can turn it over. After frying on both sides, the meat can be served.
Boiled moose lip
Lip elk is very tasty and cooked.Meat is processed in the same way as in the first recipe. First, the extra hairs above the lip are removed, then the meat is thoroughly washed under cool water. How to cook a moose lip? The recipe, the ingredients list for the broth and the cooking time are all described above. Do not forget to remove the foam formed during cooking.
After the “punctured” meat is soft, it can be taken out of the pan using a skimmer. Served boiled lips of moose, both hot and cold.
Hunting lip of a braised moose
What else can you think of if you are in the kitchenturned out to be such a delicacy, like a moose lip? How to cook a dish so that it impresses with the taste and singularity of the guests? In this case, we recommend using a proven and easy "hunting" recipe. Meat will be put out.
For preparation it will be required:
- Lip moose
- Onion - two pieces.
- Butter or fat - fifty grams.
- Sour cream - a couple of tablespoons.
- Apple cider vinegar - two tablespoons.
- Salt.
- Pepper with peas.
- The Bay leaf is two pieces.
- Sugar - two teaspoons.
- Cranberry juice - half a glass - 150 ml.
As in the first two recipes, the meat shouldprocess thoroughly, rinse and put in a pot of water. We also add bay leaf, two onion halves, salt, and peppercorns to the broth. Cooked moose lip for two hours, until the meat is soft. Remove from the pan, cool. Cut into small oblong pieces.
Now go to the fire.Put the pan on a strong fire. Once it warms up, you can add oil (or fat) and meat. Onions are recommended to cut into half rings and then add to the meat. As soon as it is roasted a little and a ruddy crust appears, reduce the heat. Now you should add sour cream, apple cider vinegar, a little sugar and half a glass of cranberry juice to the dish. In such a sauce, the moose's lip will stew for another twenty minutes.
The recipes for cooking delicacies are very simple andare clear. But to many it seems that time is spent very much. Yes, moose meat should be thoroughly boiled and stewed, but the result will please even gourmets and frivolous.