What to cook with elk meat in a slow cooker. Cooking elk meat dishes at home - step-by-step recipes with photos

14.01.2018

The taste of beef and pork tenderloin, turkey and chicken fillet, rabbit meat and even nutria is familiar to many of us. Have you ever tried elk meat? If you are lucky enough to get a piece of such a product, cooked elk meat in a slow cooker will become a real gastronomic masterpiece.

For exotic lovers

Not every housewife, and even a professional cook, knows how to cook elk meat in a slow cooker. Many gourmets who have tried this specific type of meat claim that elk meat is very similar to veal or beef, but its preparation has its own peculiarities.

First of all, elk meat is processed, the upper veins and layers of fat are cut off. Then the meat is marinated. This process is very long and lasts about 48 hours. But if you use table vinegar, the marinating process can be reduced to six hours.

In general, elk meat is marinated in wines, fruit and berry juices, brines, and soy sauce. Vegetables, spices, herbs, and herbs are also added. Every time the meat turns out unusual and incredibly tasty.

As for heat treatment, this process is also quite lengthy. First, it is recommended to fry the meat of a wild animal for two hours, and then simmer for at least one hour. If you have enough patience and endurance, then stewed elk in a slow cooker will win the hearts and stomachs of your home gourmets.

Compound:

1 kg of elk meat;
2 laurel leaves;
onion;
a mixture of freshly ground peppers, table salt;
1 tbsp. l. unflavored sunflower seed oil;
filtered water.

Preparation:

Become a culinary expert

You can hardly buy elk meat at the market or in the meat department of a supermarket. The meat of this wild animal may appear in your refrigerator after a hunt. Moose meat is not only prepared by stewing. Meat of this variety is baked, steaks are prepared from it, fried, and boiled. Each time the dish has a new and incomparable taste.

Compound:

2 medium sized onions;
1 kg of elk meat;
a mixture of freshly ground peppers, table salt, seasonings;
3 tbsp. l. vinegar with 9% concentration;
2-3 tbsp. l. unflavored sunflower seed oil;
filtered water.

Preparation:

The recipe for cooking elk meat with potatoes and other vegetables is called Caucasian in culinary circles. You can take note of this recipe and surprise your household with an exquisite and unusual dish.

Compound:

800 g elk meat;
1 head of red onion;
2 heads of white onions;
carrots - 2 root vegetables;
5 pieces. potato tubers;
1 medium sized eggplant;
2 pcs. fresh tomatoes;
5 tbsp. l. cucumber brine;
1 medium sized zucchini;
1 ½ multi-cups boiled water;
a bunch of fresh cilantro;
a mixture of ground peppers, table salt;
2-3 tbsp. l. refined sunflower seed oil.

Preparation:

Thaw the elk meat, wash it and dry it with paper towels.
Cut into portions and place in a deep plate.
Pour cucumber brine over pieces of elk meat.
Leave the wild animal meat in this form for a couple of hours.
After the specified time has passed, rinse the pieces of elk meat with running water.
Pour refined sunflower seed oil into the bottom of the multicooker bowl.
Activate the “Fry” cooking mode and heat the oil.
Place pieces of meat in heated oil and season with salt.
Stirring constantly, fry the elk meat for 10 minutes.
Then add boiled warm water and change the cooking mode to stewing.
Close the lid of the kitchen appliance and simmer the elk meat for one hour.
Meanwhile, prepare the vegetables.
Peel the zucchini, potato tubers, carrots, eggplant, and onions. We wash all vegetables thoroughly.
Chop the vegetables into cubes. Carrots can be grated on a grater with large perforations.
Blanch the tomatoes in boiling water and remove the skin.
Cut the tomato pulp into cubes.
Wash a bunch of cilantro, dry it and finely chop it with a knife.
When the multicooker beeps, add vegetables and herbs to the multicooker bowl.
Mix everything well and activate the stewing mode again for one hour.
You can lay out vegetables in layers, with onions going first and tomatoes on top.

They were always the first at the festive tables of rich nobles. This meat is considered one of the healthiest and most nutritious. It has long been cooked on a spit, baked over coals, in an oven. Today, most people try to eat healthy. If elk meat is cooked in a slow cooker, it means that the dish will not only be tasty, but also healthy.

