Cooking elk meat dishes at home - step-by-step recipes with photos. Cooking elk meat: recipes for home and camping conditions

This dish is prepared based on the famous “goulash” recipe, only we will make it, unlike the original, from elk meat. First, let's melt the boar's lard, then fry the onion and meat in it, add paprika. Let's put it all in a cauldron, add boiling water, potatoes, grated tomatoes and spices, cook until tender, serve. Excellent and tasty goulash!

An 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 grain into pieces two to three centimeters thick, add salt, coat it with vegetable oil, and let the game salt for about fifteen minutes. Next, fry the elk meat in a grooved (or regular) frying pan until cooked, add a piece of butter, and let the meat rest. Submission is optional. I just chopped up the tomatoes and parsley.

You can make very tasty and juicy cutlets from a piece of elk meat. To do this, you need to grind the meat and a piece of lamb (or pork) lard in a meat grinder, add onions and young garlic to the minced meat, form and fry the cutlets. I don’t know how anyone likes it, but I really like the presentation of these, and any other cutlets with mashed potatoes. I cooked my cutlets at the dacha, on a live fire, but, of course, they can also be cooked at home. If you haven’t tried making moose cutlets yet, be sure to try it, and I hope this recipe will help you!

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

Recipe for delicious elk dumplings. Basically, everything is as usual - we make dough for dumplings, make minced meat from elk meat, onions and spices, roll out round dough from the dough, put minced meat in the middle, and then make these same dumplings. I won’t test your patience too much with a step-by-step presentation of how to prepare dumplings; it’s better to go in and look at the photo of this recipe!

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

A recipe for delicious and rich cabbage soup made from elk meat. We take a good fleshy bone and cook broth from it. We make frying from onions and carrots, shred cabbage... in other words, we do everything the same as when cooking regular cabbage soup from fresh cabbage, only instead of beef or pork, we use elk! Checked! Very tasty soup It comes from game!

Photo of a steak made from elk meat. The meat is passed through the largest grate of a minced meat grinder (or, in the old fashioned way, it is cut with a knife), then the elk meat is salted, peppered, and kneaded very thoroughly (with periodic beating of the minced meat on the table). Next, using a forming ring, we prepare a steak that is perfectly shaped, fry it on both sides in a frying pan, and then bring it to full readiness in the oven. Cover the finished game steak with a fried egg and serve as is.

Moose meat is considered by nutritionists to be useful species meat, since it is quite rich in iron, but at the same time it has very little fat. The taste of elk meat is similar to grass-fed beef, although elk meat is more fibrous and coarser in texture. Many people are put off by the specific smell, but this depends on how you cook the elk meat. The calorie content of elk meat is quite high, and in many restaurants around the world, elk meat dishes are considered delicacies and are priced at a fairly tidy sum.

Recipes for elk meat dishes are quite varied, but in order for this meat to end up on the table as a tasty and healthy dish, it is necessary to correctly carry out a number of procedures that relate to cutting the elk and preparing the meat.

Carcass cutting

An elk is a valuable trophy for a hunter; in addition, a shooting license costs a lot of money. Therefore, the hunter must clearly know the rules for cutting elk and follow them strictly.

The first step is skinning. The procedure is similar to skinning a large cattle. After making an incision from the larynx to the tip of the tail, incisions are made from the hooves to the anus and chest.

Now you can carefully remove the skin up to the spine on one side and, turning the carcass over, separate the skin from the meat on the other side. Now you should rip open the belly of the killed animal down to the stomach. After turning the carcass over, you should take out the intestines; for complete cleaning, you should, by trimming a little, remove the esophagus. It’s a good idea to have some kind of oilcloth or fabric with you so that you can collect all the insides and take them away.

You can cut the meat directly on the separated skin. First, you need to cut off the legs of the killed animal, and then the head. Now you can begin to dismember the carcass according to the standard scheme, starting from the 12-13 vertebrae.

Moose meat is never washed, just wiped with a clean cotton cloth. If the elk is buried in winter period, the meat is wiped with snow and the pieces are laid out separately, otherwise it will freeze.

Meat preparation

Getting elk is only part of the problem; preparing elk meat is another rather delicate task. First you need to figure out how to cook moose meat tender.

Not every housewife knows these secrets:

The meat must be soaked in water for several hours, and then dried using paper.
The meat must be marinated before cooking. Everyone has their own secrets on how to marinate elk meat, but it is known that it is best to use grape vinegar (it will soften the hard fibers of elk meat well) mixed with sunflower oil and mineral water.
To give it softness, it would be a good idea to stuff the elk meat with pieces of lard.
Before you start stewing the elk meat, it’s a good idea to fry it in a frying pan in vegetable oil so that the meat gets a crispy, golden-brown crust.
Moose meat dishes will be much softer if you salt the elk meat not at the beginning, but at the very end;
It is very important to know how long to cook elk meat. Experienced people say that this process should take at least three hours, and elk meat should be stewed for at least two and a half hours.

Compliance with these simple rules will make it possible for everyone to make sure that dishes made from elk meat can be soft and juicy.

