The meat of the four-legged game is rather lean. It is somewhat tougher than meat from domestic animals, but this drawback is easily eliminated by pickling. Elk meat is stuffed with lard blocks, or you can wrap a piece of meat with bacon slices, securing them with a thick thread. The game is stewed, minced, baked in foil.
It is necessary
-
- Elk meat
- cooked in foil:
- boneless elk meat (1 kg);
- bacon (200 g);
- greens;
- sour cream (2 tablespoons);
- salt to taste;
- foil.
- Marinade:
- dry white wine (0.75 l);
- wine vinegar (300 g);
- carrots (100 g);
- onions (100 g);
- celery root (30 g);
- garlic (3 cloves);
- black pepper (6 peas);
- bay leaf (1 piece).
Instructions
Step 1
Prepare the marinade. Peel the celery root, carrots and onions. Chop everything finely. Carrots can be grated on a coarse grater. Press the garlic through a garlic press. Pour white wine and wine vinegar into the vegetable mass. Add black pepper and bay leaves.
Step 2
Put the meat in a polyethylene bag and pour in the marinade. Tie the bag carefully, not forgetting to deflate it. Rotate the piece of game in the bag so that the marinade evenly soaks the meat.
Step 3
Place the bag in a deep bowl and marinate in a cold place. Keep the meat in the marinade for at least a day, and if you have time, then two days will be just right. Turn the elk meat inside the bag periodically.
Step 4
Unroll the piece of foil on a baking sheet. Make it in several layers to hold it tight. Transfer the pickled meat and vegetables from the bag onto the foil.
Step 5
Freeze the bacon so that it is convenient to cut it in thin slices. Place bacon on all sides of the elk. Sprinkle with chopped herbs. Spread sour cream over the surface of the piece.
Step 6
Wrap the foil tightly so the liquid does not run out onto the baking sheet. Place in a well preheated oven. Bake for two hours.
Step 7
Remove the cooked elk meat from the oven. Unroll the foil carefully, do not burn yourself with the hot steam.
Step 8
Cut a piece of game into slices. Serve with mashed potatoes and green peas.
