Elk meat, recently, is not often used in cooking, because only fresh elk meat has good taste, and it is now a rarity in Russia. Usually the meat is marinated before cooking so that it doesn't get too tough and dry.
It is necessary
-
- For the chowder:
- 500 g moose brisket;
- salt
- pepper
- Bay leaf;
- onion head;
- 3-4 small potatoes.
- For boiled elk:
- 2 kg elk (ribs
- sternum
- neck
- shoulder blades);
- 1 head of onion;
- 1 carrot.
- For the marinade:
- 6-9 tbsp wine vinegar (1.5-2%);
- 5-6 tbsp Sahara;
- 1 tbsp salt;
- 2 bay leaves;
- 10 black peppercorns;
- parsley root.
Instructions
Step 1
Chowder Rinse the meat in cold water, dry thoroughly, chop into small pieces, take a saucepan of 4-5 liters, put the minced meat there, pour cold boiled water. The meat should take up about half the volume of the pan, then the soup will turn out to be rich.
Step 2
Put the pan over medium heat, wash and peel the onion head, add to the meat, cook for 10 minutes. Season with salt, pepper, and bay leaves to taste until the soup is boiling.
Step 3
Bring to a boil, cook for about 45 more minutes, almost until tender. Peel and wash potatoes, cut into small cubes, add to soup, cook for another 10-15 minutes. Serve the chowder hot, with sour cream or other dressing to taste.
Step 4
Boiled elk Wash the meat in cold running water, dry, chop into equal large pieces.
Step 5
Prepare the marinade: pour 4 cups of boiled water into a saucepan, pour 6-8 tablespoons of wine vinegar, put on fire, add 6-7 tablespoons of sugar and 2 tablespoons of salt. Stir, wait until sugar and salt dissolve, add a couple of bay leaves and 5-10 black peppercorns (to taste), you can add parsley root.
Step 6
Cool the marinade, pour over the meat, cover with cling film or a lid, refrigerate for at least 5 hours, preferably overnight. Then take out the elk, dry it, put it in a large saucepan (the meat should take up no more than 34 of its volume).
Step 7
Pour water into a saucepan to cover the moose meat by 2 to 3 centimeters. Place on medium heat. Wash the onion head, peel, put in a saucepan, bring to a boil, reduce heat, salt and pepper.
Step 8
Add the rest of the spices to taste, cook until tender (about 2 hours). Wash and peel the carrots, place whole in a saucepan, cook for another 15-20 minutes. Serve with a side dish of fried, boiled or stewed vegetables, or with porridge.
