Hearty elk bone soup - a step-by-step recipe with a photo of how to cook with vegetables at home. How to cook elk deliciously at home so that it is soft Delicious elk soup

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, 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!

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!

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 leaves and peppercorns, then cover the pan 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 fresh carrots and peel them, then cut them 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 chop the bell pepper, after washing the vegetable and removing the 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 tomatoes, cut into small cubes, to the broth.



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!

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. In 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 of a piece of elk meat 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, hammer in a chicken egg and mix well, form meatballs. Meat balls are 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. Until fully cooked, the soup should be simmered for another 20 minutes. Fresh chopped herbs can be added to the plates with the aromatic soup for beauty and aroma.

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, chopped onions are added there. 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!

Elk dishes are found in various cuisines of the peoples of the world. In ready-made dishes, meat has a unique taste. Of course, now this meat can rarely be found on sale, but if you are lucky enough to become the owner of a piece of elk meat and there is a bone in it, then be sure to prepare a fragrant and tasty soup according to this recipe.

There are several secrets to preparing moose dishes. Firstly, you need to salt the meat at the very end, so it will cook faster. Secondly, do not use a lot of spices and herbs - this will drown out the taste of elk. The richest and most delicious broth is obtained from the marrow.

So, I'm starting to cook elk bone soup. I prepare products according to the specified list.

I wash the bone with meat well, fill it with water (so that the bone is covered with water). I cook the meat until tender. This takes 2-3 hours.

Onion cut into cubes, grate carrots on a coarse grater.

I fry the onions in vegetable oil.

I add carrots, stir, fry some more.

I cut the sweet pepper in half, remove the stem and the core with the seeds, cut into cubes. I cut the tomato into slices.

I add prepared peppers and tomatoes to the fried onions with carrots.

I fry vegetables for about 5 minutes over medium heat.

I peel the potatoes, mine, cut into cubes.

When the meat on the bone becomes soft, I look to see if a lot of fat has formed on the surface. If there is a lot, I remove some of the fat with a spoon.

I add potatoes, cook until semi-soft.

I add fried vegetables, bay leaves, salt and black pepper.

While the vegetables are cooking, I take out the bone, cut off the meat from it and cut it into pieces.

I return the meat to the pan. I cook the soup for about 10 minutes more.

Serve the soup sprinkled with herbs.

Delicious elk bone soup is ready!

Good appetite!

Sokolova Svetlana

Reading time: 1 minute

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Elk - healthy, lean meat of a dark red color with a lot of veins. Outwardly it looks like beef. Elk meat makes delicious dishes, including dumplings and cutlets, broths and soups. How to cook delicious elk meat at home? Proper cooking is a whole science with many culinary subtleties.

For cooking, it is better to take the meat of females aged 1-3 years. Elder and male elk are stiff and fibrous. Without preliminary soaking (in white wine, sauerkraut juice, cucumber brine), you will not be able to cook a juicy dish at home.

Calorie content of moose meat

100 grams of elk contains 101 calories. The low caloric value is explained by the minimum fat content (1.7 g) with a large amount of valuable animal protein (21.4 g).

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

Let's move on to answering the question of what can be cooked from elk meat and a variety of step-by-step recipes and technologies for preparing delicious and nutritious meals.

Elk soup on the stove

Ingredients

Servings: 16

• elk bone with pulp 600 g
• water 3 l
• onion 2 pcs
• potato 6 pcs
• carrot 2 pcs
• Sweet pepper 2 pcs
• tomato 3 pcs
• stalked celery 2 roots
• sweet peas 7 grains
• Bay leaf 2 sheets
• salt, herbs to taste

Per serving

Calories: 50 kcal

Proteins: 1.5 g

Fats: 0.8 g

Carbohydrates: 4 g

3 hours 10 min. Video Recipe Print

Thoroughly wash the elk meat, put it in a large saucepan. I pour cold water, put it on the stove. Bring to a boil, reduce heat to medium. I put peeled onions (whole), allspice peas, bay leaves. I cook at 2.5 hours.

I filter the broth, taking out the spices and meat. When the elk is cool, I separate it from the bone and cut it into small pieces.

Peel and dice the carrots. I do the same with potatoes. I cut the peppers into pieces, cut the celery. I add vegetables to the broth. I cook the soup over medium heat until the food softens. I discard the chopped tomatoes and add the pre-chopped meat. Cook until cooked.

I take the pot off the stove. I let the elk soup steep for about 30 minutes, tightly closing the lid and covering with a towel on top.

Bon Appetit!

Elk meat with dried fruits in a slow cooker

Stewed elk with dried apricots, prunes and raisins in a slow cooker is an exquisite hot delicacy dish. Would you like to surprise guests rushing to your place for a festive dinner or diversify the daily diet of your beloved family? Try following the recipe.