Marinade recipe

If you have enough time and there are no problems with the ingredients, you can prepare the following marinade for elk:

two tablespoons of vinegar are mixed with the same amount of water;
Mix two tablespoons of sugar and salt separately;
add black peppercorns (10 peas) and 2-3 bay leaves to the mixture;
trim the meat from films and tendons and cut into slices no more than two centimeters thick;
Place the meat in a ceramic or glass container in layers, carefully sprinkling it with the prepared mixture;
pour everything with a solution of vinegar in water;
marinate the meat for at least 10 hours .

Cooking in the field

For a hunter, the question of how to cook elk meat in the field should not pose any particular difficulties, since the process is not very different from the process of cooking beef and can be done without marinating the meat. Young meat can be cut into pieces and fried on stones.

But preparing elk meat from an old animal is a more labor-intensive process. It is best to boil it in a camping pot, where it has already been added Bay leaf and add a little salt to the water. You need to cook for at least three hours.

Boiled elk meat is very tasty, especially when camping. But, experienced hunters know what to cook from elk meat even in camping conditions, and so that the meal becomes a real reward for a hard day spent in the forest in search of prey.

Elk meat, hunter's style

What to cook from elk meat right at the place of production, in camp conditions? Many elk hunters recall with delight the dish - “hunter-style elk meat.”

You will need the following ingredients:

meat (half a kilogram);
peppercorns;
laurel;
sunflower oil (if not, animal fat will do);
salt;
flour;
a couple of onions.

The recipe for preparing elk meat is as follows:

Cut the meat into slices (not large).
Heat the frying pan (or cauldron) well and melt the animal fat in it (pour in a lot of vegetable oil).
The fat should boil.
Fry the meat until crusty and immediately pour boiling water over it, and then simmer over low heat.
Add onion (halved onion), pepper and bay leaf.
Simmer for two hours.
At the end, you should salt everything and add a little flour to thicken.
Hunter's stewed elk meat is ready.

Cooking at home

Moose heart with buckwheat porridge

Hunters say that elk hearts should be cooked right next to the fire while hunting. But it looks quite exotic and more like a hunting tale. Housewives know well how to cook elk heart, since its taste is similar to that of a similar offal from cattle.

In order to prepare the elk heart, it should be thoroughly washed and blotted with paper napkins. Cut into small, neat pieces into cubes and fry in oil prepared for this purpose. Following this, broth is poured into the heart pieces and the whole thing is simmered over low heat for at least three hours.

Half an hour before completion, add onion to the cauldron with elk heart ( big amount onions will not spoil your heart), a couple of spoons of good tomato paste, a spoon of sugar (one, no more), bay leaf and pepper to taste, as well as a spoon of vinegar. Simmer until done. Served with buckwheat porridge.

Moose liver with onions

How to cook elk liver so that the characteristic specific smell of the product is not heard is the question of many who have tried to prepare a dish from elk liver. First of all, the liver is soaked from blood.

It is advisable to soak overnight. You need to take onion (the same weight as the liver), cut it into rings and marinate the liver in vinegar (wine or apple) and onion. You can try marinating in wine and onions (the choice is up to the cook).

After the liver has marinated, fry the liver pieces for five minutes on each side.

After this, put all the onions that are left from the marinade into a saucepan, put slices of fried liver on top of it, add half a glass of dry (preferably red) wine, a spoonful of mayonnaise and half a small spoonful of strong mustard. Simmer all this for 10 minutes until the resulting sauce thickens completely.

Hunter's Moose Lip

You need to know how to cook elk lip, since this dish is a delicacy, just like cod liver or black caviar, and not every hunter, not to mention other people, gets to try it.

First of all, you need to get rid of the hair on this moose lip. After cutting the lip into portions, squeeze the juice of a whole lemon onto it. Now here is a liter of water, pepper, salt and bay leaf. Add the onion cut in half to the pan. Cook all this over low heat for at least two hours, or even three, just right.

Having taken out the lip with a slotted spoon, it is sent immediately to a hot frying pan, where finely chopped onion is brought to the color of transparency in oil. The lip is fried in this frying pan for exactly three minutes. The meat is removed and returned to the pan, where it is poured with sour cream, broth and cranberry juice (in equal parts). You can add just a little sugar for taste. All this is stewed for at least an hour. Moose lip is served without garnish. Lingonberries can be used as a side dish to add flavor to the dish.

Roast forest cow (elk)

The question is rhetorical, what can be cooked from elk meat, of course, roast! This dish is the most common and not only because roasted elk is very easy to prepare, but also because it is really tasty.

To cook elk meat you will need:

the meat itself;
about five potatoes;
a couple of large onions;
carrot;
tomato paste;
spices;
a couple of cloves of garlic;
oil.

To make roast elk meat soft, the meat must be marinated very well, and for a decent amount of time (at least 10 hours).

To prepare a marinade suitable for these purposes, you can take vinegar (2 tablespoons), salt and sugar (1:1 ratio), a couple of bay leaves, a dozen (and no less) peppercorns.

