Elk meat - a kind and a little dry. But who doesn’t want to try wild meat?
The easiest elk recipe is offered by hunters. It is prepared according to it simply, and a lot of product is not required for this. But it is this dish that allows you to find out what it is, a real aroma of an unusual, almost exotic product.
Cooking "Elk hunting" begins with its roasting. Washed, cleaned of tendons meat is fried along with lard. This can be done immediately in a thick-walled cauldron. When the meat is half cooked, a lot of onions, carrots, white root, sweet pepper are laid out in a cauldron - all that is at hand. Vegetables should lightly brown. After that, potatoes are put in a cauldron, water is poured. Its quantity depends on the consistency of the dish, which should be obtained at the exit. For soup, you need more water, for the second dish - less.
However, recipes from moosecake are much more diverse. For example, a moose with prunes. Such yummy can only be prepared at home. The meat of wild animals has a special aroma, for which, in fact, gourmets appreciate it. But it is much tougher than meat of any domestic animals, therefore, it requires special preparation. First, the product must be pickled for a day. Sauerkraut juice, whey, cucumber marinade, vinegar, dry wine are suitable. Saturating the marinade, the moosecake will not lose its flavor, but will become softer.
Marinated prefabricated fried in a pan. There are two options. One recipe for moosecakes suggests you definitely use pork fat for frying. According to another recipe, the meat is fried almost without oil.
The finished elk is laid out in a cauldron or other dishes with thick walls. Steamed onions, prunes, carrots are placed in layers on top of peppered salted meat. This dish needs to be steamed on a very low fire for 3-4 hours. Spices and herbs are added at the very end of cooking.
The elk fruit recipe is even more delicious. As well as before cooking any dish of hard meat, moose is pickled for a day. In this case, pour it well with dry wine with mint and thyme. After that, the meat is stuffed with garlic, prunes, nuts. If a piece allows, then all this can be folded, rolled up. The stuffed or stuffed billet is covered with thin plates of chopped quince (it needs to be held in olive oil for a couple of minutes so that it does not burn out later), cranberries are smeared with a thin layer of a mixture of honey with soy sauce. Salt, pepper, other spices are optional. Now the meat is wrapped in a fat film (they are sold on the market in the offal department). Everything is tightly packed in a baking sleeve and for two hours in the oven. Cranberries can be replaced with lemon, quince with apple. If it is impossible to make a roll, but there is no net, a piece of stuffed meat can simply be overlaid with quince and lard.
The recipe for moose in an exotic sauce will help to prepare a more spicy dish with an interesting flavor. Initially, the meat is prepared in the same way: pickled, well-fried, wrapped in a thin layer of bacon, tied with thread, stewed in a sleeve or a thick-walled pan. The broth, which should appear at the end of the stew, is mixed with blended forest berries: it can be blackberries, blueberries, cranberries. Mix the sauce with the pan-fried flour, add ginger, pepper. Ready meat is poured with this sauce, stewed for a quarter of an hour.
The recipe for moose with sour cream will appeal to those who love the calm tastes of food. Meat is prepared in the same way as in the previous recipe, but instead of fruit sauce, it is stewed in sour cream.
You can make dumplings, cutlets and meatballs from moose, I even tried moose-pie. But when preparing any dish from such meat, one should remember: it is lean and tough, therefore it requires the mandatory addition of lard.