Elk meat has high nutritional value and a small amount of fat. According to the cooking features, it is close to beef, and the taste is reminiscent of lamb + there is a specific smell of game. Meat from animals over 3 years of age exhibits fibrous and toughness.

To prepare a dish that tastes tender and juicy, you need to choose the right piece. The structure of an elk is somewhat different from that of a domestic cow - it has parts that are absent in cows, or, conversely, are not as pronounced as in livestock. A good grilling steak, similar to a flat iron, can be cut from the inside of the shoulder, which is attached to the shoulder blade. There is also a large muscle there on the shoulder blade, from which you can make excellent roast beef or steak. In general, you can cook elk meat on the grill from any high-quality piece of flesh. This applies to both steaks and barbecue pieces.

Frying is the most delicate matter when working with elk product. It is best to finish cooking elk before the meat reaches the desired degree of doneness - bluerare, rare, mediumrare, medium, mediumwell, welldone. Otherwise, you may not get the result you expected, and in the case of welldone, a hard sole. The steak continues to cook for another 10-15 minutes after removal from the heat.

Elk recipe

Grilled elk recipes are divided into steak and kebab recipes. In our case, we will look at a recipe for grilled elk cut into 3 cm thick steaks (tenderloin, loin or boneless neck).

For cooking you will need:

  • kilogram of tenderloin;
  • balsamic vinegar, soy sauce, olive oil for marinade - 50 ml each;
  • 3 cloves of garlic;
  • a tablespoon of brown sugar;
  • spices to taste - salt, black pepper, paprika.

Cooking begins with a marinade - vegetables are chopped, liquids are mixed, everything is seasoned with spices. Place the meat in a container, cover with marinade and refrigerate for 3 hours or more (ideally, if you can refrigerate the pieces for 12 hours). Before frying, the elk meat should be kept at room temperature for 20-30 minutes to warm it up and dried with a towel.

The next step in the recipe is frying. If you grill with a thermometer, set the temperature to 200 degrees; if not, check with your hand. Hold your palm 7-10 cm from the grate surface. If the palm can withstand no more than 5-6 seconds, this is the desired temperature.

To get a nice crispy finish on your meat pieces, sear one side for 3 minutes, then flip the piece 45 degrees, leaving it on the same side, and cook for another 3 minutes. On the second side you also need to repeat all the movements. If you have a food thermometer, you can check the internal temperature of the elk meat - 50-52 degrees is optimal.

Cooking according to a recipe will save you from unpleasant accidents, so following it and choosing good meat for frying will ensure a tasty and juicy result. Just in case, we present some useful tips that will help you avoid mistakes while cooking:

  • Before frying, the meat should be wiped with a towel so that it immediately begins to fry and nothing interferes with the formation of a crust;
  • do not eat the steak right away, holding it for 10-15 minutes will allow the hot surface to finish cooking the inside;
  • cut the meat across the grain, and the thickness of the pieces should be no more than 2.5-3 cm;
  • Warm the meat after refrigeration at room temperature, do not start cooking right away;
  • If you're barbecuing, turn it every 3-4 minutes to ensure it heats evenly.

Grilled elk has a specific taste, vaguely similar to some common types of meat. We advise you to try it if possible and add a new item to your library of tastes.

Elk meat has its own unique taste. Some will find it too harsh, while others will not like its specific smell. However, if elk meat is cooked correctly, you can enjoy its original taste.

You can make cutlets, jellied meat, fried meat, and even roast from elk meat. You can simply fry the elk in one piece or stew it with vegetables and spices. Roasted elk and oven-baked elk are great options for special occasions.

Recipe: Roast Elk

For the dish you will need:

  • 0.5 kg elk meat (it is better to take the pulp),
  • 5 potatoes,
  • 2 medium onions,
  • 1 carrot,
  • ghee,
  • tomato puree,
  • spices,
  • garlic - to add piquancy to the finished dish.