The meat is cut into pieces, carefully sprinkled with a mixture of salt, sugar and spices, and then filled with a mixture of vinegar and water in a 1:1 ratio.

The meat, after the marinating procedure, is fried in oil until a clearly visible golden brown crust appears. After this, place everything in a saucepan and simmer until half cooked (an hour, an hour and a half). While the meat is stewing, the potatoes are quickly peeled, cut into neat cubes and fried in oil (lightly). Carrots are added to the steamed potatoes. All this goes into a pan with half-cooked meat.

When the vegetables arrive, spices are added to them and tomato paste. Garlic should be added to the dish just before serving. This elk roast will be very tasty with pickles.

Elk meat in the oven, homemade

There are many recipes for elk meat in the oven. All of them, one way or another, are an interpretation of the classic recipe for how to cook elk meat in the oven. The dish turns out very tasty and elk meat baked in the oven is one of the masterpieces of culinary art.

To prepare you need to take:

forest cow meat (1 kilogram);
grape (apple) vinegar (200 milliliters);
one spoon of coarse salt;
black pepper (8 peas);
bay leaf (chopped 2-3 leaves);
granulated sugar (just one spoon);
two onions;
spices (optional and to taste);
oil (suitable for frying meat).

Cooking elk meat in the oven begins by beating pieces of meat with a hammer (a wooden one will do, but a metal one can also be used). We prepare the correct marinade from the vinegar, salt, sugar and, of course, onions we have. Pour this mixture with water and bring to a boil.

The sliced meat should be poured until completely covered with the cooled marinade, then everything should be placed in the refrigerator for 48 hours. After the time has passed, the meat must be removed from the marinade, thoroughly dried with paper towels and rubbed with spices.

Fry our well-marinated and therefore soft meat on both sides until crusty. After this, we make the elk meat in foil (we wrap the meat) and place the meat in the oven, where 200 grams of water have already been poured onto a baking sheet. Adding water, let the meat simmer for 8-10 hours. The final touch is to take out the meat, decorate with chopped herbs and set the table.

Elk shish kebab

How to cook delicious elk meat, the answer is simple, cook kebab! Elk shish kebab is easy and simple to prepare at home.

You will need:

meat (2 kilograms);
lard (300 grams);
onions (5 onions);
2 cups vinegar (3%);
two glasses of water;
salt (two spoons);
spoon of sugar;
black pepper (10 peas);
cloves (4 pieces);
bay leaf (6 leaves).

Add pepper and bay leaves to the water and boil it all for 10 minutes. To prepare the marinade, add salt and sugar. Remove from heat and add vinegar. Now you need to strain the marinade. Cut the meat into pieces of the required size and pour cold marinade for a day.

We take the meat out of the marinade and pass it through a meat grinder (2 times). We also add bacon to this. Pepper and salt. Thread the minced meat onto skewers (like lula kebab). Bake.

Serve with fresh vegetables.

Hunting goulash made from elk meat

Recipes for cooking elk meat are varied, but elk goulash is a rather conservative dish, and it is difficult to introduce something new into it.

To prepare goulash you will need:

elk meat (half a kilogram of meat);
two onions;
3 cups of meat broth (you can use water);
tomato paste (3 spoons);
flour (1 spoon);
ground black pepper (0.5 teaspoon);
laurel;
greenery;
salt;
sunflower oil.

The preparation is very simple. Wash the meat and cut into pieces. We clean the onion and also cut it finely. Pour the meat into a hot frying pan with vegetable oil and fry for five minutes. Add onion. Fry, stirring constantly, do not reduce the heat.

After seven minutes of frying, add pepper, salt, and flour. Fry for an additional two minutes. Add tomato paste and broth, add bay leaf, cover everything with a lid, reduce heat, simmer for two hours. Season the goulash with herbs and serve.

Soup with elk meatballs in elk broth

If you have elk meat in the refrigerator, the question of what to cook from elk meat should not arise. However, if it does appear, the answer is that it is very easy to prepare elk broth or elk soup.

You will need:

half a kilo of meat;
20 grams of shiitake mushrooms;
spinach (400 grams);
egg;
onions (two onions);
garlic (3 cloves);
water (2 liters);
black pepper;
ground (0.5 teaspoon);
salt (teaspoon);
vegetable oil.

Wash the meat, dry it, boil it (at least 3 hours) and grind it in a meat grinder (pass twice). Add all ingredients (onion, garlic, egg, salt, pepper).

Let's make meatballs. Fry them in sunflower oil. Separately fry the mushrooms. Combine mushrooms and meatballs in broth.

Add spinach (pre-washed and chopped) to the broth. Cook the soup for 20 minutes. Serve to the table.

Shurpa in a slow cooker

How to cook elk meat in a slow cooker? A universal item in a housewife’s arsenal will allow you to cook elk meat in a slow cooker easily and simply. Shurpa, exactly what you need.

To prepare this elk meat dish in a slow cooker you will need:

elk meat (1 kilogram);
onion (two onions);
carrots (two pieces);
kilogram of potatoes;
bell pepper (1 piece);
garlic (4 cloves);
cilantro (bunch);
tomatoes (3 pieces);
salt and pepper.

