Recipe for stewed elk. Recipes from moose from photos - cooking for people.

From the moose in the home minds cook all the pers and other straits and snacks. Meat, cooked in the right order, takes the whole complex of vitamins and minerals. Zovni vono is similar to yalovichi, but more sinewy. Such a product is not only dietary, even more than 101 kcal per 100 g, but environmentally friendly and natural. And for a person who wants to eat the right food, it’s important.

ingredients

Elk 1 whole piece
Tsibulya ripchasta by mass of meat
Mayonnaise 1 pack
Spices and seasonings for relish
Kharchov's power for relish
Smoked chicken breast 200 g
Pea walnuts for decoration
Prune 100 g

Cooking

Before the cob pickling elk, it is necessary to prepare good products. Clean the meat from the spit, the vein and the fatty prosharks. After this yoga, carefully wash it and dry it with towels. Clean the cibula, wimiti and narize with calves. Place a whole piece of meat in a deep bowl, cut the cibula and pour the product with mayonnaise. Salt is not enough to add zowsim, to that in elk it is necessary to make a high natural concentration of salts. Spices can be victorious for their savory likenesses. Otriman masu carefully mix and tidy up in a cold place for 24 years.

Good marinated meat is far away, without seeing the excess of rosemary and cibules, put on a sheet, covered with foil.

Now you can prepare the ingredients for the casserole. Ingredients can be used indiscriminately, or you can use your choice on prunes and smoked brisket.

At the meat viriztsi, add deep virvi and insert promitium prunes into them and cut the brisket into cubes.

Even with such a look, the elk looks even more appetizing! Let's guess that combinations of oranges, brisket, canned mushrooms and brisket can also serve as a filling.

Wrap the fillings of the meat pieces tightly around the foil and rewind it with a special or excellent sewing thread. Place the deco with the bag in front of the grill up to 130-150 degrees Celsius in the oven for 90-120 chills.

After roasting the meat, let it cool down without picking up the foil. Finely cut the ochololiy shmatok into layers and lay it on a beautiful flat grass for serving to the table. On top, baked elk piss and coarsely chopped hairy peas. Vrahovyuchi different savory tastes, to meat you can give like fruits and vegetables, so hot sauces and salty. Savory!

KBZhU and warehouse for all stravy

Video

The aroma of that taste of grass from elk is not confused with anything. The stench is suitable for a splendid evening and for the Christmas table. You can cook elk in a different way. Її extinguish, zapіkayut, roar cutlets and vіdbivnі. Prepare elk meat for these recipes and always take away the praise from the guests of your home.

How to cook elk meat - stewed elk meat

Ingredients:

moose meat - 1 kg;
qibulya - 3 pcs;
tomato - 1 pc;
medium-sized carrots - 2 pcs.;
tomato paste - 2 tbsp. l;
salt and pepper for relish;
greens for serving.

Cooking:

Meat is cut into cubes with a side of approximately 3 centimeters, cibulin with pivkiltsy, carrots in small cubes. Peel the tomato from the skin, for which you dip the yogo in a crisp for 30 seconds, and then cool it down in cold water. Draw with a medium cube.
In a cauldron, a stew-pan or a casserole with a tovstim bottom, heat the olive oil and smear it on the cibula. If the tsibula is smeared with trochs, add carrots to it and grease another 3-5 quills.
Before greasing the vegetables, add the elk and coat to a crisp.
Add strength, pepper, chopped tomato and tomato paste, mix.

Pour the meat with vegetables, dill, 1-2 cm thicker than the rhubarb, bring to a boil. After boiling, change the heating to weak, cover with a lid and simmer for at least 3 years. Chim more extinguished m'yaso, Tim m'yakshim will be out. As in the process of quenching the water, you can add some sprinkles.

For garnish, before stewed elk meat, you can serve boiled potatoes or rice. When serving, sip the dish of greens.

How to cook meatballs?

Ingredients:

moose meat - 1 kg (choose meat with fat prosharki);
qibulya - 3 pcs;
carrot - 2 pcs;
pork fat - 200 g (for juice cutlets);
hourglass - 5 cloves;
eggs - 4 pcs;
milk - 1/2 bottle;
borosno wheat - 100 g;
strong pepper for relish;
white plastic - 100 g.

