Elk is tasty, healthy, easy: recipes from elk

Moose is one of the largest mammals of the planet, the weight of the animal from 300 to 600 kg. So it has long been a valuable object of hunting. There are a lot of recipes from the elk, or zereini, also known as the meat of wild ungulates.

Elk meat has a high nutritional, taste and a small amount of fat. In culinary qualities close to beef, and tastes like lamb. Has a specific smell peculiar to the game. Feature zereini, especially if the animal is over 3 years – stiffness and fibration.

Differ in taste moose living in different places. So, the meat is living in a swampy area animal less tasty than forest-dwelling mammals. North elk is considered to be not as good as from the more southern inhabitants, but it is richer with nutrients.

What to cook from elk

By and large the range of dishes is elk the same as beef. It’s the same red meat, just more rigid and with a certain smell. So it is recommended to soak or marinate before serving. However, young zeleninu cook without it.

The most delicious of the ink are traditionally considered the tenderloin and lips. Used in cooking the pulp with the legs of the front and rear, with the back and kidney part.

Dishes that can be prepared from elk – a variety of chopped meatballs, fried, roast, stew and other kinds of stews. You can fry the steaks or chops, bake in oven with a large piece or portion. There are fans of the jelly and the first hot food of moose.

Tip: Given that the meat of this ungulate contains a fairly large amount of salt produced in a natural way, pickle dishes have to be cautious.

How to prepare meat

To meals of moose was tasty and tender, you need to follow certain rules. The carcass of the animal is cut by the same rules as cow. Then taken for any specific meals piece – usually it’s pulp.

What you should do before cooking:

  • To remove all the veins and films, cut pieces of tendons
  • Putting in water for 1-3 hours
  • Pull out of the water to drain and dry with cloth or towel
  • Remove in the freezer for half an hour, frozen meat easier to cut into desired pieces
  • Remove from the freezer, cut across the grain layers of the desired thickness
  • If you plan to cook stew, roast or beef Stroganoff, cut into the seams across the strips, then cubes or smaller pieces;
  • If it’s chops – to discourage, by placing in a plastic bag to avoid splashing;
  • Marinate for a few hours.

Several options marinades for elk depending on what you plan to cook:

  1. Mineral water – 2 cups, vinegar – 0.5 cups olive or other oil without smell – 2 tbsp.
  2. Mustard Russian – store-bought or home-cooked – 3 tablespoons, salt – spoon ground black pepper – pinch.
  3. Boiling water – 0.5 cups of vinegar 9% – 0.5 cups, salt and sugar – box, Bay leaf – 2 PCs allspice – 5 peas, other spices to taste before pour the meat, the marinade cool.
  4. Wine – Cup, onion – 2 heads garlic – 2 tooth, parsley – a few sprigs, black peppercorns or ground.


Zamarinovat meat for the last two options, it can be cooked on coals in a barbecue.

If the meat piece or pieces still seems hard, you can make burgers from elk or other dishes with minced meat.

Meat should be exactly the same clean, soak, dry, cut into slices and freeze. Mince together with onion and bread, it is desirable to add the fat, the dish came out dry.

In culinary terms it’s quite a versatile meat – elk. Recipes of some dishes we offer.

Burgers from elk: recipes

When cooking elk burgers from one of the main conditions – qualitatively prepare the filling.


  • Meat – 1 kg;
  • Lard – 300-500 g;
  • Onions – 2 pieces;
  • Bread, white bread – 300 g;
  • Milk – half Cup;
  • Salt, ground pepper to taste;
  • Flour or breadcrumbs for breading;
  • Oil for frying;
  • Cream 200 ml – on request.

The method of cooking cutlets from elk

  1. Milk preheating, put bread in it and leave to soak.
  2. Mince elk, bread, onion, bacon.
  3. Knead well the minced meat, adding salt, pepper, milk residues.
  4. To form patties, roll in breadcrumbs and fry in oil in a frying pan.
  5. Reduce the heat and leave for 5 minutes under the lid.
  6. Optionally, you can fill the cream cakes and send in the oven for 10 minutes out.

Garnish the meatballs of elk suitable potatoes, pasta, rice, fresh or canned vegetables.

How to cook elk in a slow cooker

The slow cooker will help to cook the elk meat is not only delicious, but also without wasting time and effort of the hostess. Because of softness, the meat must simmer or boil for long enough. The slow cooker doesn’t require the human intervention.

