Description

Elk soup for a common man in the street, it may seem like a strange dish. But in spite of everything, the taste is really impressive! Elk meat can be a little harsh to the touch, but it gives the broth a satisfying gain, especially if the meat is on the bone.

Today, not only beef, pork and chicken are used in cooking, but also many other types of meat. Each of them has its own flavor. Elk meat is used relatively rarely in cooking, but the soup from it turns out to be extremely tasty.

The recipe for such a soup appeared thanks to hunters who often spent the night in the forest. They needed something to eat, so they cooked food over a fire using whatever game they caught. The elk meat made the soup very satisfying, so it was used most often. Later, the process of preparing this first course moved from bonfires to stoves and gas stoves, losing some of its charm and delicious smell of smoke. But it didn’t become any less tasty, and in many restaurants it is served to this day.

Answering the question: "How much to cook elk?" it is necessary to take into account the volume of water for the broth, as well as the level of the flame. On average, it takes at least two hours to cook moose broth if you cook the soup in a 2-liter saucepan.

You don't have to go to a restaurant to sample this culinary wonder if you have fresh or frozen moose meat. You just need to get the rest of the list of products, and also open our recipe with step by step photos to make delicious elk soup at home. There is absolutely nothing complicated in its preparation, but when you taste this dish, you will definitely be delighted!

Cooking steps

The first step is to cook the broth. To do this, place the elk meat on the bone in a deep saucepan and pour a little more than half of the water into it. Turn the fire on to maximum and cook until it boils, periodically removing the foam with a slotted spoon. When the water boils, reduce the heat to a minimum. Peel the onion and dip it into the broth. Also add Bay leaf and peppercorns, then cover the pan with a lid and cook the meat for about two hours until tender.



When done, remove all ingredients from the pan, leaving only clean broth, and skim off any fat from the surface. To filter out small bones, strain the broth through a sieve. Then let it cool down a bit.



Put the cooled broth on the fire again and bring to a boil. Rinse and peel fresh carrots, then cut in any way convenient for you - into cubes, rings or short strips. Add the chopped vegetable to the broth.



Peel the potatoes and cut them into large cubes, also sending them to the stockpot.



Now you need to cut Bell pepper, having previously washed the vegetable and cleared of seeds. You can also cut it into strips or large cubes.



Rinse and slice the celery. It needs to be cut as small as possible, in thin slices, as shown in the photo.



Add all the chopped vegetables to the pot along with the salt and cook until the potatoes are tender. Then add the chopped small cubes tomatoes.



Elk meat must be cooled and then removed from the bone. You can leave the meat in one piece, or you can cut it into cubes so that you don't have to do it later. Place it in a saucepan and cook the soup for about five minutes.



When ready, you can pour the elk soup into deep bowls, garnish with herbs and serve.



Bon Appetit!

If you are into game dishes, then this simple recipe for making elk soup will not leave you indifferent. Its aroma and taste are simply fabulous - especially if you cook over a fire!

Cooking description:

However, if you know how to make elk soup, you can build it. delicious dish even at home - on an ordinary stove.
If you have never eaten elk meat, then it is worth considering the fact that elk, like any other game, has a specific taste and aroma that pleases, but not everyone. At the same time, cook elk soup with large quantity I still do not recommend spices and spices - the indescribable smell and taste of the forest (after all, the elk feeds on pine needles!) will be interrupted by stronger aromas. But you can and should put vegetables in the soup - and it will do, not only those indicated in the recipe, but also any others that you like.
For me, the recipe for making elk soup has only one drawback - the meat of this animal is cooked for a long time: on average, it will take you 2-2.5 hours to get a good rich broth. But the same amount of beef is cooked! By the way, elk meat is similar to it in structure - it is also dense and fibrous. So, if you like beef first courses, then you will also like moose soup!

Ingredients:

• Elk bone with pulp (better brain) - 1 Piece
• Potatoes - 6-7 Pieces
• Onions - 2 Pieces
• Carrots - 2 Pieces
• Sweet pepper - 2 pieces
• Tomatoes - 3-4 Pieces
• Celery stalk - 2 pieces
• Other vegetables - To taste
• Fresh herbs - To taste
• Allspice peas - 6-7 pieces
• Bay leaf - 2-3 pieces
• Salt - To taste

Servings: 6-8

How to make Elk Soup

Boil the broth from the bone: put in a deep saucepan, pour cold water put on fire. As soon as it boils, reduce the heat. Skim off all foam. Add a head or two of peeled onions, pepper and bay leaves. Cook, covered, until the meat is tender.

