Moose- one of the largest animals on the planet, and therefore has long been an object of hunting. Until the middle of the last century, elk meat was the basis of the diet of the inhabitants of the north of Russia. It has beneficial nutritional properties and excellent taste, and is also appreciated for its small amount of fat. Losyatina resembles mutton in taste, and is characterized by the rigidity and fibrousness of meat.

Currently, elk meat is not hard to find in stores, but the secrets of proper preparation are not known to everyone. Basically, elk and beef dishes are the same. You can make beef stroganoff, roast, cutlets, kebabs and even soup from it. This is the same red meat, but with a specific smell and tougher fibers. Properly prepared gazelle will become a real delicacy on the dining table.

How to cook elk so it is soft

Not every consumer is ready to choose dzerenina due to the fact that he is afraid of its rigidity. But not every chef knows the intricacies and tricks of cooking this game. Meat prepared in compliance with important recommendations will pleasantly amaze households with its tenderness, softness and extraordinary aroma.

• before starting cooking, be sure to soak the meat in cold water and dry it with paper towels;
• marinate elk in a mixture of water, vinegar, salt and spices;
• it is best to salt the meat at the end rather than the beginning of cooking;
• for juicy and tender meat in the oven, add fat;
• For an ideal moose stew, it is advisable to first fry it in a pan until half cooked.

Elk goulash recipe with gravy

To make delicious elk goulash, you need to take:

• half a kilo of moose meat;
• 2 onions;
• 1 tbsp. l. flour;
• meat broth;
• tomato paste;
• salt, pepper, bay leaf;
• greens;
• sunflower oil.

Preparation:

• Before cooking the goulash, you need to rinse and dry the elk meat, and then cut it into cubes;
• Peel and finely chop two onions;
• Pour sunflower oil into a frying pan, heat and fry elk pieces for five minutes;
• Next comes the onion and sautéed for ten minutes;
• Flour is poured, salt, pepper and spices are added, mixed and fried for a few more minutes;
• Pour in meat broth and tomato paste. Cover the pan and leave to simmer for one and a half to two hours. The goulash is ready!

How to cook elk cutlets deliciously

To make aromatic moose cutlets, you need the following ingredients:

• 1 kg of elk;
• 300 ml of milk;
• 400 ml cream;
• 2 chicken yolks;
• 1 onion;
• 2 tomatoes;
• 50 ml vinegar;
• 400 g lard;
• stale bread;
• breadcrumbs;
• salt, spices for meat.

Preparation:

• Elk meat must be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After that, twist the elk meat in a meat grinder;
• Grind pork lard in a meat grinder and mix with minced meat;
• Soak two or three slices of stale bread in milk, mix with meat;
• Chop the onion finely, remove the skin from the tomatoes with boiling water and mash;
• Add yolks, spices to the mixture, salt to taste, mix with the minced elk and beat thoroughly on a blender for five minutes;
• Chopped minced meat must be formed into small balls and rolled in breadcrumbs;
• Fry over medium heat on all sides;
• Transfer the gazelle balls to a thick-walled pan, pour 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.

Delicious roast elk meat with potatoes

In order to cook roast elk meat, you must:

• half a kilogram of elk flesh;
• 2 onions;
• 5 medium-sized potatoes;
• carrot;
• melted butter;
• tomato juice or tomato puree;
• garlic to taste;
• spices for meat;
• vinegar, bay leaf, salt.

Preparation:

• At the beginning, be sure to soak the meat for an hour or two in cold water. Then clean, cut off the tendons and films. For the marinade, you need to mix two tablespoons of water, vinegar, salt and sugar, add pepper and lavrushka;
• Elk meat is cut into small pieces of about two centimeters and sent to a bowl, sprinkled with spices and poured with a mixture of marinade. Leave in the refrigerator overnight (up to 10 hours);
• Marinated meat must be fried in butter in a high-edged pan until golden brown and left to simmer over low heat;
• In parallel, cut the peeled potatoes into cubes, lightly fry on all sides. Add the chopped carrots to the skillet and brown lightly as well. Pour the vegetable mixture to the meat;
• When vegetables reach readiness, pour onions, garlic, tomatoes and spices into the mixture;
• The fragrant roast is done! You can decorate with your favorite herbs and serve with sauerkraut and pickles.

Elk Soup Recipe

Elk soup is another colorful dish made from this game.

To prepare it you need:

• 2 liters of water;
• half a kilogram of elk meat;
• 2 onions;
• egg;
• salt, pepper, spices;
• a few cloves of garlic;
• 250 g of mushrooms.

Preparation:

• Rinse and dry the elk. Pass through a meat grinder with two onions and garlic through a meat grinder. You have to do it twice;
• The ingredients are salted and pepper, mixed with a chicken egg and thoroughly kneaded;
• It is necessary to form small meatballs from minced meat;
• Vegetable or olive oil is poured into the pan. The meatballs need to be fried for twenty minutes over medium heat. Another option is to bake the meatballs at 220 degrees in the oven;
• Two liters of water are poured into the pan and mushrooms are added, as well as seasonings to taste;
• Add the fried meatballs to the broth and cook for twenty minutes. Ready soup can be garnished with herbs - parsley, dill or spinach.

How to cook delicious elk in a slow cooker

It can take a lot of time to achieve the softness of this type of meat. Therefore, a multicooker is a good way out.

Ingredients:

• a kilogram of elk meat;
• 5 potatoes;
• 2 carrots;
• 2 onions;
• 2 tomatoes;
• sunflower oil;
• black pepper, salt.

Preparation:

• Pour sunflower oil into a multicooker, place the elk meat there, and cook for 10 minutes in the "Fry" mode;
• Chop onions and carrots, add to the container and fry for another 10 minutes;
• Add chopped potatoes and tomatoes;
• Pour in water and cook in the "Stew" mode for one and a half to two hours.

How to cook elk in the oven in foil

To cook game in the oven, you need the following ingredients:

• 1 kg of gazelle;
• 2 onions;
• vegetable oil;
• 100 ml vinegar;
• black pepper, spices for meat;
• salt, sugar, bay pepper.