Cooking roast elk meat royally

This recipe was used to prepare meat for rich nobles. This recipe can be considered royal. We will need:

elk meat - about 2 kg;
large onion;
salt (to taste);
any vegetable oil - approximately 100 ml.

For the marinade you need to take:

How to cook elk roast in a slow cooker

Many people don’t know how to cook elk meat in a slow cooker. It's actually very simple. Cooking begins with the marinade. To do this, pour vinegar diluted with water into a container (mineral water is also quite suitable). Then squeeze the juice from the lemon and add cognac. Add seasonings and mix everything. Wash the vegetables, peel and cut into circles. Wash the elk meat and cut into portions. Place vegetables on the meat and pour marinade over everything. Cover with a napkin and leave it like that for a day.

When the meat is marinated, drain the brine. Peel the onion, wash it, cut it into cubes and lightly simmer in oil in a frying pan. Pour oil into a multicooker saucepan. Add meat and onions. Elk meat will cook in a slow cooker for forty minutes. To prepare, select the “Stew” program. When the time is up, you need to leave the meat for another 15 minutes in the pan. Then you can put it on plates.

To this dish you can add vegetable salads, boiled vegetables, pasta, or buckwheat. But real gourmets recommend serving this roast with beans. It can be canned or boiled. For those who are watching their figure, boiled young green beans are a good choice. It must be sorted out and placed in salted boiling water. You need to cook for 15-20 minutes and then drain in a colander.

Elk meat with potatoes

There are different ways to prepare such meat, such as In a slow cooker, you can do this in other ways. In Rus', meat and potatoes have always been cooked. Cooked elk meat will not only be tasty, satisfying, but also healthy. Because food from this pan always contains more vitamins. Many people are interested in how to cook elk meat in a slow cooker with potatoes? One simple method is reminiscent of grandma's kettle in the oven. The only difference is that our elk meat will be cooked in a slow cooker. We will need:

Cooking elk roast according to grandma's recipe

Cut the meat into small pieces. Then you need to carefully beat them off from all sides. Place in a frying pan in boiling oil and lightly fry on all sides. Peel and wash the vegetables. Cut the potatoes into cubes, carrots into strips, and onions into cubes. Place the onion in a heated frying pan with oil and simmer lightly, then add the carrots and fry a little too. Place meat in a multicooker saucepan and vegetables on top. Add boiling water, or better yet, vegetable broth, so that the potatoes and meat are completely covered. Add all the spices, select the program and time. Our elk meat will cook in a slow cooker for about forty minutes in the “Stew” mode. When the cooking time is over, leave the roast for another 15 minutes. And at this time you can prepare a salad of young cabbage with carrots, which will be a wonderful addition to our dish. Finely chop the cabbage and mash lightly. Wash the carrots, peel and grate on a coarse grater. Place everything in a bowl, add salt and pepper to taste. Add a little sugar, a little apple cider vinegar, any vegetable oil and mix.

After 15 minutes, place the elk meat and potatoes on plates. Add sour cream and sprinkle with finely chopped herbs. Place fresh cabbage salad on plates nearby. Lunch is ready. Bon appetit!

The multicooker prepares a wide variety of dishes. Inveterate gourmets will be interested to know how to cook elk meat in a slow cooker.

Stewed elk meat in a slow cooker

Ingredients:

elk meat (0.5 kg)
potatoes (6 pcs.)
onions (2 pcs.)
sour cream (200 g)
beef broth (100 g)
vegetable oil (1 tbsp)

Preparation:

Cut the onion into rings, meat into small pieces 2x2 cm.
Pour oil into the bottom of the multicooker, lay out the chopped products.
In the menu, select the “Baking” mode and time 20 minutes.
Cut the potatoes into cubes and after the beep, add them to the meat.
Pour the broth into it, in which the sour cream was previously stirred, then add salt and pepper.
In the menu, select the “Stew” program and time 2 hours.
After the beep, simmer the elk meat in the “Bake” mode for another half hour.
When serving, do not forget to decorate the dish with herbs. The best side dish for elk meat stewed in a slow cooker is potatoes that were stewed along with the meat.