Ingredients:

• Ready beef broth - 100 g,
• Elk meat - 500 g,
• Dried fruits (prunes, raisins, dried apricots) - a total of 200 g,
• Onion - 2 heads,
• Tomato paste - 1 tablespoon
• Vegetable oil- 3 large spoons,
• Wheat flour - 1 tablespoon
• Pepper, salt to taste.

Preparation:

1. I cut the elk into rectangles. Due to the high density and rigidity, I carefully beat off each piece. I put the softened rectangles in a frying pan with vegetable oil and fry. The goal is to get a golden brown crust, not cook it to readiness. I transfer the meat, browned on all sides, on a plate.
2. I fry the onion in a skillet, bringing the finely chopped half rings until golden brown.
3. First I put the fried onions in the multicooker, then the elk. I put carefully washed dried fruits on top. Choose the composition and ratio of dried berries and fruits to taste. I prefer the classic "trio" - raisins, dried apricots, prunes. I take the same parts.
4. I scoop a few spoons of pre-cooked beef broth, stir in tomato paste, add flour and spices. I transfer the mixture to a slow cooker.
5. I turn on the "Quenching" program, set the timer for 120 minutes.

Elk meat with mushrooms in a slow cooker

Ingredients:

• Meat (pulp without bones) - 1 kg,
• Carrots - 2 pieces of medium size,
• Onions - 2 heads,
• Champignons - 400 g,
• Vegetable oil - 4 tablespoons
• Pepper, salt, basil, dill - to taste.

Preparation:

1. Soak elk in water for 2-4 hours. Then I remove the streaks and the film, cut into small pieces.
2. I pour vegetable oil into a multicooker. I turn on the "Fry" program and send the chopped elk meat. I fry the pieces until a light golden crust is formed for 5-10 minutes, depending on the installed power.
3. I switch to the "Extinguishing" mode. I install the program for 180 minutes. I close it with a lid.
4. While the elk meat is being cooked, I am busy with vegetables. I clean and grind. Rub the carrots on a coarse grater, finely chop the onion heads. After 1.5 hours, after turning off the "Extinguishing" program, I switch to automatic heating for 30 minutes. I give it to brew. Then I throw off the prepared vegetables and chopped mushrooms. I add spices and carcass for 30 minutes.
5. Before serving, I decorate the dish with fresh herbs, mix thoroughly. I use boiled rice or mashed potatoes for garnish.

Cooking in a pressure cooker

Ingredients:

• Meat - 500 g
• Onions - 2 pieces of medium size,
• Mustard - 1 large spoon
• Starch - 1 tablespoon
• Vegetable oil - 1 large spoon,
• Bay leaf - 2 pieces,
• Salt, peppercorns - to taste.

Preparation:

1. I cut the elk into pieces. I rub it with mustard. Leave it to soak in the seasoning for 30-60 minutes.
2. I pour sunflower oil into the pressure cooker. I put it on the stove to warm up. Throwing off the sliced ​​pieces for frying. Then I add a little water and leave the elk to simmer for 120 minutes over medium heat.
3. I peel the onion and cut it into large pieces. I put it in the pressure cooker so that the slices are directed towards the meat. I throw in bay leaves and pepper.
4. After an hour and a half, I check the taste of the elk. Salt. Finally I add a large spoonful of starch to make the sauce.

Charcoal moose kebab recipe

Meat of young and healthy individuals, preferably female elk, is suitable for barbecue.

Ingredients:

• Meat (sirloin) - 1 kg,
• Onion - 3 heads,
• Pork lard - 100 g,
• White wine - 300 g,
• Green onions, dill, parsley, salt, pepper - to taste.

Preparation:

1. Preparing meat. Cut into small pieces of 40-50 g and transfer to a saucepan. I pour in white wine to soften. If you wish, you can take a pre-prepared marinade. I leave it alone for 3-4 hours.
2. I string elk meat on skewers along with onion rings and bacon, pepper and add salt.
3. I fry on coals. After 20-25 minutes, the aromatic kebabs are ready.
4. I put them on plates, pour fresh herbs on top.

Useful advice. Fresh elk kebab goes well with pickles ( sauerkraut and cucumbers).

How to cook moose meat in the oven

To get a juicy and appetizing dish from tough and sinewy elk meat according to this recipe, you will have to try hard and spend a lot of time.

Ingredients:

• Sokhatina - 1 kg,
• Onion - 2 heads,
• Vinegar - 200 ml,
• Black pepper - 8 peas,
• Sugar - 1 large spoon
• Salt - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Parsley root, bay leaf, meat spices - to taste.

