Elk meat, like other game, is a very valuable and healthy product. This meat is not spoiled by drugs, artificial hormones. Elk meat is quite tough, so it requires additional processing. Before cooking, it is recommended to keep it in the marinade and stuff with lard. This treatment makes the elk soft and tender.
It is necessary
-
- 1 kg boneless elk
- 150 g unsalted lard;
- 300 g sour cream;
- 100 g butter;
- 2 tbsp. l. flour;
- 1 onion;
- For the marinade:
- 2 tbsp. l. table vinegar;
- 2 tbsp. l. Sahara;
- 2 tbsp salt;
- 2 pcs. bay leaf;
- 10 peppercorns;
- parsley root.
- For the test:
- 500 g flour
- 1 egg;
- 100 g of water;
- salt to taste.
Instructions
Step 1
Elk meat cooked whole piece
Boil water with chopped onions, salt, sugar and seasoning. Cool, add vinegar. Put the meat in a bowl, cover with cold marinade and put in a cool place for 4-5 days. Remember to turn the elk meat daily. Then remove the meat from the marinade, peel off the tendons, stuff with lard and salt. Sprinkle a little flour and fry on all sides. After that, transfer the meat to the pan, and add a glass of water to the pan where it was fried, boil the contents and pour into the pan. You can add onions and marinade spices. Then close the lid and simmer over low heat until tender, pouring over the juice. Cut the finished meat across the fibers, giving the shape of a whole piece. In the sauce left over from stewing, add a tablespoon of flour, sour cream, boil and pour the sliced meat with it.
Step 2
Elk kebabs
Cut the meat into pieces of 30-40 g, put in a bowl and cover with marinade. Soak in a cool place for 12 hours. Put the prepared meat on skewers and fry on a spit or wire rack, occasionally greasing the pieces with olive or butter. Serve with raw onions or green onions, fresh vegetables, melons, grapes. Don't forget the hot sour sauce, preferably tkemali or satsivi.
Step 3
Elk dumplings
Pass the meat and onions through the fine wire rack of a meat grinder. Add salt, pepper to taste, soft butter and half a glass of boiled water to the resulting minced meat. Mix everything thoroughly. Knead the flour, egg and water dumplings. Add dumplings and cook as usual.
Step 4
Elk roast
Soak the meat in cold water for 2-3 hours. Very dark elk may need to be soaked longer. Then dry the meat and cut into 2x2 cm squares, 1 cm thick. Put these pieces in a preheated pan with a tablespoon of sunflower oil. Fry the meat a little, pour cold water into the pan and simmer under the lid for about an hour. When the water boils down, salt the meat, add tomato sauce and sour cream. Add some more water and simmer further. After 5 minutes, pour the finely chopped onion head and a clove of garlic into the pan. Simmer for another 20 minutes. Serve boiled potatoes or pasta as a side dish.