Preparation

  • In order to cook elk meat deliciously, it must be marinated in advance. For the marinade, take 2 tablespoons of vinegar, 2 tablespoons each of salt and sugar, 2-3 bay leaves, 10 black peppercorns, parsley root.
  • The meat is cleaned of tendons and films, cut into pieces 2 cm thick, placed in a deep bowl (glass or ceramic) in layers, each layer is sprinkled with spices mixed with sugar and salt, everything is poured with vinegar diluted with water in a 1:1 ratio. The elk meat is marinated for 8-10 hours.
  • Pickled pieces of elk meat are cut into bars and fried in melted butter or pork fat until golden brown.
  • And then simmer until half cooked.
  • The potatoes are cut into cubes, lightly fried, then mixed with chopped carrots and added to the meat.
  • When the vegetables are almost ready, add finely chopped onion and sauteed tomato, as well as peppercorns and bay leaves.
  • Garlic and herbs are chopped and added to the finished roast. The dish is ready! Served with pickles.

Recipe: Elk cutlets

For this dish you will need:

  • 1 kg of elk meat,
  • 50 ml 9% vinegar,
  • 2 stale buns,
  • 0.4 kg pork lard,
  • 0.3 l milk,
  • 2 fresh tomatoes,
  • 2 egg yolks,
  • pepper, salt,
  • 0.4 l cream,
  • breadcrumbs.

Preparation

  • The elk meat is cut into small pieces, soaked in vinegar diluted half with water, and passed through a meat grinder.
  • The buns are soaked in milk.
  • Pork lard is also twisted in a meat grinder and mixed with minced meat.
  • The resulting meat mass is mixed with soaked buns, finely chopped onion, tomato pulp, salt, ground black pepper and egg yolks are added. The mass is thoroughly kneaded and beaten with a mixer for 5 minutes.
  • Small balls are formed from the minced meat, breaded in breadcrumbs, placed in a frying pan, fried over medium heat, placed in a thick-walled bowl, poured with low-fat cream, and simmered over the fire for 30 minutes. That's all! The cutlets are ready!

Video recipe for the occasion:

Elk baked in the oven

To prepare the dish you need the following products:

  • 1 kg of elk meat,
  • 200 ml vinegar,
  • 1 tbsp. l. salt,
  • 8 black peppercorns,
  • a pinch of chopped bay leaf,
  • 1 tbsp. l. Sahara,
  • chopped parsley root,
  • 2 onions,
  • spices for meat,
  • vegetable oil for frying.

Preparation

  • The meat is thoroughly beaten with a wooden mallet.
  • A marinade is prepared from vinegar, salt, sugar, black pepper, chopped bay leaf, chopped parsley root and chopped onion.
  • The marinade is poured into a deep saucepan, 1 liter of water is added, and the mixture is brought to a boil.
  • After the marinade has cooled, place the meat in a deep saucepan and fill it with marinade, put pressure on top, and put it in the refrigerator for 2 days.
  • After two days, the meat is taken out, wiped with a paper towel, and rubbed with meat spices.
  • The elk meat is placed in a heated frying pan with oil and fried on both sides until half cooked.
  • The meat is then wrapped in foil and placed in the oven. First, 200 g of water is poured onto a baking sheet.
  • The meat is simmered for (8-10 hours) at a temperature of 100-120 degrees. Water should be added to the pan periodically.
  • Before serving, baked meat is removed from foil and decorated with fresh chopped herbs.

Elk shish kebab

You will need:

  • 2 kg elk meat,
  • 300 g bacon,
  • 5 onions,
  • 2 glasses of water,
  • 2 cups vinegar 3%,
  • 2 tsp. salt,
  • 1 tsp. granulated sugar,
  • a little black pepper
  • Bay leaf,
  • carnation,
  • juniper berries.

Preparation

  • In the specified amount of water add a bay leaf, a few clove buds and juniper berries to taste. Cook for 10 minutes.
  • Add salt and sugar to the marinade. Bring to a boil.
  • Add vinegar. Remove from heat. We filter.
  • Cut the meat into medium-sized cubes.
  • Pour the marinade over the meat. Let it marinate for a day.
  • We pass the marinated elk meat, along with onions and bacon, through a meat grinder twice.
  • Let's pepper it. Let's add a little salt.
  • Thread the minced meat onto skewers.
  • We bake over coals on the grill. Serve the finished kebab with fresh vegetables.

