How to make minced elk. How to cook elk cutlets? Simple and delicious recipe. Little secrets of delicious meatballs

Elk meat has good taste (our family was convinced of this). You can cook many different dishes from elk . In terms of taste, it is in no way inferior to pork and beef. It contains much less fat than meat of domestic animals, more protein. It follows that meat is more dietary than meat

pets. The only downside to it is that it is more fibrous and dry, and therefore the elk needs to be softened with marinade and beaten with a kitchen mallet. A tool for these purposes can be bought. Pork bacon can be added to elk to make it more juicy. The color of elk meat is dark red.

Marinade for elk

From minced meat you can cook a lot of different dishes:

Elk cutlets

For elk cutlets, we need the following ingredients: White bread or loaf 200 gr., Milk 0.5 liters, onion 2 - 3 pieces, garlic 5 - 6 large cloves, raw potatoes 2 tubers, chicken egg 1 piece, minced elk + pork ( or without pork), vegetable oil for frying, flour for breading or breadcrumbs, salt, ground black pepper. your favorite spices.

From a piece of elk you can cook very tasty and juicy cutlets. To do this, twist the meat and a piece of lamb (or pork) fat in a meat grinder, add onion and young garlic to the minced meat, mold and fry cutlets. I don’t know how anyone, but I really like the serving of these, and any other cutlets with mashed potatoes. I cooked my cutlets in the country, on a live fire, but, of course, they can also be cooked at home. If you have not tried to cook moose cutlets yet, be sure to try to do it, but this recipe, I hope, will help you!

• A piece of elk - about a kilogram;
• Lamb fat - 150g;
• A couple of onion heads;
• Young green garlic - 3 pods (or 3-5 cloves);
• Sunflower oil, refined;
• Salt and black pepper - to taste;

Moose cutlets step by step photo recipe

Somehow I was treated to such a good tasty piece of elk meat. I cooked a lot of delicious things from this piece (for example, barbecue), but I especially remember cutlets, because they turned out to be very tasty. And I cooked them in my gazebo on suburban area, on a fire (or rather on coals), as follows.

To begin with, the elk meat was freed from all veins, films and other inedible things, then the game was cut into pieces so that it was convenient to twist them in a meat grinder. Lamb fat and onion will also be cut into pieces so that they can be sent to a meat grinder.

Twist the elk, lard, green garlic and onion at the meat grinder

Add about 1 teaspoon of coarse salt to the minced game, and black pepper - a good pinch.

Mix well and beat the minced game with your hands, so that it becomes homogeneous and viscous. You don’t need to be lazy here, spend at least 3-4 minutes on this procedure, then your cutlets are guaranteed not to fall apart when frying!

Ready minced elk will be removed for a while to the side,

and we ourselves will quickly boil the potatoes in a separate pot and cook crushed potatoes for a side dish.

Now let's start preparing the cutlets. We form portioned pieces of minced elk meat, about 80 grams each,

We sculpt cutlets from portions of minced meat,

Well roll each molded cutlet in flour and lay out the blanks on a board previously sprinkled with flour, as shown in this photo,

As soon as the modeling is over, we put a frying pan on the fire, pour vegetable oil into it, and when it heats up well, send the first cutlets to fry,

Fry the elk cutlets for about three minutes on one side, then fry them on the other side for about 2 minutes.

Put the finished cutlets on a dish, and proceed to fry the rest of the cutlets.

As soon as all game cutlets are ready, they can be laid out like this, in a circle in a large bowl, put mashed potatoes in the middle, sprinkle everything with chopped dill, and in this form, moose cutlets are served to the table. Bon appetit everyone!

Elk cutlets video recipe

Well, this is a video recipe for making these very elk cutlets. Be sure to watch the video, I talk in great detail about all the nuances of preparing these delicious cutlets. And don't forget to subscribe to my channel if you like the video!

Ingredients

For cooking you will need the following ingredients:

• elk - 1 kg;
• onion - 200 gr;

Cook's cunning. The average bulb weighs approximately 100-120 gr. Therefore, you will need 2 medium or 1 large head.

