Moose meat is quite rare. If it appears on your table, don’t miss the opportunity to pamper your household with delicious dishes. For example, cook moose cutlets, the recipes for which we have collected for you.
Cutlets with added pork
Elk meat is quite dry, so housewives mix it with other, fattier meat. The recipe is very simple and does not take much time. Moose and pork cutlets are juicy and simply melt in your mouth.
Required Products:
- 2 kilograms of elk meat;
- 2 kilograms of pork;
- 5 onions;
- 1 potato;
- 1 glass of milk;
- 1/3 loaf;
- 1 egg.
Cooking process:
- Grind the meat in a meat grinder.
- Soak the bread in milk and mix with minced meat.
- Finely chop the onion and potato.
- Mix all the ingredients together and make cutlets.
- Fry them in a frying pan with water added to soften the meat.
These are how delicious our elk cutlets turned out. Recipes often involve adding unexpected ingredients to make the dish sparkle with new colors, and most importantly, turn out juicy. We offer you several interesting options.
Elk cutlets with cranberries
To prepare such a delicious dish, we need to take the following ingredients:
- 0.8 kilograms of elk meat;
- 200 grams of flakes;
- 2 eggs;
- 2 tomatoes;
- carrot;
- 150 grams of cranberries (frozen or fresh);
- 1 glass of milk;
- 1 onion;
- 2-3 cloves of garlic.
Cooking process:
- Wash the elk meat, cut it into pieces, and grind it in a meat grinder.
- Chop carrots, onions, tomatoes and garlic and add to the minced meat.
- Thaw frozen cranberries and mix with meat.
- Add milk to the minced meat, salt and pepper.
- We put it in the refrigerator for a couple of hours.
- We take out the minced meat and make cutlets.
- Mix milk and cereal to make a breading.
- Dip the cutlets in it and place them in the frying pan.
- Pour hot water and “steam” them so that the meat is tender.
- Fry the cutlets until golden brown.
- You can serve rice as a side dish.
Elk cutlets with cheese
The meat turns out soft and juicy. Surprise your home with surprise cutlets. Cheese will give the dish a very interesting aroma.
We take the following products:
- 1 kilogram of meat;
- 1 onion;
- 100 grams of cheese;
- a glass of milk;
- white loaf;
- 1 tablespoon starch.
Sequence of actions:
- We cut the elk meat into pieces, pass it through a meat grinder or grind it in a blender.
- Soak 5 pieces of loaf in milk and mix with minced meat.
- We cut the cheese into pieces.
- Salt, pepper the minced meat, add spices.
- We make cutlets and put a piece of cheese inside.
- Grease the baking dish with oil.
- Roast in the oven for half an hour.
Moose and bear meat cutlets
The dish turns out fabulously delicious! Of course, bear meat is an uncommon guest on the table, but if it appears, you can cook cutlets. What products are needed? For 1 kilogram of elk meat, take 0.5 kilograms of bear meat, 1 stale loaf, 1 glass of milk, 300 grams of bacon, 0.5 liters of cream and, of course, salt, pepper and garlic.
This dish is very easy to prepare.
- We cut the meat and grind it in a meat grinder along with the bacon.
- Grate the loaf, add milk and mix with minced meat.
- Press the garlic into the meat, add salt, pepper, and spices.
- We make cutlets, put them in a frying pan and fry until a crust appears.
- To make the dish even tastier, add cream and simmer for half an hour.
Moose meat cutlets with lingonberries and vegetables
This unusual dish will appeal to gourmets due to its interesting taste. We will need the following components:
- 1 kilogram of meat;
- 300 grams of bacon;
- 3 carrots;
- 3 onions;
- 1 bell pepper;
- 2 tomatoes;
- 4 cloves of garlic;
- oatmeal for breading - ½ cup;
- 100 grams of lingonberries.
How do we cook cutlets?
- Peel the carrots and grind them in a blender.
- We also send pepper and bacon there.
- Cut the meat into pieces, grind it, add flakes.
- Salt, add garlic and lingonberries.
- Cut the onion, fry it, add it to the minced meat.
- Leave in the refrigerator for a couple of hours.
- Make cutlets and roll in cereal.
- Fry until golden brown.
