Contents
Cook the elk for 2,5-3 hours.
How to cook elk
Products
Elk meat – 1 kilogram
Mustard – 2 tablespoons
Salt, pepper – to taste
How to cook elk
1. Wash the elk, put it on a cutting board and cut off all the coarse veins with a knife.
2. Cut elk into pieces the size of 2 matchboxes.
3. Put moose meat in a deep plate, marinate for 2-3 hours in a mixture of mustard and butter. If elk has a pungent smell, add lemon.
4. Rinse the elk meat, put in a saucepan with boiling water.
5. Put the pan with elk meat on the fire, after boiling the water, remove the foam, add salt and spices, and cover the pan with a lid.
6. Cook for 2-2,5 hours on low heat with quiet boiling.
Delicious facts
– Boiled elk is healthier than both pork and beef, but the structure of elk is much tougher.
– It is better to buy elk meat from trusted hunters: the most delicious dishes are obtained from young females aged from 1,5 to 2 years. It is quite difficult to determine the appearance of the quality of elk meat, and if you buy from unfamiliar sellers, there is a risk of disappointment.
– Calorie content of elk – 100 kcal / 100 grams. For comparison, it is 2 times less than beef and 3,5 times less than pork.
– In order to get rid of specific smell, moose meat must be put in water, filled with water and added juice from 1 lemon. Moose meat will lose its smell after soaking. If you plan to marinate elk, then the soaking step can be skipped.
– If the meat is tough, with large fibers and dark color, most likely it is the meat of old individuals or males. Such elk meat must be kept in softening marinades for 10-12 hours.
– In any case, elk meat must be marinated before boiling so that the meat becomes tender. For a kilogram of meat, you can use 2 tablespoons of regular mustard, or you can soak it in carbonated mineral water with aromatic spices. Marinate the elk in pieces for 1-3 hours. If a piece is marinated, then it is better to double or triple the time, and regularly turn the meat in the marinade.
– Since it is important to make the elk meat as soft as possible, add minimal salt and seasoning, and add salt after boiling.
– If you come across tough meat that does not want to soften in any way, after cooking, scroll it through a meat grinder and use boiled elk meatballs in soup or main courses.
– If you got a whole moose carcass, know that the lung is also good for food.