Moose dishes were always the first on the holiday tables of the rich nobles. This meat is considered one of the most healthy and nutritious. It has long been cooked on a spit, baked on coals, in a furnace. Today, most people try to eat right. If an elk is cooked in a slow cooker, then the dish will be not only tasty, but also healthy.
We cook royal roast moosecake
According to this recipe, meat was prepared for rich nobles. This recipe can be attributed to the king. We will need:
- elk meat - about 2 kg;
- large onion;
- salt (to taste);
- any vegetable oil - about 100 ml.
For marinade you need to take:
- about 150 g of table vinegar diluted with water (1: 1);
- half a large lemon;
- a teaspoon of brandy;
- one large onion;
- a couple of medium carrots;
- a teaspoon of rose pepper;
- 6 peas of allspice;
- a teaspoon of juniper berries.
How to cook roast moose in a slow cooker
Many do not know how to cook a moose in a slow cooker. In fact, very simple. Cooking begins with the marinade. To do this, pour vinegar diluted in water into the container (mineral one is also quite suitable). Then squeeze the juice from the lemon and add cognac. Put seasoning and mix everything. Wash, peel and cut vegetables. Wash the elk and cut into portions. Put vegetables on the meat and pour everything with marinade. Cover with a napkin and leave it for a day.
When the meat is marinated, drain the brine. Peel the onion, wash, cut into cubes and let it sit in oil in a frying pan. Pour oil into a multicooker saucepan. Put the meat and onions. Elk in a slow cooker will cook for forty minutes. To cook, select the "Extinguishing" program. When time runs out, you must leave the meat for another 15 minutes in the pan. Then you can lay out the plates.
To such a dish, you can add vegetable salads, boiled vegetables, pasta, boiled rice or buckwheat. But real gourmets recommend serving such a roast with beans. It can be canned or boiled. For those who follow the figure, boiled young green beans will suit well. It must be sorted and dipped in salted boiling water. You need to cook for 15-20 minutes and then put it in a colander.
Elk with potatoes
There are different recipes for cooking meat such as moosecake. In a slow cooker, you can do this in other ways. In Russia, meat and potatoes were always cooked. Elk with potatoes, cooked in a slow cooker, will be not only tasty, satisfying, but also healthy. Because the food from this pan always contains more vitamins. Many are interested in how to cook a moose in a slow cooker with potatoes? One simple way resembles grandma’s recipe for cooking meat in a pot in the oven. The only difference is that our moose in the slow cooker will be cooked. We will need:
- one and a half kilograms of moose;
- large onion head;
- medium-sized carrots;
- a pound of potatoes;
- peppercorns;
- medium sized lavrushka;
- salt and any greens.
Cooking roast moose according to grandma’s recipe
Cut the meat into small pieces. Then we must carefully repel them from all sides. Put in a pan in boiling oil and lightly fry on all sides. Peel and wash the vegetables. Cut the potatoes into cubes, carrots - into strips, and onions - into cubes. Put the onions in a preheated frying pan with butter and slightly let them in, then add the carrots and fry them a little too. Put meat in a saucepan from the multicooker, and vegetables on top. Add boiling water, and preferably vegetable broth, so that the potatoes and meat are completely covered. Add all the spices, choose a program and time. Our moose calf in a slow cooker will cook for about forty minutes in the "Stew" mode. When the cooking time is over, you must leave the roast for another 15 minutes. At this time, you can make a salad of young cabbage with carrots, which will be a great addition to our dish. Finely chop the cabbage and gently crush it. Wash, peel and grate the carrots. Put everything in a bowl, salt, pepper to taste. Add a little sugar, a little apple cider vinegar, any vegetable oil and mix.
After 15 minutes, lay the elk with potatoes on plates. Add sour cream and sprinkle with finely chopped herbs. Next to the plates put a salad of fresh cabbage. Lunch is ready. Enjoy your meal!