The dish is ready! Invite your household to the table. Serve rice or potatoes as a side dish.
Cooking in a slow cooker
How to cook elk cutlets in a slow cooker? To do this we need to take the following products:
- 0.5 kilograms of lard;
- 1 kilogram of elk meat;
- half a loaf of black bread;
- 2 glasses of milk;
- 2 egg yolks;
- 2 tomatoes;
- 0.5 kilograms of crackers;
- 0.4 kilograms of cream.
Let's start cooking:
- Soak the bread in milk.
- Cut the elk meat into pieces and put it in a meat grinder.
- We do the same with lard, after which we add it to the finished minced meat.
- We cut onions and tomatoes.
- Place all the ingredients in a plate and mix with the yolks.
- We form balls, roll them in breading and place them in a frying pan.
- Fry the meat until half cooked.
- Pour cream into the multicooker bowl and place the cutlets.
- Cook for 40-50 minutes until done.
Let's sum it up
We told you how to cook elk cutlets. We hope that you have chosen several suitable recipes for yourself. Save them - when elk meat appears on the table, they will be very useful to you. Try, delight and surprise your family with unusual dishes. Bon appetit!
Finding elk meat on sale in a metropolis is an amazing phenomenon; this meat is not sold in ordinary supermarkets. You can try to purchase and prepare it only in a specialized store or at the market. And in some regions of Russia, elk meat is a common product for consumption, along with pork or beef.
In appearance, elk meat resembles beef, but in terms of taste it is noticeably different - there is not only a characteristic taste of game, but also a slight sourness. The younger the animal, the softer the elk meat will be, and it will be easier to cook it deliciously; if the animal is older than 3 years, then the only things you can make from elk meat are cutlets or meatballs, dumplings and manti, sausages, make lula kebab, roll in the oven , or simmer small pieces in broth with spices for a very long time. Therefore, the younger the animal, the juicier and more tender the prepared dish will be. But the taste of elk meat is not as important as its benefits; let’s try to understand in more detail the beneficial qualities of elk meat.
There is no need to doubt the usefulness of elk meat - wild meat is considered environmentally friendly, free grazing of the animal does not imply the presence of hormones and antibiotics in its diet, and this gives us confidence that eating elk meat will not adversely affect our health. Recipes for dishes that can be cooked are very tasty, for example, aromatic sausages, meatballs, dumplings and manti, roll baked in the oven until crispy.
Elk meat contains practically no harmful cholesterol and a large amount of fat; the product belongs to the lean category of forest delicacies. Minced elk meat is ideal for making cutlets and kebab, cooking sausages, you can freeze manti and dumplings, and prepare delicious meatballs using a new recipe. The meat contains a considerable amount of iron and zinc, essential microelements and vitamins necessary for human health.
Elk meat has a low calorie content, only 110 kcal per 100 grams of product, which means it is suitable for dietary and therapeutic nutrition.
Scientists have proven that if you consume this product regularly, elk meat will have a positive effect on:
- strengthening the musculoskeletal system;
- improvement of metabolism;
- normalization of proper digestion;
- lowering cholesterol and blood sugar levels.
Also, the product undoubtedly has a positive effect on the human nervous and cardiovascular system; elk meat has particular benefits for the body of pregnant women, children, and people recovering from surgery or illness. There are interesting and unusual elk recipes for children; preparing them is a pleasure, for example, casserole or roll in the oven, homemade sausage or meatballs, manti and dumplings.
It is rare that a product can boast of the absence of contraindications for consumption, and elk meat takes almost the first place on this list. The product is approved for use by everyone and will only bring benefits to the body.
Include elk meat in your diet and delight your family with new dishes, try cooking delicious recipes, freeze cutlets and meatballs, manti and dumplings, lula kebab, sausages. Homemade food is incredibly healthy and satisfying.
About elk meat in cooking
The product has the smell of meat characteristic of game, and also has a more rigid structure, so before cooking, elk meat is not only soaked using a special recipe for several hours, but is also often marinated to fight off the unpleasant odor. Cucumber or cabbage brine, whey or white wine are suitable for soaking. Cooking delicious food from soaked meat is easier and faster.