There are various variations of stewing elk meat in a slow cooker, which mainly differ in the additional ingredients in the recipe. Here's another way to cook elk meat in a slow cooker.

Moose meat stewed in a slow cooker with dried fruits

Ingredients:

elk meat (0.5 kg)
onions (2 pcs.)
dried apricots, raisins, prunes (all together 200 g)
beef broth (100 g)
vegetable oil (3 tbsp)
tomato paste (1 tbsp)
wheat flour (1 tbsp)
salt and pepper to taste

Preparation:

Cut the meat into small rectangles and beat as for chops.
Fry the prepared product a little in vegetable oil.
Cut the onion into half rings and fry them too (until golden brown).
Place the onions on the bottom of the multicooker, then the meat, and sprinkle with well-washed and steamed dried fruits.
Mix the tomato paste diluted in the broth with flour and pour it all over the meat, then add salt, pepper and mix again.
In the menu, set the “Extinguishing” mode and the time for 2 hours.

Game meat, including elk, is usually quite tough; it is advisable to marinate it for several hours before cooking. Then, in addition to stewing, elk meat in a slow cooker can be baked, boiled, or rolled into cutlets and steamed. As a side dish for the finished dish, in addition to potatoes, you can serve other

Elk meat is a rather specific type of meat that is not often found on the shelves with meat products. The taste of elk meat may seem quite unusual to the discoverers of this product, but if elk meat is prepared according to all the rules, the dish turns out simply amazing, refined and incredible. This article describes several recipes for cooking elk meat in a slow cooker.

In ancient times, only rich nobles had elk meat on their tables. Today this type of meat product is available to everyone. Elk meat is considered a very valuable food product, because it contains an incredible amount of microelements and nutrients. Cooking elk meat is quite simple, especially if you have an indispensable kitchen assistant - a slow cooker.

To prepare elk goulash in a slow cooker you need the following set of ingredients:

elk meat – 800 g;
onions – 2 pcs;
laurel leaves – 2 pcs;
Sunflower oil – 2 tbsp. l;
vinegar - 3 tbsp. l;
boiled water – 2 multi-glasses;
salt and ground black pepper to your taste.

Stages of preparing elk goulash in a slow cooker.

Wash the meat, place it in a separate container and add vinegar to remove the specific aroma.
After two hours, remove the meat, rinse, dry with a paper towel and cut into medium-sized cubes.
Salt the elk meat.
Peel the onion, rinse, cut into half rings.
Place the elk meat along with half the onion into the heated oil. Fry the ingredients for 10-15 minutes.
After the time has passed, place the remaining raw onion on the fried meat.
Add water, bay leaves, salt and pepper to the multicooker container.
Set the device to extinguishing mode. Cooking time – 2 hours.

Despite the unusual nature of the meat, elk goulash can be served as an addition to a side dish of porridge or mashed potatoes.

Caucasian-style elk meat in a slow cooker

In the Caucasus, a dish of elk meat prepared according to this recipe is called “Chenakhi”. Traditionally it is cooked in a large cauldron over an open fire. Modern housewives, who use advanced technologies in the kitchen, have replaced such a labor-intensive method of cooking with cooking chenakha in a slow cooker. The finished dish turns out just as good, and sometimes the elk meat comes out even more tender and juicy than when cooked in a cauldron over a fire.

List of products that will be needed to prepare Caucasian-style elk meat in a slow cooker:

elk meat – 800 gr;
white onion – 2 pcs;
red onion – 1 piece;
carrots – 2 pcs;
potatoes – 5 pcs;
young zucchini – 1 piece;
young eggplant – 1 piece;
cucumber pickle – 5 tbsp. l;
Sunflower oil – 2 tbsp. l;
tomatoes – 2 pcs;
salt, pepper to taste;
boiled water – 1.5 multi-glasses;
fresh cilantro - 1 bunch.

We prepare elk meat in the Caucasian style, following these steps.

