Dishes from an elk, as well as from any game, are very rare on our table. And when it is possible to cook an elk, many housewives shrug their hands: “But what to do with it?” You can do almost the same as with beef, because they have a similar composition. A good option is to cook cutlets. However, it should be borne in mind that game meat is tougher, so it is better to listen to the advice of professional chefs.
The meat for cutlets is taken with a low content of veins and fat, from the tenderloin they will be too dry. To make elk cutlets tender and tasty, minced meat should have about 20% fat pork or lard. White bread soaked in milk will give softness. Before cooking the meat, cut the meat into small pieces and pass through the meat grinder twice. It’s not worth adding a lot of spices to moose cutlets, since meat has its own rich taste, and various aromatic herbs will only drown it. The ideal seasoning is black or white pepper. Cutlets are fried, as usual, in a skillet, and then put in a saucepan and stewed on a stove or in the oven for about half an hour.
To prepare moosecake cutlets, you will need such products: moosecake meat - a kilogram, fatty pork or lard - 300 g, one potato, half a loaf of white bread, a glass of milk, two glasses of low-fat cream, one onion, two eggs, breadcrumbs for breading, salt and spices. We carefully wash the elk meat, twist it in a meat grinder with pork or lard, and we send raw potatoes to it. He will take the excess fat and make the moose cutlets magnificent. Next, soak the bread in milk, squeeze and twist in a meat grinder along with the onion. Drive one egg into the minced meat, add salt and spices. Pour some meat broth or water - from this moosecake cutlets will be juicier, mix well. Then we drive one egg into a shallow plate and shake it with a fork so that the protein combines with the yolk. From the minced meat we form small balls, flattening them slightly on top, dip each of them in the egg, sprinkle with breadcrumbs and place in a frying pan. Fry for about 15-20 minutes. Then we transfer to a pan with thick walls, pour cream and simmer for 30 minutes.
Game meat is considered a gourmet product, so they try to cook original dishes from it. Like, for example, this one: moose cutlets with cranberries and oats. For cooking you will need: moose - 800 g, lard - 200 g, a glass of oatmeal, half a bar, a glass of milk, one onion, half a glass of cranberries, one egg, salt, pepper. In a meat grinder, we twist meat with lard, an onion, a loaf soaked in milk. We beat the egg into the minced meat, add the oatmeal, frozen cranberries and mix everything thoroughly and form the patties. If the cranberries are fresh, then we do not add it to the minced meat, but put a few berries in each cutlet. Breaded in cereal and fry. When the cutlets are browned, pour a little water into the pan and simmer for 15 minutes.
Gourmets and game lovers will also like venison chops . Necessary products: 4 pieces of venison, two medium carrots, chopped shallots - two spoons, chopped chives - one spoon, juniper berries - 4 pcs., Two sprigs of parsley, peas - 8 pcs., Salt, bay leaf, tarragon, wine vinegar - 4 tablespoons, butter - two tablespoons, olive oil - two tablespoons, sour cream - half a glass, dry wine - 50 g.
The venison meat is well beaten and put in a bowl. Add juniper (berries need to be crushed), sliced carrots, shallots, olive oil, wine, vinegar, spices and salt. We cover the bowl with a lid and put it in the refrigerator for one day for marinating. After 24 hours, we take the meat out of the marinade, wipe it dry with a napkin, fry on each side for 5 minutes. in butter. Filter the fat from the pan, pour half a glass of marinade into it and bring to a boil. Add sour cream and chives. We dress the sauce to taste and water the chops.