As a side dish for lula kebab and meatballs, you can prepare mashed potatoes and lingonberry sauce. After preparing manti or dumplings, meatballs, serve them with sour lingonberry sauce instead of sour cream. A small recommendation - it is necessary to salt elk dishes and the minced meat itself at the very end of cooking, due to the high content of natural salt in the product.
It is faster to cook the product in the oven or on the stove if you marinate the elk meat in advance, for example, you can coat the elk meat with not very spicy mustard and let the meat soak. To prepare cutlets, the mustard can subsequently be washed off, but the addition of this seasoning will soften the elk meat in the dish and give it an unusual sharpness and piquancy. You can add a personal touch to any recipe and enjoy cooking.
In addition to soaking and marinade, beating elk meat will help make meat and minced meat to prepare rolls, sausages, manti and dumplings, meatballs not only soft, but also tender.
The simplest marinade for elk meat
This marinade recipe is suitable for any game, preparing lula kebab, softening the meat and delicately removing the unpleasant odor from the product.
- a bottle of white table wine;
- 2 fresh carrots;
- 2 large onions;
- a small bunch of parsley or cilantro;
- 5 cloves of garlic;
- 2 cloves;
- 2 bay leaves;
- peppercorns;
- coarse salt and freshly ground pepper.
Preparing the marinade
Peel the garlic and flatten it with the flat side of a knife or glass. Chop vegetables randomly, chop fresh herbs. Mix all dry ingredients with vegetables and stir. Meat and wine are added, the marinade is added to taste. Now the dishes with marinated elk meat must be put in the refrigerator for at least a day. Only then can you cook lula kebab or make homemade cutlets, sausages, rolls with mushroom filling, dumplings and manti, and meatballs.
Elk meat marinated in this way can be cooked over an open fire, or after washing off the marinade, use it for baking, stewing or preparing homemade cutlets, kebab, or make homemade sausages and meatballs, dumplings and manti.
Preparing minced elk meat
It is from minced meat that it is easiest to prepare elk dishes, since the meat undergoes additional mechanical processing, becoming softer and more tender. In addition, minced meat, when stored in the freezer, takes up much less space, which means it can be prepared many times larger in volume, turning a new recipe into reality.
To prepare minced meat, meat does not require long marinating, but it is necessary to soak the product. Before chopping, the elk meat must be cut into pieces; you can dilute the minced meat; homemade pork with fat is perfect for this.
It is advisable to pass the meat through a fine grinder at least twice; if you plan to immediately stick and fry the cutlets, then you can grind the garlic cloves and onions along with the meat. Then lula kebab, sausages and cutlets will become juicier.
Advice! You should not add onions to minced meat that you plan to freeze - the mass will darken and the taste of the product will change greatly, not for the better.
Choosing the right elk meat
To make homemade elk cutlets tender, juicy and tasty, you need to learn how to choose the right piece of meat for preparing them.
The piece you like should be light pink, like domestic veal, in no case dark red (this indicates that the animal is old) with thin light streaks of muscle tissue. M The jar should have a slight characteristic odor; if the aroma of the meat is very strong, then you should refuse to purchase it.
Homemade elk cutlets - secrets and tricks
To prepare you will need:
- 800 gr. elk meat;
- 2 chicken eggs;
- 200 gr. fatty pork;
- 3 slices of white bread;
- a few sprigs of parsley or cilantro;
- onion;
- vegetable oil for frying;
- 2 cloves of garlic;
- a little salt and freshly ground pepper.
Making homemade elk cutlets
Dry the pieces of white bread in the oven or in a dry frying pan until golden brown. Cool and grind with a blender.
Pass the pork and elk meat through a meat grinder several times with the addition of herbs, garlic and onions.
Mix the minced meat with homemade breadcrumbs in a bowl, add eggs, season the mixture with salt, spices and seasonings to taste. For lula kebab, hot pepper is added.
Beat the minced meat for the cutlets well on the bottom of the bowl and form into oval or round cutlets.
Advice! If the piece of meat is lean and you are not using pork, then you can put a little butter inside the cutlet. This will make the cutlets more juicy and tasty.
The prepared cutlets can be additionally rolled in breadcrumbs or flour and fried in a very hot frying pan until golden brown and crispy.