First of all, wash the meat and place it in the multicooker bowl on the “Frying” mode. After that, add a little water, chopped carrots and onions and “Simmer” the whole thing for 30 minutes.

Remove the skin from the tomatoes, cut into cubes, and chop the pepper. Add to the bowl and set to “Soup” mode. The procedure should take 20 minutes. Peel the potatoes and add to the dish. Cook in “Soup” mode for another 20 minutes.

Now is the time to prepare the dressing. It will use apple, garlic, cilantro. We chop everything finely and add it to the soup. Cook for another fifteen minutes. Sprinkle the soup with herbs and our elk shurpa is ready.

Elk cooked in a slow cooker

How to cook elk meat in a slow cooker arises among hunters' wives from time to time. Knowing a few secrets, cooking elk meat in a slow cooker is not so difficult.

You will need:

meat (1 kilogram);
onions and carrots (two pieces each);
mushrooms (400 grams);
greenery;
salt;
oil for frying.

First, remove the film from the meat. Rinse well and let sit for an hour. After this, the meat is cut into portions. Place pieces of meat in a special multicooker bowl generously greased with vegetable oil.

Turn on the frying mode for fifteen minutes and no less. After this, we switch the multicooker to the “Stew” mode and simmer the meat for an hour and a half.

But cooking elk meat in a slow cooker is not finished yet. Place the meat on “Warm” (30 minutes). At this time, chop the vegetables and mushrooms, add spices and cook it all in the “Stew” mode for 35-40 minutes. This dish should be served with a side dish.

Minced elk

A lot of elk recipes are based on minced elk meat. The fact is that minced meat can be used to make cutlets, meatballs and even dumplings from elk meat. In addition, minced meat takes up much less space in the refrigerator than pure meat.

Before turning the meat through a meat grinder, it should be frozen. Together with the elk meat, you can also add lard (500 grams of lard per kilogram of elk meat), this will make the elk meat cutlets or dumplings more juicy.

It is not recommended to add onions if the minced meat will be stored frozen for a long time. If you cook from minced meat right away, then you can safely add onions and garlic. Dishes made from minced elk meat are dietary and much healthier than those made from pork.

Video

For the original recipe for elk meat in beer, watch our video.

Sokolova Svetlana

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Elk meat is a healthy, lean, dark red meat with a lot of veins. Externally it looks like beef. Elk meat makes excellent-tasting dishes, including dumplings and cutlets, broths and soups. How to cook delicious elk meat at home? Proper cooking is a whole science with many culinary subtleties.

For cooking, it is better to take meat from females aged 1-3 years. Elk meat from older individuals and males is tough and fibrous. Without preliminary soaking (in white wine, sauerkraut juice, cucumber brine), it will not be possible to prepare a juicy dish at home.

Calorie content of elk meat

100 grams of elk meat contains 101 kilocalories. The low calorie content is explained by the minimal fat content (1.7 g) with a large amount of valuable animal protein (21.4 g).

Ideally, elk meat is pre-marinated in 3 percent vinegar for 6-10 hours or soaked in water for 3-4 days.
To add a delicate and spicy taste, soak the meat in herbs and berries.
Butchering a carcass is similar to the process of butchering a cow. The most valuable and tasty parts are lips and meat tenderloin.
Moose meat dishes are added with salt at the end of cooking.
To obtain more juicy cutlets, add no a large number of lamb fat or goose fat.

Let's move on to the answer to the question of what can be prepared from elk meat and a variety of step-by-step recipes and technologies for preparing delicious and nutritious foods.

Elk soup on the kitchen stove

Ingredients

Servings: – + 16

elk bone with pulp 600 g
water 3 l
bulb onions 2 pcs
potato 6 pcs
carrot 2 pcs
Sweet pepper 2 pcs
tomato 3 pcs
petiole celery 2 roots
allspice peas 7 grains
Bay leaf 2 sheets
salt, herbs to taste

Calories and BJU per 100 g

Calories: 50 kcal

Proteins: 1.5 g

Fats: 0.8 g

Carbohydrates: 4 g

3 hours 10 min. Video

I thoroughly wash the elk meat and place it in a large saucepan. I pour cold water and put it on the stove. Bring to a boil, reduce heat to medium. I add peeled onions (whole), allspice peas, and bay leaves. I cook for 2.5 hours.

I strain the broth, removing the spices and meat. When the elk meat has cooled, I separate it from the bone and cut it into small pieces.

I peel and cut the carrots into cubes. I do the same with potatoes. I cut the pepper into pieces, cut the celery. I add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. I discard the chopped tomatoes and add pre-chopped meat. Cook until done.

I remove the pan from the stove. I let the elk soup simmer for about 30 minutes, tightly closing the lid and covering the top with a towel.

Bon appetit!