Wash the elk meat, place in a separate container and fill with brine.
After two hours, rinse the meat product and cut into small cubes.
Set the multicooker to frying mode, pour in sunflower oil.
Place elk meat in heated oil and fry it for 10 minutes.
Pour 1.5 multi-cups of boiled water into the multi-cooker container.
Set the appliance to stewing mode and simmer the meat for 1 hour.
Peel two types of onions, carrots, potatoes and eggplant.
Cut the onion into half rings, carrots into rings, potatoes and eggplant into cubes.
Wash the zucchini and cut it into small cubes.
Wash the tomatoes and cut them into half rings.
Wash the cilantro and chop with a knife.
When the multicooker signals the end of the stewing mode, open the device and lay out the vegetables in layers, having previously salted and peppered each layer.
The layers should go in the following sequence: elk meat, two types of onions, potatoes, zucchini, carrots, eggplant, tomatoes, cilantro.
Set the unit back to the “quenching” mode. Cooking time – 1 hour.

When serving, the dish can be stirred or placed neatly on a plate without destroying the layers.

Elk meat with mushrooms in a slow cooker

In ancient times, elk meat with mushrooms was held in high esteem by high-ranking officials and nobles. Today, this exquisite dish has not lost its popularity and is loved by even the most fastidious gourmets. It is noteworthy that elk meat with mushrooms does not contain a very large number of ingredients, which means the dish is affordable for people with average incomes.

Ingredients needed to prepare elk meat with mushrooms in a slow cooker:

elk meat – 1 kg;
onions – 2 pcs;
carrots – 2 pcs;
champignons – 500 gr;
Sunflower oil – 2 tbsp. l;
white wine – 3 tbsp. l;
boiled water – 1 multi-glass;
greens (parsley, dill or basil) – 1 bunch;
salt and ground black pepper to taste.

How to cook elk meat with mushrooms in a slow cooker:

Wash the elk meat and soak in white wine for two hours.
After the time has passed, rinse the meat product and cut into medium-sized cubes.
Set the multicooker to frying mode, pour sunflower oil into the container.
Place pieces of elk meat into heated oil.
Fry the meat until golden brown.
Add water to the contents of the multicooker.
Set the device to extinguishing mode for 1.5 hours.
After the time has passed, do not open the multicooker; leave the meat in heating mode for 30 minutes.
Peel the onions, carrots and mushrooms. Cut the onion into half rings, carrots into strips, and champignons into small pieces of arbitrary shape.
Add vegetables to the meat, salt the contents of the device, add pepper and mix.
Set the simmer mode again for 40 minutes.
Wash the greens and chop finely using a knife.
5 minutes before the end of the cooking mode, add chopped herbs to the multicooker container.

Elk meat with dried fruits in a slow cooker

Elk meat is considered a lean type of meat, just like any other game. At the same time, elk meat is very nutritious, has a rich taste and an unusual aroma. However, there are some contraindications to eating elk meat, these include: pregnancy, lactation and individual intolerance. For everyone else, elk meat can become a valuable source of microelements and components necessary to maintain health. One way to cook elk meat is with dried fruits in a slow cooker. Read about it below.

Steps for preparing elk meat with dried fruits in a slow cooker:

Rinse the elk meat, add water and soak for two hours.
After the time has passed, cut the elk meat into small pieces and beat on both sides.
Set the multicooker to frying mode, pour in sunflower oil.
Place elk meat in hot oil and fry on both sides until golden brown.
Transfer the half-cooked meat to a separate container.
Peel the onion and cut into cubes.
Place in a slow cooker and sauté for 5-7 minutes.
Place the elk meat on the onion and add salt.
Wash dried fruits and place on meat.
In a separate container, mix broth, tomato paste, flour, salt and pepper. Pour the mixture into the ingredients in the slow cooker.
Set the device to extinguishing mode. Cooking time is one and a half hours.

The finished dish can be served both on a festive table and consumed in the everyday diet.

Elk meat in a slow cooker. Video

Elk is red meat, which is similar in its characteristics to veal or beef. If you are looking for a way to cook delicious, tender elk meat, then check out the recipes below. All of them are easy to implement; no difficulties should arise.

Secrets of cooking delicious elk meat

Before you cook delicious elk meat, you need to consider not only the recipes, but also the subtleties.

1. Before you start cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with napkins.

2. If baking or frying is carried out, you need to soak the elk meat in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).