Therefore, in the same principle, you can prepare cutlets from marinated elk meat, without using a meat grinder, but finely chop the minced meat with a sharp knife. In this case, the cutlets will bake in the oven a little longer, and the taste will be juicier.
You can serve with boiled potatoes, rice, buckwheat porridge and a salad of fresh vegetables according to the season. The taste of wild meat and home-canned food will complement well.
All owners of a piece of elk meat are concerned about the question of how to cook elk meat. For some, this is the first opportunity to get acquainted with the taste of game, and for others, this is the next step in preparing a delicacy.
Elk is a very large animal, so you can implement a lot of different recipes, because there will be enough meat reserves. If you are not a hunter, then you can only get elk meat in a store or from a hunter you know who hunts elk.
Nowadays there are many recipes according to which amateurs prepare a wide variety of game dishes. Some of them may be accessible to every family, while others are characterized by special elegance and high cost in the selection of ingredients.
Very soon we will look at the simplest and most accessible recipes for how to cook elk meat. This meat is the purest product of nature, therefore it has its own specific taste and aroma.
Almost every one of us eats chicken, which is sold in the store. Of course, this bird is fed with compound feed, and sometimes even antibiotics, which negatively affects human health.
If you try elk meat, you will feel a completely different taste, which is radically different from the taste of any livestock. It has a characteristic aroma of game and excessive hardness.
Some people even consider such features an advantage, but not everyone likes it, so such meat should be properly processed to get rid of extraneous odors and soften it.
How to cook elk meat so that it becomes juicy and soft?
Contents of the article:
By its nature, elk meat does not have special fat reserves, therefore it is considered a gourmet meat. Its protein content is at a high level. For example, 100 g of meat contains 21.4 g of protein.
Of course, for cooking it is best to take the meat of those elk whose age ranges from 1 to 3 years. Please note that females have a more pleasant taste.
In addition, there are elk that live in forests or swampy areas. The meat of elk, which live in the south and in the forest, is preferable in taste, although northern elk meat is considered healthier.
When you decide on the desired piece of meat, then you next need to make a special marinade in which the elk meat will be marinated in order to acquire a more pleasant taste.
Preparing the marinade
- For the marinade, take two tablespoons of vinegar, two or three bay leaves, two tablespoons of sugar and salt, black pepper in the form of 10 peas, parsley, or rather its root.
- The meat itself must first be freed from films and tendons. Next, cut it into pieces about 2 cm thick and put it in some container. This could be the most ordinary saucepan.
- It is necessary to lay the meat in layers, but so that after each laying there is a sprinkle of spices along with salt and sugar. The entire contents should be filled with vinegar, which must be diluted with water in a one to one ratio. The meat must be marinated for ten hours.
Elk shish kebab
Kebab lovers already know how to properly prepare meat for barbecue. In addition, they have their own personal recipes, but game is different from all other meat, so its preparation requires a special approach.
Required ingredients:
- elk meat – 2 kg;
- lard – 300 g;
- water – 2 glasses;
- onions – 5 heads;
- sugar – 1 teaspoon;
- salt – 2 teaspoons;
- vinegar 3% – 2 cups;
- Bay leaf;
- just a little black pepper;
- juniper berries and cloves.
Cooking process
- First of all, take two glasses of water and pour it into a certain container. There we also put a bay leaf, some cloves in the amount of several buds and juniper, or rather its berries to taste. All this content must be boiled for 10 minutes.
- Add sugar and salt to the marinade. Then bring to a boil.
- Pour in vinegar and then remove from heat. Next you need to filter.
- The elk meat must be cut into cubes.
- The next step is to pour the marinade over the meat. For one day, all the contents must be left in this state to marinate.
- Next, all the elk meat must be passed through a meat grinder twice. In addition, you also need to chop the onion and lard along with the meat.
- Add a little salt and pepper.
- The resulting minced meat should be threaded onto a skewer and begin cooking on the grill.
Moose meat cutlets
The main condition for good cutlets is properly prepared minced meat.
Required ingredients:
- elk meat – 1 kg;
- lard - about 500 g;
- milk – half a glass is enough;
- bread – 300 g;
- onions – 2 heads;
- 200 ml of cream can be added if desired, but not necessary;
- crackers and flour;
- oil for frying cutlets;
- salt and pepper to taste.