Remove the bone, onion and spices, cool the broth and remove excess fat from the surface. Strain if necessary.

Bring the broth to a boil again. Add chopped carrots.

Potato.

Bell pepper.

Celery.

Season the soup with salt and simmer, covered, until the vegetables are tender. Add chopped tomatoes.

And finely chopped meat removed from the bone.

Sprinkle the prepared soup with finely chopped herbs and serve hot. Bon Appetit!

Elk is the largest representative of the deer species. This animal lives in the north and in the middle zone of Eurasia, and is still found in Russia, the Scandinavian countries, Germany, Canada and the United States.

Until the second half of the last century, venison and elk meat were the main components of the diet of hunters and inhabitants of the northern part of Russia. And knowing how to cook elk deliciously is useful for any culinary specialist.

The benefits and harms of elk

Elk - useful product... This animal lives far from people and feeds in natural conditions. The production of elk meat on the territory of the Russian Federation is not organized on a large scale, therefore, elk meat is rather an exquisite delicacy, which is served in restaurants, and a favorite dish on the table of skilled and successful hunters, than the everyday food of the average person.

Elk meat in a large number contains B-group vitamins (choline, cyanocobalamin, etc.) and minerals. Losyatina helps to normalize metabolism, improve the health of the heart and blood vessels, and improve the condition of the musculoskeletal system. Eating elk meat has a beneficial effect on the activity of the brain and restores strength after physical exertion.

Elk meat is a rich source nutrients, vitamins and amino acids. Elk - dietary product with a low fat content, useful for the normalization of blood circulation and the work of the cardiovascular system. It has a specific taste, somewhat reminiscent of lamb. Delicious soups, chops, stews, and many other dishes are all that can be prepared with moose meat. In the presence of necessary ingredients it is possible to cook both soft and hard elk meat.

It is not recommended to eat elk meat dishes for young children and lactating women. The main contraindication to use is personal intolerance. If you have stomach pains, an allergic reaction, or nausea, you should see your doctor right away.

Elk flavoring features

In terms of culinary qualities, elk meat roughly corresponds to veal or beef, and the taste is closest to lamb. It differs from the meat of livestock by its greater rigidity and the presence of a characteristic smell of game (some consider this a plus, some get rid of it before starting cooking).

The meat of the animal that lived to the north is not as tasty as that of the elk that lived closer to the south, while the elk from the north is healthier because it contains more substances the body needs. The meat of the moose living in the forests is tastier than the meat of the moose living in swampy, swampy areas.

1. Ideally, before cooking elk at home, it is recommended to pre-marinate the elk meat in 3% vinegar for 6-10 hours or soak it in water for 3-4 days.
2. For spicy and delicate taste soak the meat in berries and herbs.
3. Butchering a moose carcass is similar to carving a cow. The tastiest and most valuable parts are tenderloin and lips.
4. Elk dishes are salted at the end of cooking.
5. For more juicy cutlets add a small amount of goose lard or lamb fat to the minced moose.

Recipes

Ingredients:

• 6 medium-sized potatoes;
• Elk bone with pulp - 0.6 kilograms;
• Carrots in the amount of 2 pcs.;
• 2 pcs. sweet pepper;
• 2 pcs. onions;
• 2 roots of stalked celery;
• 3 tomatoes;
• 2 bay leaves;
• 7 peas of allspice;
• Fresh herbs, salt to taste.

Cooking at home:

1. Cooking elk meat begins with a thorough rinsing of the meat, after which you need to put it in a large pot... Then pour cold water, put on the stove. After bringing to a boil, reduce heat to medium. Put peeled onions (whole), bay leaves, allspice peas. Cook for 2.5 hours.
2. Strain the broth, taking out the meat and spices. When the elk has cooled, it must be separated from the bone and finely chopped.
3. Peel the carrots and cut them into cubes. Do the same with potatoes. Chop pepper, celery. Add vegetables to the broth. Boil the soup until the ingredients soften over medium heat. Throw in the chopped tomatoes after adding the chopped meat. Cook until tender.
4. Remove the pot of soup from the stove. I let it brew for about half an hour, closing with a lid and covering with a towel.

Ingredients:

• 0.5 kilograms of meat;
• 2 pcs. Luke;
• 1 tablespoon of starch;
• 2 bay leaves;
• 1 tablespoon mustard
• 1 tablespoon rast. oils;
• peppercorns, add salt to taste.