Preparation:

• Before cooking, you need to marinate the elk meat to soften the fibers and get rid of the specific smell. For this, vinegar, pepper, bay leaves, finely chopped onions, salt and sugar are mixed;
• The marinade is mixed in a saucepan with a liter of water and brought to a boil over a fire. It is necessary to set aside and allow to cool;
• Prepare a deep saucepan. Put the meat there, pour the marinade and leave in the refrigerator for two days;
• After the allotted time, you need to get the meat, let it drain, dip it in paper towels and wipe it with meat spices;
• In a preheated frying pan, the meat is fried on both sides until a beautiful golden crust;
• Preheat the oven. Pour 0.2 liters of water onto a baking sheet. Cover the semi-finished elk with foil and send to the oven;
• The meat is simmered at an average temperature for ten hours. It is necessary to top up evaporating water from time to time.

Elk kebab recipe at home

To make a shish kebab at home you need:

• 2 kg of moose meat;
• 5 onions;
• 2 cups vinegar
• 2 glasses of water;
• cloves, black pepper;
• 300 g lard;
• salt, sugar;
• Bay leaf.

Preparation:

• The specified amount of water is poured into the pan, bay leaves, cloves and black peppercorns are added. Cook the mixture for ten minutes;
• After adding sugar and salt, cook until boiling;
• Then the pan is removed from the heat, it is required to pour two glasses of vinegar into it. Strain the liquid through a sieve;
• Elk meat is cut into medium-sized pieces;
• Elk meat needs to be poured with marinade and left in the refrigerator for a day;
• After pickling, you need to drive the meat, bacon and onions through a meat grinder;
• From the minced meat, "cutlets" are formed and put on skewers. It is baked on the grill.

Video recipes

Delicate elk goulash. Simply the best goulash:

Elk in the oven:

Cooking Elk meat, which is better, cook for 3 hours or 5 minutes ??? Experiment:

This is game !!! Roast moose. Cooking in a cauldron over a fire:

Cooking moose meat:

How to Cook Elk Meat Meat in the Oven:

Elk shashlik. Cooking elk meat in the country:

Elk goulash with gravy recipe:

Elk in the Oven:

Elk steak. Unusual recipe:

Elk meat. We fry, simmer. A very easy and simple way:

Wild meat shulum in a cauldron on a fire:

Elk shashlik:

Elk basturma game jerky:

Cooking deer hunting with Serge Markovich:

Elk stewed in sour cream. A very simple and delicious recipe:

Elk stew with potatoes and vegetables:

How to cook (tough) meat so that it melts in your mouth :) My husband's recipe:

How much to cook elk so that it is soft?
It is recommended to boil moose meat for 2-2.5 hours if you cook meat in large pieces.

Elk meat can be baked, fried, boiled, stewed, or cooked over an open fire. True, for baking the whole (in large pieces), such a variety will not be the best option, since it is not greasy and tough enough.

Before you cook elk deliciously, you need to consider not only the recipes, but also the subtleties:

• Before cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with tissues.
• If baking or frying is carried out, you need to soak the elk in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).
• To get a truly juicy elk, stuff it with bacon. Chop it into slices, then insert into the slots in the meat. Lard can be taken fresh or salted.
• If you plan on roasting or otherwise stewing, fry the slices until golden brown in a skillet with butter before doing these steps. This will save the juice.

Ideally, moose meat is pre-marinated in 3% vinegar for 6-10 hours or soaked in water for 3-4 days. For a delicate and spicy flavor, soak the meat in herbs and berries. Butchering a carcass is similar to butchering a cow. The most valuable and tasty parts are lips and tenderloin. Elk dishes are salted at the end of cooking. For juicier patties, add a small amount of lamb fat or goose lard to the minced moose.

Elk meat, like many other wild animals, has a special unique taste, for which amateurs appreciate it. However, it is quite tough and has coarse fibers, so it is customary to soak it in a special marinade before cooking. If you cook the meat according to all the rules, then elk dishes are tender with an unforgettable taste.

Especially if tough adult meat is available. In this case, the unpleasant odor for many will be eliminated, the meat fibers will soften, and the unique and hard-to-forget taste of elk meat will remain.

The most delicious elk meat is considered to be the meat of female moose aged 1.5 to 3 years. Old elk meat is more fibrous and tough. The same dishes are prepared from elk meat as from beef.

A rich broth is obtained from elk meat. You can add seasoning and herbs to it. Elk meat baked in a pot with vegetables, mushrooms or potatoes is very soft and tasty. Hunters marinate pieces of elk in wild berries and herbs to enhance the taste of the meat.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Elk is a red type of meat that resembles beef or veal in its consistency. The main thing is to choose it from younger game. It should be borne in mind that before cooking elk meat, it should be marinated, and then choose a method according to recipes with a photo: fry in a pan, make chops, pork, corned beef, in pots, leave on the bone, bake in the oven in foil.

How to cook elk

To make elk dishes tender and juicy, like pickled veal, the meat should be pre-soaked for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before that, it is important to clear the meat from the upper veins (if any). You can preserve a light natural aroma and taste if you add herbs, berries or fruits.

Someone soaks meat in fruit juice, wine, soy sauce, pickle from cabbage (sauerkraut) or cucumbers - all this will deprive moose meat of the aroma of game and give it a fresh taste without third-party odors. Classic recipes are coarsely diced or steak-shaped. The frying process takes at least two hours over high heat until a crust forms. At home, after cooking in a pan, the elk should be stewed for more than an hour in boiling water with spices. Cooked or stewed meat is quick and tasty.

Elk recipes

The classic recipe for making elk at home involves different variations. The principle of soaking and pickling remains the main one. The following types of moose meat cooking remain popular: in beer, in a sleeve, using an oven with foil, on pots, and more. Roast is another type of tasty and satisfying dish. The recipe consists in the initial frying to a crust in a deep cauldron or frying pan.

If you want to feed a large family or a group of friends, then the best option would be soup or shurpa: it turns out rich and aromatic, you need to cook for at least two and a half hours until cooked, while preparing the frying. Pilaf, basturma, beef stroganoff, jellied meat are very tasty.