• garlic - 2-3 cloves or a bunch of young;
• pork or fat tail fat - 100 gr;
• salt;
• ground black pepper;
• wheat flour (for breading);
• vegetable oil.

With the addition of pork

To dilute the taste wild meat, you can cook elk cutlets with pork. It is better to take its fatty part (brisket) and mix it with elk in equal parts.

For 0.5 kg of each type, we additionally take:

• 2 onions;
• 1 st. l. dried vegetables;
• favorite spices;
• black pepper;
• 3 eggs;
• 100 ml of heavy cream;
• breadcrumbs.

The preparation of elk meat and the preparation of minced meat practically do not differ from the previous recipe, with the exception of the onion, which we twist along with other components.

1. Salt is diluted in cream, and crackers will be needed so much that the mass is suitable for forming products. It is believed that if you beat off the minced meat, it turns out to be more juicy.
2. After mixing all the products and seasoning, we make small cutlets.
3. We fry them in the same way as in the classic version. You can bring them to readiness by simmering for a few minutes in tomato sauce.

Moose cutlet recipe

These are the simplest and very fast cutlets. To prepare them, we need:

• ready minced elk;
• 300 g of white loaf;
• 200 ml cream;
• half a glass of milk;
• flour or breadcrumbs;
• frying oil.

Since the minced meat is already ready, all that remains for us is to form cutlets. Warm the milk a little and pour it over the bun, leave it to soak.

When the bread becomes soft, dump it together with the rest of the milk into a bowl with minced meat and mix thoroughly, evenly distributing the bun over the minced meat.

Fry the cutlets on each side until golden brown and remove from heat. Fry all twisted cutlets.

Then fold them back, try to fit everything in one pan. Add 13 cups of water and simmer for 7-10 minutes.

Turn the cutlets over and fill them with cream. Cream can not only give a pleasant taste to meat, but also save elk from excess salt. Simmer cutlets in cream for 10 minutes over low heat.

How to cook elk meatballs deliciously

To prepare fragrant elk cutlets, you need the following ingredients:

• 1 kg of elk;
• 300 ml of milk;
• 400 ml cream;
• 2 chicken yolks;
• 1 onion;
• 2 tomatoes;
• 50 ml of vinegar;
• 400 g of fat;
• stale bread;
• breadcrumbs;
• salt, spices for meat.

Cooking:

• Elk must be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After that, twist the elk meat in a meat grinder;
• Grind pork fat in a meat grinder and mix with minced meat;
• Soak two or three pieces of stale bread in milk, mix with meat;
• Finely chop the onion, remove the skin from the tomatoes with boiling water and mash;
• Add yolks, spices to the mixture, salt to taste, mix with minced elk and beat thoroughly in a blender for five minutes;
• The minced meat must be formed into small balls and rolled in breadcrumbs;
• Fry over medium heat on all sides;
• Transfer the dzerenina balls to a frying pan with thick walls, pour 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.

VIDEO: Elk dumplings

Kitchenware

• cutting board;
• meat grinder;
• deep bowl;
• flat plate;
• pan;
• spatula or slotted spoon;
• plate for the finished dish.

How to make in a slow cooker

If you often use this gadget in the kitchen, then such cutlets are quite successful in it. They can be fried and brought to full readiness in the "Extinguishing" mode or, as in our case, steamed. This is a great way to cook "wild" meat for people who care about health.

1. We will use any of the above recipes. Just replace the breadcrumbs 2 tbsp. l. semolina.
2. Minced meat will need to stand in a cold place for about an hour.
3. We form with hands dipped in cold water, small cutlets and put on the multicooker grate.
4. Pour 2 liters of water into the gadget bowl and add spices for flavor. Bring the liquid to a boil, turn on the "Steamer" mode and cook for 35 - 40 minutes.

How to cook minced elk?

Now that the meat has marinated, you can start cooking minced meat from it. In order to cook the most delicious minced meat, you will need:

• 1 kg of moose meat;
• 200 g of lard;
• 2 medium onions;
• 3-5 cloves of garlic.

