Elk is the largest representative of the deer species. This animal lives in the north and central zone of Eurasia, and is still found in Russia, Scandinavian countries, Germany, Canada and the USA.
Until the second half of the last century, venison and elk meat were the main components of the diet of hunters and inhabitants of the northern part of Russia. And knowing how to cook elk meat deliciously is useful for any cook.
The benefits and harms of elk meat
Elk meat is a healthy product. This animal lives far from people and feeds in natural conditions. The production of elk meat in the Russian Federation on a large scale is not organized, so elk meat is more of an exquisite delicacy served in restaurants, and a favorite dish on the table of skilled and successful hunters, than the everyday food of the average person.
Elk meat contains large quantities of B-group vitamins (choline, cyanocobalamin, etc.) and minerals. Elk meat helps normalize metabolism, improve the health of the heart and blood vessels, and improve the condition of the musculoskeletal system. Eating elk meat has a beneficial effect on brain activity and restores strength after physical exertion.
Elk meat is a rich source of nutrients, vitamins and amino acids. Elk meat is a dietary product with a low fat content, useful for normalizing blood circulation and the functioning of the cardiovascular system. It has a specific taste, somewhat reminiscent of lamb. Delicious soups, chops, roasts, and many other dishes are what can be prepared from elk meat. If you have the necessary ingredients, it is possible to cook elk meat both soft and in a harder form.
It is not recommended for young children and nursing women to eat elk dishes. The main contraindication for use is personal intolerance. If you experience stomach pain, an allergic reaction or nausea, consult a doctor immediately.
Taste characteristics of elk meat
In terms of culinary qualities, elk meat is approximately equivalent to veal or beef, and the taste is closest to lamb. It differs from livestock meat by being more rigid and having a characteristic gamey smell (some people consider this a plus, some people get rid of it before cooking).
The meat of an animal that lived to the north is not as tasty as that of an elk that lived closer to the south, while at the same time, elk meat from the north is healthier because it contains more substances necessary for the body. The meat of moose living in forests is tastier than the meat of moose living in swampy, swampy areas..
- Ideally, before cooking elk meat at home, it is recommended to first marinate the elk meat in 3% vinegar for 6-10 hours or soak it in water for 3-4 days.
- To add a spicy and delicate taste, soak the meat in berries and herbs.
- Butchering an elk carcass is similar to butchering a cow. The most delicious and valuable parts are the meat tenderloin and lips.
- Add salt to elk dishes at the end of cooking.
- For juicier cutlets, add a small amount of goose lard or lamb fat to the ground elk.
Recipes
Ingredients:
- 6 medium-sized potatoes;
- Elk bone with pulp - 0.6 kilograms;
- Carrots in the amount of 2 pcs.;
- 2 pcs. sweet pepper;
- 2 pcs. onions;
- 2 petiole celery roots;
- 3 tomatoes;
- 2 bay leaves;
- 7 peas of allspice;
- Fresh herbs, salt to taste.
Cooking at home:
- Cooking elk meat begins with thoroughly washing the meat, after which you need to put it in a large saucepan. Then pour cold water and place on the stove. After bringing to a boil, reduce heat to medium. Add peeled onion (whole), bay leaf, allspice peas. Cook for 2.5 hours.
- Strain the broth, removing the meat and spices. When the elk meat has cooled, it is necessary to separate it from the bone and finely chop it.
- Peel the carrots and cut them into cubes. Do the same with potatoes. Chop the pepper and celery. Add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. Throw in the chopped tomatoes, after adding the chopped meat. Cook until done.
- Remove the pot of soup from the stove. I let it brew for about half an hour, closing the lid and covering with a towel.
Ingredients:
- 0.5 kilograms of meat;
- 2 pcs. Luke;
- 1 tablespoon starch;
- 2 bay leaves;
- 1 tablespoon mustard;
- 1 tablespoon rast. oils;
- peppercorns, add salt to taste.
Step-by-step preparation:
- Cooking elk meat begins by cutting the elk meat into pieces. Then rub with mustard. Leave for 30-60 minutes so that the meat is saturated with seasoning.
- Pour sunflower oil into the pressure cooker. Place it on the stove to heat up. Throw in the chopped pieces for frying. After this, add a little water and leave to simmer over medium heat for 2 hours.
- Peel the onion and cut it into large pieces. Place in pressure cooker with cut sides facing toward elk meat. Throw in the pepper and bay leaf.
- After an hour and a half, check the meat for taste. Add salt. At the end, add a large spoonful of starch to obtain the sauce.
How to cook in the oven?
To obtain an appetizing and juicy dish from stringy and tough elk meat, you will have to try hard and spend a lot of time.
Ingredients:
- 1 kilogram of elk meat;
- 200 milligrams of vinegar;
- 1 tablespoon vegetable oil;
- 1 tablespoon salt;
- 8 black peppercorns;
- 2 onions;
- 1 tablespoon sugar;
- parsley root, meat spices, bay leaf - to taste.
Step-by-step preparation:
- Remove the film and rinse thoroughly with water. Beat with a wooden mallet.
- Prepare a marinade from granulated sugar, chopped onions, herbs, black pepper, chopped bay leaf, and salt. Pour the mixture with a liter of water and put it on the stove. Remove from heat and bring to a boil.
- Place the meat in a pan and place pressure on top. Place in the refrigerator for 2-3 days.
- Remove meat from pan. Dry with paper towels, then sprinkle with meat spices.
- Place the frying pan on the stove, then pour in the oil and throw the pickled product onto the heated surface. Fry the meat until half cooked.