Elk in a slow cooker

• Servings Per Container: 5 Persons.
• Cuisine: Russian.
• Complexity of preparation: medium

Diced or chunks of moose meat in a slow cooker are soft by constantly maintaining a high temperature in the container. The process is delayed for several hours due to the natural structure of the component. This is the best way to cook a stew (with potatoes, for example). However, you can do this with potatoes, vegetables, spices, herbs. The rib is cooked in a multicooker by stewing.

Ingredients:

• moose meat - 1 kg;
• onions - 200 g;
• spices, dried herbs - 50 g;
• salt to taste;
• carrots - 2 pcs.;
• mushrooms - 200 g;
• rice for a side dish - 200 g.

Cooking method:

1. We wash or marinate the meat for several hours (you can leave it overnight).
2. Fry it in a slow cooker for about 15 minutes, adhering to the appropriate mode.
3. Pour some water into the container, simmer for about half an hour.
4. After that, combine other ingredients and simmer for half an hour.
5. The garnish is prepared separately or after the stew.

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

Before making a delicious roast elk meat with potatoes, each piece of game should be cleaned of veins and soaked already chopped in water, then marinated with lemon juice. This is necessary to rid the meat of the specific smell of game; vinegar or wine can be an alternative. To add the natural aroma and taste of meat, you can add berries or fruits, as well as herbs.

Ingredients:

• elk meat - 900 g;
• potatoes - 900 g;
• tomato paste - 100 g;
• onions - 300 g;
• carrots - 150 g;
• butter - 100 g;
• salt and spices to taste.

Cooking method:

1. Pre-fry the elk until crusty, then transfer it to a saucepan, where it will be stewed.
2. At this time, cook vegetables in a skillet.
3. Fold in one container, pour in some water, toss in potatoes and tomato paste.
4. Cook for about half an hour until the potatoes are boiled.

Braised elk

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

The dish is prepared by analogy with the classic roast. To make the stewed elk meat rich, you should take a peeled tenderloin without fat, pre-marinate it in vinegar and water (1: 1). The meat is cut into small identical pieces, marinated for several hours, fried and then stewed. Marinade for him should be selected not concentrated. Vinegar, sugar and spices are often used as a base.

Ingredients:

• elk meat - 1 kg;
• potatoes - 400 g;
• onions - 400 g;
• carrots - 3 pcs.;
• garlic - 1 head;
• spices and salt to taste.

Cooking method:

1. Put onions and carrots in a preheated cauldron, bring to partial readiness.
2. Next, meat is used, cut into squares or slices.
3. After 40 minutes, put the remaining vegetables in the cauldron and cover, cook for another half hour.

How to cook elk in the oven

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Elk meat in the oven turns out to be very juicy, this is the only way to taste the true taste. When baked, standard aluminum foil is used, to which spices are added for flavor. First, you need to soak it in a light marinade: fruit juice, wine, soy sauce, pickle from cabbage (sauerkraut) or cucumbers and pickle. All this will deprive the meat of the flavor of the game and give it a fresh meaty taste without third-party odors. Elk meat should be wrapped in foil and baked in a preheated oven until tender.

Ingredients:

• elk - 500 g;
• cardamom or dried dill - a pinch;
• bay leaf - several pieces;
• salt to taste;
• potatoes (optional) - 300 g.

Cooking method:

1. Peel the meat, do not chop (pieces of 400-500 grams are needed).
2. Marinate if desired for up to three hours.
3. Wrap in foil with potatoes, spices and salt (grate).
4. Duration - up to two hours.

How to fry elk in a pan

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

The structure of fried elk does not differ from other types of dishes made from this ingredient. Many frying is combined with other processes, because in a frying pan it is difficult to achieve the tenderness of the component structure due to its natural harshness. Before that, soak it overnight, cut into cubes or longitudinal strips, but not into large pieces. After frying, it is better to add vegetables on each side and simmer with them for a while.

Ingredients:

• elk meat - 700 g;
• vegetables to choose from;
• salt - a pinch;
• spices (cardamom, mustard powder) - a pinch to rub.

Cooking method:

1. After soaking and slicing, rub the meat with mustard powder or other spices and salt (dried herbs will do).
2. Fry on each side until tender over medium heat.
3. Add vegetables (tomatoes, peppers, carrots) and cook the stew for about half an hour.

Elk cutlets in the oven

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Elk cutlets can not only be fried in a pan, but also baked deliciously. The rest of the recipe is not too different from the classics of cooking such a dish. The usual bread is used to make the base softer. It is better not to use mayonnaise as a preliminary marinade, otherwise you can kill all the taste. For this, vinegar or water and lemon juice work well. You can twist the minced meat, as in a store (if you buy it in a company store) or take it ready-made, but not greasy, so that the structure does not fall apart.

Ingredients:

• minced meat - 800 g;
• bread - 2 pieces, previously soaked in milk;
• egg yolk - 2 pcs.;
• onion - 2 pcs.;
• salt and spices to taste.

Cooking method:

1. Mix all the components described in one container until a homogeneous mass is obtained.
2. Form balls by plucking.
3. Fry the onions in a frying pan until the brown color is visible.
4. Minced meat is ready to cook in the oven for about half an hour, make sure it is ready (it all depends on the structure, temperature and type of pan) - set the position to 180 degrees.

Elk sausage at home

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Homemade elk sausage turns out to be dry-cured - an ideal addition to beer or other alcoholic beverages. In the final, the aroma of game is not felt, the taste remains original, but pleasant. The method of preparation of such sausage coincides with the recipe for dry-cured beef or pork sausage. You can also make jerky or raw smoked sausage from red elk meat.

Ingredients:

• elk - 500 g;
• spices - optional;
• salt - 2 tbsp. l .;
• mustard - 2 tbsp. l .;
• bay leaf - 2 pcs.;
• lard - 300 g.

Cooking method:

1. Mix all components, mince.
2. Prepare pork intestines for sausage (can be purchased separately).
3. You need to hammer very tightly so that mold does not form.
4. Hang in a warm place for up to three days.

Elk shurpa

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

It is best to boil shurpa from such meat in a cauldron - this is the only way to preserve the primary taste and aroma of the dish. Elk soup at home is not prepared as quickly as a simple broth, but otherwise the process differs only in the preparation of the main component. The dish turns out to be very satisfying and rich, the composition is based on both potatoes and other vegetables. Spices add flavor. An analogue of such a shurpa is goulash with gravy.