Since the elk was infused in the marinade for several days, in spices and with roots, we do not need spices for minced meat, only fresh onions and garlic.

The meat, before being twisted through a meat grinder, must be cut into small pieces (approximately the size of Matchbox). Cut the lard into small pieces, and also chop the onion into halves.

Twist the elk through a meat grinder, pieces of bacon and onion with garlic cloves. Salt the meat or add spices if necessary. Thoroughly mix the minced meat, evenly distributing the onion, garlic, pieces of lard.

If it seems to you that the pieces of minced meat are too large, it is better to twist the meat again. Well-rolled minced meat is a guarantee of splendor of elk cutlets.

Ready minced meat must be beaten off before cooking cutlets. Do it manually, make sure that the minced meat becomes homogeneous, viscous, otherwise the cutlets will fall apart when frying.

Your delicious minced elk meat is ready. Now let's get acquainted with the recipe for making cutlets step by step with a photo.

Recipe for elk goulash with gravy

To prepare delicious goulash from elk, you need to take:

• half a kilogram of elk meat;
• 2 onions;
• 1 st. l. flour;
• meat broth;
• tomato paste;
• salt, pepper, bay leaf;
• greenery;
• sunflower oil.

Cooking:

• Before cooking goulash, you need to rinse and dry the elk meat, and then cut it into cubes;
• Peel and finely chop two onions;
• Pour sunflower oil into a frying pan, heat and fry pieces of elk for five minutes;
• Next comes the onion and sautéed for ten minutes;
• Flour is poured, salt, pepper and spices are added, mixed and fried for a few more minutes;
• Poured in meat broth and tomato paste. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!

VIDEO: Elk pilaf

Elk is ecological meat, which has a peculiar taste. At proper preparation From meat you can cook a lot of tasty and healthy dishes.

Cooking instructions

30 minutes Print

1. Cut the elk meat into cubes and grind with a hook in a mixer (massage the meat).
Cut pork and lard into small cubes. Chop the onion arbitrarily, sauté until soft without changing color, salt and add pepper. Soak white bread in cream and leave to soak. Peel and chop the garlic.

2. Skip the prepared meat, onion, garlic, bacon, bread soaked in cream through a meat grinder with a medium nozzle twice. Add spices, salt and pepper to the minced meat. Knead everything well and beat out the minced meat. Let stand for half an hour in the cold. Fry a small piece of minced meat in a preheated pan, cool and taste for spices and salt. Tool Electric meat grinder A good meat grinder is powerful, stable and not too noisy. Other handy applications are the "reverse" function, which allows you to scroll the stuck pieces in the opposite direction, different attachments and overheating protection. According to the test results published in the 12th issue of the Afisha-Food magazine, good option It turned out to be a Kenwood MG 510 meat grinder.

3. Then form cutlets of the desired shape with wet hands, 140 grams each, roll in breadcrumbs. Heat the oil in a frying pan and fry the cutlets on both sides until golden brown and send on a baking sheet with parchment to the oven to bake until cooked at a temperature of 200 degrees for about eight minutes. Tool Aluminum frying pan For cooking risotto and frying in general, Spanish Castey pans are great. They are made of die-cast aluminum and easily carry the oven. Prices - from 60 euros.

4. Peel and cut the celery root into medium arbitrary cubes. Peel shallots and cut randomly into cubes. Cut the garlic in half lengthwise.
Crib How to prepare celery stalks

5. Heat the oil in a high-sided saucepan and sauté the celery, onion and garlic, then add the white wine and reduce it to zero. Then add water and cook over medium heat until cooked, if the celery is not completely boiled and does not become soft, and the water has evaporated, you need to add water and continue to cook until the celery is soft. Then add the cream, evaporate them by 2/3.
Crib How to cut an onion

6. Cool and punch in a blender into a homogeneous mass. Season with salt, pepper and butter. Sometimes you can add a pinch of sugar (sometimes celery gives its natural sourness). Tool Blender Any blender can handle the transformation of soup into puree. Though Braun, even Bosch, even Kitchen Aid. It's still not crushing ice. The main thing is that the jug should be glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to puree right in the pot. But the editors of the Afisha-Food magazine prefer those with jugs. They have better results.

