Dishes from elk

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Moose - this is one of the largest members of a species Oleneva. His environment includes all space north and Eurasian middle strip. In addition, it is found in Germany, the Scandinavian countries, the United States and Canada. Elk meat is eaten, as well as beef and pork, but due to their taste characteristics of different nuances to prepare.

According to the culinary qualities of elk, or as it is called dzerenina, similar to veal or beef, but the taste is close to the lamb. But elk meat is more rigidity and the characteristic odor of game, which, as a rule, try to get rid of before cooking meat by soaking in water or marinating. Also, before cooking elk kept smelling herbs or berries that give it a spicy and delicate flavor.

Marinade for elk

There is a popular recipe for marinade dzereniny allowing to make it softer and get rid of the forest "smell".

Ingredients:

1 kg elk

1 carrot

1 onion

one big root parsley and celery

2-3 bay leaves

1 tbsp. Spoon 3% vinegar

1 tbsp. sugar spoon

1 tbsp. salt spoon

1 L of water

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How to marinate elk:

1. Dzereninu should be released from the films and tendons, cut into chunks and put a medium-sized deep container.
2. All of these vegetables in the recipe should be cut into large pieces, put into a pot, add water, bring to the boil and cook for 20 minutes, adding salt, sugar and vinegar.
3. After the specified time the marinade to cool. Ostyvshim should pour marinade meat and marinate it in the refrigerator for one to three days.

From the "young" meat is usually cooked fried, without exposing it to marinating. This procedure can replace the usual soaking - the meat just need to pour cold water 2:00.

However, every rule there are exceptions. So much for the food, which structure dzerenina comes in the form of minced meat, marinate it should not be.

In general, the method described above prepared meat can be prepared in exactly the same way as beef, and use the same dishes. But it must be remembered that the elk somewhat dry, so adding it juiciness after marinating or soaking it is recommended lard cubes of bacon.

In addition, dzereninu made salt only at the very end of cooking because it contains naturally perceived by the animals during their lifetime and salt.

Roast elk

Ingredients:

1 kg pickled dzereniny 10 potatoes

2 onions

1 large carrot

300 g of Tomato Paste

spices to taste

How to cook roast elk:

1. The pre-marinated meat should be cut into small pieces. The need is well warmed cauldron boil butter or lard and place it in elk.
2. The meat should fry until it is golden brown crust, and then, 200 g of replenishing water to extinguish until half.
3. Once the elk reach the desired condition, you need to put it diced and grated potatoes on a coarse grater carrots.
4. Vegetables should also, as previously meat, bring to half, and then put in a kettle thin rings sliced ​​onion, tomato paste, bay leaf, allspice in pea.
5. Next, you need to roast simmer until cooked all the ingredients. The cooking time may vary depending on the age of the meat from 1, 5 to 2 hours.
6. to the finished roast is recommended to add the finely chopped garlic and fresh herbs. Serve the dish should be, accompanied by pickled vegetables.