Moose and pork cutlets recipe. How to cook elk cutlets? Simple and delicious recipe

Cooking instructions

30 minutes Print

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

2. Pass the prepared meat, onion, garlic, lard, bread soaked in cream through a meat grinder with a medium attachment 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 heated frying 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 apps are the "reverse" function, which allows you to scroll stuck pieces in reverse direction, different attachments and overheating protection. According to the test results published in the 12th issue of the Afisha-Eda magazine, good option It turned out to be a Kenwood MG 510 meat grinder.

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

4. Peel the celery root and cut into medium-sized cubes. Peel the shallots and cut into cubes as desired. Cut the garlic in half lengthwise.
Crib How to prepare celery stalks

5. Heat the oil in a high-sided pan and fry the celery, onion and garlic, then add the white wine and reduce it to zero. Then add water and cook over medium heat until tender; if the celery is not completely boiled and soft, and the water has evaporated, you need to add water and continue cooking until the celery is soft. Then add the cream, evaporate it by 2/3.
Crib How to cut onions

6. Cool and puree in a blender into a homogeneous mass. Season with salt, pepper and butter. Sometimes you can add a pinch of sugar (sometimes celery provides its natural sourness). Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their results are more tender.

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

How to cook moose cutlets, because wild animal meat is tough and requires pre-processing. To make the dish juicy, the tenderloin must first be soaked in kefir, low-fat milk, marinade, or simply water acidified with vinegar or lemon juice. There are many cooking methods.

Recipe for elk cutlets with pork

An elk cutlet with pork will be more tasty if the minced meat is seasoned with dark meat spices or grated vegetables. It is advisable that the pieces have a thick layer of lard. For preparation you will need the following ingredients:

Recipe for making cutlets from elk and pork: first, the meat is cleaned of films and veins. Then cut into large pieces and soak for 3 hours in cold water. It needs to be replaced with a fresh one every 60 minutes. Place the soaked meat in a container on a few bay leaves and leave to soak for half an hour.

Then grind the pieces in a meat grinder twice so that the lard is evenly distributed throughout the minced meat. Add chopped onion, a couple of eggs and spices to it. The cream is poured in gradually, at the same time you need to mix the minced meat. It should remain a thick consistency. Mix the minced meat thoroughly (it should become a little lighter).

Then small cutlets are formed, rolled in flour, then in beaten egg and breadcrumbs. Pour some oil into a frying pan and heat it up. Then fry the cutlets over low heat for 3-4 minutes on each side. To make them even more juicy and soft, you can put them in a pre-prepared sauce and simmer in it a little.

Classic recipe for elk cutlets with pork

Minced elk and pork for cutlets can be prepared in more simple recipe. To do this you will need:

Elk cutlets, the recipe with photos is in this article, are prepared quickly and easily. Cut the meat into pieces and grind in a meat grinder. Soak the bread in milk and mix with minced meat. Then add chopped onion, coarsely grated potatoes, salt and spices (to taste). Mix everything thoroughly. Then small cutlets are molded and fried over low heat on both sides (about 5-7 minutes).

Other elk cutlet recipes

According to other recipes, moose meat cutlets can be prepared with additional additives. For example, with cheese. To prepare you will need:

Method of preparation, as in the classic recipe. If desired, elk meat can be mixed not only with pork, but also with bear meat, add cranberries, chopped fresh vegetables, and garlic to the minced meat. An interesting taste is obtained if you cook cutlets with vegetables and lingonberries.

Little secrets of delicious cutlets

Elk meat is tough meat. To make the dish more juicy and soft, it is advisable to simmer the fried cutlets for 65 minutes in a small amount of heavy cream. You need to be able to choose the right meat.

To prevent the cutlets from being tough, it is better to choose elk meat with a small layer of fat (or add it from pork). It is advisable to use white bread slightly dried.

It is better to add ingredients, except spices, tomatoes and eggs, in small portions immediately while rolling the minced meat. Thus, all components are evenly distributed and there is no need to grind them separately.

If elk meat is prepared without pork, then inside each cutlet (before frying) you can “pack” a small piece of butter. Then the dish will turn out very juicy and without pork.

You can prepare cutlets in any way. More often used classic recipe, but if you wish, you can experiment with others.

Elk meat has good taste (our family is convinced of this). Many different dishes can be prepared from elk meat . By taste qualities it is in no way inferior to pork and beef. It contains significantly less fat than domestic animal meat and more protein. It follows from this that meat is more dietary than meat

pets. The only drawback is that it is more fibrous and dry, and therefore the elk meat needs to be softened with a marinade and beaten with a kitchen hammer. You can buy a tool for these purposes. You can add pork fat to the elk meat to make it more juicy. The color of elk meat is dark red.

