Dishes from elk

To date, more and more popular among hunters gets elk meat. It should be said that the carcass of this animal is carved in the same way as the cows. At the same time meat is first kept in herbs, then marinated under a press, only then it is possible to prepare various dishes from elk (for roasting take the dorsal and renal parts, as well as the flesh from the hind legs).

Moose meat is consumed in the cold season (autumn, winter), because in another period it contains many fibers and is not suitable for eating. In winter, it is frozen, for several hours it is suspended in the open air, and in the thaw period - salted.

Consider a few recipes for how to prepare dishes from elk.

Catfish in hunting

Ingredients: half a kilo of elk meat, one spoonful of vinegar, one hundred grams of pork fat, fifty grams of fat, fifty grams of tomato puree, six cloves of garlic, one onion, one lemon juice.

Meat is soaked in a solution of vinegar, stuffed with garlic, lard and fried for fat, salt and adding spices. Then add the onions cut into half rings, tomato puree and continue to fry. After that, the meat is put in dishes, poured with broth, add lemon juice, sugar and stew until it is cooked.

Soup made from elk

Ingredients: seven hundred grams of elk meat, one white and red onion, two liters of boiling water, two potatoes, one carrot, two celery stems, one fennel root, three spoons of flour, two spoons of paprika, greens, salt and spices, vegetable oil for frying .

Meat cut into large pieces, onion shred, everything is fried in oil, slightly salted. Then in the first dishes from the moose (in this case it's soup) add boiling water, cut potatoes and carrots, cook for fifteen minutes. Then add the finely chopped celery and fennel.

Separately, in oil fry the flour and paprika, pour the mixture into the soup and cook for five minutes. In the ready dish put the cut greens.

Skewers of elk

Ingredients: one kilogram of elk meat, one hundred grams of pork fat, three onions, one glass of white wine, salt and spices, greens.

The fillet is cut into large pieces, placed in a bowl, filled with wine and allowed to stand for several hours. Then the meat is threaded on the skewers, alternating it with bacon and onions, salt, sprinkle with spices and fry over the heated coals for fifteen minutes. Usually, these dishes are sprinkled with greens before serving.

Goulash

Ingredients: one kilogram of elk meat, one hundred grams of pork fat, four cloves of garlic, one onion, half a spoonful of ground pepper, one and a half glasses of water, one spoon of starch, salt.

How to cook an elk? Fry meat, lard, onions and garlic in a frying pan, add pepper and salt, for five minutes, then pour in water and simmer for two hours. Then stir the water with the starch, add the mixture to the meat and cook for a few more minutes until the starch thickens.

Thus, in recent years, elk meat has become very popular with hunters. It is prepared simply, and the dishes from it are obtained not only appetizing, but also quite tasty.