Cooking:

Meat, carrot and tsibulya, chasnik and bacon are decorated with small pieces, which are suitable for a meat grinder and pass through it the two.
For minced meat, scho wiyshov, add all the other ingredients, krim borosna. Vishayte resolutely. Now you can move on to the chopping of cutlets, or better yet, cook the minced meat 2:00 in the refrigerator, so that the wine is infused.
Cook the formed cutlets in a boar and brush on a heated frying pan on both sides until golden brown. Then add some water, cover with a cap and quench 15 chills.
Serve cutlets with moose meat with fresh or boiled vegetables, potatoes.

How to cook elk with a whole piece

Ingredients:

elk - 1 - 1.5 kg;
thin skewers for bacon - stilki, to wrap a piece of meat around;
hourglass - 5 cloves;
Vershkov oil - 100 g;
strength, pepper for relish;
twine and foil for baking.

Cooking:

M'yaso wimite, dry and seriously rub the sill and pepper. With a knife to pierce deeply open and stuff them with a watchmaker.
Let's wrap the meat with bacon sticks and tie it with twine. Do not vikoristuyte synthetic thread, it may melt and zip all the grass.
Grill the olive in a frying pan and brush the meat shreds on the sides until cooked.
Spread foil on the deck and thickly smear it with topsoil. For oil | oil | put some grease on the meat and carefully burn the foil.
Elk, like and be-like wild game - the meat is hard. That zapіkati yogo needs a long time. Heat the oven up to 100 degrees from heating "top and bottom". Zapіkayte protyazh 5 years.
Pіd hour of filing arіzhte on portion shmatki. Strava miraculous pіdіyde for the Christmas table.

For the preparation of herbs from elk, a lot of recipes from elk are suitable. Especially stewed, chopped stravi, soup.

Good afternoon! Call me Hanna, and today I want to tell you about how to properly cook moose. Moose meat is valued for its extraordinary taste, but it is necessary to know how to cook elk so that it comes out soft, without a specific smell. You can cook everything you need with elk meat: frying, goulash, barbecue, meatballs, meat casserole and below I will share the best recipes for cooking elk from the photo.

Cooking elk: zapashne frying

Maybe, the most popular grass with elk is speckotne. How to prepare the liver from moose meat, let's report it. For the cob, it is necessary to prepare all the ingredients, which are needed at the process of working on the dish:

Elk – pivkilogram of fresh meat
Potato - 5-6 bulbs
Pair of cibulins
Morkvina - the great root
Troch fat for lubrication
tomato paste
Herbs and spices of your choice
A couple of teeth in a watchmaker.

Lubricated with elk is not the most complicated recipe, but it is necessary to know how to marinate elk meat, so that it will be soft. To this, the preparation of the marinated meat is to be repaired. Prepare the marinade sum for the elk as follows: in a bowl, add 2 equal tablespoons of octu, zukrovy pisok the same strength in the same proportion, add lavrushka, 10 peas of black pepper and parsley root. Having prepared the sum, we introduce її ubіk and we pass to the processing of meat.

In order to cook elk meat deliciously, it is necessary to process it correctly. In order to make you understand, as if robiti, I added the recipe for the preparation of the photo. It is necessary to wash the elk and remove all the tendons and plaits, and then we will cut on small shmatochki, the society of which is not guilty of overvisching 2 centimeters. Prepared meat is placed in a deep cup with balls and skins (!) Then we need to pour water into the meat and let it marinate for 8 years. Ale nobility how to marinate elk - not all. Nuances and nadali cooking processes. I will write yoga pokrokovo:

I marinate the flesh of the elk meat with crispy bars, and then we will smear it on the roasted olives until the garnish is cooked.
We transfer the prepared meat to the cauldron and quench until soft. You can pour in some warm water.
While the meat is needed at Kazan, the vegetables are ready. Potatoes, carrots, tsibula and the hour-house cleanly, miёmo. Potatoes are cut into bars, smeared on the same melted butter, mixed with carrots and then transferred to a cauldron to elk.
After that, as the vegetables practically go to readiness, we put them into the cauldron, we add tomato paste, spices.

There is only a little bit of rain in the garden, greenery and visipati to the meat. Natomiste more sprat of khvilin on a slight fire and frying of elk can be served to the table. Strava can be garnished with salt or fresh vegetables, served with okremo hot sauce on a tomato or sour cream base. The stewed elk comes out soft, fragrant. The axis is so prepared for the speck of moose in the minds of the home: it's ugly, but it's naming delicious!