- Place the meat on a baking sheet, covering with foil. Before putting the elk meat in the oven, pour a glass of water.
- Simmer at minimum temperature for 8 hours. Monitor the water level, adding as needed.
- Remove from the oven, then unpack the foil and place on a plate, garnishing with fresh herbs.
Elk beef stroganoff
Beef Stroganoff is a delicious dish with finely chopped meat as the main ingredient. The traditional base is pork or beef, but if you wish, you can also try making it from elk.
Ingredients:
- 1 kilogram of elk meat;
- 2 pcs. Luke;
- 15 grams of dill;
- 1 tablespoon vinegar;
- 100 gr. sour cream;
- 1 pinch of sugar;
- spices, seasonings - to taste.
Cooking steps:
- Remove the meat from the freezer and defrost naturally. To get rid of excess blood, rinse with plenty of water. Cut into thin strips, removing tendons and film.
- To add a piquant and juicy taste, soak in the marinade. Throw the pieces of meat into a large cup, add salt, sugar, and pepper. Pour tbsp. a spoonful of vinegar, add chopped onion. Place the meat base of the dish in the refrigerator for 12 hours, cover with a plate.
- Take out the cup in the morning. To fry, place pieces of elk meat in a heated frying pan. Brown.
- Reduce heat. Add water, finely chopped dill. You can add sour cream and mix thoroughly.
- Simmer over low heat. The elk meat will begin to release juice. Simmer until it boils, remembering to stir.
Moose meat dishes are found in various cuisines of the world. In ready-made dishes, meat has a unique taste. Of course, now this meat can rarely be found on sale, but if you are lucky enough to become the owner of a piece of elk meat and it contains a bone, then be sure to prepare a fragrant and tasty soup according to this recipe.
There are several secrets to cooking elk dishes. Firstly, you need to salt the meat at the very end, so it will cook faster. Secondly, do not use a lot of spices and herbs - this will drown out the taste of the elk. The most rich and tasty broth is obtained from the marrow bone.
So, I start making elk soup on the bone. I prepare products according to the specified list.
I wash the bone and meat well and fill it with water (so that the bone is covered with water). Cook the meat until tender. This takes 2-3 hours.
I cut the onions into cubes and grate the carrots on a coarse grater.
I fry the onion in vegetable oil.
I add carrots, stir, and fry some more.
I cut the sweet pepper in half, remove the stem and core with seeds, and cut into cubes. I cut the tomato into slices.
I add prepared peppers and tomatoes to the fried onions and carrots.
Fry the vegetables for about 5 minutes over medium heat.
I peel the potatoes, wash them and cut them into cubes.
When the meat on the bone becomes soft, I look to see how much fat has formed on the surface. If there is a lot, I remove some of the fat with a spoon.
Add potatoes and cook until semi-soft.
I add fried vegetables, bay leaf, salt and ground black pepper.
While the vegetables are cooking, I take out the bone, cut the meat off it and cut it into pieces.
I return the meat to the pan. I cook the soup for about 10 more minutes.
I serve the soup sprinkled with herbs.
Delicious elk soup on the bone is ready!
Enjoy your meal!
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.
Borscht is my eldest son's favorite soup, so I cook it quite often. This time I decided to cook it with elk meat. For a rich broth, it is better to take meat on the bones. It is better to soak fresh elk meat overnight in water, as it is quite bloody.
So, let's soak the meat
We wash it and put it on fire in clean water.
Cook over medium heat for about 30-40 minutes, do not forget to skim off the foam. Then reduce the heat, cover with a lid and continue cooking over low heat. At this time, chop the cabbage
Peel, wash and cut the potatoes into cubes
Peel the beets, grate them on a coarse grater
And cook in a separate saucepan
We take out the meat, leave to cool, put potatoes and cabbage in a saucepan with meat broth
Increase the heat to medium, do not cover with a lid. While the potatoes and cabbage are boiling, peel, cut and fry the onion in oil, it should become transparent, not golden or creamy
At this time, quickly peel and cut the carrots into cubes. As soon as the onion becomes soft, add carrots to it.
Don't forget to stir
When the cabbage in the pan becomes softer, add the fried onions and carrots, peppercorns, bay leaf, and salt
Separate the meat from the bone, cut into cubes and add to the pan
All this time, the beets were cooked over low heat in a separate pan. Now add it, along with the beet broth and garlic, to the pan with all the other ingredients. If it turns out too thick, add water. Taste the salt - if it’s not enough, add more. Crumble fresh herbs into the borscht. Cook over low heat for another 5-10 minutes.
My family ate it so quickly that I didn’t even have time to take a photo of the end result in the plates :) Serve with sour cream (you can do without, not everyone likes it), you can also chop some greens before serving. For those who like it more spicy, you can also add garlic to the plate. My husband eats borscht with garlic as a bite. Bon appetit!
Cooking time: PT01H30M 1 h 30 min.
Approximate cost per serving: 50 rub.
Sokolova Svetlana
Reading time: 1 minute
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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.
- For juicier cutlets, add a small amount of lamb fat or goose lard to minced elk.
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
Per serving
Calories: 50 kcal
Proteins: 1.5 g
Fats: 0.8 g
Carbohydrates: 4 g
3 hours 10 min. Video recipe Print
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 a 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,
- Onions – 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,
- Pork 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 is a 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:
- I wash the meat in cold water and 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 grueling physical activity due to its high nutritional value.
Harm and contraindications
With proper preparation and heat treatment, pathogens and harmful microorganisms are killed, 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, nutrients and vitamins. Elk meat is a low-fat dietary product that is 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!
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