Marinade for elk meat

You can prepare a lot of different dishes from minced meat:

Elk cutlets

For elk cutlets we will need the following ingredients: White bread or loaf 200 g, milk 0.5 liters, onions 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.

A housewife whose husband or one of her relatives likes to hunt must be able to properly manage the “trophies.” You can find many recipes, but our article will help you learn how to cook delicious cutlets from elk meat. The methods were suggested by real wild meat hunters and cooks, already taught by experience.

Please note that fried elk meat turns out to be a bit dry. Therefore, you should always add various products to the minced meat that will help soften it and add juiciness.

Take the following products for our cutlets:

• pork or lamb lard – 200 g;
• a piece of butter – 150 g;
• elk meat – 1000 g;
• head of garlic;
• eggs – 2 pcs.;
• coriander or cumin;
• white crackers – 100 g;
• dill;
• Apple vinegar;
• bulb.

Since you have the meat of a wild animal at your disposal, in order to get rid of the smell of pine needles (or other extraneous aromas), you need to soak it in water with the addition of apple cider vinegar(per liter – 20 ml).

1. To prepare, first cut off all the veins from the pulp and remove the film. Cut the meat into large pieces and place in the soaking liquid for 2 hours. The water can be changed. The last time you should add bay leaf and chopped onion to the bottom of the container, place elk meat on top and pour. After half an hour, we start preparing the minced meat.
2. We pass the dried and chopped pieces of meat and lard through a meat grinder at least twice. Next we turn butter, which should be frozen. We do the same with garlic and breadcrumbs (you can use breadcrumbs right away).
3. Add cumin or coriander, chopped dill, eggs and 100 ml of water, in which salt is completely dissolved, to the resulting mass. Mix everything thoroughly with your hands and leave for a short period of time so that the crackers are taken away excess liquid. Form cutlets and start frying.

In order not to lose meat juice, it is better to use batter. You should first fry the workpieces in it at high temperature at both sides. Then, under the lid, bring them to readiness, lowering the flame.

With added pork

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

For 0.5 kg of each type we will additionally take:

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

The preparation of elk meat and the preparation of minced meat are practically no different from the previous recipe, with the exception of the onion, which we twist together with other ingredients.

1. We dilute the salt in the cream, and we will need enough breadcrumbs to make a mass suitable for shaping the products. It is believed that if you beat the minced meat, it turns out more juicy.
2. After mixing all the ingredients and seasoning, we make small cutlets.
3. Fry them in the same way as in classic version. You can bring them to readiness by simmering them in tomato sauce for a few minutes.

How to make it in a slow cooker

If you often use this gadget in the kitchen, then you can make cutlets like this quite successfully. They can be fried and brought to full readiness in the “Stew” mode or, as in our case, steamed. This is a great way to prepare wild meat for health-conscious people.

1. We will use any recipe from the above. Just replace the bread crumbs with 2 tbsp. l. semolina.
2. The minced meat will need to stand in a cold place for about an hour.
3. We form small cutlets with our hands dipped in cold water and place them on the grill of the multicooker.
4. Pour 2 liters of water into the gadget’s bowl and add spices for flavor. Bring the liquid to a boil, turn on the “Steam Boil” mode and cook for 35 – 40 minutes.

Elk cutlets with vegetables

To saturate cutlets with vitamins and make them softer and juicier, vegetables are often used.

Let's prepare:

• elk meat – 1 kg;
• stale loaf – 200 g;
• 2 eggs;
• butter – 180 g;
• cabbage – 200 g;
• 1 large bell pepper;
• garlic;
• seasonings and salt.

Let's prepare the meat as in the first recipe.

1. We pass it first through a meat grinder, and a second time with solid butter.
2. Soak the loaf in eggs with the addition of salt and seasonings. Place in minced meat.
3. We use a combination of cabbage (it should first be boiled until half cooked and chopped) and pepper (peel off, hold over heat, cut and sauté in sunflower oil). But, you can replace this set with twisted zucchini and carrots baked in the oven.
4. All that remains is to mix all the ingredients and make cutlets. They can be fried in a pan or steamed.

It happens that there are more vegetables in the minced meat, which can lead to the cutlets losing their shape. If this is exactly what happened to your minced meat, just add another egg or some breadcrumbs to it.

Unusual option with cranberries

To add sophistication to the dish, many people add minced meat forest berry. Let's try too.

We will need:

• 600 g elk meat;
• 400 g pork;
• 20 g cranberries;
• 1 onion;
• 200 g white bread;
• 2 eggs;
• salt and pepper.

