From wild meat, which is elk, you can cook many amazing dishes. Maybe it will seem to someone too tough, or it has a special aroma, but when properly cooked meat is served to the table, then there are no those who refuse such a dish.
It is necessary
-
- 1st way:
- elk;
- a few pieces of carbonate;
- a few pieces of bacon;
- 2 glasses of kefir;
- 200 g lingonberries;
- a couple of cloves of garlic;
- soy sauce;
- ground pepper;
- spices (dried tomato
- thyme
- basil
- rosemary).
- 2nd way:
- elk pulp (its back);
- apple or wine sauce (2-3 tablespoons);
- 100 g lard;
- vinegar;
- two tablespoons of vegetable oil;
- salt
- pepper;
- spice.
Instructions
Step 1
First recipe:
Soak the meat in kefir or water in advance, changing the liquid twice a day. Soaking time depends on the size of the elk meat and the age of the meat. Next, cut the meat into several pieces across the fibers, soak it in kefir for 12 hours, and before cooking (2-3 hours) remove it from the kefir and dry it.
Step 2
Prepare the marinade: grind the lingonberries in a blender, set aside one half, and add soy sauce to the other, squeeze the garlic through a press, pepper and add spices (grind thyme and rosemary). Since game meat should be very spicy, don't be afraid to overdo it with spices.
Step 3
Marinate the meat in the resulting lingonberry sauce. Put baking foil (3-4 layers) into the container in which you will cook elk meat. Next, lay out the meat, on each piece of it, put a piece of bacon on top and pour over the rest of the lingonberry sauce, in which the meat was previously marinated.
If you are cooking a whole large piece, make several cuts in it and insert pieces of bacon into them to make the meat juicy.
Step 4
Add two tablespoons of water to a baking dish. Pack elk tightly in foil and bake in a preheated oven for 1-1.5 hours. Add sugar to the deferred lingonberries (it should be in the form of mashed potatoes), this will be the sauce for the meat.
Step 5
Second recipe:
Rinse the meat well, pat dry with napkins or paper towel. Peel off films (if the meat is fresh, then they will certainly be). Then rub with pepper and salt, pour vinegar over the meat and add two tablespoons of vegetable oil for viscosity.
Leave the meat to marinate for a day.
Step 6
Place the elk in a baking dish and cover with the marinade. Put thinly sliced bacon on top of the meat, and put the rest of it in a mold. Preheat the oven to 200 degrees and put the meat there, covered with a lid. Bake for 40-50 minutes.
Step 7
After the main time has passed, remove the lid and cook without it for another 40 minutes. When the elk is done, refrigerate and serve in thin slices.