7. Rinse and dry the lingonberries. Boil sugar and port wine in a high-sided saucepan with vanilla seeds and a pod. Cook to 106 degrees or until the liquid is reduced by half. As soon as the liquid is boiled down, throw in the rosemary and lingonberries and immediately set aside from the heat to cool.
Saucepan Tool A stewpan is both a universal and prosaic thing: you can stew, fry, simmer, and whip sauces in it. And there cannot be many stewpans: size and weight matter in different situations.

Moose meat is quite rare. If it appeared on your table, do not miss the opportunity to pamper your family with delicious dishes. For example, cook elk cutlets, the recipes of which we have collected for you.

Cutlets with pork

Elk is rather dry, so housewives mix it with other, fatter meat. The recipe is very simple and does not take much time. Elk and pork cutlets are juicy and just melt in your mouth.

Required products:

• 2 kilograms of elk;
• 2 kilograms of pork;
• 5 bulbs;
• 1 potato;
• 1 glass of milk;
• 1/3 loaf;
• 1 egg.

Cooking process:

1. Grind the meat in a meat grinder.
2. Soak bread in milk, mix with minced meat.
3. Finely chop the onion, potato.
4. Mix all the ingredients together and make cutlets.
5. We fry them in a pan with the addition of water to soften the meat.

These are such delicious elk cutlets we got. Recipes often involve the addition of unexpected ingredients to make the dish sparkle with new colors, and most importantly - it turns out juicy. We offer you several interesting options.

Elk cutlets with cranberries

To prepare this tasty dish, we need to take the following ingredients:

• 0.8 kilograms of elk;
• 200 grams of cereal;
• 2 eggs;
• 2 tomatoes;
• carrot;
• 150 grams of cranberries (frozen or fresh);
• 1 glass of milk;
• 1 onion;
• 2-3 cloves of garlic.

Cooking process:

1. My elk, cut into pieces, grind in a meat grinder.
2. Cut carrots, onions, tomatoes and garlic and add to minced meat.
3. Defrost frozen cranberries and mix with meat.
4. Add milk to minced meat, salt, pepper.
5. We remove it for a couple of hours in the refrigerator.
6. We take out minced meat and sculpt cutlets.
7. Mix milk and cereal to make a breading.
8. Roll the cutlets in it and put them in the pan.
9. pouring hot water and “steam” them to make the meat tender.
10. Fry cutlets until golden brown.
11. Rice can be served as a side dish.

Moose cutlets with cheese

The meat is soft and juicy. Surprise homemade cutlets with a surprise. Cheese will give the dish a very interesting flavor.

We take the following products:

• 1 kilogram of meat;
• 1 onion;
• 100 grams of cheese;
• a glass of milk;
• white loaf;
• 1 tablespoon starch.

Sequence of actions:

1. We cut the elk into pieces, pass through a meat grinder or grind in a blender.
2. Soak 5 pieces of loaf in milk, mix with minced meat.
3. We cut the cheese into pieces.
4. Salt, pepper minced meat, add spices.
5. We make cutlets, put a piece of cheese inside.
6. Grease a baking dish with oil.
7. Roast in the oven for half an hour.

Cutlets from elk meat and bear meat

The dish turns out fabulously delicious! Of course, bear meat is an infrequent guest on the table, but if it appears, you can cook cutlets. What products are needed? For 1 kilogram of elk, take 0.5 kilograms of bear meat, 1 stale loaf, 1 glass of milk, 300 grams of bacon, 0.5 liters of cream and, of course, salt, pepper and garlic.

Preparing this dish is very simple.

1. We cut the meat, grind it in a meat grinder along with lard.
2. We rub the loaf on a grater, pour milk and mix with minced meat.
3. We press garlic into the meat, salt, pepper, put spices.
4. We make cutlets, put them in a pan and fry until a crust appears.
5. To make the dish even tastier, add cream, simmer for half an hour.