Ingredients:

• elk - 800 g;
• potatoes - 800 g;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• apples - 2 pcs.;
• spices, salt - to taste;
• garlic - 1 head.

Cooking method:

1. Put the finished chopped meat into the pan at the stage of heating the water.
2. Cut the vegetables into small pieces.
3. Initially, throw in onions and carrots while boiling, and after the water boils for half an hour, add tomatoes and apples there.
4. After another 20 minutes, it is necessary to throw in peeled potatoes in large pieces.
5. For flavor, garlic, cardamom and dill are finely chopped and served separately on each plate.

Elk chops in a pan

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Cooking chops is not that difficult to deny yourself. The meat is rich and aromatic. Elk chops are tastier if you soak them in marinade or just mayonnaise with prunes for several hours beforehand. It is important to cut the tenderloin along the veins, not cut them. It should be fried in a hot frying pan, inside the meat is medium-rare, but no more.

Ingredients:

• moose tenderloin - 1 kg;
• mayonnaise - 100 g;
• onions - 2 pcs.;
• spices, salt - to taste.

Cooking method:

1. The tenderloin, so that it is soft, is soaked in water for several hours, then cut into the veins under the chops and beaten off.
2. Marinate in onion and spiced mayonnaise for a few more hours.
3. A frying pan is heated in oil, greens are thrown there in the form of cardamom or other.
4. Fry in a skillet until the blood stops showing on the meat, check the readiness with a knife.

Elk barbecue at home

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

If you don't know what to cook with elk meat, then this recipe is best for you. Many people believe that a delicious and aromatic moose kebab can only be prepared in nature, over a fire. This recipe describes how to do this from the comfort of your home. If you adhere to all the conditions, then in the oven on skewers the taste will turn out to be no different from cooking on fire. The main component is the tenderloin, peeled and pickled. The combination with vegetables will add new aromatic colors to the dish.

Ingredients:

• tenderloin (elk) - 1 kg;
• onions - 3 large heads;
• lemon - 1 pc.;
• tomatoes - 400 g;
• spices and salt to taste;
• mineral water - 1.5 l.

Cooking method:

1. We clean the clipping from the film, veins and other, cut into even cubes on a shish kebab.
2. Cut the onion into rings, mix with the meat for a long time until the onion lets out the juice.
3. We fill it with carbonated mineral water, adding lemon juice there (it will remove unnecessary smells of game - swamps or other, if any).
4. After two hours of preparation, fry the tenderloin in a pan until golden brown.
5. Skewer with onions and tomatoes (skewers), bake in the oven for 30 minutes.

Elk marinade

To achieve softness, the meat should be pre-marinated. The complexity of how to marinate elk should not be a deterrent to refusing to cook such a dish. The soaking process is necessary to give a soft texture and get rid of the natural game aroma that is found in older animals. Marinated meat is prepared quickly and tasty.

Vinegar is considered a must-have for any type of marinade. Many people prefer to mix red wine, vinegar, spices in the form of cardamom, ginger, dried dill, grated garlic. The duration of the marinating is at least six hours to achieve the desired effect. An alternative is boiled vinegar with water, sugar and spices. The light sweetness of the taste will give a special aroma, and in the process of cooking the herbs will give all their spice to the marinade. It is important to know how to cook elk meat deliciously so that it is tender.

Video

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Cooking elk dishes at home - step by step recipes with photos

Moose meat is considered a healthy type of meat by nutritionists, since it is quite rich in iron, but at the same time it has very little fat. The taste of elk resembles wild-grown beef, although the elk meat is more fibrous and coarser in texture. Many are frightened off by a specific smell, but it depends on how to cook elk. The calorie content of elk is quite high, besides, in many restaurants of the world, elk dishes are among the delicacies and are estimated at a pretty tidy sum.

Recipes for elk dishes are quite varied, but in order for this meat to end up on the table in the form of a tasty and healthy dish, it is worthwhile to correctly carry out a number of procedures that relate to cutting elk and preparing meat.

Carcass cutting

A moose is a valuable trophy for a hunter; besides, a shooting license costs a lot of money. Therefore, the hunter must clearly know the rules for cutting moose and strictly follow them.

The first step is skinning. The procedure is the same as for skinning cattle. After an incision from the larynx to the tip of the tail, incisions are made from the hooves to the anus and chest.

Now you can carefully remove the skin to the spine on one side and, turning the carcass, separate the skin from the meat on the other side. Now you should rip the belly of the killed animal to the stomach. Having turned the carcass over, the intestines should be removed; for complete cleaning, the esophagus should also be removed, undercutting a little. It's nice to have some kind of oilcloth or fabric with you so that you can collect all the insides and take them away.

You can butcher meat directly on the separated skin. First, you need to cut off the legs of the killed animal, and then the head. Now you can start dismembering the carcass according to the standard scheme, starting from the 12-13th vertebra.

Elk meat is never washed, just wiped with a clean cotton cloth. If the elk is littered in winter, the meat is wiped with snow and the pieces are laid out separately, otherwise it will freeze.

Meat preparation

Getting moose is only part of the problem, cooking moose is another rather scrupulous task. First you need to figure out how to cook soft moose meat.

Not every housewife knows these secrets:

• The meat must be soaked in water for several hours, and then dried using paper.
• The meat must be marinated before cooking. Everyone has their own secrets on how to pickle moose meat, but it is known that it is best to use grape vinegar (it will soften the tough fibers of moose meat well) mixed with sunflower oil and mineral water.
• To add softness, it will not be superfluous to stuff the elk with pieces of lard.
• Before you start stewing the elk meat, it is a good idea to fry it in a pan in vegetable oil so that the meat has a crispy, golden brown crust.
• Elk meat dishes will be much softer if the elk meat is salted not at the beginning, but at the very end;
• It is very important to know how much to cook moose meat. Experienced people say that this process should take at least three hours, and moose meat should be stewed for at least two and a half hours.

Compliance with these simple rules will make it possible for everyone to make sure that moose meat dishes can be soft and juicy.