Elk goulash

You will need:

  • 0.5 kg elk meat,
  • 2 heads of onions,
  • 3 glasses of water or meat broth,
  • 3 tbsp. l. tomato paste,
  • 1 tbsp. l. flour,
  • 0.5 tsp. black pepper,
  • 1 bay leaf,
  • 1 bunch of your favorite greens,
  • salt,
  • vegetable oil.

Preparation

  • We wash the meat. Let's dry it. Cut into medium sized cubes.
  • We clean the onion. Mine. We cut it finely.
  • Heat the vegetable oil. Fry the meat for 5 minutes over high heat.
  • Add onion. Stirring occasionally, fry for another 7 minutes.
  • Salt. Let's pepper it. Add flour. Mix. Continue frying for a couple more minutes.
  • Add tomato paste to the goulash. Mix.
  • Add water/broth.
  • We send laurel. Mix. Cover with a lid. Simmer for one and a half hours.
  • Sprinkle the finished elk goulash with chopped herbs and serve!

Elk soup

You will need:

  • 500 g elk meat,
  • 400 g spinach,
  • 200 g shiitake mushrooms,
  • 3 cloves of garlic,
  • 2 heads of onions,
  • 1 chicken egg,
  • 2 liters of water,
  • 1 tsp. salt,
  • 0.5 tsp. ground black pepper,
  • vegetable oil.

Preparation

  • Wash the meat. Let's dry it. Pass through a meat grinder twice.
  • We also pass onions and garlic through a meat grinder.
  • We combine the ingredients.
  • Salt. Let's pepper it.
  • Add an egg. Mix thoroughly.
  • From the prepared minced meat we form small meatballs.
  • Fry the meatballs in heated vegetable oil or bake for 20 minutes in the oven at 220 degrees.
  • Cook the mushrooms in the specified amount of salted water. You can add your favorite soup seasonings.
  • Add chopped spinach to the broth with mushrooms.
  • Carefully place the meatballs into the soup so that they do not fall apart.
  • Cook the soup for 20 minutes.
  • Pour the finished elk soup into portioned bowls and invite the household to the table. Bon appetit!

How to cook elk so it's tender

  • Before cooking, moose meat must be soaked for several hours and then thoroughly dried with paper towels.
  • Before frying and baking meat in the oven, elk meat should be marinated. The best marinade option is one made from grape vinegar, mineral water and vegetable oil.
  • Elk meat baked in the oven will be extremely tender and juicy if you stuff it with pieces of lard; both fresh and salted will do.
  • Stewed elk meat will turn out especially soft if you first fry it until golden brown in a frying pan in a large amount of vegetable oil.
  • Salt meat should be added at the very end of cooking, not at the beginning.
  • And finally, if you want your elk meat to be soft and tender, take the time to prepare it. So, you need to stew meat for at least 2.5 hours, and cook for at least 3 hours.

Believe me: elk meat cooked in accordance with the suggested recommendations will make you change your mind that elk meat cannot be soft.

Making an elk steak is no more difficult or easier than making one from any other meat. You just need to be more careful when choosing meat for cooking. Of course, steak should not be made from the meat of an old trophy bull. Or a cow culled for age. When preparing a steak, set aside high-quality meat from a calf or a young animal that has a good color and smell, because before cooking this meat cannot be soaked or marinated, otherwise it will become anything but a steak.

Externally, a steak is a flat, even piece of meat. It can be with or without a bone, have a different texture and thickness of the fat layer. In “beef” cooking, there is a very extensive and confusing system for classifying steaks, which largely depends on the country and specific area where the dish is cut and served.

In the American version of cutting T-bone steaks, the tenderloin is not separated from the entrecote part, but remains on the lumbar vertebrae. Entrecote is cut from the middle part of the roast beef. T-bone steak (steak on a T-shaped bone, in which there is less tenderloin and more flat roast beef), porterhouse steak (more tenderloin and less flat roast beef), club steak are cut from the transition point from the entrecote part to the roast beef . Entrecote steak is a cutlet that becomes a ribeye steak when the bone is removed.

There is also a European classification: fillet steak, filet mignon, chateaubriand (the central part of the tenderloin, fried whole), or tornedos (the same, but cut into circles)…

I could not find a unified domestic systematized classification of steaks from beef carcasses. What can we say about the classification of cuts and steaks that can be obtained from an elk carcass, taking into account its differences from a cow carcass.