Step-by-step cooking:

1. Elk meat preparation begins by cutting the elk meat into pieces. Then grate with mustard. Leave on for 30-60 minutes to soak the meat with the seasoning.
2. Pour into the pressure cooker sunflower oil... Put it on the stove to warm up. Throw in the sliced ​​pieces for frying. After that add a little water, leave to simmer over medium heat for 2 hours.
3. Peel the onion, cut it into large pieces. Place in a pressure cooker, directing the slices towards the elk. Throw in the pepper and bay leaves.
4. After an hour and a half, check the meat for taste. Salt. Finally, add a large spoonful of starch to make the sauce.

How to cook in the oven?

For a delicious and juicy dish from sinewy and tough elk, you will have to try hard, spending a lot of time.

Ingredients:

• 1 kilogram of moose meat;
• 200 milligrams of vinegar;
• 1 tablespoon vegetable oil;
• 1 tablespoon salt
• 8 black peppercorns;
• 2 onion heads;
• 1 tablespoon sugar
• parsley root, meat spices, bay leaf - to taste.

Step-by-step cooking:

1. Remove film, rinse thoroughly with water. Beat off with a wooden mallet.
2. Prepare a marinade from granulated sugar, chopped onions, herbs, black pepper, chopped bay leaves, salt. Pour the mass with a liter of water, put on the stove. Remove from heat, bringing to a boil.
3. Put the meat in a saucepan, set the oppression on top. Refrigerate for 2-3 days.
4. Remove the meat from the pan. Pat dry using paper towels, then sprinkle with meat spices.
5. Put a frying pan on the stove, then pour oil, throw the marinated product on a heated surface. Fry the meat until semi-cooked.
6. Place the meat on a baking sheet, covering with foil. Before sending the elk meat to the oven, pour a glass of water.
7. Simmer at minimum temperature for 8 hours. Control the water level, adding as needed.
8. Remove from the oven, then print the foil and put on a dish, decorate with fresh herbs.

Elk beef stroganoff

Beef stroganoff is a delicious dish with finely chopped meat as the main ingredient. The traditional base is pork or beef, but if you wish, you can try to cook it from elk.

Ingredients:

• 1 kilogram of elk;
• 2 pcs. Luke;
• 15 grams of dill;
• 1 tablespoon vinegar
• 100 g sour cream;
• 1 pinch of sugar;
• spices, seasonings - to taste.

Cooking steps:

1. Remove the meat from the freezer, defrost it naturally. To get rid of excess blood, rinse with copious amounts of water. Cut into thin strips, removing tendons and film.
2. For spicy and juicy taste soak in the marinade. Throw pieces of meat into a large cup, add salt, sugar, pepper. Pour art. a spoonful of vinegar, add chopped onions. Send the meat base of the dish to the refrigerator for 12 hours, cover with a plate.
3. Get a cup in the morning. For frying, send the pieces of elk meat to a preheated skillet. Brown it.
4. Reduce heat. Add water, finely chopped dill. You can spread the sour cream and mix thoroughly.
5. Put out on low heat. Juice will begin to emerge from the elk meat. Simmer until boiling, remembering to stir.

If you are into game dishes, then this simple recipe for making elk soup will not leave you indifferent. Its aroma and taste are simply fabulous - especially if you cook over a fire!

However, knowing how to cook elk soup, you can create this delicious dish even at home - on an ordinary stove. If you have never eaten elk meat, then it is worth considering the fact that elk, like any other game, has a specific taste and aroma that pleases, but not everyone. At the same time, I still do not recommend cooking elk soup with a lot of spices and spices - the indescribable smell and taste of the forest (after all, the elk feeds on pine needles!) Will be interrupted by stronger aromas. But you can and should put vegetables in the soup - and it will do, not only those indicated in the recipe, but also any others that you like. For me, the recipe for making elk soup has only one drawback - the meat of this animal is cooked for a long time: on average, it will take you 2-2.5 hours to get a good rich broth. But the same amount of beef is cooked! By the way, elk meat is similar to it in structure - it is also dense and fibrous. So, if you like beef first courses, then you will also like moose soup!

Servings: 6-8

The Difficult Elk Soup Recipe home cooking step by step with a photo. Easy to cook at home in 3 hours. Contains only 172 calories. Author's recipe for home cooking.