Bake elk in the oven: recipe with photo

Losyatina in the oven - truly the king's country, but I still know - it is necessary to know the nuances, so that there was a m'akoy after the thermal processing. Below we will tell you about how to cook moose meat softly at the oven, and I will bring a report recipe for cooking from a photo. Let's start, how to start the preparation of products:

Moose meat - one kilogram
A bite of tables - one povna flask
Sil is great - a tablespoon without weights
Black pepper - 8 peas
bay leaf
Zukor-pisok - a tablespoon
parsley root
Cibulya - two heads
Spices for relish
Oliya for lubrication

The preparation is started from the fact that the meat is beaten with a special hammer. Dali prepared marinade, mixing ocet, sil, tsukor, pepper in a bowl, remelting bay leaf, parsley root and finely chopped cibula. I’m ready to add a liter of clean water, mix it up, pour it into a saucepan, put it on the fire and let it boil.

Boiled marinade from the stove is cleaned and cooled to room temperature, after which we add elk to the same saucepan. Put gnat on top, and pick up meat for pickling in a cold place for 48 years. After that, as the meat is marinated, it will be ready for roasting, and lower we will sort it out, as the elk meat is cooked in the oven.

The marinated meat is rubbed with paper servlets and rubbed brightly with herbs and spices, as you like. For example, I take a ready set of herbs for meat.
We put a large frying pan on the stove, pour the oil and heat it up. We put on the elk shreds and grease them from two sides until they are ready.
Preparing the meat is carefully wrapped in foil, put on a sheet and put in the oven. Respect! Don't forget to add about one vial of water to the deco.
M'yaso will reach readiness for 3-4 years. If necessary, water should be added to the sheet. Before finishing the preparation, the foil should be torn open - just like moose meat with an appetizing quickness.

When ready, remove the elk from the foil, cut into portions and serve with greased or boiled potatoes, fresh or pickled vegetables. Moose meat is prepared in the oven not fast, but it is guaranteed to welcome guests at the Christmas table.

Elk lubricated: thinly cooked

How to grease the elk in the frying pan, so that the meat becomes soft and juicy? You can’t just brush the elk meat on a frying pan: you’ll be zhorstkoy, so that otherwise the meat can be marinated and quenched. For the cob, the pulp of the elk needs to be simmered, dried on paper servvets and then cut into small pieces of medium rosemary.

The elk skin is rubbed with mustard powder on the sides and placed near the ceramic container. Marinate elk quilin 30-40. Dali m'yaso rіzhemo on shche dіbnіshi shmatochki and lubricate, in a frying pan with olive oil, constantly mixing.

If the meat is reddened, we pour it right into the frying pan, approximately repeat the flasks of sprinkles, curl it with a lid and change the fire to a minimum. If the homeland in the frying pan is already boiling, you can add cibula, spices, and lavrushka to the meat. The elk will need to be brought to readiness by stretching the second year, after which starch can be added to thicken the meat sauce in the new one. Simmer the meat with the sauce for about 10 khvilin, and then serve it to the table with some kind of side dish.

In the article, I told you about the most popular recipes for cooking elk, photos of which will help you cook elk meat correctly and tasty. Ale, you can also cook soup, meatballs, barbecue - zagalom, know the recipe for any relish. Try the delicacy of elk meat and enjoy the incredible relish of your home and guests of your booth.

There is nothing impossible for the right gentleman, she loves to pamper domestic guests and guests with unstoppable fears, in such a mustache. However, there is no inter-perfection, and sometimes they blame food, for example: how to cook a moose meat, so that it will be soft. Adzha wants such a delicacy wiyshov on the most equal level.

The taste of elk is reminiscent of mutton, and culinary delights can be brought to bear with yalovichi veal. But it is necessary to know that the elk meat is brought to the red meat and zhorstkishim, and also has a specific smell, which is rich enough to wake up to cooking.

If the prepared dish did not disappoint you, show respect for such tricks:

Never take the carcass of an old individual. Give priority to young females;
The meat of the elk, which sacks on the pivnoch is less tasty, lower individuals, as if alive on the pivdni;
Elk in multivarts will be juiced and appetizing, so take the carcass of a creature, as if sacking in foxes, and not white swampy pains.

The correct preparation of this delicacy is rich in what to lie in the first stage - cleaning and washing the meat. Work hard, don’t forget to cut the scruff, clean up the shin and tendon, and give the diet like a cow. The best ones to kill the elk and that virizka, so they live in the zhu:

Cookie;
Mova;
Nirkov part;
M'yakush zadnіh nіg;
M'yaso zі back.

The marinade is very important, I turn the zhorst kebab from elk into lacy and lower delicacy. Fallow for savory flavors, for the marinade, you can vicorate with sauerkraut, rozsil or otset. Gourmands add wine, you can take white chi chervone.

