Few people have tried such an unusual product as elk meat, so not everyone knows what can be prepared from it. It turns out that moose meat is best suited for cooking cutlets.
Elk - what is it?
At first glance, this exotic meat is very similar in composition to cow meat, so you can cook almost everything from it as from beef. However, burgers are the most suitable option, as bushmeat is usually somewhat tough. Elk meat has several advantages over, for example, pork: low cholesterol and low fat. In addition, it is distinguished by a low content of chemicals, the absence of hormones and antibiotics, so that the cutlets will be "environmentally friendly". And moose meat is also useful with a high content of phosphorus, calcium, iron and B vitamins. After cooking, elk meat turns out to be dark, but this is compensated by excellent taste and rich aroma.
How to cook
It is best to take the meat of young elk under the age of three, since it is the softest. The meat of an adult moose must first be soaked in white wine. For the preparation of cutlets, those parts are chosen that contain a certain amount of fat, this will reduce the stiffness.
The meat (about a kilogram) is cut into pieces, rolled twice through a meat grinder along with a small amount of pork or lard and one medium-sized peeled raw potato. Potatoes are added to absorb excess fat. A half loaf of white bread is soaked in a glass of milk, a raw peeled onion is added and the whole thing is scrolled through a meat grinder. Then add an egg to the minced meat. Minced meat should be lightly salted, if desired, add spices and pour in a small amount of meat broth. In the absence of broth, you can use ordinary drinking water. Then the minced meat is thoroughly mixed several times. Beat the second egg in a separate bowl with a whisk.
Cutlets are made of minced meat, which are dipped in an egg, if desired, they are dumped in breadcrumbs and fried in a pan for no longer than twenty minutes. Then the cutlets are transferred to a baking sheet in a preheated oven and brought to readiness or stewed for half an hour in cream in a saucepan on the stove.
Serve this delicacy well with lingonberry sauce, baked potatoes and herbs. And be sure to ask your guests to guess what kind of unusual tender meat they are eating!