But, in general, this is not a disaster. Even if you understand the intricacies of steak names, the meat reality lying in front of you on the table is unlikely to become more “digestible”, unless you have butchered the elk yourself. First, the structure of an elk is somewhat different from that of a domestic cow. And the reason for this is not only the notorious hump, but also thicker bones. In adult animals, the meat on the rib turns into meat on the rib, a porterhouse or T-bone steak will contain a powerful spine bone, which will force them to increase their thickness, and therefore change the frying time... Cutting defects will also be added here, which will not always allow cook exactly what you need from the existing piece.

Therefore, start as usual - from the existing piece.

Contrary to popular belief, steak is not only fillet or meat from the back of the carcass. The back part is a classic, premium type of steak. Most of them you simply will not be able to do, unless you ask in advance to leave the tenderloin on site and bring you the entire back of the elk.

Elk meat can be used to make a wonderful flat iron steak - from the inside of the shoulder adjacent to the shoulder blade. By the way, on the shoulder blade of an elk there is an absolutely wonderful huge muscle, the name of which in the “beef” classification simply does not exist - it makes excellent roast beef or many delicious steaks,

But there is almost nothing to make a flank steak or skirt steak (from the peritoneum-flank) of an elk.

Therefore, we will assume that theoretically a steak can be made from any good piece of flesh. You just need to carefully examine it and understand what it looks like. Just remember that even the best elk meat simply cannot have the marbling of elite beef, and even sirloin steaks will have a slightly different texture than restaurant dishes.

How exactly is this done? Let me demonstrate.

Given: a large good piece of elk back with part of the spine about 14 centimeters thick. The task is to cook at least two good steaks from this piece.

1. First, I slowly defrost the piece in the refrigerator (this took more than a day). The less fluid is released, the better. Remember that meat that floats in a pool of red liquid after defrosting will never be juicy again. Now I look at what kind of piece I have in my hands: it turns out that it is not a thick or thin edge, but a butt, since the pelvic segment of the spine is clearly visible in it - the elk was killed far from the road and had time to freeze thoroughly, so parts of the carcass I had to carefully cut it into transverse “slices” with a saw. 3 hours before cooking, remove the piece from the refrigerator so that it warms up to room temperature.

2. I remove the bone, cut off the outer dense layer of fat, all (absolutely all) films and other “ugly things” and see what happens. What I end up with is a piece of irregular shape across the grain, 24 cm wide by 7.5 cm and thickness along the grain from 10 to 8 cm. Accordingly, if you cut carefully, you can make a maximum of two good steaks 3.5 cm thick and still have some left over an uneven piece from which you can later make a schnitzel. That's what I do. Now I have two steaks3.5 cm thick, 24 cm long and 7.5 cm wide. I dry them thoroughly with a paper towel.

3. Heat up a cast iron frying pan and melt the butter in it. Attention! The oil should boil, not burn. If it darkens, it means it has started to burn. You'll have to wash the pan and start over. I salt and pepper the first steak. I put it “away from me” (so as not to splatter the oil) into the frying pan and fry it on the first side for exactly two minutes. Juice appears on the surface. I reduce the heat a little and turn it over and fry for 2.5 minutes (longer than the first side due to the fact that the juice has come out). The temperature inside the steak, according to samples taken with a culinary thermometer from different areas, ranges from 34°C to 37°C. You need to check the temperature very carefully, trying to get the tip of the probe into the middle of the steak, and not into the hot frying pan. I turn it over again. I hold it for another two minutes. The temperature rises to 42°C -45°C, turn it over again, hold it for another minute, as I want the steak medium-rare. Temperature 49°C -50°C.

4. I remove the steak from the frying pan, put it in a warm deep bowl, cover it with a plate, and cover it with a large towel on top. It would be more correct to put it in a warm oven, but technically I don’t have that option right now, so we’ll use the ersatz method. Meanwhile, the second steak is sizzling in the frying pan, which I managed to salt and pepper while frying the first one. I will bring it to 57°C, since it needs to be cooked a little more than medium.