Moose cutlets with cranberries and vegetables

An unusual dish will appeal to gourmets due to its interesting taste. We will need the following components:

• 1 kilogram of meat;
• 300 grams of bacon;
• 3 carrots;
• 3 onions;
• 1 bell pepper;
• 2 tomatoes;
• 4 cloves of garlic;
• oatmeal for breading - ½ cup;
• 100 grams of cranberries.

How do we cook meatballs?

1. We clean the carrots, grind in a blender.
2. We also send pepper, bacon there.
3. Meat cut into pieces, grind, add flakes.
4. Salt, add garlic and cranberries.
5. Cut the onion, fry, add to minced meat.
6. Leave in the refrigerator for a couple of hours.
7. We make cutlets, roll in flakes.
8. Fry until golden brown.

The dish is ready! Invite family members to the table. Serve with rice or potatoes.

Cooking in a multicooker

How to cook elk cutlets in a slow cooker? To do this, we need to take the following products:

• 0.5 kilograms of lard;
• 1 kilogram of elk meat;
• half a loaf of black bread;
• 2 glasses of milk;
• 2 egg yolks;
• 2 tomatoes;
• 0.5 kilograms of crackers;
• 0.4 kilograms of cream.

Let's start cooking:

1. Bread soaked in milk.
2. Moose meat cut into pieces, put in a meat grinder.
3. We do the same with lard, after which we add it to the finished minced meat.
4. We cut onions and tomatoes.
5. Put all the ingredients in a bowl, mix with the yolks.
6. We form balls, roll them in breadcrumbs and put them in a pan.
7. Fry the meat until half cooked.
8. Pour the cream into the multicooker bowl, put the cutlets.
9. Cook for 40-50 minutes now until cooked.

Summing up

We told you how to cook elk cutlets. We hope that you have chosen several suitable recipes for yourself. Save them - when the moose appears on the table, they will be very useful to you. Try, delight and surprise your home with unusual dishes. Bon appetit!

Juicy elk cutlets are simple and delicious.

A detailed step-by-step recipe with photos will allow even beginners to reveal their culinary talent.

For cooking you will need the following ingredients:

• elk - 1 kg;
• onion - 200 gr;

Cook's cunning. The average bulb weighs approximately 100-120 gr. Therefore, you will need 2 medium or 1 large head.

• garlic - 2-3 cloves or a bunch of young;
• pork or fat tail fat - 100 gr;
• salt;
• ground black pepper;
• wheat flour (for breading);
• vegetable oil.

Kitchenware

• cutting board;
• meat grinder;
• deep bowl;
• flat plate;
• pan;
• spatula or slotted spoon;
• plate for the finished dish.

Cooking steps

Important! If the fat is salty, it must first be cleaned of salt. This can be done in several ways. Scrap thoroughly with a knife or wash under running water and blot excess moisture with a paper towel.

Remember! The golden proportion of spices - for 1 kg of minced meat 1 tsp. salt and 0.5 tsp. pepper.

Mix the elk mince thoroughly. This should be done with your hands in a deep bowl. When the mass becomes homogeneous, it must be beaten off a little. To do this, take the minced meat in your hands, lift it up and strongly smash it back into the bowl. Repeat 6-10 times.

We form cutlets:

Fry cutlets:

Remember! The middle of the pan is the hottest spot. Therefore, it is necessary to start laying out from the edges, and then - in the center. We begin to turn over in the reverse order: first the central one, then the extreme ones.

• Fry the cutlets on one side for about one and a half to two minutes, turn over to the other side for another one and a half to two minutes. If you turn over the first cutlet and see that it is not browned enough, fry the rest a little more.

Carefully transfer the finished meatballs to a plate. To clean up leftovers vegetable oil they can be blotted with a paper towel.

Serve with mashed potatoes or boiled rice. Pre-(optional) can be sprinkled with chopped herbs.

Video: Cooking elk meat cutlets