Elk stew is a delicious dish that tastes like beef. You will be happy to enjoy your homemade food both in the kitchen on a winter evening, and around a campfire on a picnic or on a hike.
It is necessary
- - elk meat - 1 kg;
- - pork fat or pork pork fat - 150 grams;
- - bay leaves - 3 pcs;
- - pepper in a pot - 10 pcs;
- - rock salt - 1 tsp;
- - white wine - 500 ml.
Instructions
Step 1
Prepare the meat in advance: rinse under running water, dry gently with a paper towel, cut into small pieces. The elk meat can be tough (if the animal was more than 3 years old), so soak the meat in white wine for about 6-8 hours before cooking.
Step 2
Place the meat in a cast iron saucepan and simmer without adding water. The meat contains enough of its own juice, which will be released during cooking. Simmer elk over low heat for 3-4 hours, stirring occasionally with a slotted spoon.
Step 3
Cut the bacon or podcherevok into small cubes, add to the pan with elk. You can add spices - salt, peppercorns and bay leaves. It is forbidden to add any other flavor enhancers, since in this case the stew will not be stored for a long time.
Continue cooking elk with lard and spices for about 3 more hours.
Step 4
Prepare glass containers: rinse jars and metal lids, sterilize with steam or boiling water, cool and dry.
Check the readiness of the stew - pierce it with a fork or skewer, it should be very soft, like a jellied meat.
Step 5
Spread the meat into jars in equal portions using a slotted spoon, fill with the juice left after cooking. Close the lids and store in a cool place for up to 1 year.
Step 6
Elk meat is a healthy, dietary and ecologically clean meat, which contains iron, phosphorus and zinc. Cattle are not poisoned with growth hormones and chemicals, so you don't have to worry about your health and the health of your family.
