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Elk hunting


Ingredients for Cooking Elk Hunting

  1. Fresh moose flesh 400 grams
  2. Powdered mustard 1 tablespoon
  3. Vegetable oil for frying dishes
  4. Onion medium size 2 pieces
  5. Salt to taste
  6. Black peppercorns 10 pieces
  7. Bay leaf medium size 3 pieces
  8. Potato starch 1 tablespoon
  9. Purified water 300-350 grams
  • Main ingredients venison
  • Serving 4 servings

Inventory:

Medium bowl, Tablespoon, Cutting board, Knife, Frying pan or pan with lid, Kitchen stove, Wooden spatula, Middle pan, Plate, Glass, Kitchen paper towels

Cooking moose hunting:

Step 1: prepare the moose.

So, first of all, we wash the elk well under running warm water and immediately after that we wipe the ingredient dry from excess liquid with kitchen towels. Then we spread the meat on a cutting board and with a knife we ​​cut the component into several small pieces, so the elk is better saturated with spices and it will turn out juicier. With clean, dry hands, rub the meat pieces with powder mustard and transfer to the middle bowl to stand aside for 30 minutes.

Step 2: prepare the onion.

Using a knife, remove the ponytails from the onion and use our hands to remove the falling husk. After this, the ingredient is washed under running water and then - put the vegetable on a cutting board. Cut the onion heads in half with a knife and transfer to a free plate.

Step 3: prepare the water.

For cooking, we need boiling water. And for this, pour the purified water into a medium saucepan and put the container on medium heat. When the water begins to boil, turn off the burner and immediately pour the liquid into the pan with moosecake. Well, as long as we have heated water over a fire, we will not waste time and proceed to prepare the elk hunting.

Step 4: prepare the elk hunting.

When the moosecake is insisted in the bowl aside, put it again on the cutting board and, using the same sharp inventory, cut each piece into smaller pieces the size of which is wide and long no more than 3-4 centimeters. Meanwhile, we put a frying pan or a cauldron on medium heat. When the container is heated, pour a small amount of vegetable oil into it (enough to start 2 tablespoons, and then it will be possible to determine the amount of the plant ingredient "by eye") and wait for the oil to heat up. Immediately after that, carefully lay the pieces of moose in the pan and mix everything with a wooden spatula. Attention: the meat must be constantly stirred so that it is browned on all sides and does not release juice. When all the meat pieces are fried from all sides, pour them with boiling water, and cover the pan with a lid. We make a small fire and wait for the liquid in the container to begin to boil. Immediately after that, remove the inventory cover and put the half of the onion in the container with the cut side. There we add bay leaves and black peppercorns. Dish until salted, and again cover everything and continue to simmer more 1,5 hour. Important: from time to time we remove the lid from the pan and stir the moose with a wooden spatula, and also check the amount of liquid in the container. If the water in the pan becomes much less, be sure to add a little hot water, as this liquid will subsequently turn into gravy, and it should be rich, aromatic and thick. After the allotted time for cooking, once again remove the lid from the container and salt to the taste almost ready meat. Again, give the moose a little boil over 5-7 minutes. Meanwhile, we will dilute the starch in water, since it is better to add this ingredient to the dish in liquid form. Therefore, we fill the glass 1/3 purified warm water, pour the starch there and with the help of a tablespoon mix the ingredients well until smooth. Immediately after that, we gradually pour the starch liquid into the stew pan and mix everything well with a wooden spatula. Starch will help make the meat broth begin to turn into a thick sauce. And this is what we need! Let the hunting moose boil over a small fire another 5-7 minutes and we can turn off the burner.

Step 5: serve the elk hunting.

Immediately after cooking, a moose hunting can be served. As a side dish, boiled rice, buckwheat porridge, spaghetti with vegetables or boiled potatoes are excellent in taste. Be sure to pour the side dish with the gravy before serving, so it will become even tastier to enjoy a meat dinner or lunch. Optionally, the stew can be sprinkled with finely chopped parsley or chopped green onions. In fact, moose meat is very tasty meat and reminds of beef in some way, only much more aromatic. For the preparation of such meat does not even require any spices. In short, in the hunt, real hunters eat a plate of moose, and dunk bread in gravy. So we can do and soak bread or even pita bread in the gravy and mentally be on the hunt. Good appetite!

Recipe Tips:

- - You can rub the moose pieces not only with powder mustard, but also with black ground pepper. In this case, then do not add pepper peas in the process of stewing the dish.

- - If you have a cauldron with a thick bottom on hand, then it is best to cook a moose hunting in this container, as the dish will turn out much juicier and more aromatic.

- - In order to mentally be on the hunt, you can serve a moose hunting not with ordinary pita bread or bread, but fry these products in a grill pan. To do this, put the container on medium heat, grease the bottom of the pan with an olive or vegetable oil using a pastry brush and fry slices of bakery products on both sides. We get a side dish with a taste and aroma of haze. Just like in nature in the forest!