Low-calorie elk meat is considered an environmentally friendly product, rich in microelements, vitamins and proteins. This product also has many indications for frequent use. Among them: normalization of metabolism, raising hemoglobin levels, strengthening the skeletal and muscle systems, as well as increasing brain performance.
Ingredients
Preparation
The ingredients for preparing delicious elk soup must be laid out immediately and in one place for convenience.
Wash the elk meat thoroughly and remove veins and excess fat. Cut the meat into pieces the thickness of a matchbox (approximately 6 mm wide and 8 mm long).
Fry the meat layers in a well-heated frying pan at medium temperature in refined vegetable oil for 5 minutes on each side.
Meanwhile, while the meat is frying, put a deep (up to 5 liters) container of water on the fire and boil, after which add a little salt to the water. Carefully place the fried pieces of meat into the boiling liquid and simmer the product over low heat.
Now you should prepare the vegetables: peel the washed carrots and cut into circles or slices. Quickly fry the carrots for 3 minutes. After cooking the meat for 15 minutes, add fried carrots to the broth. While the carrots and meat are cooking, you need to coarsely chop the cabbage.
Add the chopped cabbage after cooking the carrots and meat for 20 minutes. Cook the soup with the cabbage for another 15 minutes. After these 15 minutes, add the potatoes cut into large cubes. Cook the soup until the potatoes soften, and 5 minutes before the end of cooking, add large chopped onions to the liquid. After the next boil, you can add salt to the broth to taste.
Let the prepared soup brew for 10 minutes, then pour into deep plates. Before serving, garnish the elk soup with fresh herbs, optionally with a slice of lemon and olives. Separately, you can serve sour cream in a sauce boat. Bon appetit!
If you like game dishes, then this simple recipe for making elk soup will not leave you indifferent. Its aroma and taste are simply fabulous - especially if cooked over a fire!
However, knowing how to prepare elk soup, you can create this delicious dish even at home - on a regular kitchen stove. If you have never eaten elk meat, then you should take into account the fact that elk meat, like any other game, has a specific taste and aroma that not everyone likes. At the same time, I still do not recommend cooking elk soup with a lot of herbs and spices - the indescribable smell and taste of the forest (after all, elk eats pine needles!) will be overwhelmed by stronger aromas. But you can and should put vegetables in the soup - and not only those indicated in the recipe, but also any others that you like, will do. For me, the recipe for making elk soup has only one drawback - the meat of this animal takes a long time to cook: on average, to get a good rich broth, you will need 2-2.5 hours. But beef takes the same amount of time to cook! By the way, elk meat is similar in structure - also dense and fibrous. So, if you like beef entrees, you'll love moose soup!
Number of servings: 6-8
A difficult homemade elk soup recipe step by step with photos. Easy to prepare at home in 3 hours. Contains only 172 kilocalories. Author's recipe for home cooking.
- Preparation time: 20 minutes
- Cooking time: 3 hours
- Calorie Amount: 172 kilocalories
- Number of servings: 10 servings
- Occasion: For lunch
- Complexity: Not an easy recipe
- National cuisine: home kitchen
- Type of dish: Soups
Ingredients for three servings
- Elk bone with pulp (preferably brain) - 1 piece
- Potatoes - 6-7 pieces
- Onions - 2 pieces
- Carrots - 2 pieces
- Sweet pepper - 2 pieces
- Tomatoes - 3-4 pieces
- Petiole celery - 2 pieces
- Other vegetables - To taste
- Fresh herbs - To taste
- Allspice peas - 6-7 pieces
- Bay leaf - 2-3 pieces
- Salt - To taste
Step-by-step preparation
- Make broth from the bone: put it in a deep saucepan, cover with cold water, and put on fire. As soon as it boils, reduce the heat. Remove all foam. Add a head or two of peeled onion, pepper and bay leaf. Cook covered until the meat is done.
- Remove the bone, onion and spices, cool the broth and remove excess fat from the surface. Strain if necessary.
