Moose lips are an exotic product, available, perhaps, only to those who can get it on their own while hunting. Elk meat is not highly valued due to its low taste, in addition, it spoils quickly. The most valuable parts of moose mascara for cooking are the upper lip and brain.
It is necessary
-
- For a fried moose lip:
- moose lips;
- 50 g butter;
- 2-3 bay leaves;
- 10-15 peas of black pepper;
- 1 onion head;
- 1 carrot;
- 1 parsley root;
- 1 celery root
- salt.
- For a boiled moose lip:
- moose lips;
- 2 bay leaves;
- 10-15 peas of black pepper;
- 1 onion head;
- 1 carrot;
- salt to taste.
- For the lip of a moose in a hunting way:
- 500 g moose lips;
- 2-3 onions;
- 50 g fat;
- sour cream;
- Apple vinegar;
- lemon;
- Bay leaf;
- sugar;
- 1/2 cup cranberry juice
- salt.
Instructions
Step 1
Fried moose lip
Remove hairs from the lip, if any, by burning them over a fire until smooth skin, rinse your lip thoroughly, the hairs should not be felt under your fingers. Put your lip in a saucepan, salt and pepper, put bay leaves, cover with water, cook for 2-2.5 hours over medium heat.
Step 2
Cool the lip, but only slightly, then cut into small oblong pieces, grease the pan with butter, heat, fry the pieces of elk lip until golden brown. Serve without garnish, but with lingonberries, which are placed next to the fried lip in a separate bowl.
Step 3
Boiled moose lip
Burn your lip over a fire to burn off all the hairs, rinse thoroughly, put in a saucepan, fill with water, salt. Wash, peel the onion head, put in a saucepan, put on fire. Add 2-3 bay leaves, 3-4 allspice peas.
Step 4
Wash and peel the carrots, cut into cubes, add to the saucepan, and cook until tender. Remove from heat, remove lip with slotted spoon, cut into slices and serve hot. Cool if desired and serve cold, also cut into thin slices.
Step 5
Hunting elk lip
Singe lip to get rid of hairs, rinse thoroughly, cut into portions, put in a glass dish. Wash the lemon, squeeze the juice, pour one liter of cold water into a saucepan, add lemon juice, salt, pepper, add bay leaf. Wash, peel the onion head, cut in half and cut into thin half rings, add to the pan, stir.
Step 6
Put a lip in the marinade, put a saucepan over medium heat and cook for 2 hours to soften the meat. Remove the meat from the marinade with a slotted spoon, heat the fat in a pan, wash and peel the onion head, chop finely, pour into the pan, lightly fry, add a lip and fry for another 2-3 minutes.
Step 7
Put the meat and onions in a saucepan, cover with sour cream, add a little broth if necessary (to cover the chunks of the lip), put bay leaf in the pan, pour in cranberry juice, add a little apple cider vinegar with sugar, cover and simmer for one hour …
