How to cook elk
Products
Elk meat - 1 kilogram
Mustard - 2 tablespoons
Salt, pepper - to taste
How to cook elk
1. Wash the elk, put it on a cutting board and cut off all the coarse veins with a knife.
2. Cut elk into pieces the size of 2 matchboxes.
3. Put the elk in a deep plate, marinate for 2-3 hours in a mixture of mustard and butter. If elk has a pungent smell, add lemon.
4. Rinse the elk meat, put in a saucepan with boiling water.
5. Put the pan with elk meat on the fire, after boiling the water, remove the foam, add salt and spices, and cover the pan with a lid.
6. Cook for 2-2.5 hours on minimum heat with quiet boiling.
Fusofacts
- Boiled moose is healthier than both pork and beef, but the structure of moose is much tougher.- It is better to buy elk meat from trusted hunters: the most delicious dishes are obtained from young females aged from 1.5 to 2 years. It is quite difficult to determine the appearance of the quality of elk meat, and if you buy from unfamiliar sellers, there is a risk of disappointment.
- Calorie content of elk meat - 100 kcal / 100 grams. For comparison, it is 2 times less than beef and 3.5 times less than pork.
- In order to get rid of specific smell, moose meat must be put in water, filled with water and juice from 1 lemon. Moose meat will lose its smell after soaking. If you plan to marinate elk, then the soaking step can be skipped.
- If the meat is tough, with large fibers and a dark color, it is most likely the meat of old individuals or males. Such elk meat must be kept in softening marinades for 10-12 hours.
- In any case, the elk meat must be marinated before boiling so that the meat becomes tender. For a kilogram of meat, you can use 2 tablespoons of regular mustard, or you can soak it in carbonated mineral water with aromatic spices. Pickled elk in pieces for 1-3 hours. If a piece is marinated, then it is better to increase the time by two or three times, and regularly turn the meat in the marinade.
- Since it is important to give the elk meat the maximum softness, add a minimum amount of salt and seasonings, and add salt after boiling.
- If you come across tough meat that does not want to soften in any way, after cooking, scroll it through a meat grinder and use meatballs from boiled elk in soup or main courses.
- If you got a whole moose carcass, know that lung also good for food.