Elk meat with dried fruits in a slow cooker

Stewed sokhatina with dried apricots, prunes and raisins in a slow cooker is an exquisite hot delicacy dish. Do you want to surprise guests rushing to your place for a holiday dinner or diversify the daily diet of your beloved family? Try following the recipe.

Ingredients:

Ready beef broth – 100 g,
Elk meat – 500 g,
Dried fruits (prunes, raisins, dried apricots) – a total of 200 g,
Onion – 2 heads,
Tomato paste – 1 tablespoon,
Vegetable oil– 3 large spoons,
Wheat flour - 1 tablespoon,
Pepper, salt - to taste.

Preparation:

I cut the elk meat into rectangles. Due to its high density and hardness, I carefully beat each piece. I throw the softened rectangles into a frying pan with vegetable oil and fry. The goal is to get a golden brown crust, not to cook it until done. I transfer the meat, browned on all sides, to a plate.
I fry the onion in a frying pan, bringing the finely chopped half rings to golden color.
First I put the fried onions in the slow cooker, then the elk meat. I put thoroughly washed dried fruits on top. Select the composition and ratio of dried berries and fruits to suit your taste. I prefer the classic “trio” - raisins, dried apricots, prunes. I take the same parts.
I scoop out a few spoons of pre-prepared beef broth, dilute tomato paste, add flour and spices. I transfer the mixture to the slow cooker.
I turn on the “Extinguishing” program and set the timer for 120 minutes.

Moose meat with champignons in a slow cooker

Ingredients:

Meat (pulp without bones) – 1 kg,
Carrots – 2 medium sized pieces,
Onion– 2 heads,
Champignons – 400 g,
Vegetable oil - 4 tablespoons,
Pepper, salt, basil, dill - to taste.

Preparation:

I soak the elk meat in water for 2-4 hours. Then I remove the veins and film and cut into small pieces.
I pour vegetable oil into the multicooker. I turn on the “Roast” program and send the chopped elk meat. I fry the pieces until a light golden crust forms for 5-10 minutes, depending on the power setting.
I switch to the “Extinguishing” mode. I set the program for 180 minutes. I close the lid.
While the elk meat is cooking, I tend to the vegetables. I clean and chop. I grate the carrots on a coarse grater and finely chop the onion heads. After 1.5 hours, after turning off the “Quenching” program, I switch it to automatic heating for 30 minutes. Let it brew. Then I throw in the prepared vegetables and chopped mushrooms. Add spices and simmer for 30 minutes.
Before serving, decorate the dish with fresh herbs and mix thoroughly. As a side dish I use boiled rice or mashed potatoes.

Cooking in a pressure cooker

Ingredients:

Meat – 500 g,
Onions – 2 medium sized pieces,
Mustard – 1 large spoon,
Starch - 1 tablespoon,
Vegetable oil - 1 large spoon,
Bay leaf - 2 pieces,
Salt, peppercorns - to taste.

Preparation:

I cut the sokhatina into pieces. I rub it with mustard. I leave it to soak in the seasoning for 30-60 minutes.
I pour sunflower oil into the pressure cooker. I put it on the stove to warm up. I throw off the chopped pieces for frying. Then I add a little water and leave the elk meat to simmer for 120 minutes over medium heat.
I peel the onion and cut it into large pieces. I put it in the pressure cooker so that the cuts are directed toward the meat. I throw in bay leaves and pepper.
After an hour and a half, I taste the elk meat. Salt. At the end I add a large spoonful of starch to make a sauce.

Grilled elk shashlik recipe

Meat from young and healthy individuals, preferably female moose, is suitable for barbecue.

Ingredients:

Meat (loin) – 1 kg,
Onion – 3 heads,
Lard– 100 g,
White wine – 300 g,
Green onions, dill, parsley, salt, pepper - to taste.

Preparation:

I'm preparing the meat. I cut it into small pieces of 40-50 g and put it in a saucepan. I pour in white wine to soften it. If desired, you can use a pre-prepared marinade. I leave it alone for 3-4 hours.
I string the elk meat onto skewers along with onion rings and lard, pepper and add salt.
I fry on coals. After 20-25 minutes, the fragrant kebabs are ready.
I put it on plates and sprinkle fresh herbs on top.

Helpful advice. Fresh elk shish kebab goes great with pickles ( sauerkraut and cucumbers).

How to cook moose meat in the oven

To obtain a juicy and appetizing dish from tough and stringy elk meat according to this recipe, you will have to try hard and spend a lot of time.

Ingredients:

Sokhatina – 1 kg,
Onion – 2 heads,
Vinegar – 200 ml,
Black pepper – 8 peas,
Sugar – 1 large spoon,
Salt – 1 tablespoon,
Vegetable oil – 1 tablespoon,
Parsley root, bay leaf, meat spices - to taste.