Elk casserole in a slow cooker


  • A kilo of meat;
  • Two large bulbs;
  • Large carrots;
  • 3 tomatoes or two tablespoons tomato paste;
  • Bay leaf;
  • Ground black pepper;
  • Salt;
  • The fat or oil.

Method of preparation:

  1. Before you can cook elk in a slow cooker, it also need remove the membranes and soak a couple of hours. You can marinate any recipe. Dry, chop coarsely.
  2. In the slow cooker, put the meat along with oil and fat, set the mode Frying or Baking for 10 minutes.
  3. Stir, put the coarsely chopped onion, carrot cubes and give another 10 minutes to fry.
  4. All of these actions can be performed in the pan, and then send the meat and vegetables in a bowl multivarki.
  5. Cube the potatoes and tomatoes, put the meat, add spices, salt.
  6. Cover with water that covers the contents, and set the mode Suppression for 1.5 hours.
  7. After the beep let stand for another hour.
  8. When serving sprinkle with herbs.
Soup of the elk in a slow cooker

Something similar to hot in terms of cooking and shurpa is a hearty soup with lots of meat and different vegetables, flavored liberally with spices and herbs


  • A kilo of meat;
  • Two onions;
  • Five large potatoes;
  • Large carrots;
  • Large sweet percina;
  • Spicy spice, Chile;
  • Apple;
  • 3 teeth of garlic;
  • Coriander, parsley;
  • Bay leaf;
  • Salt, fragrant ground pepper or peas;
  • Oil for frying.

Prepared meat cut in small pieces. Along with oil put meat in a bowl multivarki and fry in the respective mode before it will turn brown. Then add onion half-rings and 10 minutes of roasting with the meat.

  1. Potatoes chopped coarsely, into 4-6 pieces.
  2. Pepper strips, carrot cubes.
  3. Tomatoes cubes.
  4. To the meat and onions add the carrots, a glass of water and hold in the mode Suppression of 30 minutes.
  5. Put the potatoes and sweet pepper, pour a liter of water and to include another 30 minutes.
  6. Add the tomatoes, Bay leaf and stew for another 10 minutes.
  7. To prepare filling mixture: grind garlic, burning percino, salt, pepper, Apple, parsley and send to the soup. To regulate the liquid level by adding more water.
  8. Hold on the mode of Quenching 15 minutes
How to cook elk meat in the oven

To elk in the oven came out tender and soft, it should definitely be marinated.


  • A kilo of meat;
  • A glass of 9% vinegar;
  • A teaspoon of sugar;
  • Tablespoon of salt;
  • Onions – the more, the better;
  • Favorite seasoning for meat;
  • Vegetable oil.

Method of preparation:

  1. Soak the meat, removing the film, dry it and put it in the freezer.
  2. After half an hour to get it, cut into layers with a thickness of 1-2 cm.
  3. To beat with a hammer, Packed in foil, so as not flying spray.
  4. Prepare marinade of sugar, vinegar, salt, add two tablespoons of vegetable oil.
  5. Immerse in the marinade meat and leave for a few hours.
  6. Then fry in heated pan.
  7. If you need more light, not fry.
  8. Pripustit in oil shinkovanny onion, sprinkle it with spices for meat.
  9. In foil, put fried or raw meat on top of onions, to pack and send in the oven.
  10. Bake for at least an hour. After turning off the hold for another 15 minutes in the oven.
Recipes for elk in the pan

Choosing how to cook elk, you can stay on a simple method: fry the meat in the pan and saute in your favorite sauce. Proposed recipe – beef Stroganoff elk in the frying pan, but you can choose tomato sauce.


  • A pound of meat;
  • A large onion;
  • Bay leaf;
  • Cup sour cream or cream;
  • Flour;
  • Salt;
  • Black pepper;
  • Vinegar 9%;
  • Vegetable oil.

Method of preparation:

  1. Meat to clean, soak, dry.
  2. Cut into long thin slices.
  3. Mix salt, pepper, tablespoon of oil and tablespoon of vinegar.
  4. Immersed in this mixture the meat and leave for a few hours.
  5. Heat the oil, put the meat and keep under a lid, stirring occasionally.
  6. When the liquid evaporated, put the onion and re-cover.
  7. To bring the dish until Golden roast.
  8. Put Bay leaf, sour cream or cream and stew for 15 minutes on low heat.
  9. Check for salt, if needed, refill the water to get enough sauce.
  10. To gotosite until tender.
  11. Serve with any side dish.

In addition, the pan can be cooked or chopped chops from elk, roast, fried and other dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *