Any game we, spoiled townspeople, it seemsstiff, lean and difficult to cook. And yet, the game is not only more useful than fattened broilers and pigs, it also has an exquisite and refined taste - if, of course, know how to properly prepare the meat of elk, wild boar or deer. It is not for nothing that game in all countries is considered a delicacy since the time when the counters seized the products of cattle breeding. So we will learn - in case the familiar hunter for the holiday will give you a cabbage, elk or bear cub.
There are several techniques that allowget rid of the extra stiffness of game. For example, before preparing the elk's meat, the recipes recommend it for several hours - before the day - soak in cold water, which should be periodically changed. Before cooking, the elk is dried with napkins.
If the meat is supposed to bake or fry,it must be marinated. The most common marinade is made from mineral water, grape vinegar and lean oil, but there are other interesting options. Losyatinu can be larded with bacon or overlaid with it - then it will turn out surprisingly juicy.
It is very important not to salt the meat until it is ready! From salt, the elk becomes even more dry, and then the dish will not be saved.
And the most important thing:any culinary processing of game lasts much longer than cooking meat of domestic animals. The quenching will take three hours, and cooking - from four. So have patience! And if on the threshold came a taiga man with a fresh carcass on his shoulder, do not give up the gift, since it is not so difficult to cook elk soft as it seems.
Very interesting recipe! The meat will turn out to be stewed, but with it neither beef nor pork can be compared.
Lithuanian residents know the secrets of how to cookthe elk's meat, and to achieve a delightful result. A large slice, grams for 600, is rubbed with pepper and salt. On all sides in it shallow incisions are made, into which pieces of bacon are put. Then the moose is poured with dry red wine and left for half a day to marinate. To save, you can put a piece of meat in a bag, pour a little wine into it, tie it and shake it to distribute it evenly. Pickled meat is fried - on fat, and not on butter, with carrots and onions, is transferred to a pan, where two cups of broth are added. The dish should be stewed for 2-3 hours until the elk is soft.
Serve meat with sauce.For him, in a dry frying pan, a spoonful of flour is fried, poured hot spoon from a spoonful of dried mushrooms and a quarter of an hour is boiled. The liquid is filtered, it contains a crushed and fried large onion, mushrooms from broth and seasoning. The sauce is boiled as much, and at the end, half a glass of sour cream is added to it.
Again, before preparing the elk's meat,it should be marinated - in wine or in the composition described above. The discussed elk is cut in large portions, which are laid out on separate pieces of foil. For each slice put a plate of bacon or fat, onion rings; the design is greased, sprinkled with lemon, sprinkled with chopped herbs and sprinkled with a spoonful of thick sour cream.
The foil is neat, but tightly folded, and the baking tray is removed to the oven - an hour and a half, if the pieces are not too large.
It's just a wonderful way to cookthe elk meat is delicious. However, it takes a lot of time to implement it. The elk (kilogram three) is carefully discouraged and filled with a marinade of the following composition: a liter of water, a glass of 6% vinegar, a tablespoon of salt and sugar, a pinch of ground laurel, several peppercorns, two onions and a parsley root.
All this is connected, boiled and cooled.After pouring on an elk, a load is put, and she hides in the cold for 24 hours. Then the meat is dried, rubbed with spices (preferably included in the list and caraway seeds), heavily stuffed with bacon and fried - like a Lithuanian recipe.
Having received from all sides an appetizing blush, the hunk is wrapped in foil and put on a baking tray, which is pre-poured a glass of water (it will have to be added periodically).
In the oven, the dish will last for about ten hours, sowill have to suffer, since it is impossible to cook elk meat quickly and at the same time deliciously. But as a result, you will feed the family with a tender, fragrant and juicy game.
If you do not know how to cook elk meat, the recipe for drying beef is quite suitable for him, with slight changes.
Cut a large piece in half so that in eachparts were grams of three hundred. At the bottom of two trays or bowls, pour a spoonful of sea salt and smooth it. From above put a piece of elk and fill it with another spoon of salt, evenly over the entire surface. In each container pour half a stash of vodka, close the lids and put in the refrigerator for two days. Every 3-4 hours the meat should be turned over. When it is salted, it should be washed in running water, dried, rubbed on all sides with a mixture of peppers and herbs (make-up according to your taste), tightly wrapped in several layers of gauze and tightened with string. Convolutions are suspended in a cool place. For lack thereof - put the refrigerator down on the grate. A week later, you can actively try the meat.
Any other recipe requires soaking orMarinating, which takes a certain, and a long, time. Cutlets are the only way how to cook elk meat quickly, although it is troublesome. And that they were not too lean, in the stuffing will have to add fat - a pound per kilogram of elk.
Meat passes through the meat grinder at least three times(it is better more). Separately, the fat is larded and soaked stale bread. The substances combine, add crushed two tomatoes without skin, onion, two egg yolks, pepper and salt. Minced meat is mixed, poured into a blender and beat until smooth. From it roll balls, flattened, crumbled in a manga and fried like ordinary cutlets. Due to the airiness of the stuffing, their preparation takes place quite quickly. But if you want unprecedented juiciness, you can stop half prepared, put the cutlets in a frying pan, fill them with two glasses of cream and put on for half an hour in the oven to languish.
This recipe, how to cook the elk, is suggested by the hunter who regularly brings home such game.
Отмачивать лосятину все же придется, особенно if the animal was an adult, older than three years. However, using prunes can reduce soaking up to two to three hours. Half a dozen logs are cut in small pieces - a little larger than in goulash. The meat is quickly fried to make a crust appear, but inside it was still damp. Simultaneously with the moose, it is necessary to fry a couple of crushed onions, put them in a cauliflower, pepper, pour the juice, which is separated from the meat, pour the frying pan with dry red wine and add it to the elk. On a small fire the meat should be burning for an hour. Then tomato paste (two large spoons, stir in half a glass of hot water) is poured in, and spices are poured. Another half hour of quenching, and add prunes - pieces 10-12, pitted and sour. At the same time, the dish is salted, and after a quarter of an hour it is removed.
Again, before preparing the elk meatthis recipe, it is better to marinate it. Only already sliced. A mixture of 2 spoons of sugar is made, the same amount of salt, several crushed laurel leaves, finely chopped parsley root and peppercorn. Lay out the pieces, pour over this mixture (it is enough for half a kilo of elk) and pour 2 spoonfuls of vinegar, diluted in an equal volume of water. So the meat will last about nine hours. Then brusochki fried and put to stew. Five potatoes are cut with large straws and, together with the chopped carrots, they are poured into almost ready meat. Just before turning off, two chopped onions, tomato paste, sweet pepper and laurel are added. Finely chopped garlic and greens are poured already in the roast spread over the plates.
The beginning is the same - the meat is soaked in water,The films are scraped off, and it is cut with brushes. The elk is laid out in a bowl with a pair of spoons of sunflower oil, and for five minutes the frying regime is switched on to give the meat a mouth-watering blush. Then the regime is changed for extinguishing and the time is set at one and a half hours. As the timer signal sounds, the cut onion, grated carrots and mushroom plates are poured. At the same time, the dish is poured and peppered. "Quenching" is switched on for another third of an hour. Then, cut greens are added, the machine switches to heating, and after ten minutes can be laid on the table. There are other ways how to cook elk meat in a multivark, but this recipe seemed to us the most successful.