Marinade recipe

If you have enough time and there are no problems with the ingredients, you can make this moose marinade:

• two tablespoons of vinegar are mixed with the same amount of water;
• two tablespoons of sugar and salt are mixed separately;
• add black peppercorns (10 peas) and 2-3 lavrushki to the mixture;
• cut meat from films and tendons and cut into slices no more than two centimeters thick;
• we place the meat in a ceramic or glass dish in layers, carefully pouring it with the prepared mixture;
• pour everything with a solution of vinegar in water;
• marinate meat for at least 10 hours .

Cooking in the field

For a hunter, the question of how to cook moose meat in the field should not cause any particular difficulties, since the process is not very different from the process of cooking beef and can do without marinating the meat. Young meat can be cut into pieces and fried on the stones.

But the preparation of elk of an old animal is a more laborious process. It is best to boil it in a camping pot, to which the bay leaf has already been added and slightly salted with water. You need to cook for at least three hours.

Boiled elk is very tasty, especially in field conditions. But, experienced hunters know what to cook from elk even in field conditions, and so that the meal becomes a real reward for a hard day spent in the forest in search of prey.

Hunting elk

What to cook from elk meat right on the spot, in field conditions? Many elk hunters recall with delight the dish - "hunting elk".

You will need the following ingredients:

• meat (half a kilogram);
• peppercorns;
• lavrushka;
• sunflower oil (if not, animal fat will go);
• salt;
• flour;
• a pair of onions.

The recipe for moose meat is as follows:

1. Cut the meat into slices (not large).
2. Heat a frying pan (or cauldron) well and melt animal fat in it (pour a lot of vegetable oil).
3. The fat should boil.
4. Fry the meat until crusty and immediately pour boiling water over it, and then simmer over low heat.
5. Add onion (half onion), pepper and lavrushka.
6. Simmer for two hours.
7. At the end, you should salt everything and add a little flour to thicken.
8. Hunting braised elk is ready.

Home cooking

Elk heart with buckwheat porridge

Hunters say that the heart of a moose should be cooked right by the fire while hunting. But it looks pretty exotic and looks more like a hunting bike. Housewives know well how to cook the heart of an elk, since in terms of taste it is similar to a similar by-product of cattle.

In order to prepare the moose heart, it should be thoroughly rinsed and blotted with paper napkins. Cut into small, neat cubes and fry in the oil prepared for this purpose. Following this, broth is poured into the pieces of the heart and all this is stewed over low heat for at least three hours.

Half an hour before completion, add onions to the cauldron with a moose heart (you can't spoil your heart with a lot of onions), a couple of spoons of good tomato paste, a spoonful of sugar (one, no more), bay leaf and pepper to taste, as well as a spoonful of vinegar. Simmer until tender. Served on the table with buckwheat porridge.

Elk liver with onions

How to cook elk liver so that the characteristic specific smell of the product is not heard is the question of many who tried to cook a dish from elk liver. First of all, the liver is soaked from the blood.

It is advisable to soak overnight. You need to take the onion (the same weight as the liver), cut it into rings and marinate the liver in vinegar (wine or apple cider) and onion. You can try pickling in wine and onions (the choice is up to the culinary specialist).

After the liver is marinated, fry the liver pieces for five minutes on each side.

After that, put all the onions left from the marinade in a saucepan, put slices of fried liver on top of it, add half a glass of dry (preferably red) wine, a spoonful of mayonnaise and half a small spoonful of strong mustard. We simmer all this for 10 minutes until the resulting sauce is completely thickened.

Hunting elk lip

It is necessary to know how to cook a moose lip, since this dish belongs to delicacies, exactly the same as cod liver or black caviar, and not every hunter can taste it, let alone other people.

First of all, you need to get rid of the hair on this very elk lip. Cutting the lip in portions, squeeze the juice of a whole lemon onto it. Now here is a liter of water, pepper, salt and lavrushka. Add the onion cut in half to the pan. We cook all this over low heat for at least two hours, or even three, just right.

Taking out her lip with a slotted spoon, it is sent immediately to a hot frying pan, where finely chopped onion is already brought in oil to a transparent color. The lip is fried in this pan for exactly three minutes. The meat is removed and sent back to the pan, where it is poured with sour cream, broth and cranberry juice (in equal shares). You can add just a little sugar for flavor. All this is stewed for at least an hour. Moose lip is served without garnish. Lingonberry can be used as a side-by-side dish for a shade of taste.

Forest cow (elk) roast

The question is rhetorical, what can be cooked from elk, of course, roast! This dish is the most common, and not only because roast moose is very easy to prepare, but also because it is really tasty.

To cook elk, you will need:

• the meat itself;
• five potatoes;
• a pair of large onion heads;
• carrot;
• tomato paste;
• spices;
• a couple of cloves of garlic;
• oil.

To make the roast elk meat soft, the meat must be marinated very well, and at a decent time (at least 10 hours).

To prepare a suitable marinade for these purposes, you can take vinegar (2 tablespoons), salt and sugar (1: 1 ratio), a couple of leaves of lavrushka, a dozen (and no less) peppercorns.

The meat is cut into pieces, carefully sprinkled with a mixture of salt, sugar and spices, and then poured with a mixture of vinegar and water in a 1: 1 ratio.

After the marinating procedure, the meat is fried in oil until a distinctly visible ruddy crust appears. After that, we put everything in a saucepan and simmer until half cooked (hour, one and a half). While the meat is stewing, the potatoes are quickly peeled, cut into neat cubes and fried in oil (lightly). Carrots are added to the steamed potatoes. It all goes into a pot of half cooked meat.

When the vegetables reach, spices and tomato paste are added to them. Garlic should be added to the dish just before serving. This roast elk meat will be delicious with pickles.

Elk meat in the oven, homemade

There are many recipes for elk in the oven. All of them, one way or another, are an interpretation of the classic recipe for how to cook elk in the oven. The dish turns out to be very tasty and the elk meat baked in the oven is one of the masterpieces of the culinary art.