Cooking process
- We take the milk and heat it on the fire, and then put the bread in there until it gets soggy.
- Moose meat should be passed through a meat grinder along with onions, lard and bread.
- Now you should mix the minced meat well and add pepper, the remaining milk and salt.
- The next stage is to form the cutlets and bread them, and then fry them in a frying pan.
- At the end of frying, it is recommended to reduce the heat and leave the cutlets covered for five minutes.
- If you want, you can pour cream on the cutlets, and then place them in the oven to simmer for ten minutes. As a result, you will get very tasty cutlets.
Baking elk meat in the oven
This method of cooking meat is often called a real culinary masterpiece, since the dish turns out tasty, soft and juicy for consumption.
Required ingredients:
- elk meat – 1 kg;
- black pepper - eight peas;
- bay leaf - two or three leaves;
- onion – 2 heads;
- sugar - one spoon;
- salt - one spoon;
- vinegar – 200 ml (you need to take apple or grape vinegar);
- spices to taste;
- any oil that is suitable for frying.
Cooking step by step
- The first steps are aimed at beating pieces of elk meat using a hammer made of wood or metal.
- Next we make a marinade of onions, sugar, salt and onions. Everything is filled with water and put on fire to bring to a boil.
- When the meat is completely covered with marinade, it needs to be put in the refrigerator. It should stay there for two days. After this, the pieces of meat should be wiped with paper towels and rubbed with spices.
- Now we fry the meat until golden brown. After this, it should be placed on a baking sheet, where 200 g of water has already been poured, and then into the oven. Before doing this, be sure to wrap the elk meat in foil. The meat should simmer in the oven for about eight or ten hours.
Results
Elk meat is a unique product that has excellent taste and is rich in various vitamins and amino acids.
It refers to a dietary product that is recommended by many doctors for consumption in order to strengthen blood vessels and the cardiac system.
It is worth remembering that some people may have an allergic reaction, so you should consult a doctor before using it. Elk meat perfectly restores the body after intense physical exertion, as it is a very nutritious meat.
Before you can deliciously cook elk cutlets, you need to choose the right one. Since it is the choice of meat that will determine how tasty the cutlets turn out. It is easier to choose elk meat, paying attention specifically to the color; if its color is pink and the fibers are practically invisible, then this is exactly the meat you need. If the color of the elk meat is like that of an overripe pomegranate and the fibers are clearly visible, it is better to immediately discard such meat, it is very difficult to chew and grind, and will also have a strong smell and this smell cannot be soaked even in the marinade.
Recipe for making elk cutlets in the oven
Ingredients:
- elk meat – 1 kg;
- onion – 3 onions;
- potatoes – 1 pc.;
- lard – 200 g;
- eggs – 3 pcs.;
- bread crumb – ½ loaf;
- milk – 200 g;
- – 60 g;
- sour cream 25% – 400 g;
- vegetable oil – 100 g;
- breadcrumbs;
- pepper;
- salt.
Preparation
Cut the meat into small pieces and grind with a meat grinder. Soak the crumb of half a loaf in milk, then squeeze out the milk. Also prepare onions, lard and potatoes for chopping with a meat grinder or any other kitchen appliance. And now mince the minced meat with the rest of the prepared ingredients. Now you can add salt and pepper to the minced meat, pour in the meat broth and beat in two eggs, then mix it well and leave to rest for half an hour. Beat the egg in a bowl; you will need it for breading. Make the cutlets all at once, as they should be the same size, then dip each cutlet in the egg and roll in breadcrumbs. Now you need to fry them on both sides, but not until cooked, but only to obtain a crust. Then put them in a mold and fill them with sour cream; at 190 degrees in the oven they will cook in 45 minutes. If you don’t have an oven, you can cook these elk cutlets in a slow cooker by setting the “Stew” mode for 30-40 minutes.
Chopped elk cutlets
Ingredients:
- elk tenderloin – 700 g;
- eggs – 2 pcs.;
- garlic – 6 cloves;
- onion – 1 onion;
- vegetable oil – 500 g;
- – 50 g;
- cilantro – ¼ bunch;
- dill – ¼ bunch;
- cumin (cumin);
- paprika;
- pepper;
- salt.