3. To get truly juicy elk meat, fill it with lard. Chop it into slices, then insert it into the slits in the meat. Lard can be taken fresh or salted.

4. If you plan to roast or stew meat in any other way, fry the slices until golden brown in a frying pan with butter before doing this. This way you can preserve the juice.

No. 1. Moose meat goulash in a frying pan

flour - 30 gr.
onion - 2 pcs.
tomato paste - 60 gr.
meat - 0.5-0.6 kg.
broth/water - 0.8 l.
parsley with dill - 40 gr.
spices

We tell you how to cook the most tender elk meat. You can make it deliciously at home in the form of goulash.

1. First place the piece of meat in cold water and soak for at least 3 hours. Next, blot away any moisture and chop into a medium cube.

2. Place the chopped onion in a frying pan with sizzling oil along with pieces of meat. Fry for 7 minutes, then add salt, spices, and flour.

3. Add pasta, fry for 3 minutes. Pour in water or broth and continue to simmer on medium power in a sealed container. Duration of extinguishing - 1.5 hours.

4. Approximately 5 minutes before the end of cooking, add chopped green stuff and evaluate the taste of the dish. It may need to be salted or seasoned with spices.

No. 2. Elk meat shurpa in a slow cooker

sweet pepper - 1 pc.
garlic cloves - 5 pcs.
elk meat - 0.9-1 kg.
water - 130 ml.
onion - 2 pcs.
fresh tomatoes - 3 pcs.
potatoes - 1 kg.
carrots - 2 pcs.
cilantro - 20 gr.
spices

Since you can cook the most tender elk meat in a slow cooker, we recommend adopting a tasty recipe.

1. Turn on the appliance to the “Frying” function, heat a little oil until it sizzles. Throw in the chopped meat. Sprinkle with spices, but do not add salt.

2. Fry the elk meat until a golden brown crust appears on it. This move will keep the juice inside.

3. Meanwhile, chop the carrots into semi-circles and chop the onion. Mix vegetables into elk meat and add water. Set the “Extinguishing” program for half an hour.

4. Keep the tomatoes in boiling water for 2 minutes, then rinse under the tap. Get rid of the peel, chop the pulp itself into cubes. Chop the pepper into strips or halves of circles.

5. Add these vegetables to the multi-bowl and squeeze out the pulp from the garlic cloves. Cook the ingredients on the “Soup” program for a third of an hour.

6. During the allotted period of time, take care of the potatoes. The tubers must be peeled and then chopped into large pieces. Stir the potatoes into a common bowl and wait another 25 minutes.

7. Almost at the very end of stewing, add chopped cilantro and evaluate the taste of the dish. If necessary, add more spices and add salt to the shurpa. Serve after steeping.

We hope that after studying the recipe you will no longer wonder how to cook elk meat. After all, this recipe turns out very tasty.

No. 3. Elk baked in the oven

elk meat - 1 kg.
mayonnaise - in fact
onions - 3 pcs.
seasonings

Above, you learned how to cook elk meat deliciously and without any hassle while simmering in a slow cooker. Now we suggest considering baking in the oven.

1. Chop the meat that has been soaked for several hours across the grain. Place the pieces on the board and beat them through the cellophane.

2. Rub with spices, salt, mayonnaise. Place the pieces in a bowl, alternating with the chopped onion.

3. Cover the container with film and refrigerate for at least 7 hours. After this period, you can start cooking.

4. First, place the pieces one by one in a frying pan with sizzling oil. Fry until crusty for literally 3-5 minutes.

5. Now line a baking sheet and place the meat slices on the foil. Pour 150 ml into the mold. water, cover with a second sheet of foil.

6. Heat the oven to 190 degrees. Cook for half an hour. Then reduce the power to 170 degrees, simmer the meat for another 40 minutes.

7. After the allotted time, do not open the door. Let the finished meat lie in the oven and cool slightly, only then proceed to tasting.

No. 4. Elk cutlets

stale bread - 5 pieces
vinegar 9% - 100 ml.
meat - 1 kg.
pork lard - 0.4 kg.
tomatoes - 2 pcs.
onion - 1 pc.
water - 1 l.
milk - 0.3 l.
raw yolk - 2 pcs.
cream - 0.4 l.
seasonings, breadcrumbs

Since you can prepare the most tender elk meat in various ways, let’s make delicious cutlets out of it.