For cooking you need to take:

• forest cow meat (1 kilogram);
• grape (apple) vinegar (200 milliliters);
• one spoonful of coarse salt;
• black pepper (8 peas);
• lavrushka (crushed 2-3 leaves);
• granulated sugar (only one spoon);
• two onions;
• spices (for an amateur and to taste);
• oil (suitable for roasting meat).

Cooking of elk meat in the oven begins with beating pieces of meat with a hammer (wooden will go, but metal can also be used). We prepare the right marinade from the vinegar, salt, sugar and, of course, onions that we have. Pour this mixture with water and bring to a boil.

The chopped meat should be poured until completely covered with the cooled marinade, then everything is placed in the refrigerator for 48 hours. After the time has elapsed, the meat must be removed from the marinade, wiped thoroughly with paper towels and rubbed with spices.

We fry our well-marinated and therefore soft meat on both sides until a crust is obtained. After that, we make elk in foil (wrap the meat) and place the meat in the oven, where 200 grams of water has already been poured onto a baking sheet. Adding water, let the meat simmer for 8-10 hours. The final touch - we take out the meat, decorate with chopped herbs and set it on the table.

Elk shashlik

How tasty to cook elk meat, the answer is simple, we cook barbecue! Elk shashlik is easy and simple to prepare at home.

You will need:

• meat (2 kilograms);
• bacon (300 grams);
• onion (5 onions);
• 2 cups vinegar (3%)
• two glasses of water;
• salt (two spoons);
• a spoonful of sugar;
• black pepper (10 peas);
• cloves (4 pieces);
• lavrushka (6 leaves).

Add pepper and lavrushka to the water and boil it all for 10 minutes. To prepare the marinade, add salt and sugar. Remove from heat and add vinegar. Now the marinade must be filtered. Cut the meat into pieces of the required size and fill it with cold marinade for a day.

We take out the meat from the marinade and pass it through a meat grinder (2 times). We also add lard to this. Pepper, salt. We string the minced meat on skewers (like a kebab). We bake.

Serve with fresh vegetables.

Hunting goulash from elk

Recipes for cooking elk are various, but elk goulash is a rather conservative dish, and it is difficult to introduce something new into it.

To prepare goulash you will need:

• elk meat (half a kilogram of meat);
• two onions;
• 3 glasses of meat broth (water can be used);
• tomato paste (3 spoons);
• flour (1 spoon);
• ground black pepper (0.5 teaspoon);
• lavrushka;
• greens;
• salt;
• sunflower oil.

The preparation is very simple. Wash the meat and cut it into pieces. Peel the onion and also cut it finely. Pour the meat into a hot skillet with vegetable oil and fry for five minutes. Add the bow. We fry, stirring constantly, we do not reduce the fire.

After seven minutes of such frying, add pepper, salt, add flour. Fry for an additional two minutes. Add tomato paste and broth, add lavrushka, cover everything with a lid, reduce heat, simmer for two hours. Season the goulash with herbs and serve.

Elk meatball soup with elk broth

If there is elk meat in the refrigerator, the question of what to cook from elk should not arise. However, if it does appear, we answer - it is very simple to make elk broth or elk soup.

You will need:

• a pound of meat;
• 20 grams of shiitake mushrooms;
• spinach (400 grams);
• egg;
• onion (two onions);
• garlic (3 cloves);
• water (2 liters);
• black pepper;
• ground (0.5 teaspoon);
• salt (teaspoon);
• vegetable oil.

Wash the meat, dry it, boil it (at least 3 hours) and grind it in a meat grinder (skip twice). Add all the ingredients (onion, garlic, egg, salt, pepper).

We make meatballs. Fry them in sunflower oil. Fry the mushrooms separately. Combine mushrooms and meatballs in broth.

Add spinach (previously washed and chopped) to the broth. Cook the soup for 20 minutes. We serve to the table.

Shurpa in a multicooker

How to cook elk in a slow cooker? A universal thing in the arsenal of a housewife will make it easy and simple to cook moose meat in a multicooker. Shurpa, exactly what you need.

To prepare this moose meat dish in a slow cooker, you will need:

• moose meat (1 kilogram);
• onions (two onions);
• carrots (two pieces);
• a kilogram of potatoes;
• bell pepper (1 piece);
• garlic (4 cloves);
• cilantro (bunch);
• tomatoes (3 pieces);
• salt and pepper.

First of all, we wash the meat and send it to the multicooker bowl on the "Fry" mode. After that, add a little water, carrots and onions cut into strips, and the whole thing is "Stew" for 30 minutes.

Remove the skin from the tomatoes, cut into cubes, cut the pepper. Add to the bowl and set it to the "Soup" mode. The procedure should take 20 minutes. Peel the potatoes and add to the dish. Cook in the "Soup" mode for another 20 minutes.

Now is the time to prepare the dressing. Apple, garlic, cilantro will go for it. We cut everything finely and send it to the soup. Cook for another fifteen minutes. Sprinkle the greens on the soup and our elk shurpa is ready.

Elk meat cooked in a slow cooker

How to cook elk meat in a slow cooker arises from the wives of hunters from time to time. Knowing a few secrets, cooking elk in a slow cooker is not so difficult.

You will need:

• meat (1 kilogram);
• onions and carrots (two pieces each);
• mushrooms (400 grams);
• greens;
• salt;
• frying oil.

First, remove the film from the meat. Rinse well and let sit for an hour. After that, the meat is cut into portions. Place pieces of meat in a special multicooker bowl richly greased with vegetable oil.

We turn on the frying mode for fifteen minutes and no less. After that, we transfer the multicooker to the "Stew" mode and simmer the meat for an hour and a half.

But the preparation of elk meat in a slow cooker is not over yet. We put the meat on "Heating" (30 minutes). At this time we cut vegetables and mushrooms, add spices and cook all this in the "Stew" mode for 35-40 minutes. Serve such a dish with a side dish.

Minced moose

A lot of moose recipes are based on elk minced meat. The fact is that minced meat can be used to make cutlets, meatballs and even elk dumplings. In addition, minced meat takes up much less space in the refrigerator than pure meat.

Before rolling the meat through a meat grinder, it should be frozen. Along with the elk, you can also scroll the lard (500 grams of lard per kilogram of elk), this will make the elk cutlets or dumplings more juicy.