- Bring the broth to a boil again. Add chopped carrots.
- Potato.
- Bell pepper.
- Celery.
- Add salt and simmer the soup over low heat, covered, until the vegetables are soft. Add chopped tomatoes.
- And finely chopped meat removed from the bone.
- Sprinkle the finished soup with finely chopped herbs and serve hot. Bon appetit!
Moose live in large numbers in our forests. Even children can imagine what they look like. But elk meat is a rare guest on our table. That is why not every housewife knows how long to cook elk meat to make the dish tasty and rich. If you follow the analogy and cook it like beef, you can be very disappointed in this nutritious, healthy product.
What is special about elk meat?
Like any other game, elk meat is tough, dark, and fibrous. In its structure and taste it resembles beef. But in terms of the amount of nutrients and beneficial microelements, it is superior to pork and beef.
When faced with the opportunity to cook wild elk meat for the first time, it is important not to be afraid of its specific smell. You can easily get rid of this smell by first soaking a piece of elk meat in plain water with the addition of citric acid or vinegar. Experienced hunters also use white wine for this purpose.
The most delicious and tender dishes are obtained from the meat of females aged from one and a half to two years. In males and older individuals, the meat is tough, very dark, and fibrous.
This product is considered dietary and environmentally friendly. The energy value of a piece of elk weighing 100 grams is only 100 Kcal.
Recipes to note
Soups and elk stews are good in winter. They give strength, warm, and perfectly satisfy hunger.
Boiled elk meat
To make the elk meat tender and soft, it must first be marinated. To do this, a piece of meat weighing about a kilogram must be kept for several hours in the following composition:
- mineral water
- salt, ground black pepper, other favorite spices
- vegetable oil - 200 g
The elk meat needs to be kept in this marinade for 10 - 12 hours, then put to cook. Cook the elk meat over low heat for at least two and a half hours. Salt and bay leaf should be added almost before removing the pan from the stove, then the dish will turn out very soft and tender.
When cooking moose meat, it is important not to oversalt it. Like any other game, elk meat contains many of its own salts. Table salt is added in small quantities at the very end of cooking.
Moose Meatball Soup
For the soup you will need the following ingredients:
Elk meat - 500 g
- Spinach - 400 g
- Chinese shiitake mushrooms – 200 g
- Garlic - 3 cloves
- Onion - 2 heads
- Chicken egg - 1 pc.
- Water - 2 liters
- Salt, ground black pepper
- Vegetable oil
The meat must be washed, dried, then turned twice in a meat grinder along with onions and garlic. The resulting minced meat must be salted, peppered, beaten in a chicken egg and mixed well, formed into meatballs. Meat balls are fried in vegetable oil.
Mushrooms need to be boiled in two liters of salted water with the addition of spices. When the mushrooms are ready, add spinach and meatballs to the pan. Until the soup is fully cooked, you need to cook over low heat for another 20 minutes. You can add fresh chopped herbs to bowls with aromatic soup for beauty and aroma.
Hunting elk stew
Elk brisket is perfect for chowder. To prepare stew for lunch, you need to stock up on:
- 500 g elk breast
- 1 onion
- 3 large potatoes
- salt, ground black pepper, bay leaf
The brisket is chopped into small pieces and immersed in cold water. It should occupy half the volume of the pan, then the broth will be rich.
When the meat simmers for 10 minutes over medium heat, add chopped onions. The broth is salted and peppered. All this needs to be cooked until almost done. Place peeled, diced potatoes into the prepared broth and cook for about 10 to 15 minutes. You can serve the stew with herbs and sour cream.
Doctors say elk meat should be cooked for at least three hours to avoid the transmission of diseases and pathogenic bacteria from wild animals to humans. The most common diseases of moose are encephalitis and finosis.
Simple and healthy recipes for preparing first courses of elk meat will diversify the menu and delight loved ones. By following simple rules for cooking meat, you can fully appreciate its unique taste. Bon appetit!
If you like game dishes, then this simple recipe for making elk soup will not leave you indifferent. Its aroma and taste are simply fabulous - especially if cooked over a fire!