1. Chop the meat into small pieces and place in a solution of vinegar and water. Leave for 2 hours to soak.

2. Pass the meat and lard through a meat grinder. Soak the bread in milk, squeeze out the crumb. Mix it with meat and lard. Add finely chopped onion.

3. Also add seasonings, yolks and tomato pulp to the minced meat. Mix the ingredients thoroughly.

4. Form cutlets from the meat mixture, sprinkle with breadcrumbs on all sides. Fry the preparations until crispy.

5. Pour cream over the prepared cutlets and set the heat to low. Continue to simmer the dish covered for half an hour.

We looked at how to cook the most tender cutlets. You can make other dishes from elk meat that are just as tasty.

No. 5. Roast elk

carrot - 1 pc.
meat - 0.6 kg.
potatoes - 5 pcs.
onion - 1 pc.
tomato paste - 50 gr.
garlic cloves - 7 pcs.
ghee - 30 gr.
spices

vinegar 9% - 40 ml.
granulated sugar - 20 gr.
salt - 10 gr.
water - 50 ml.
laurel - 3 pcs.
peppercorns - 10 pcs.
chopped parsley root - 10 gr.

Use this recipe to learn how to make savory elk meat. Roast from such meat turns out tasty and fast.

1. Prepare the meat by removing all membranes. Chop into small cubes. Place it in a bowl in layers, sprinkling with spices for the marinade.

2. Dilute the vinegar with water and pour over the elk meat. Leave to marinate overnight. Fry the meat in melted butter until golden brown. Reduce heat and simmer until half cooked.

3. Chop the potatoes into bars, cut the carrots into strips. Fry the vegetables a little and add them to the meat. As soon as the vegetables soften, add finely chopped onion and tomato paste to them.

4. Add seasonings. Add chopped garlic cloves to this. Knead and simmer for a quarter of an hour. Taste it.

No. 6. Lula kebab made from elk meat

water - 0.5 l.
lard - 0.3 kg.
meat - 2 kg.
onions - 5 pcs.
vinegar 3% - 0.5 l.
granulated sugar - 10 gr.
laurel - 5 pcs.
salt - 15 gr.
peppercorns - 10 pcs.
juniper berries - 30 gr.
carnations in stars - 6 pcs.
seasonings

1. Before you cook delicious elk kebabs, you need to make a marinade. To do this, add laurel, juniper berries, pepper and cloves to the water. Boil the mixture for 10 minutes.

2. Add sugar and salt to the marinade. As soon as the mixture boils, pour in the vinegar. Remove the container from the heat and strain the liquid. Set the marinade aside.

3. Chop the meat into pieces of suitable size. Place in a cup and pour over the cooled marinade. Leave the elk meat to marinate in the cold for 24 hours.

4. Pass the onion, meat and lard through a meat grinder. Add seasonings and stir. Form the minced meat into small patties and place on a wire rack.

5. Place in the oven at 200 degrees. Time it for 40-50 minutes. Monitor the dish regularly. Reduce power if necessary.

No. 7. Elk stew

tomato paste - 40 gr.
onion - 1 pc.
meat broth - 0.1 l.
vinegar 3% - 30 ml.
meat - 0.2 kg.
carrot - 1 pc.
garlic cloves - 6 pcs.
seasonings

Consider how to cook delicious elk meat so it's tender.

1. Wash the meat, get rid of all veins. Chop into cubes. Place in a saucepan. Add chopped onion, vinegar and any seasonings.

2. Mix the ingredients and leave to marinate in the cold for 4 hours. After this, remove excess moisture from the meat with a towel.

3. Heat a small amount of oil in a frying pan. Saute the elk meat until half cooked.

4. Add garlic gruel, tomato paste, broth and carrot slices to the meat. Continue to simmer the dish over low heat, covered, for 50 minutes.

We figured out how to cook spicy elk meat. To make the dish truly delicious, follow the instructions provided. Add your favorite seasonings and other ingredients as desired. Don't be afraid to experiment.