I beg you, don't eat the steak right away! He's not ready yet! If you cut it now, it will seem just raw inside. Be patient! Ten to fifteen minutes, no less. It is this exposure that will allow the hot meat juices from the surface to “finish” the interior. If you cut a steak immediately after frying and find the desired doneness, then after 15 minutes of eating you will be disappointed - a steak, for example, will turn from medium-rare to almost well-done. The first time it was even surprising for me to observe this metamorphosis.

In general, roasting is a very delicate matter. Especially in elk steak. Sometimes it seems that this meat is “slower” than beef; it needs about 30 seconds more time. In addition, everything very much depends on the individual characteristics of the animal, which for the most part can only be understood by experience and careful observations. Don't be surprised, but the hardest thing is to get a steak well done. It would seem that it could be simpler - fry until done, but no. If you fry until the recommended cessation of pinkish juice secretion, there is a high risk of getting a hard sole. In principle, this works for everyone - remove the steak a few degrees before reaching the desired doneness temperature. Don't forget - the steak is still cooking after being removed from the pan. Leave him alone and he will get there. If you make a mistake, it will be almost impossible to correct the situation. When reheating, it is very difficult to control the true temperature and the most you can get is just a fried piece of meat. It will no longer be a steak in the full sense of the word.

The generally accepted classification is:

Heated up (blue rare) - 46°C, rare (rare) - 49°C, medium rare - 52°C, medium rare - 57°C, almost done (medium well) - 66° C, well done - 71°C.

If you have never eaten a proper steak before, and really don’t know what a real “rare” roast is, start your acquaintance with large steaks with the “medium” roast - this is where most of my friends settled, although I myself prefer a rather wild one option - very weak roasting. As practice has shown, a “blue rare” steak will seem simply raw inside to most. Just like the real “rare”. Moreover, this will be much more noticeable on an elk than on a domestic bull.

By the way, as we see, not a single degree of roasting gives a safe (from a German point of view) 80°C. Therefore, we only use meat that has undergone veterinary control and aged for two weeks at -20°C. Don't experiment with dry aging. No veterinary examination will insure you against an accidental “finn”. The only one, random, but capable of greatly ruining your life.

If you don’t have such a big bite, then you can cook a simpler steak - according to the method in which unscrupulous restaurants prepare fake “tenderloin type” steak. To prepare such a steak, any piece of the flesh of a young animal - deer, elk, roe deer - is quite suitable. The only caveat is that it must be cut across the grain, thick enough (5 centimeters in height and 10-12 in width) and perfectly clean. And, of course, it must be high-quality pulp without internal veins and films.

And here are some more tips for cooking steaks. They are not “moose specific”, but very useful.

1. Steaks are cut only across the grain, and their thickness should be at least 2.5-3 cm.

2. Don't fry cold steaks (straight from the refrigerator), let them come to room temperature.

3. For a steak to be a steak, it must have a good crust. You can get it on a large piece of meat if you use a massive cast iron frying pan for frying. The presence or absence of corrugation on it is a matter of personal taste and serves rather an aesthetic function.

4. At the moment of “steaking”, the pan should be really hot. So that the meat sizzles and sizzles. The first time you turn it over, you can lower the temperature. Unfortunately, splashes and a strong smell (not to be confused with the smell of burning!) cannot be avoided. Do not use the lid! Steam accumulates under it, and the meat will be stewed rather than fried. Accordingly, the steak will not be a steak again. If you are cooking on a gas stove, do not cover the surface around it with paper towels - they may catch fire.

5. Use vegetable oil or butter, but be careful not to burn it.

6. Some chefs advise salting and peppering the steak towards the end of frying, but this is rather a matter of “religion” and personal taste.

Sokolova Svetlana

Reading time: 1 minute

A A

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).