It is not recommended to add onions if the minced meat will be stored frozen for a long time. If they will cook from minced meat immediately, then onions and garlic can be added safely. Minced elk dishes are dietary and are much healthier than pork.

Video

See the original recipe for elk in beer in our video.

Elk - red meat, which, according to its data, is similar to veal or beef. If you are looking for a way to cook the most tender elk deliciously, then study the recipes below. All of them are easy to implement, no difficulties should arise.

Secrets of Cooking Delicious Elk Meat

Before you cook elk deliciously, you need to consider not only the recipes, but also the subtleties.

1. Before cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with tissues.

2. If baking or frying is carried out, it is necessary to soak the elk in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).

3. To get a truly juicy elk, stuff it with bacon. Chop it into slices, then insert into the slots in the meat. Lard can be taken fresh or salted.

4. If you plan to roast or stew meat in any other way, fry the slices until golden brown in a skillet with oil before doing these steps. This will save the juice.

# 1. Elk goulash in a pan

• flour - 30 gr.
• onions - 2 pcs.
• tomato paste - 60 gr.
• meat - 0.5-0.6 kg.
• broth / water - 0.8 l.
• parsley with dill - 40 gr.
• spices

We will tell you how to cook the most tender elk. You can make it tasty at home in the form of goulash.

1. First, place the piece of meat in cold water and soak for at least 3 hours. Next, blot from moisture, chop into a medium cube.

2. Place the chopped onions in a skillet with sizzling oil along with the pieces of meat. Fry for 7 minutes, then season with salt, spices and flour.

3. Add the pasta, fry for 3 minutes. Pour in water or broth, continue simmering on medium power in a sealed container. Duration of extinguishing is 1.5 hours.

4. Approximately 5 minutes before the end of cooking, you need to add chopped green tea and evaluate the taste of the dish. It may need to be salted or seasoned with spices.

No. 2. Elk shurpa in a slow cooker

• sweet pepper - 1 pc.
• garlic cloves - 5 pcs.
• elk meat - 0.9-1 kg.
• water - 130 ml.
• onions - 2 pcs.
• fresh tomatoes - 3 pcs.
• potatoes - 1 kg.
• carrots - 2 pcs.
• cilantro - 20 gr.
• spices

Since you can cook the most tender elk meat in a slow cooker, we advise you to adopt a delicious recipe.

1. Switch the appliance on to the "Fry" function, heat a little oil until a hiss. Toss in the sliced ​​meat. Sprinkle with spices, but do not salt.

2. Fry moose meat until golden brown crust appears on it. This move will keep the juice inside.

3. In the meantime, chop the carrots into semicircles, chop the onion. Stir vegetables to elk, pour in water. Set the "Extinguishing" program for half an hour.

4. Keep the tomatoes in boiling water for 2 minutes, then rinse under the tap. Get rid of the peel, chop the pulp itself into cubes. Chop the pepper into strips or halves.

5. Spice these vegetables into a multi-bowl, squeeze out the gruel from the garlic teeth. Cook the ingredients on the Soup program for a third of an hour.

6. In the allotted period of time, deal with potatoes. The tubers must be peeled and then chopped coarsely. Stir the potatoes into a common bowl and wait another 25 minutes.

7. Almost at the very end of stewing, add chopped cilantro and evaluate the taste of the dish. If necessary, add more spices and salt the shurpa. Serve after steeping.

We hope that after studying the recipe, you will no longer wonder how to cook elk. After all, according to this recipe, it turns out very tasty.

No. 3. Oven-baked elk

• elk meat - 1 kg.
• mayonnaise - in fact
• onions - 3 pcs.
• condiments

Above, you learned how to cook elk meat deliciously and without unnecessary hassle while languishing in a slow cooker. Now we propose to consider baking in the oven.

1. Chop the meat soaked for several hours across the fibers. Place the pieces on the board, beat through cellophane.

2. Rub with spices, salt, mayonnaise. Place the chunks in a bowl, alternating with the chopped onions.

3. Close the container with plastic foil, put in the cold for at least 7 hours. After this period, you can start cooking.

4. First, place the slices in a skillet with sizzling oil, one at a time. Fry until crusty for literally 3-5 minutes.

5. Now line the baking sheet, place the meat slices on the foil. Pour 150 ml into the mold. water, cover with a second sheet of foil.

6. Heat the oven to 190 degrees. Cook for half an hour. Then reduce the power to 170 degrees, moult the meat for another 40 minutes.

7. Do not open the door after the allotted time. Let the cooked meat sit in the oven and cool slightly before tasting.

No. 4. Elk cutlets

• stale bread - 5 pieces
• vinegar 9% - 100 ml.
• meat - 1 kg.
• pork fat - 0.4 kg.
• tomatoes - 2 pcs.
• onion - 1 pc.
• water - 1 l.
• milk - 0.3 l.
• raw yolk - 2 pcs.
• cream - 0.4 l.
• seasonings, breadcrumbs

Since you can cook the most tender elk meat in different ways, we will make cutlets delicious from it.

1. Chop the meat into small pieces and place in a solution of vinegar and water. Leave to soak for 2 hours.

2. Pass the meat and lard through a meat grinder. Soak bread in milk, squeeze out the crumb. Mix it with meat and lard. Add a finely chopped onion.

3. Also add seasonings, yolks and tomato pulp to the minced meat. Mix the ingredients well.

4. Form cutlets from the meat mixture, sprinkle with breadcrumbs on all sides. Fry the pieces until crispy.

5. Pour cream over the prepared cutlets and set the heat to lazy. Continue to simmer the dish under the lid for half an hour.

We have considered how to cook the most tender cutlets. Elk meat can be used to make other dishes just as tasty.

No. 5. Elk roast

• carrots - 1 pc.
• meat - 0.6 kg.
• potatoes - 5 pcs.
• onion - 1 pc.
• tomato paste - 50 gr.
• garlic cloves - 7 pcs.
• ghee - 30 gr.
• spices

• vinegar 9% - 40 ml.
• granulated sugar - 20 gr.
• salt - 10 gr.
• water - 50 ml.
• laurel - 3 pcs.
• peas - 10 pcs.
• chopped parsley root - 10 gr.