How to cook:

I remove the film and thoroughly rinse the meat with water. I carefully beat it with a wooden mallet.
I prepare a marinade from granulated sugar, herbs, chopped onions, black pepper, salt and chopped bay leaf. I fill the mixture with a liter of water and put it on the stove. I bring it to a boil. I remove it from the stove and let it cool.
I put the meat in the pan and place pressure on top. I put it in the refrigerator for 2-3 days.
I take the elk meat out of the pan. Dry with paper towels. Sprinkle with meat spices.
I put the frying pan on the stove. I pour oil. I throw the pickled animal product onto the heated surface. Fry until half cooked.
Place the elk meat on a baking sheet, covering it with food foil. Before putting it in the oven, I pour a glass of water.
I simmer for a long time, for 8 hours at minimum temperature. I control the water level. I add as needed.
I take it out of the oven, unseal the foil and place it in a large dish, garnishing with fresh chopped herbs.

Video cooking

Homemade elk beef stroganoff

Beef Stroganoff – delicious dish, the main ingredient of which is finely chopped pieces of meat in sour cream sauce. The traditional base (main ingredient) is beef or pork, but if the housewife wishes and the products are available, you can try making a delicious “Beef a la Stroganoff” from elk meat.

Ingredients:

Elk meat – 1 kg,
Onions - 2 pieces,
Sour cream – 100 g,
Vinegar – 1 large spoon,
Sugar – 1 pinch,
Dill – 15 g,
Seasonings and spices - to taste.

Preparation:

I take the elk meat out of the freezer and defrost it naturally. I rinse with plenty of water to get rid of excess blood. I cut into thin strips (traditional sticks), removing the film and tendons.
To add a juicy and piquant taste, I soak the elk meat in the marinade. I throw the pieces into a large cup and add sugar, salt, and pepper. I pour a tablespoon of vinegar and add chopped onion. For high-quality marinating, place the meat base of the dish in the refrigerator for 12 hours. Don't forget to cover with a plate!
I take out the cup in the morning. I send the pieces to a heated frying pan for frying. I brown it.
Reduce the heat, add a little water and finely chopped dill for a spicy aroma. Then I spread the sour cream. Mix thoroughly.
Simmer over low heat. A large amount of juice will begin to release from the meat. Simmer until it boils, don’t forget to stir.

Video recipe

I serve the dish with boiled rice and fresh vegetables.

Pot Roast Recipe

Ingredients:

Elk meat – 500 g,
Potatoes – 3 medium sized tubers,
Onions – 1 piece,
Tomato paste – 1 large spoon,
Olive oil – 2 large spoons,
Parsley – 5 sprigs,
Salt and sugar - 2 tablespoons each,
7 percent vinegar - 2 large spoons,
Black pepper – 10 peas,
Bay leaf – 2 leaves.

Preparation:

My meat in cold water, I dry it. I cut it into oblong and thin pieces. I transfer it to a glass container.
I prepare the marinade, mix vinegar with 2 tablespoons of water, add sugar, salt, black peppercorns and bay leaf. I pour it into a dish. Finely chop the greens (parsley) and add them to the marinade. Mix thoroughly and put in the refrigerator overnight.
I fry the meat in olive oil. I add chopped onions to the pickled pieces. I fry it lightly and don’t forget to stir. I cut the potatoes and throw them into the frying pan. I put tomato paste and pour 200-300 g of water. I increase the heat and bring it to a boil. I lower the cooking temperature. Simmer for 15-20 minutes with the lid on.
I spread the semi-finished vegetable and meat mixture into pots. I put it in the oven for 50 minutes. I cook at 180 degrees for the first 20 minutes, then reduce it to 160.

Try it!

The benefits and harms of elk meat

Moose meat is a healthy product. The animal is kept away from people and feeds in natural conditions. Agricultural production of elk meat on a large scale in the Russian Federation is not organized, so elk meat is more of an exquisite delicacy served in restaurants, a favorite dish on the table of successful and skilled hunters, than everyday food in the diet of the average person.

Moose meat contains a huge amount of minerals (calcium, zinc, copper, iron) and B-group vitamins (cyanocobalamin, choline, etc.). Sohatina helps improve the condition of the musculoskeletal system, improve the health of the heart and blood vessels, and normalize metabolism. Eating elk meat has a beneficial effect on brain activity and restores strength after exhausting exercise. physical activity thanks to its high nutritional value.

Harm and contraindications

At proper preparation And heat treatment pathogens and harmful microorganisms die, so pay attention to the duration of cooking, frying or stewing indicated in the recipe. This will relieve the meat of additional rigidity, make it more juicy, and will guarantee safe consumption.

Elk meat is a rich source of essential amino acids, useful substances and vitamins. Elk meat dietary product low fat content, beneficial for the functioning of the cardiovascular system and normalization of circulatory processes. Sokhatina has a specific taste, vaguely reminiscent of lamb. The meat makes excellent chops, soups, roasts and other dishes.

Be sure to try elk meat dishes and treats, prepare them for yourself and your loved ones!

Elk meat 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 involved in hunting or simply have good connections with those who do it professionally. Of course, if you are a real stubborn gourmet, then you will definitely be lucky and manage to get some of the treasured game for the sake of preparing a special dish. By the way, you can cook anything from this game: a variety of chops and cutlets from elk, manti, goulash, casseroles and even pies and roasts from elk, as well as many more ordinary dishes that can be presented in a new way.

