Cooking process
A familiar hunter treated us to fresh moose meat. For me it was a completely unfamiliar product. How and with what to cook and combine? How does the meat behave during cooking and how long does it take? And anyway, what kind of cooking to choose, a mystery! Asking my friends, I heard different opinions: from the most positive, to the complete rejection of the taste and aroma of elk.
After studying the topic on the Internet, I realized that cooking elk is almost no different from beef. Well, I’m starting! My choice fell on a roast of elk with potatoes, baked in clay pots in the oven.
Before the preparation of the roast we prepare the products: we’ll clean the vegetables, we will wash the elk, we will cut and cut all the film.
Then we cut the meat into large pieces and again with a paper towel. Also, we can cut large potatoes, onion – half rings, carrots – with small blocks, and cut garlic with thin plates.
The size of the pieces depends on the size of the pot or the shape in which the roast will be baked.
I cooked roast in three clay pots. At the bottom of each pot, we spread a small amount of onions, carrots and garlic, seasoned with salt, pepper and coriander (optional).
Oven included warm up to a temperature of 205 degrees.
Now we need to seal all the juices inside the elk so that the meat is juicy after cooking. To do this, strongly heat the frying pan, add the vegetable oil, warm it up and then lay out the prepared pieces of elk. Fry the meat from all sides on high heat until a browned crust is formed (do not cover the frying pan, meat is NOT brought to the ready). Salt the meat at this stage is not necessary, otherwise the salt will begin to draw moisture out of the meat, and it will not be fried, but will begin to stew in its own juice.
We remove meat from a frying pan and spread potatoes. We fry the potatoes (without the lid) also to rouge – on high heat, NOT leading it to readiness, you just need to give the potato a beautiful ruddy color.
Lay the meat in the pots – layers – meat – potatoes, seasoning with salt, pepper and coriander each layer, slightly ramming the layers with a spoon. Top out the remaining vegetables: onions, carrots and garlic; again season and add a small piece of butter. I also added a little vegetable oil from the frying pan. We close the pots with lids and send it to the preheated oven for 1 hour.
We take the finished roast from the oven, decorate with fresh herbs and immediately serve to the table.
The fry of the fox was very fragrant, the meat was well prepared, the potatoes looked like the one from the Russian oven, and at the bottom of the pots a lot of tasty juice was formed.
Bon Appetit!
Roast from the elk
A hearty and fragrant, delicious roast of elk with potatoes, easy to prepare.
Ingredients
Catfish (chilled) – 1 kg
Potatoes – 1 kg
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 1 tooth
Vegetable oil – 2 tbsp.
Butter – 1 tbsp.
Salt – to taste
Black pepper (ground) – to taste
Coriander (ground) – to taste
Greens – for filing
Cooking process
A familiar hunter treated us to fresh moose meat. For me it was a completely unfamiliar product. How and with what to cook and combine? How does the meat behave during cooking and how long does it take? And anyway, what kind of cooking to choose, a mystery! Asking my friends, I heard different opinions: from the most positive, to the complete rejection of the taste and aroma of elk.
After studying the topic on the Internet, I realized that cooking elk is almost no different from beef. Well, I’m starting! My choice fell on a roast of elk with potatoes, baked in clay pots in the oven.
Before the preparation of the roast we prepare the products: we’ll clean the vegetables, we will wash the elk, we will cut and cut all the film.
Then we cut the meat into large pieces and again with a paper towel. Also, we can cut large potatoes, onion – half rings, carrots – with small blocks, and cut garlic with thin plates.
The size of the pieces depends on the size of the pot or the shape in which the roast will be baked.
I cooked roast in three clay pots. At the bottom of each pot, we spread a small amount of onions, carrots and garlic, seasoned with salt, pepper and coriander (optional).
Oven included warm up to a temperature of 205 degrees.
Now we need to seal all the juices inside the elk so that the meat is juicy after cooking. To do this, strongly heat the frying pan, add the vegetable oil, warm it up and then lay out the prepared pieces of elk. Fry the meat from all sides on high heat until a browned crust is formed (do not cover the frying pan, meat is NOT brought to the ready). Salt the meat at this stage is not necessary, otherwise the salt will begin to draw moisture out of the meat, and it will not be fried, but will begin to stew in its own juice.
We remove meat from a frying pan and spread potatoes. We fry the potatoes (without the lid) also to rouge – on high heat, NOT leading it to readiness, you just need to give the potato a beautiful ruddy color.
Lay the meat in the pots – layers – meat – potatoes, seasoning with salt, pepper and coriander each layer, slightly ramming the layers with a spoon. Top out the remaining vegetables: onions, carrots and garlic; again season and add a small piece of butter. I also added a little vegetable oil from the frying pan. We close the pots with lids and send it to the preheated oven for 1 hour.
We take the finished roast from the oven, decorate with fresh herbs and immediately serve to the table.
The fry of the fox was very fragrant, the meat was well prepared, the potatoes looked like the one from the Russian oven, and at the bottom of the pots a lot of tasty juice was formed.
Bon Appetit!