Any game to us, spoiled citizens, it seemstough, lean and difficult to prepare. Meanwhile, dichina is not only much more beneficial to fattened broilers and pigs, it also has a refined and refined taste - if, of course, you know how to cook the meat of an elk, wild boar or deer. It is no wonder that game in all countries is considered to be a delicious meat since the time when cattle breeding products captured the counters. So we will learn - in case the familiar hunter for the holiday presents you with wild boar, moose meat or bear meat.
How to cook elk meat soft
There are several techniques that allowget rid of the extra rigidity of the game. For example, before you cook moose meat, recipes recommend it to be soaked for several hours - up to a day - in cold water, which should be changed periodically during this time. Before cooking, moose meat 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, vinegar and vegetable oil, but there are other interesting options. You can stuff the moose meat with lard or lay it around them - then it will turn out surprisingly juicy.
It is very important not to salt the meat until complete readiness! From the salt, the moose meat becomes even more dry, and then the dish will not be saved.
And the most important thing:any culinary game processing lasts much longer than cooking meat for domestic cattle. Quenching will take three hours, and cooking - from four. So have patience! And if on the threshold a taiga appeared with a fresh carcass on the shoulder, do not refuse the gift, as it is not so difficult to make elk meat soft as it seems.
Lithuanian Elk
Very interesting recipe! The meat will be stewed, but neither beef nor pork can match it.
Lithuanians know the secrets of how to cookelk meat, and to get a delightful result. A large chunk, grams per 600, rubbed with pepper and salt. Shallow cuts are made in it from all sides, into which bacon pieces are inserted. Then the moose meat 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 some wine there, tie and trot it so that it is evenly distributed. Pickled meat is fried - in fat, not oil, with carrots and onions, put into a pan, where two glasses of broth are added. The dish should be stewed for 2-3 hours, until moose meat is soft.
Serve the meat with sauce.For him, a spoonful of flour is fried in a dry skillet, poured hot broth from a spoonful of dried mushrooms and boiled for a quarter of an hour. The liquid is filtered, it lays the chopped and fried large onion, mushrooms from the broth and seasoning. 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 you cook moose meat,it should be marinated - in wine or in the composition described above. Dried moose meat is cut in large portions, which are laid out on separate pieces of foil. On each slice is put a plate of bacon or bacon, onion rings; The design is salted, sprinkled with lemon, sprinkled with chopped herbs, and poured over with a spoonful of thick sour cream.
The foil is neatly, but tightly folded, and the baking sheet is retracted into the oven - an hour and a half, if the pieces are not too large.
Scalloped moose meat
It's just a great way to cook.elk meat is delicious. However, it takes a lot of time to implement it. Elk (three kilograms) diligently beats off and pours 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 peas of pepper, two onions and parsley root.
It all connects, boils and cools.After pouring on the moose meat, the cargo is put, 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 lard and fried - like a Lithuanian recipe.
Having received an appealing blush from all sides, the chunk is wrapped in foil and put on a baking sheet, where a glass of water is pre-poured (it will have to be added periodically).
In the oven, the dish will last ten hours, sowill have to suffer, because to cook elk meat quickly and at the same time deliciously impossible. But as a result, you will feed your family tender, fragrant and juicy game.
Dried moose meat
If you don’t know how to cook elk meat, recipes for beef jerking are fine for him - with a few changes.
Cut a large piece in half to eachparts turned out grams to three hundred. At the bottom of two trays or bowls, pour a spoonful of sea salt and level it. Place a piece of elk meat on top and pour it with another spoonful of salt, evenly over the entire surface. Pour half a glass of vodka into each container, close the lids and refrigerate for two days. Every 3-4 hours the meat must be turned. When it is salted, it should be washed in running water, dried, rubbed on all sides with a mixture of peppers and herbs (composition - to your taste), tightly wrapped in several layers of gauze and draw with string. Convolutions are suspended in a cool place. In the absence thereof, they are placed down the refrigerator on the grate. After a week, you can actively try the meat.
Elk meat cutlets
Any other recipe requires soaking orpickling that takes a certain, and long, time. Cutlets are the only way to cook elk meat quickly, albeit troublesome. And so that they are not too lean, you have to add lard to the stuffing - half a kilo per kilo of elk meat.
The meat passes through the meat grinder at least three times.(more is better). Separately grilled lard and soaked stale bread. Substances combine, add crushed two tomatoes without skin, onion, two egg yolks, pepper and salt. Stuffing is kneaded, laid in a blender and whipped until mashed. Balls roll out of it, flatten, roll off in semolina and fry like regular burgers. Due to the lightness of the stuffing, they are cooked fairly quickly. But if you want unprecedented juiciness, you can stop at half-ready, put the burgers in the pan, pour them with two glasses of cream and put them to the oven for half an hour.
Elk with prunes
This recipe for cooking elk meat is suggested by a hunter who regularly brings such game home.
Soak moose still have to, especiallyif the animal was an adult older than three years. However, the use of prunes can reduce soaking to two to three hours. A pound of elk meat is chopped in small pieces - slightly larger than in goulash. The meat is quickly roasted so that the crust appears, and inside it is still raw. Simultaneously with the moose meat, it is necessary to fry a pair of chopped onions, put it in a cauldron, pepper, pour juice from the meat, pour the pan with dry red wine and add it to the moose meat. The meat should cook for an hour on low heat. Then tomato paste is poured in (two large spoons, razbolt in half a glass of hot water), and spices are poured. Another half an hour of stewing, and add prunes - 10-12 pieces, without stones and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.
Elk roast
Опять же, перед тем как приготовить мясо лося по this recipe, it is better to marinate. Only already chopped. A mixture of 2 tablespoons of sugar, the same amount of salt, a few crushed bay leaves, finely chopped parsley root and peas is made. Lay out the pieces, pour it with this mixture (it is enough for half a kilo of moose meat) 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 with large straws and together with shredded carrots they are poured into almost cooked meat. Just before turning off, two chopped onion heads, tomato paste, allspice and laurel are added. Finely chopped garlic and greens are poured into roast already laid out on plates.
Elk in a slow cooker
Начало все то же – мясо отмачивается в воде, films are peeled off and cut into small pieces. Elk meat is laid out in a bowl with a pair of tablespoons of sunflower oil, and for five minutes the frying mode is activated to give the meat a delicious blush. Then the mode is changed to quenching and set time in half an hour. As the timer signal sounds, sliced onions, grated carrots and mushroom slices are poured. At the same time the dish is salted and pepper. "Quenching" is activated for another third of the hour. Then cut greens are added, the device switches to heating, and in ten minutes it is possible to set the table. There are other ways to cook elk meat in a slow cooker, but this recipe seemed to be the most successful.