• Prep time: 20 minutes
• Cooking time: 3 h
• Calorie count: 172 kcal
• Servings: 10 servings
• Occasion: For lunch

• Complexity: Difficult recipe
• National cuisine: home kitchen
• Type of dish: Soups

Ingredients for three servings

• Elk bone with pulp (better brain) - 1 Piece
• Potatoes - 6-7 Pieces
• Onions - 2 Pieces
• Carrots - 2 Pieces
• Sweet pepper - 2 pieces
• Tomatoes - 3-4 Pieces
• Celery stalk - 2 pieces
• Other vegetables - To taste
• Fresh herbs - To taste
• Allspice peas - 6-7 pieces
• Bay leaf - 2-3 pieces
• Salt - To taste

Step by step cooking

1. Boil the broth from the bone: put in a deep saucepan, pour cold water, put on fire. As soon as it boils, reduce the heat. Skim off all foam. Add a head or two of peeled onions, pepper and bay leaves. Cook, covered, until the meat is tender.
2. Remove the bone, onion and spices, cool the broth and remove excess fat from the surface. Strain if necessary.
3. Bring the broth to a boil again. Add chopped carrots.
4. Potato.
5. Bell pepper.
6. Celery.
7. Season the soup with salt and simmer, covered, until the vegetables are tender. Add chopped tomatoes.
8. And finely chopped meat removed from the bone.
9. Sprinkle the prepared soup with finely chopped herbs and serve hot. Bon Appetit!

Elks live in large numbers in our forests. Even children imagine how they look. But elk meat is a rare guest on our table. That is why not every housewife knows how much to cook elk so that the dish is tasty and rich. If you follow the analogy and cook it like beef, you can get very disappointed in this nutritious, healthy product.

What is special about moose meat

Like any other game, elk meat is tough, dark, fibrous. By its structure and taste it resembles beef. But in terms of the amount of nutrients, useful microelements, it surpasses pork and beef meat.

When faced with the opportunity to cook wild elk meat for the first time, it is important not to be intimidated by its specific smell. It is easy to get rid of this smell by soaking a piece of elk meat in plain water with the addition of citric acid or vinegar. Seasoned hunters still use white wine for this purpose.

Delicious and the most delicate dishes obtained from the meat of females aged one and a half to two years. In males and old individuals, the meat is tough, very dark, fibrous.

This product is considered dietary and environmentally friendly. The energy value a piece of elk weighing 100 grams is only 100 Kcal.

Recipes to remember

Elk soups and stews are good in winter. They give strength, warm, perfectly satisfy hunger.

Boiled moose meat

To make the elk tender and soft, it must first be pickled. To do this, a piece of meat weighing about a kilogram must be kept for several hours in the following composition:

• mineral water
• salt, black pepper, other favorite spices
• vegetable oil - 200 g

In such a marinade, moose meat needs to be held for 10 - 12 hours, then set to cook. Elk meat is cooked over low heat for at least two and a half hours. Salt and bay leaf should be added almost before removing the pan from the stove, then the dish will turn out to be very soft and tender.

When cooking moose meat, it is important not to oversalt it. Like any other game, elk meat contains many of its own salts. Table salt is added in a small amount at the very end of cooking.

Elk Meatball Soup

For the soup, you will need products in the following quantities:

Elk - 500 g

• Spinach - 400 g
• Chinese shiitake mushrooms - 200 g
• Garlic - 3 cloves
• Bow - 2 heads
• Chicken egg - 1 pc
• Water - 2 liters
• Salt, black pepper
• Vegetable oil

The meat must be washed, dried, then cranked twice in a meat grinder along with onions and garlic. The resulting minced meat must be salt, pepper, beat in egg and mix well, form the meatballs. Meat balls fried in vegetable oil.

Mushrooms need to be boiled in two liters of salted water with the addition of spices. When the mushrooms are ready, add spinach and meatballs to the pan. Before full readiness the soup needs to be cooked over low heat for another 20 minutes. In plates with fragrant soup can be added for beauty and aroma of fresh chopped herbs.

Hunting elk chowder

Elk brisket is perfect for stew. To make a stew for lunch, you need to stock up on:

• 500 g moose brisket
• 1 onion
• 3 large potatoes
• salt, ground black pepper, bay leaf

The brisket is cut into small pieces and immersed in cold water. It should take up half the volume of the pan, then the broth will turn out to be rich.

When the meat has boiled for 10 minutes over medium heat, add chopped onion... The broth is salted and pepper. All this must be cooked almost until cooked. Peeled, diced potatoes are placed in the finished broth and boiled for about 10-15 minutes. You can serve the chowder with herbs, sour cream.

Doctors say moose meat should be boiled for at least three hours to avoid the transmission of disease and disease-causing bacteria from the wild animal to humans. The most common moose diseases are encephalitis and finnosis.

Simple and healthy recipes preparing first courses of elk meat will diversify the menu and delight loved ones. Observing the simple rules of cooking meat, you can fully appreciate its unique taste. Bon Appetit!