Any game to us, spoiled citizens seem tough, lean and difficult to prepare.Meanwhile, Dichin not only more useful fattened chickens and pigs, it also has an exquisite and refined taste - unless, of course, know how to properly cook the meat of moose, deer or wild boar.No wonder the game in all countries is considered a delicacy meat ever since, when counters captured cattle products.So we will learn - in case a hunter familiar to the holiday grant you kabanyatinoy, elk or bear meat.
How to cook the meat soft elk
There are a few tricks to get rid of excess hardness game.For example, before you cook the meat of moose, recipes recommend it for several hours - up to the day - to soak in cold water, which should in the meantime be replaced periodically.Before cooking elk obsushivayut napkins.
If the meat is supposed to be baked or fried, it must marinate.The most common marinade made of mineral water, wine vinegar and vegetable oil, but there are other interesting options.Elk can be lard or bacon obkladyvat them - then it will turn out wonderfully juicy.
It is very important not salt the meat well done!From salt elk it becomes even drier, and then the dish would no longer be saved.
And most importantly, any cooking of game lasts much longer than home cooking meat cattle.Quenching takes three hours, and cooking - from four.So be patient!And if taiga men appeared in the doorway with a fresh carcass on the shoulder, do not give up a gift, so how to cook the meat soft elk is not as difficult as it seems.
elk Lithuanian
Very interesting recipe!The meat will stew, but it beats any beef or pork.
Lithuanian residents know the secrets of how to cook the meat of moose, and to get a delicious result.A large hunk of 600 grams, is rubbed with salt and pepper.On all sides it made shallow cuts, which are put in the pieces of bacon.Then elk dry red wine is poured and left to marinate for half a day.To save a piece of meat can be put in the bag, pour some wine there, tie and trotted to it is distributed evenly.Marinate meat fried - on fat rather than butter, a carrot and onion, shifted into the pot, which topped up with two cups of broth.Dish is necessary to put out 2-3 hours until the elk is tender.
Serve the meat with the sauce put.For him, a dry pan roasted spoon flour, the hot broth is poured from a spoon of dried mushrooms and a quarter of an hour is boiled.The liquid is filtered, it is put chopped and fried large onion, mushrooms from the broth and seasonings.The sauce is boiled the same amount, but in the end it is added half a cup of sour cream.
moose meat in foil
Again, before you cook the meat of moose, it should marinate - in wine or in the above composition.Obsushennaya elk cut large portions, which are arranged in separate sections of foil.On each slice of bacon, or put the plate of bacon, onion rings;prisalivaem design, is sprayed with lemon, sprinkle with chopped herbs and pour a teaspoon of thick cream.
foil gently but tightly rolled, and removed the pan into the oven - an hour and a half, if the pieces are not too large.
larded elk
It's just a wonderful way to cook the meat of moose delicious.However, the time to implement it must be a lot.Elk (three kilograms) bounces and carefully poured the marinade with the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel several Goroshkov pepper, two onions and parsley.
All of this is connected, boiled and allowed to cool.After pouring in the elk put the goods, and she hides in the cold for 24 hours.Then the meat were dried, rubbed with spices (it is desirable to include in the list and cumin), thick bacon fat and fried - like Lithuanian recipe.
received from all sides appetizing color, a loaf wrapped in foil and placed on a baking tray, which previously poured a glass of water (it periodically have to add).
in an oven dish stand for ten hours, so I have to be patient, because the moose meat to cook fast and tasty at the same time is impossible.But the result will feed a family of tender, flavorful and juicy game.
elk jerky
If you do not know how to cook the meat of moose, drying recipes for beef should be fine for him - with a few changes.
Cut a large piece in half so that each part was three hundred grams.At the bottom of the two trays or bowls, pour a spoonful of sea salt and flatten it.Cover with a piece of elk and pour it one more spoon of salt evenly over the entire surface.In each container, pour on polstopki vodka, cover and place in the refrigerator for two days.Every 3-4 hours it is necessary to turn the meat.When it prosolitsya should wash it under running water, pat dry, rub on all sides with a mixture of peppers and herbs (part of - to your taste), tightly wrapped in several layers of cheesecloth and drag twine.Convolution hung in a cool place.In the absence thereof - are put down on the grate cooler.A week later, the meat may be actively trying.
cutlets elk
Any other recipe calls for soaking and marinating that takes some, and long time.Cutlets - the only way to cook the meat of elk quickly, although troublesome.And so they were not too meatless, the stuffing may need to add fat - a half a kilogram per kilogram of elk.
Meat passed through a meat grinder at least three times (preferably more).Separately milled fat and soaked stale bread.Substances are connected, add chopped tomatoes, two peeled, onion, two egg yolks, salt and pepper.Stuffing kneaded, put into the blender and blend to a puree.From this roll balls, flatten, crumble in the semolina and cook like regular burgers.Due to their lightness minced cooking is fast enough.But if you want unparalleled richness, you can stay at half ready to lay down their chops in the pan, pour two cups of cream and put on half an hour in the oven to languish.
elk with prunes
This recipe how to cook the meat of moose, prompted by a hunter bringing home a regular game.
soaked elk still have, especially if the animal was an adult older than three years.However, the use of prunes reduces soaking up two or three hours.Half a kilo of elk is chopped into small pieces - slightly larger than goulash.Meat fried quickly, the crust appeared, and inside it was still raw.At the same time you need to fry a couple of elk lukovok crushed, put in a cauldron, pepper, pour the juice released from the meat, pour the pan dry red wine and add it to the elk.On a small fire, the meat must languish hour.Then poured tomato paste (two large spoons, permission or excuse in half a glass of hot water), and pour the spices.Half an hour extinguishing and add the prunes - 10-12 pieces, pitted and sour.At the same time the dish is salted, and fifteen minutes later withdrawn.
Roast elk
Again, before you cook the meat of moose in this recipe, it is best marinated.But it's been sliced.It is a mixture of 2 tablespoons sugar, the same amount of salt, a few crushed bay leaves, finely chopped parsley and pepper root-peas.We spread the slices, pour the mixture (it will be enough for a pound elk) and pour 2 tablespoons of vinegar diluted with an equal volume of water.So the meat stand for nine hours.Then put wedges and fried stew.Five large potatoes cut into strips and shredded carrots with almost ready to pour into the meat.Before the shutdown adds two chopped onions, tomato paste, sweet pepper and laurel.Finely chopped garlic and fresh herbs in the expansion of already poured on hot plates.
elk in multivarka
Getting all the same - the meat soaked in water to clean off the film and cut it into cubes.Elk is laid out in a bowl with a couple of tablespoons of sunflower oil, and about five minutes cooking mode is activated to give the meat a delicious blush.Then the mode is changed to extinguish and exhibit time in half an hour.As the timer tone sounds, add sliced onion, grated carrots and mushrooms plate.At the same moment the dish add some salt and pepper."Quenching" is activated by a third hour.Then add the green incised, the unit switches to the rear, and in ten minutes you can set the table.There are other ways to cook the meat of moose in multivarka, but this recipe has seemed to be the most successful.