The cooking recipes are not very different from the usual ones; for example, elk cutlets will be almost identical to beef cutlets in terms of the set of ingredients. The point here is not even what ingredients will go next to the elk meat, but how it is prepared. It is generally accepted that it is a little tough, but this can be easily corrected if properly marinated. With the help of a good, proper marinade and culinary skills, excellent soft elk meat wrapped in foil can be produced.

Number of servings: 4 servings;

Cooking time: 3 days;

When it comes to how to cook elk meat in the oven tasty and tender, 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 perseverance to wait until the meat is completely marinated. It will take about 2 days, however, the result speaks for itself: tart marinade, piquant 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 salt;
1 tablespoon sugar;
1 pinch of chopped bay leaf;
3 parsley roots;
10 black peppercorns;
spices to taste;
oil for frying.

Cooking method

To make such a delicious dish you don’t need much – just marinate the meat, do everything according to the recipe, and time and the oven will do the rest. Cook deliciously and enjoy your meal!

Irina Kamshilina

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

Content

Elk meat is 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 taken into account that before cooking elk meat, it should be marinated, and then choose a method according to the recipes with the photo: fry in a pan, make chops, boiled pork, corned beef, in pots, leave on the bone, bake in the oven in foil.

How to cook elk meat

To make elk dishes tender and juicy, like marinated veal, the meat should be pre-soaked for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before this, it is important to clean the meat from the upper veins (if any). You can preserve the light natural aroma and taste by adding herbs, berries or fruits.

Someone soaks meat in fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers - all this will deprive elk meat of the aroma of game and give it a fresh taste without foreign odors. Classic recipes call for large cuts into cubes or steaks. The frying process takes at least two hours over high heat until a crust forms. At home, after cooking in a frying pan, the elk meat needs to be stewed for more than an hour in boiling water with spices. Boiled or stewed meat turns out quickly and tasty.

Elk Recipes

Classic recipe Cooking elk meat at home involves different variations. The main principle remains the principle of soaking and marinating. The following types of cooking elk meat remain popular: in beer, in a sleeve, using an oven with foil, in pots, etc. Roast is another type of tasty and hearty dish. The recipe consists of first frying until crusty in a deep cauldron or frying pan.

If you want to feed a large family or group of friends, then the best option becomes soup or shurpa: it turns out rich and aromatic, you need to cook for at least two and a half hours until ready, while simultaneously preparing the frying. Pilaf, basturma, beef stroganoff, and jellied meat are very tasty.

Elk meat in a slow cooker

Number of servings: 5 persons.
Cuisine: Russian.
Cooking difficulty: medium

Diced or cooked elk meat in a slow cooker is soft due to constant support high temperature in a container. The process takes several hours due to the natural structure of the component. It is best to prepare a stew this way (for example, with potatoes). However, you can do this with potatoes, vegetables, spices, and herbs. The rib is prepared in a slow cooker using the stewing method.

Ingredients:

elk meat – 1 kg;
onion – 200 g;
spices, dried herbs – 50 g;
salt - to taste;
carrots – 2 pcs.;
mushrooms – 200 g;
rice for side dish – 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, following the appropriate mode.
Pour some water into the container and simmer for about half an hour.
After this, combine the other ingredients and simmer for half an hour.
The side dish is prepared separately or after the stew.

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

Before you prepare a delicious roast of elk with potatoes, each piece of game should be cleaned of veins and soaked, already sliced, 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 herbs.

Ingredients:

elk meat – 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 until crusty, then transfer it to the pan where it will be stewed.
At this time, cook vegetables in a frying pan.
Place in one container, pour in some water, throw in potatoes and tomato paste.
Cook for about half an hour until the potatoes are cooked.

Elk stew

Cooking time: 1 hour 10 minutes.
Number of 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 a classic roast. To make the stewed elk meat richer, you should take cleaned tenderloin without fat and first marinate it in vinegar and water (1:1). The meat is cut into small identical pieces, marinated for several hours, fried and then stewed. The marinade for it should not be concentrated. Vinegar, sugar and spices are often used as a base.

Ingredients:

elk meat – 1 kg;
potatoes – 400 g;
onion – 400 g;
carrots – 3 pcs.;
garlic – 1 head;
spices and salt - to taste.

Cooking method:

Place onions and carrots in a preheated cauldron and cook until partially cooked.
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 meat in the oven

Cooking time: 1 hour 10 minutes.
Number of 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 very juicy, this is the only way to taste 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 sauerkraut (sauerkraut) or cucumbers and salt it. All this will deprive the meat of the aroma of game and give it a fresh meat taste without foreign odors. Moose meat should be wrapped in foil and baked in a preheated oven until cooked through.

Ingredients:

elk meat – 500 g;
cardamom or dried dill - a pinch;
bay leaf - several pieces;
salt - to taste;
potatoes (optional) – 300 g.

Cooking method:

Clean the meat, do not cut it (pieces of 400-500 grams are required).
Marinate for up to three hours if desired.
Wrap in foil along with potatoes, spices and salt (grate).
Duration – up to two hours.