  1. Ideally, elk meat is pre-marinated in 3% vinegar for 6-10 hours or soaked in water for 3-4 days.
  2. To add a delicate and spicy taste, soak the meat in herbs and berries.
  3. Butchering a carcass is similar to the process of butchering a cow. The most valuable and tasty parts are lips and meat tenderloin.
  4. Moose meat dishes are added with salt at the end of cooking.
  5. 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:

  1. 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.
  2. I fry the onion in a frying pan, bringing the finely chopped half rings to a golden color.
  3. 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.
  4. 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.
  5. 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:

  1. I soak the elk meat in water for 2-4 hours. Then I remove the veins and film and cut into small pieces.
  2. 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.
  3. I switch to the “Extinguishing” mode. I set the program for 180 minutes. I close the lid.
  4. 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.
  5. 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:

  1. I cut the sokhatina into pieces. I rub it with mustard. I leave it to soak in the seasoning for 30-60 minutes.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. I string the elk meat onto skewers along with onion rings and lard, pepper and add salt.
  3. I fry on coals. After 20-25 minutes, the fragrant kebabs are ready.
  4. 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:

  1. I remove the film and thoroughly rinse the meat with water. I carefully beat it with a wooden mallet.
  2. 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.
  3. I put the meat in the pan and place pressure on top. I put it in the refrigerator for 2-3 days.
  4. I take the elk meat out of the pan. Dry with paper towels. Sprinkle with meat spices.
  5. 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.
  6. 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.
  7. I simmer for a long time, for 8 hours at minimum temperature. I control the water level. I add as needed.
  8. 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:

  1. 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.
  2. 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!
  3. I take out the cup in the morning. I send the pieces to a heated frying pan for frying. I brown it.
  4. Reduce the heat, add a little water and finely chopped dill for a spicy aroma. Then I spread the sour cream. Mix thoroughly.
  5. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Thai stuffed omelette (kai yat sai)

From Bunlom Thongpor, 69 years old, Thailand

Filling: mince 100 grams of pork, dice the onions and tomatoes, cut the mini-corn. Heat oil in a wok to medium temperature, add pork and fry for 1 minute. Add a spoonful of soy sauce and simmer for another minute. Then add onions, tomatoes and corn, a dessert spoon of sugar and fish sauce. Cook everything for 3-4 minutes. For an omelet, beat a few eggs with a pinch of salt. Heat the oil and pour it in so that the bottom of the wok is slightly greased with it. Pour the mixture into it and cook, moving the wok so that the omelette is thin. Once the omelette is ready, place the filling on it and fold the edges.

Mzhadara (rice with lentil cream)

From Wadad Achi, 66 years old, Lebanon

This is a typical Friday meal in the Lebanese Christian community. It is ideal for vegetarians. There are many ways to prepare it, and what makes Wadad's recipe unique is that she garnishes the mjadara with radishes at the end, supposedly the flavor of this vegetable enhances the flavor of the lentils. Place lentils in water and bring to a boil. The lentils should absorb all the water, so make sure you add enough. It is best to add water from time to time during cooking. Chop the onion and fry it in vegetable oil until golden brown. After the lentils are cooked, puree them (a blender or mixer will do), add two cups of water and bring to a boil, stirring constantly. Place rice and bulgur into the boiling mass, add salt and pepper. Five minutes before the rice is ready, add the onion. Place in soup bowls and garnish with onion slices, radishes and mint.

Pork with vegetables (hui-guo-rou)

From Pan Guan Mei, China

The word "rou", the third word in this recipe, means "meat cooked again in the wok": that is, it must first be boiled and then fried. Cook the pork in the wok for half an hour. The meat should be completely covered with water. Add ginger root and chopped onion. When the meat is cooked, cut it into small pieces. Also cut the green and white onions and some capsicum into 3 cm pieces. Fry the ginger root in a tablespoon of oil, add the pork and continue frying for 5 minutes, stirring constantly. Remove the meat from the wok, rinse the pan and put it back on the fire, adding two tablespoons of oil and two small spoons of sugar. Reduce heat and wait until the sugar dissolves. Add three small spoons of chili sauce and two small spoons of soy sauce. After a couple of minutes, add the pork and vegetables to the wok and fry for 5 minutes. Garnish: rice!

Silke (herring with potatoes and homemade cheese)

From Inari Runtule, 68 years old, Latvia

Soak the herring in water or milk for one and a half hours. Peel the potatoes, cut into two parts and boil. Thinly slice the onion and marinate it in hot water with two tablespoons of vinegar for 20 minutes. Peel the herring from the skin and bones and cut into 3 cm pieces. Place on a plate, place the pickled onion on top so that it completely covers the fish. Mix a glass of sour cream with a glass of kefir and a finely chopped sprig of dill, pour the resulting mixture over the herring and leave to marinate for at least an hour. Also mix homemade cheese with kefir and dill: this cream will be used to decorate potatoes at the end of cooking. Then place all the ingredients on a plate: marinated herring and cream-covered potatoes. And don't forget white wine or very cold beer!