Preparation
Cut the meat into small pieces and form it into a flat cake on a cutting board. Then chop it with a large meat knife or a small hatchet. Then finely chop the onion, herbs and garlic, again form the meat into a flatbread and put chopped vegetables and herbs on one half of it, and then cover them with the other half of the meat flatbread and chop again. Then transfer the resulting minced meat into a bowl, add salt, add spices, beat in eggs and add breadcrumbs, mix well and leave it for half an hour. Now form balls no more than 4 centimeters in diameter and fry in boiling oil using a wok or deep fryer.
Dishes from elk, as indeed from any game, are very rare on our table. And when the opportunity presents itself to cook elk meat, many housewives throw up their hands: “What to do with it?” You can do almost the same thing as with beef, because they have a similar composition. A good option would be to cook cutlets. However, you need to take into account that game meat is tougher, so it is better to listen to the advice of professional chefs.
Meat for cutlets is taken with a small content of veins and fat; from tenderloin they will be too dry. To make elk cutlets tender and tasty, the minced meat should contain about 20% fatty pork or lard. White bread soaked in milk will add softness. Before preparing minced meat, the meat should be cut into small pieces and minced twice. You shouldn’t add a lot of spices to elk cutlets, since the meat has its own rich taste, and various aromatic herbs will only drown it out. The ideal seasoning is black or Fry the cutlets as usual, in a frying pan, and then put them in a saucepan and simmer on the stove or in the oven for about half an hour.
To prepare elk cutlets, you will need the following products: elk meat - a kilogram, fatty pork or lard - 300 g, one potato, half a loaf of white bread, a glass of milk, two glasses of low-fat cream, one onion, two eggs, breadcrumbs, salt and spices. We thoroughly wash the elk meat, grind it in a meat grinder together with pork or lard, and add raw potatoes there. It will remove excess fat and make the moose cutlets fluffy. Next, soak the bread in milk, squeeze and grind in a meat grinder along with the onion. Beat one egg into the minced meat, add salt and spices. Pour in a little meat broth or water - this will make the elk cutlets juicier, mix everything well. Then crack one egg into a shallow plate and beat it with a fork so that the white combines with the yolk. We form small balls from the minced meat, slightly flattening them on top, dip each of them in the egg, sprinkle with breadcrumbs and place in a frying pan. Fry for about 15-20 minutes. Then put it in a saucepan with thick walls, add cream and simmer for 30 minutes.
Game meat is considered a delicacy, so people try to prepare original dishes from it. Like, for example, this: moose cutlets with cranberries and rolled oats. For cooking you will need: elk meat - 800 g, lard - 200 g, a glass of oatmeal, half a loaf, a glass of milk, one onion, half a glass of cranberries, one egg, salt, pepper. In a meat grinder we grind the meat with lard, an onion, a loaf soaked in milk. Beat the egg into the minced meat, add oatmeal, frozen cranberries, mix everything thoroughly and form cutlets. If the cranberries are fresh, then we do not add them to the minced meat, but put a few berries in each cutlet. Bread in flakes and fry. When the cutlets are browned, pour a little water into the frying pan and simmer for 15 minutes.
Gourmets and game lovers will also enjoy venison. Required products: 4 pieces of venison, two medium carrots, chopped shallots - two spoons, chopped chives - one spoon, juniper berries - 4 pcs., two sprigs of parsley, peppercorns - 8 pcs., salt, bay leaf, tarragon, wine vinegar - 4 spoons, butter - two spoons, olive oil - two spoons, sour cream - half a glass, dry wine - 50 g.
Beat well and put in a bowl. Add juniper (the berries need to be crushed), carrots cut into slices, shallots, wine, vinegar, spices and salt. Cover the bowl with a lid and place in the refrigerator for marinating for a day. After 24 hours, remove the meat from the marinade, wipe it dry with a napkin, and fry on each side for 5 minutes. in butter. Strain the fat from the frying pan, pour half a glass of marinade into it and bring to a boil. Add sour cream and chives. Season the sauce to taste and pour over the chops.
