Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Important additions to the recipe
Video: Marinade For Elk - A Recipe With A Photo Step By Step. How To Marinate Elk?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
This mustard marinade makes an excellent soft moose meat. You can cook meat not only in the oven, but also over an open fire.
Mustard (ready-made) - 3 tablespoons
Coarse salt - 2/3 tablespoons
Ground black pepper - 1/5 tsp
Vegetable oil - 3 tbsp.
Garlic - 4-5 cloves
Bay leaf (ground) - 1/5 tsp
Allspice peas - 5 pcs.
Cloves - 3 pcs.
- 580 kcal
- 5 minutes.
- 5 minutes.
Photo of the finished dish
Step by step recipe with photo
Elk meat has high nutritional and taste properties. It is also prized for its low fat content. The meat has a slight specific smell characteristic of game. When cooked correctly, it is practically not felt.
The same dishes are prepared from elk meat as from beef - cutlets, roast, goulash, dumplings, steaks, jellied meat, baked in a large piece or in portions. If the meat is being cooked for baking or frying, it is best to marinate it. I suggest a mustard-based elk marinade. The meat soaked with this marinade turns out to be tender and aromatic.
To marinate moose meat, prepare the foods on the list. I needed to cook a piece of elk meat weighing about two kilograms, so I cooked a double portion of the marinade.
In a bowl I combine vegetable oil, mustard, salt.
Then I add freshly ground black pepper, ground bay leaf, allspice, cloves.
I cut the garlic into thin slices.
I add it to the bowl with the rest of the ingredients.
I stir the marinade.
A wonderful marinade for elk meat is ready!
As an example, I'll show you how I use this marinade. Thoroughly wash the elk meat, remove films and veins with a sharp knife.
I put a piece of meat in a bowl of cold water for 2-3 hours. I take out the meat, dry it with a paper towel.
I put the marinade on the meat, cover it with a foil so that the top does not dry out, and put it in the refrigerator for a day. I preheat the oven to 180-190 degrees. On a baking sheet, greased with vegetable oil, I spread the meat, slightly water it with vegetable oil and bake for about 1.5-2 hours. The cooking time depends on the meat.
Such meat is perfect for a second course with a side dish, as well as a snack for sandwiches.
Enjoy your meal!
Important additions to the recipe
To eliminate the specific aftertaste and give the finished dish softness, elk meat must be soaked for 2-3 hours in cold water.
- Elk meat already contains a certain amount of naturally derived salt, so salt the dish should be done with care.
- Before baking, moose meat can be stuffed or overlaid with lard, then the meat will turn out to be more juicy.