Stewed in an elk at home: cooking recipes

Moose is a very useful and dietary meat, which contains a lot of useful chemical elements. Since such animals are not fed with chemical preparations and hormones, their meat is environmentally friendly.

Little Los tried it, but to whom it was possible - everyone claims that it tastes great. Especially good reviews she has in a stew. This dish is easily prepared at home, even if you do not have culinary talents and do not have much experience in the kitchen. With the proper observance of the technology, with minimal effort, you will get very tasty meat. It tastes like beef, so it fits well with buckwheat or barley porridge, potatoes or pasta. To stew from the moose at home, the recipe is given below, it turned out delicious, you need to use only clean pieces of meat, without tapes and bones. Grind them carefully, roughly like beef stroganoff. It is advisable to slightly repel the cut elk to make it softer. It is also necessary to add fat - without it the prepared dish will turn out to be excessively dry. The amount of fat is calculated according to taste, but it should be at least 60 grams per kilogram of pure meat.

Stewed in elk is an excellent dish, which to its taste resembles beef. If you make it yourself, you can later enjoy it at home, or during outdoor activities (hiking or picnic).

Stewed in an elk at home: recipe

To do this, you will need:

• 1 kg of scraps of an elk.
• About 150 grams of lard or internal fat.
• 3 leaves of laurel.
• 10 pieces of pepper-peas.
• 1 tablespoon tea leaves.
• 0.5 liters of white wine.

How to cook?

First, you should prepare the meat. To do this, wash it in running cold water, get soaked with paper towels and cut into small pieces. Since elk meat is sometimes hard (especially if the animal was not quite young), it is advisable to place it in white wine at night for soaking.

After that, place pieces of elk in a cast-iron pan and put it on a small fire, water is not required to add. In meat, there is a large amount of its own juice, released when heated. On small fire it is necessary to extinguish an elk about 3-4 hours, periodically stirring.

When preparing the lice, prepare glass jars and lids - rinse them thoroughly and sterilize with boiling water or steam. Then you should let them cool and dry.

Secondly, cut into small pieces of fat or fat, then put them to the meat. There you also need to add salt, bay leaf and pepper. Other spices in stew can not be added, as this will lead to a decrease in its shelf life. In equal parts, put everything in the cans, then fill it with the juice that was formed during the preparation.

Sterilization of the finished product

Once the stew has been spread over the cans, it is necessary to sterilize it. According to the requirements of GOST, this should be done for at least 75 minutes, and the treatment temperature should be 120 degrees. Only if these conditions are met, the product will be completely safe - the bacteria will be destroyed and the risk of infection with botulism will be eliminated. It is always worth remembering that botulinum toxins affect canned foods locally, so only one piece of meat can be dangerous, while the rest of the contents of the can not pose any threat. That is why long treatment is important. To reach the desired temperature of 120 degrees, you can use a domestic autoclave, a multibar with such a regime, pressure cooker or oven. Ideally, in the above units, you should prepare the elk for another 3 hours after adding all the additional ingredients.

What must be taken into account?

It must also be remembered that not all multivarks have such a processing temperature of products. If you have a budget model, and the temperature is not indicated, most likely, it will not exceed 110-115 degrees. For the same reason, you can not sterilize cans with stew in a container of boiling water or steam treatment - the boiling point of water is not sufficient to destroy all dangerous microorganisms.

This means that, without observing the temperature regime, the stew from the moose at home, the recipe of which is indicated above, can not be prepared for long-term storage in a closed pot. However, you can make a tasty meat dish that can be stored in the refrigerator for several days, and also freeze it.

Preparation in the oven

Stewed meat from the moose at home in the oven can be prepared as follows. Follow all steps of the basic recipe. Place the cans of meat on a baking tray, from the top, spread out the covers (if they contain rubber rings, it is necessary to remove them). Put them in the oven and heat it to 200 degrees. Once the stew is boiling, the temperature can be reduced, but not to the minimum limit (not more than 150 degrees). Continue cooking the meat for three hours, then take out the jars and roll them. In the event that you removed the rubber bands from the covers, you must put them back. Closed cans must be turned over and allowed to cool.

Preparation in a domestic autoclave

Carob stew at home in an autoclave can be done as follows. You must fulfill all the requirements of the main recipe. Then filled with meat cans should be rolled up with lids, after which it is required to make sure of their tightness. To do this, immerse them in a container of hot water. If the jars are not closed tightly, air bubbles will start to emerge from them. This container must be replaced. Then, the closed cans are sterilized in an autoclave for about three hours at a temperature of at least 130 degrees. Only if these requirements are met, you will get a safe stew made from elk at home. The recipe in the pressure cooker is completely analogous to the order of preparation in the autoclave.

Recipe for multivarka - not for canning

If you are preparing a stew from an elk in a multivark, you need to complete the first steps reflected in the above recipe (rinse, cut and soak the meat, grind the fat). Then pieces of meat are laid out in the multivark, a little bit of any vegetable oil is poured. The elk needs to be lightly fried to provide a crispy crust, after which it should be turned on. Preparing stew from the moose at home (the recipe in the multivarke assumes that this dish will not be intended for long-term storage) in this mode about an hour and a half. As soon as the specified program is finished, the device automatically switches to the function of keeping the heat. It should be left for several hours to leave the multivark working, and then the meat is salted, peppered, the desired amount of chopped onions is added to it. You can also put chopped carrots and other vegetables or greens.

How can the best tinned beef be made at home?

The recipe of the preparation assumes that the meat is put in cans tightly, not reaching about a half centimeter to the neck. When preparing homemade stew, it is necessary to clean meat from bones, films and tendons. In addition, it is better to trim the areas that have changed color. The addition of fat is also mandatory, as elk is low-fat meat, and in canned foods a fat layer between the lid and meat is needed. In addition, if you do not add fat, the stew will turn out to be excessively dry and hard.

In addition, the stew from the moose at home, the recipe with a photo of which is presented in this article, can be "improved." You can cook canned meat from several types of meat at the same time. For example, you can mix elk, beef and pork or even add poultry. If one of the types of meat is fat, the fat can not be added additionally - the fat will be shed from the pieces of the product. Store ready canned food at a temperature of up to 15 degrees. They can not be frozen, because the airtightness can be compromised due to too low temperatures.