Description of preparation:
However, knowing how to prepare elk soup, you can create this delicious dish even at home - on a regular kitchen stove.
If you have never eaten elk meat, then you should take into account the fact that elk meat, like any other game, has a specific taste and aroma that not everyone likes. At the same time, I still do not recommend cooking elk soup with a lot of herbs and spices - the indescribable smell and taste of the forest (after all, elk eat pine needles!) will be overwhelmed by stronger aromas. But you can and should put vegetables in the soup - and not only those indicated in the recipe, but also any others that suit your taste.
For me, the recipe for making elk soup has only one drawback - the meat of this animal takes a long time to cook: on average, to get a good rich broth, you will need 2-2.5 hours. But beef takes the same amount of time to cook! By the way, elk meat is similar in structure - also dense and fibrous. So, if you like beef entrees, you'll love moose soup!
Ingredients:
- Elk bone with pulp (preferably brain) - 1 piece
- Potatoes - 6-7 pieces
- Onions - 2 pieces
- Carrots – 2 pieces
- Sweet pepper - 2 pieces
- Tomatoes - 3-4 pieces
- Petiole celery - 2 pieces
- Other vegetables - To taste
- Fresh herbs - To taste
- Allspice peas - 6-7 pieces
- Bay leaf - 2-3 pieces
- Salt - To taste
Number of servings: 6-8
How to make “Elk Soup”
Make broth from the bone: put it in a deep saucepan, cover with cold water, and put on fire. As soon as it boils, reduce the heat. Remove all foam. Add a head or two of peeled onion, pepper and bay leaf. Cook covered until the meat is done.
Remove the bone, onion and spices, cool the broth and remove excess fat from the surface. Strain if necessary.
Bring the broth to a boil again. Add chopped carrots.
Potato.
Bell pepper.
Today, I invite you to cook with us Russian cabbage soup from elk meat on the bone. I promise the cabbage soup will turn out very tasty!
And in order to prepare Russian cabbage soup from the bone, we will need the following:
- Elk meat – 1.5 kilograms
- Tomatoes
- Cabbage
- Potatoes – 4 pieces
- Carrot
- Garlic
- Dill
- Parsley
- Laurel leaves
- Salt
- Ground pepper
- Peppercorns
- Sunflower oil
The first step in preparing Russian cabbage soup is to prepare elk broth. To do this, first prepare the meat on the bone: wash it well in warm water. And now you can send and cook.
Along with the meat, we will cook one whole carrot and one whole onion. Add a few bay leaves to the broth with the meat and onions.
Cook the broth over the highest heat. When the broth boils and foam appears, reduce the heat slightly and carefully skim off the foam. We will need to simmer the elk broth over medium heat for an hour.
While the elk broth is cooking, let's prepare the vegetables for the cabbage soup. First, remove the top leaves from the cabbage, and then. Let's wash it well.Peel and wash the carrots.Just like the previous vegetables, peel and wash a few cloves of garlic.
Chop the onion and three carrots the way you prefer.
Now we will need to fry the onions and carrots, that is, saute them. This means giving vegetables a golden color.
Now, it’s time to prepare the potatoes - peel them, rinse them well, and then cut them into small cubes.
Wash the tomatoes too.
Cut the already prepared garlic into small slices.
Place chopped tomatoes and garlic on one plate and season with ground black pepper. Let the vegetables fully absorb the aroma of pepper - just leave the plate for a while.
Now it's time to start chopping the cabbage. Do this in any way familiar to you.
When the broth has cooked for the allotted time, remove all its contents from the pan. We will no longer need the vegetables that were cooked with the elk meat, so we can get rid of them. But with the meat we need to do the following: take it out of the broth and let it cool a little so that we can comfortably handle it. When the meat has cooled to a comfortable temperature, remove the meat from the bone and cut it into small pieces.
Now, add the shredded cabbage to the broth. The cabbage should boil slightly in the broth.
Loading...