Spiced fried chicken (inkoko nama)

From Joyce Muape, 49, Zambia

Chop and mix three onions, rosemary, basil and parsley. Squeeze the lemon juice. Mix the juice with half a glass of vegetable oil, two tablespoons of barbecue spices and a spoonful of salt. Add herbs to the mixture and marinate the chicken pieces in it. Place the pieces in a baking dish, preheat the oven to 180 degrees and bake the bird in it for 40 minutes.

Boiled salmon with vegetables

From Brigitte Fransson, 70, Sweden

Salmon is the most popular item on the buffet. It is prepared in dozens of ways, and Brigitte suggested the most common and easiest. They are perfect for summer: firstly, because the dish is served cold, and secondly, sweet potatoes are easiest to find at this time of year. Boil the potatoes and beans in two different saucepans. In Sweden, beans are usually boiled for a few minutes to keep them firm and crispy. Place dill roots in a liter of water, add two tablespoons of salt and cook. When the water boils, add a thin slice of lemon into it and cook for 5-6 minutes. Throw the salmon fillets into the pan and turn off the heat at the same time. Leave the fish in the water until everything has cooled down. Thanks to this cooking method, salmon does not lose its taste. Mix finely chopped dill with yogurt. Place pieces of fish and potatoes on a plate and sprinkle with fresh dill and serve with sauce. White wine goes well with the dish.

Stuffed eggplants (karnyyaryk)

From Ayten Okgu, 76 years old, Türkiye

This is a typical Turkish dish, more typical for home cooking. Cut the eggplant lengthwise, but not completely, and remove the core. Rub inside and out with small pinches of salt. Fry in sunflower oil, turning constantly. Cut two tomatoes into cubes and two into slices. Also chop the onion and some pepper and fry them in a little olive oil. Then add the ground beef, salt and pepper. When the meat is browned, add the tomatoes. Simmer over low heat, and after the minced meat is ready, put it in the eggplants.

Elk steak

From Susan Soresen, 81, Alaska

Elk steak should only be cooked in a cast iron skillet. Pour two tablespoons of vegetable oil into the pan and increase the heat to high. When the oil is hot, add the steak and fry for 1 minute on each side. Then sprinkle the meat with salt and pepper, place on a platter and add barbecue sauce. The steak is ready! In Alaska, it is most often washed down with beer, but Susan recommends a good red wine.

Lamb soup with vegetables (kyotsupa)

From Olagerdur Olafsdottir, 63, Iceland

Icelandic cuisine has many soups, but lamb soup is one of the most popular. Place 4 lamb ribs in a saucepan, lightly salt the water and bring to a boil. When fat begins to float to the surface, remove it with a spoon. After half an hour, add vegetables to the soup: finely chopped carrots, onions, cabbage, as well as potatoes and turnips cut into large pieces. Cook for another hour, then add rice. In 30 minutes the soup is ready! The dish can be served either together with vegetables and meat, or by placing meat, potatoes and turnips separately.

Pastel del carne

From Maria da Pena Vito Barbosa da Silva, 43, Brazil

Pastel is one of the most popular dishes in Brazil. It can be bought in restaurants, cafes, street food stalls or markets. Brazilians eat pastel for breakfast, and sometimes for lunch and even dinner. Start by defrosting the puff pastry at room temperature. Chop the onion and some parsley, as well as the tomatoes. Finely chop the olives. In a frying pan, fry the chopped onion with a little oil. After 2 minutes, add the ground beef, diced tomatoes, olives, parsley and a little salt. When the meat is ready, leave it to cool for 5 minutes. Cut the puff pastry into squares, each 15cm long. Place two heaping spoonfuls of meat and vegetables in the center of each square. Fold and press the sides together to form an envelope. Deep fry the pastel in very hot oil until golden brown. Cool and enjoy! Brazilians often drink pastel with cold beer.