How to fry elk meat in a frying pan

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

Fried elk meat is no different in structure from other types of dishes made from this ingredient. Many people combine frying with other processes, because in a frying pan it is difficult to achieve a delicate structure of the component due to its natural harshness. Before doing this, soak it overnight, cut it into cubes or longitudinal strips, but not into large pieces. After frying on each side, it is better to add vegetables and simmer with them for a while.

Ingredients:

elk meat – 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 will do greenery).
Fry on each side over medium heat until done.
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.
Number of servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Moose meat cutlets can not only be fried in a frying pan, but also deliciously baked. Otherwise, the recipe is not too different from the classic preparation of such a dish. We use our usual bread to make the base softer. It is better not to use mayonnaise as a preliminary marinade, otherwise you can kill all the taste. Vinegar or water with lemon juice is suitable for this. You can roll the minced meat like you would in a store (if you buy it in a company store) or take it ready-made, 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 using the plucking method.
Fry the onion in a frying pan until visible Brown color.
The minced meat is ready to cook in the oven for about half an hour, monitor the readiness (it all depends on the structure, temperature and type of pan) - set the position to 180 degrees.

Homemade elk sausage

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

Homemade moose sausage is dry-cured - an ideal addition to beer or other alcoholic drinks. In the finale, the aroma of game is not felt, the taste remains original, but pleasant. The method of preparing this sausage is the same as the recipe for dry-cured sausage made from beef or pork. You can also make dried or raw smoked sausage from red elk meat.

Ingredients:

elk meat – 500 g;
spices - optional;
salt – 2 tbsp. l.;
mustard – 2 tbsp. l.;
bay leaf – 2 pcs.;
lard – 300 g.

Cooking method:

Mix all ingredients and pass through a meat grinder.
Prepare pork intestines for sausage (can be purchased separately).
You need to hammer it very tightly to prevent mold from forming.
Hang in a warm place for up to three days.

Moose meat shurpa

Cooking time: 1 hour 10 minutes.
Number of 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. Elk soup at home is not prepared as quickly as 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 shurpa is goulash with gravy.

Ingredients:

elk meat – 800 g;
potatoes – 800 g;
onions – 2 pcs.;
carrots – 3 pcs.;
apples – 2 pcs.;
spices, salt - to taste;
garlic - 1 head.

Cooking method:

The finished chopped meat should be placed in the pan at the stage of heating the water.
Cut vegetables into small pieces.
Initially, add onions and carrots while boiling, and after the water has boiled for half an hour, add tomatoes and apples.
After another 20 minutes, you need to add peeled potatoes in large pieces.
For flavor, garlic, cardamom and dill are finely chopped and served separately on each plate.

Elk chops in a frying pan

Cooking time: 1 hour 10 minutes.
Number of 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 that you have to deprive yourself of it. The meat turns out rich and flavorful. Elk chops turn out tastier if you soak them in marinade or just mayonnaise with prunes for several hours in advance. It is important to cut the tenderloin along the veins and not overcut them. You should fry in a hot frying pan; the inside of the meat will be medium-rare, but no more.

Ingredients:

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

Cooking method:

To make it soft, the tenderloin is pre-soaked in water for several hours, then cut into chops along the veins and beaten.
Marinate in onions and mayonnaise with spices for several more hours.
Heat a frying pan in oil, throw in some greens in the form of cardamom or something else.
Fry in a frying pan until the blood stops appearing on the meat, check for doneness with a knife.

Homemade elk shish kebab

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

If you don't know what to cook with elk meat, then this recipe is best. Many people believe that tasty and aromatic elk shish kebab can only be prepared outdoors, over a fire. This recipe describes how to make it from the comfort of your home. If you adhere to all the conditions, then in the oven on skewers the taste will be no different from cooking over a fire. The main component is peeled and marinated tenderloin. The combination with vegetables will give the dish new aromatic colors.

Ingredients:

tenderloin (elk) – 1 kg;
onions - 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 film, veins and other things, cut into even cubes for kebab.
Cut the onion into rings and mix with the meat for a long time until the onion releases juice.
Fill this with carbonated mineral water, adding lemon juice(it will remove unnecessary smells of game - swamp or other, if any).
After two hours of preparation, fry the tenderloin in a frying pan until golden brown.
Thread onto a skewer with onions and tomatoes (skewers) and bake in the oven for 30 minutes.

Marinade for elk meat

To achieve softness, the meat should be marinated first. The complexity of how to marinate elk meat should not be a deterrent to not preparing such a dish. The soaking process is necessary to impart a soft texture and remove the natural gamey flavor found in older animals. Marinated meat is prepared quickly and tasty.

Vinegar is considered an essential component for any type of marinade. Many people prefer to mix red wine, vinegar, spices such as cardamom, ginger, dried dill, and grated garlic. The duration of marinating is at least six hours to achieve the desired effect. An alternative is boiled vinegar with water, sugar and spices. The slight sweetness of the taste will add a special aroma, and during the cooking process, 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.

Video

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