There are many delicacies in the world that are not accessible to everyone. These include exotic such as the lip of an elk. How to cook this dish, if it was possible to get the products, but there are no skills to work with such an ingredient? Let's give some useful tips and share a couple of easy recipes.
Elk meat and its benefits to the body
Perhaps moose can be attributed to those few types of meat that are not processed at all, are not saturated with growth hormones like, say, chicken, and are not affected by chemistry. This is an environmentally friendly product, characterized by many useful properties and a wide range of nutrients.
A big plus - elk meat practically does not contain cholesterol. It has a lot of phosphorus, calcium, potassium and magnesium, iron and zinc. By the way, moose - meat with a very low fat content, therefore, low-calorie. One hundred grams of the product contains only 101 kcal. The universally recognized delicacy is the moose lip, the recipe for the preparation of which we will describe today.
Roasted moose lips. Ingredients
So, you bought a delicacy from acquaintances of hunters - this is the lip of an elk. How to cook this product, what accompanying ingredients will be needed for the recipe? In addition to the main product, you will need to take:
- Butter - fifty grams.
- Bay leaf - two to three pieces.
- One large onion.
- One large carrot.
- Black pepper peas - 10-15 pieces.
- Parsley and celery roots.
- Salt.
Cooking process
As a rule, a lot of hair remains over the upper lip. Even if the hunters and people who cut the meat smacked it, the hairs will still be present and it will take time to remove them. They can be scorched again over the burner. Slide your finger over the meat, if the hairs are not felt, then the work is done well. Now the elk’s lips are thoroughly washed under running water.
Pour water into the pan. The lip of the moose is also placed there . How to cook meat without spices? Of course, this is not possible. We put bay leaf, salt, peppercorns. Cut the carrots into several parts, onions can be added whole. The roots are also cut into several small pieces and placed in a pot. From this set of products, the broth will turn out to be rich, and the meat will absorb all the necessary aromas. The meat will cook for two to three hours.
After the meat is boiled, it should be slightly cooled. Once the moose's lips are cool, they can be easily cut into portioned pieces. The pan is better to smear with butter, not vegetable oil. So the meat is soaked even better and will be juicier. Next, the moose lip is fried. How to cook it and how much time is it in the pan? Here everything will depend, so to speak, on the visual effect. As soon as a delicious brownish crust appears on pieces of meat, you can turn it over. Fried on both sides, the meat can be served to the table.
Boiled Elk Lip
The moose lip is very tasty and boiled. The meat is processed in the same way as in the first recipe. First, the extra hairs above the lip are removed, then the meat is washed thoroughly under cool water. How to make a moose lip? The recipe, the list of ingredients for the broth and the cooking time are all described above. Do not forget to remove the foam generated during cooking.
Once the meat is “punctured”, it can be pulled out of the pan using a slotted spoon. Boiled moose lip is served both hot and cold.
Hunting stewed elk lip
What else can you think of if you have a delicacy like a moose’s lip in your kitchen? How to cook a dish so that it impresses with the taste and unusualness of the guests? In this case, we recommend using a proven and easy “hunting” recipe. We will stew the meat.
To prepare you will need:
- The lip of an elk.
- Onions - two pieces.
- Butter or fat - fifty grams.
- Sour cream - a couple of tablespoons.
- Apple cider vinegar - two tablespoons.
- Salt.
- Peppercorns
- Bay leaf - two pieces.
- Sugar - two teaspoons.
- Cranberry juice - half a cup - 150 ml.
As in the first two recipes, the meat should be carefully processed, washed and put in a pan with water. Add the bay leaf, two halves of the onion, salt, peppercorns to the broth. The elk’s lip is boiled for two hours, until the meat is soft. We take out of the pan, cool. Cut into small oblong pieces.
Now go to the quenching. We put the pan on a strong fire. Once it warms up, you can add oil (or fat) and meat. Onions are recommended to cut into half rings and then add to the meat. As soon as it is a little fried and a golden crust appears, we reduce the fire. Now, add sour cream, apple cider vinegar, a little sugar and half a glass of cranberry juice to the dish. In such a sauce, the elk’s lip will be stewed for another twenty minutes.
The recipes for the preparation of the delicacy are very simple and understandable. But many will think that a lot of time is spent. Yes, the moosecake should be thoroughly boiled and stewed, but the result will please even gourmets and fussy.