We twist the prepared meat with onions. Add bread soaked in eggs, pepper and salt. Mix the minced meat with your hands and finally beat it on the edge of a large cup.

There are 2 options for adding cranberries: directly to the mass or several berries to each cutlet. Please note that the berries need to be defrosted.

Bread each semi-finished product in flour, breadcrumbs or rolled oats and fry. To prevent the meat from being raw inside, pour some hot water into the pan at the end and simmer until it has completely evaporated.

Cooking with cheese

In the previous recipe, we made a “surprise” inside the elk cutlet in the form of a wild berry. Let's make a more satisfying “gift” by hiding cheese there, which will melt during the cooking process. Make a wonderful dish.

To make everything work, we take any option for preparing minced elk meat. We cut hard cheese into cubes, the size of which depends on the size of the cutlet, and wrap it in a mass of meat. We prepare in the usual way.

Be careful when eating this meat dish. You can easily get burned by melted hot cheese.

Elk cutlets with lingonberries

Again, you can add the berries to the prepared minced meat and fry the cutlets. But there is an option to bring the dish to perfection. To do this, when serving, we use a sauce that goes well with wild animal meat.

Ingredients for the sauce:

• a glass of dry red wine;
• 300 g fresh frozen lingonberries;
• 4 tbsp. l. granulated sugar.

Grind the berries using a blender until the mass becomes homogeneous. Mix it with wine and sugar and cook over low heat until thickened. Pour the mixture into sauce boats and place on the table. You can be sure that no one will refuse to add it to their plate.

Now you know that making moose cutlets is not that difficult. Just be sure to soak the meat first. Otherwise, this process is not so tricky, but the result is simply wonderful!

Fry the elk cutlets on each side over medium heat without a lid.

How to fry elk cutlets

Products
Elk meat - 1 kilogram
Pork (fatty) or lard - 200 grams
Milk - 200 milliliters
Chicken egg - 2 pieces
Wheat bread - 300 grams (5 slices)
Potatoes - 1 tuber
Onion - 1 piece

Broth (or water) - 50 milliliters
Salt, pepper - to taste
Breadcrumbs - 100 grams

How to fry elk cutlets
1. Wash the elk meat cold water, dry.
2. Soak 300 grams of wheat bread in 200 milliliters of milk for 5 minutes, squeeze out.
3. Peel the onion and potato tuber.
4. Pass a kilogram of elk meat, 200 grams of fatty pork (or lard), bread soaked in milk, an onion and a potato through a meat grinder. Salt and pepper the minced meat and mix.
5. Add 50 milliliters of broth (or water) to the minced meat and mix.
6. Whisk 2 eggs in a cup with a fork and pour into a plate. Place breadcrumbs on another plate.
7. Heat in a frying pan vegetable oil.
8. Wet your hands with cold water, form the minced meat into cutlets, dip the cutlets in the egg, then roll in breadcrumbs.
9. Place the cutlets in a frying pan and fry for 10-12 minutes on both sides.

Elk cutlets with cranberries and rolled oats

Products
Elk meat - 1 kilogram
(it’s better to take category 3 meat: with fat and thin veins)
Pork lard - 200 grams
Chicken egg - 4 pieces
Milk - 100 milliliters
Hercules flakes (dry) - 100 grams
Onions - 4 pieces
Carrots - 3 pieces
Garlic - 5 cloves
Cranberries (fresh or frozen) - 100 grams
Vegetable oil - 6 tablespoons
(or lard - 50 grams)
Water - 100 milliliters
Salt, pepper - to taste
Wheat flour (or rolled oats) for breading - 100 grams

How to fry elk cutlets with cranberries and rolled oats
1. Wash the elk meat, dry it with paper towels, cut into medium-sized pieces (for a meat grinder).
2. Peel 4 onions, 3 carrots and 5 cloves of garlic.
3. Cut 200 grams of pork fat into slices.
4. Pass elk meat, pork fat, onions, carrots and garlic through a meat grinder.
5. - Beat 4 eggs into the resulting minced meat, add cranberries, 100 grams of rolled oats, salt and pepper to taste, mix thoroughly.
6. Pour 100 milliliters of milk into the minced meat, stir until smooth. Place the minced meat in the refrigerator for 2.5 hours.
7. Form cutlets from minced meat, bread in flour (or rolled oats).
8. Heat vegetable oil in a frying pan (or melt 50 grams of lard), fry the cutlets on both sides for 10 minutes over high heat.
9. Pour 100 milliliters of water into the frying pan, close the lid and simmer over low heat for 15 minutes.

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