Cutlets from elk

Dishes from elk, as, incidentally, from any game, on our table - a great rarity. And when there is an opportunity to prepare an elk, many mistresses put their hands up: "What should I do with it?". You can do almost the same thing as with beef, because they have a similar composition. A good option is to make cutlets. However, it should be borne in mind that game meat is tougher, so it's better to listen to the advice of professional culinary specialists.

Meat for cutlets are taken with a small amount of veins and fat, they will be too dry from the tenderloin. To cutlets made of fox tender and delicious, mincemeat should have in its composition about 20% of fat pork or lard. Softness will give white bread, soaked in milk. Before the preparation of minced meat, cut the meat into small pieces and pass through the meat grinder twice. A lot of spices in the patties of the elk should not be added, because the meat has its own rich flavor, and various aromatic herbs just drown it. The ideal seasoning is black or white pepper. Fry the cutlets, as usual, in a skillet, and then put them in a sauté pan and stew on the stove or in the oven for about half an hour.

To cook cutlets from the moose, you need the following products: louse meat - kilogram, fat pork or lard - 300 grams, one potato, half loaf of white bread, a glass of milk, two glasses of low-fat cream, one onion, two eggs, breadcrumbs, salt And spices. We carefully wash the elk's meat, twist it in a meat grinder along with pork or bacon, and send raw potatoes there. He will take the extra fat and make the cutlets from the elk fluffy. Next, soak the bread in milk, squeeze and twist on the meat grinder along with the onion. In the stuffing we drive one egg, add salt and spices. We pour a little meat broth or water - from this cutlets from the moose will be juicier, everything is well kneaded. Then we drive one egg into a shallow plate and blend it with a fork so that the protein combines with the yolk. From the stuffing we form small balls, slightly flattening them from above, dipping each of them in an egg, sprinkle with breadcrumbs and put them on a frying pan. Fry about 15-20 minutes. Then transfer into a pan with thick walls, pour cream and stew for 30 minutes.

Meat game is considered a delicious product, so the dishes from it try to cook the original. As, for example, here it is: cutlets from elk with cranberries and oat-flakes. For the preparation will be needed: elk - 800 grams, lard - 200 grams, a glass of oatmeal, polbatona, a glass of milk, one onion, half a glass of cranberries, one egg, salt, pepper. In the meat grinder, we twist the meat with bacon, a bulb, a loaf soaked in milk. We hammer into the forcemeat the egg, add oat flakes, frozen cranberries and mix everything thoroughly and form cutlets. If the cranberry is fresh, then we do not add it to minced meat, but we put a few berries in each cutlet. We pan in flakes and fry. When the cutlets are browned, pour a little water into the skillet and stew for 15 minutes.

Gourmets and game lovers will also like to taste chicken cutlets from venison. Required products: 4 pieces of venison, 2 medium carrots, chopped shallots - 2 tablespoons, chopped chives - one spoon, 4 jugs of juniper, 2 sprigs of parsley, 8 peppercorns, salt, bay leaves, Tarragon, wine vinegar - 4 tablespoons, butter - two spoons, olive oil - two spoons, sour cream - half glass, dry wine - 50 g.

Meat venison is well beaten and piled in a bowl. Add juniper (crushed berries), carrot slices, shallots, olive oil, wine, vinegar, spices and salt. Cover the bowl with a lid and put it in the refrigerator for a day for pickling. After 24 hours we take the meat from the marinade, wipe it dry, fry on each side for 5 minutes. In butter. Fat from a frying pan filter, pour into it half a glass of marinade and bring to a boil. Add sour cream and shnit-onion. Dress the sauce to taste and water the chops.