How to cook:

1. I remove the film, rinse the meat thoroughly with water. I beat it gently with a wooden mallet.
2. I am preparing a marinade from granulated sugar, herbs, chopped onions, black pepper, salt and chopped bay leaves. I fill the mass with a liter of water and put it on the stove. I bring it to a boil. I remove it from the stove and set it to cool.
3. I put meat in a saucepan, put oppression on top. I put it in the refrigerator for 2-3 days.
4. I take out the elk from the pan. Dry with paper towels. Sprinkle with meat spices.
5. I put the pan on the stove. I pour in the oil. I throw a pickled animal product onto the heated surface. Fry until half cooked.
6. I spread the elk meat on a baking sheet, covering it with food foil. I pour a glass of water into the oven before sending it to the oven.
7. I languish for a long time, for 8 hours at a minimum temperature. I control the water level. I add it as needed.
8. I take it out of the oven, unseal the foil and put it in a large dish, decorating with fresh chopped herbs.

Video preparation

Elk beef stroganoff at home

Beef stroganoff is a delicious dish, the main ingredient of which is finely chopped pieces of meat in sour cream sauce... The traditional base (main ingredient) is beef or pork, but if the hostess wants it and there are products available, you can try to cook the delicious "Bef a la Stroganov" from elk.

Ingredients:

• Elk meat - 1 kg,
• Bow - 2 things,
• Sour cream - 100 g,
• Vinegar - 1 large spoon
• Sugar - 1 pinch
• Dill - 15 g
• Condiments and spices to taste.

Preparation:

1. I take the elk meat out of the freezer, defrost it naturally. I rinse with copious amounts of water, getting rid of excess blood. I cut into thin strips (traditional sticks), removing the film and tendons.
2. To add a juicy and piquant taste, I soak the elk in the marinade. I drop the pieces into a large cup and add sugar, salt, pepper. I pour in a tablespoon of vinegar, put onion chopped into rings. For high-quality marinating, we send the meat base of the dish to the refrigerator for 12 hours. Don't forget to cover with a plate!
3. I take out a cup in the morning. I send the pieces to a preheated frying pan. I brown it.
4. Reduce heat, add some water and finely chopped dill for a zesty flavor. Then I spread the sour cream. Mix thoroughly.
5. Carcass on low heat. A large amount of juice will begin to emerge from the meat. Carcass until boiling, do not forget to stir.

Video recipe

I serve the dish with boiled rice and fresh vegetables.

Pot roast recipe

Ingredients:

• Elk meat - 500 g,
• Potatoes - 3 medium sized tubers,
• Onions - 1 piece,
• Tomato paste - 1 large spoon
• Olive oil - 2 large spoons
• Parsley - 5 branches,
• Salt and sugar - 2 tablespoons each,
• 7 percent vinegar - 2 large spoons
• Black pepper - 10 peas,
• Lavrushka - 2 leaves.

Preparation:

1. I dry my meat in cold water. Cut into oblong and thin slices. Transfer to glassware.
2. I prepare the marinade, mix the vinegar with 2 tablespoons of water, add sugar, salt, black peppercorns and bay leaves. I pour it into the dish. Finely chop the herbs (parsley) and add to the marinade. Mix thoroughly and refrigerate overnight.
3. I fry the meat in olive oil. I add chopped onions to the pickled pieces. Fry lightly and do not forget to stir. I cut the potatoes and put them in the pan. I put in tomato paste and pour 200-300 g of water. I increase the heat, bring it to a boil. I turn down the cooking temperature. Carcass for 15-20 minutes with the lid on.
4. I spread the semi-finished vegetable and meat mixture in the pots. I send it to the oven for 50 minutes. The first 20 minutes I cook at 180 degrees, then I subtract it to 160.

Try it!

The benefits and harms of elk

Elk meat is a healthy product. The animal is far from people, eats in natural conditions. The agricultural production of elk meat on a large scale in the territory of the Russian Federation is not organized, therefore, elk meat is rather an exquisite delicacy served in restaurants, a favorite dish on the table of successful and skillful hunters, than an everyday food in the diet of an average person.

Elk meat contains a huge amount of minerals (calcium, zinc, copper, iron) and B-group vitamins (cyanocobalamin, choline, etc.). Sokhatina helps to improve the condition of the musculoskeletal system, improve the health of the heart and blood vessels, and normalize metabolism. Eating elk meat has a beneficial effect on the activity of the brain, restores strength after exhausting physical exertion due to its high nutritional value.

Harm and contraindications

With proper preparation and heat treatment, pathogens and harmful microorganisms die, so pay attention to the cooking, frying or stewing times indicated in the recipe. This will relieve the meat of additional toughness, make it more juicy, and will guarantee the safety of use.

Elk meat is a rich source of essential amino acids, nutrients and vitamins. Elk meat is a dietary product with a low fat content, useful for the cardiovascular system and normalization of blood circulation processes. Sohatina has a specific taste that vaguely resembles mutton. Meat makes great chops, soups, stews and other dishes.

Be sure to try the elk food and treats, cook for yourself and your loved ones!