For a tart aroma, add root parsley, cibula, chasnik, selera, parsnips, and carrots. You can put some berries to bring your licorice note to the dish. Obov'yazkovo add greens and spices: black, white, erysipelas and peppers. But do not forget that the force is not needed, that the elk meat will take revenge on the great amount of its natural salts.

In the marinade, the game should be marinated for 4-5 days, and then you can proceed to the preparation of various culinary dishes. Another little secret: if you cut the meat into small pieces, the whole process will speed up.

You can experiment with moose meat, so you can cook greased moose meat, stewed meat with vegetable garnish and herbs, fry, cutlets. M'yaso tsієї creatures vikorovuyut as a stuffing for pies or dumplings, and also baked at the oven with lard and a watchmaker.

If you have a job to prepare cooked elk meat, you should not look at it with brushes. Add to the meat bay leaf, chasnik, chasnik, pepper, carrots and stew until fully cooked.

Great popularity is ruined by an elk, but preparing them is even easier. At the water to the lips, add spices and cook for 3-4 years until ready. You can serve it to the table like it’s hot, it looks like it’s cold, with some kind of side dish.

And to cook cutlets from elk, you need to mince minced meat in front. For which meat is processed, yogo is used for shmatochki and we add to the new fat or pork, as well as potatoes, so that your grass can be treated with zayvogo fat. We gave white bread, soaked in milk, put a cheese egg, cibula, chasnik, spices.

Minced meat is resolutely mixed, you can whip up electrical appliances, but the gentleman’s right to do everything with his own hands, even if it’s so richly tastier. Now it is necessary to form cutlets and cover them on a baked frying pan. And before the table, the straw is miraculously served with gostrim or sour sauces, a side dish can be just like - potatoes, cereals, kvassol.

To prepare moose meat, you need to carry out important operations on it. Elk meat is a dietary and environmentally friendly product. So, the new one knows a large number of brown elements, which are not present in the chicken, pig meat of yalovichi, which is familiar to us. Everything is wonderfully good, but elk meat may have an unacceptable smell, and if it is cooked incorrectly, it will have an unacceptable taste. Obviously, if the meat of an elk is constantly accustomed, then you can call to which one. Moose are already rich in our foxes, and if it is easy to milk yoga, it is even more difficult to prepare yoga. Moreover, the meat of the elk is to be milked by a zhorstka.

How to cook moose meat?

The most important task at the preparation of the elk is the exacerbation of an unacceptable smell. Elk is necessary before cooking, cut into small pieces, after which fill them with water and add sprats of droplets of oats or citric acid. The concentration of the filling must be added for relish, it’s still the mother’s fault for the relish, a little acid in the relish. If you don’t need to marinate the meat, then it’s better to get rid of the unacceptable smell and give it a pleasant relish. If you allow the smell, you can marinate the meat yourself, just like it’s too hard. Lose the moose meat in the next minimum for two years. After that, as the meat has stood in the open, it is necessary to anger the water and salt the meat well. M'yaso elk is good to eat vegetables. The best way to cook elk is to quench. In principle, you can just brush it on a frying pan, but if the meat is zhorstky, it’s better to just extinguish the moose meat with vegetables. It is also the best way to extinguish the meat over the Kazan chi kastruli, and the oven. For tsієї meti pіdіyde kastrulya fire. At the bottom of the saucepan, it is necessary to pour a little bit of olive oil and add cibules. Potim on the ball of cibuli you can put pieces of meat. You can put various vegetables on the meat and fill everything with a small amount of water.

How to properly cook elk meat so that there is not a little smell and it becomes soft?

As it was said more m'yaso elk maє unacceptable smell. So the elk itself is finished off for a zhorstka meat, so it’s like it’s brought to game, especially it’s for a zhorstka, like a moose more than three years. To cook the meat of the elk is no longer necessary after a thorough preparation. Myslivtsі recommend adding a sour marinade, which will have lost the special fox flavor of meat. It is necessary to put meat in earthenware and marinate yoga with sour marinade for one to three days. If the moose needs three rocks, then you can pickle the meat for more. If you don't pickle the meat, you can vicorate it for cooking the fried meat, you just need to soak the meat. To give succulent meat, you can stuff shmatochki with lard. If you choose minced meat from elk meat, then this time the meat is not marinated. Do not forget to add pork fat to the stuffing, otherwise the grass will be dry. Lubricate the meat of the elk, as if it were simpler meat.