Use this recipe to learn how to cook savory elk. Roast from such meat turns out tasty and fast.

1. Prepare the meat by removing all films. Chop into small cubes. Place it in a bowl in layers, sprinkling with marinade spices.

2. Dilute the vinegar with water and pour over the elk. Leave to marinate overnight. Fry the meat in ghee until it has a bronze crust. Reduce heat and simmer until half cooked.

3. Chop the potatoes into sticks, cut the carrots into strips. Fry vegetables a little and send to meat. Once the vegetables have softened, add the finely chopped onion and tomato paste to them.

4. Add seasonings. Add chopped garlic cloves to this. Stir and simmer for a quarter of an hour. Taste.

No. 6. Elk lula kebab

• water - 0.5 l.
• bacon - 0.3 kg.
• meat - 2 kg.
• onions - 5 pcs.
• vinegar 3% - 0.5 l.
• granulated sugar - 10 gr.
• laurel - 5 pcs.
• salt - 15 gr.
• peppercorns - 10 pcs.
• juniper berries - 30 gr.
• carnation with stars - 6 pcs.
• condiments

1. Before preparing elk kebabs tasty, you need to make a marinade. To do this, add laurel, juniper berries, pepper and cloves to the water. Boil the composition for 10 minutes.

2. Add sugar and salt to the marinade. As soon as the composition boils, pour in the vinegar. Remove the container from the heat, strain the liquid. Set the marinade aside.

3. Chop the meat into suitable sized pieces. Place in a cup and cover with cooled marinade. Leave the elk in the cold to marinate for 24 hours.

4. Pass the onion, meat and bacon through a meat grinder. Add seasonings and stir. Shape the minced meat into small patties and place on a wire rack.

5. Send to bake in the oven at 200 degrees. Timed 40-50 minutes. Monitor your dish regularly. Reduce power if necessary.

No. 7. Braised elk

• tomato paste - 40 gr.
• onion - 1 pc.
• meat broth - 0.1 l.
• vinegar 3% - 30 ml.
• meat - 0.2 kg.
• carrots - 1 pc.
• garlic cloves - 6 pcs.
• condiments

Consider how to cook delicious moose meat to keep it soft.

1. Wash the meat, get rid of all veins. Chop into cubes. Send to the pan. Add chopped onion, vinegar, and any seasoning.

2. Stir the ingredients and leave to marinate in the cold for 4 hours. Then remove excess moisture from the meat with a towel.

3. Heat a small amount of oil in a skillet. Saute the elk until half cooked.

4. Stir the garlic gruel, tomato paste, broth and carrot slices into the meat. Continue simmering over lazy heat, covered for 50 minutes.

We figured out how to cook spicy elk. To make the dish really tasty, follow the instructions provided. Add your favorite seasonings and other foods as desired. Feel free to experiment.

They were always the first on the festive tables of wealthy nobles. This meat is considered one of the healthiest and most nutritious. It has long been cooked on a spit, baked over coals, in an oven. Most people today try to eat well. If moose meat is cooked in a slow cooker, it means that the dish will be not only tasty, but also healthy.

Cooking roast elk royally

This recipe was used to cook meat for rich nobles. This recipe can be attributed to the royal one. We will need:

• moose meat - about 2 kg;
• large onion;
• salt (to taste);
• any vegetable oil - about 100 ml.

For the marinade you need to take:

How to cook moose roast in a slow cooker

Many do not know how to cook elk in a slow cooker. It's actually very simple. Cooking begins with the marinade. To do this, pour vinegar diluted with water into a container (mineral is also quite suitable). Then squeeze the juice from the lemon and add the cognac. Add the seasonings and mix everything. Wash, peel and cut vegetables. Wash the elk and cut into portions. Put vegetables on the meat and pour the marinade over everything. Cover with a napkin and leave for a day.

When the meat is marinated, drain the brine. Peel the onion, wash, cut into cubes and simmer in oil in a frying pan. Pour oil into a multicooker saucepan. Lay out the meat and onions. Elk in a slow cooker will cook for forty minutes. For cooking, select the "Braising" program. When the time is up, you need to leave the meat for another 15 minutes in the pan. Then you can lay out on plates.

You can add vegetable salads, boiled vegetables, pasta, or buckwheat to this dish. But real gourmets recommend serving such a roast with beans. It can be canned or boiled. For those who follow the figure, boiled young green beans are a good choice. It must be sorted out and immersed in salted boiling water. You need to cook for 15-20 minutes and then discard in a colander.

Elk with potatoes

There are different methods for cooking such meat as In a multicooker, you can do it in other ways. In Russia, meat and potatoes have always been cooked. Cooked elk will not only be tasty, satisfying, but also healthy. Because the food from this pot always contains more vitamins. Many people are interested in how to cook elk in a slow cooker with potatoes? One simple way is reminiscent of Grandma's pot in the oven. The only difference is that our elk meat will be cooked in a slow cooker. We need:

Cooking roast elk meat according to grandma's recipe

Cut the meat into small pieces. Then you must carefully beat them off from all sides. Place in a frying pan in boiling oil and lightly fry on all sides. Peel and wash vegetables. Cut the potatoes into cubes, the carrots into strips and the onions into cubes. Put the onion in a preheated pan with oil and simmer slightly, and then add the carrots and fry a little too. Put meat in a saucepan from a multicooker, and vegetables on top. Add boiling water, or better vegetable broth, so that the potatoes and meat are completely covered. Add all the spices, select the program and time. Our elk meat in a slow cooker will be cooked for about forty minutes in the "Stew" mode. When the cooking time is over, leave the roast for another 15 minutes. In the meantime, you can prepare a salad of young cabbage with carrots, which will be a great addition to our dish. Finely chop the cabbage and crush slightly. Wash, peel and grate the carrots. Put everything in a bowl, salt and pepper to taste. Add a little sugar, a little apple cider vinegar, any vegetable oil and stir.

After 15 minutes, put the elk meat with potatoes on plates. Add sour cream and sprinkle with finely chopped herbs. Put fresh cabbage salad in plates next to it. Lunch is ready. Bon Appetit!