Moose stew is a delicious dish reminiscent of the taste of beef. You can enjoy your own home-made product both in the winter evening in the kitchen, and by the campfire on a picnic or on a camping trip.
Pick your recipe
You will need
- - moose - 1 kg;
- - lard pork or pork undercuts - 150 grams;
- - bay leaf - 3 pcs;
- - pepper in a pot - 10 pcs;
- - rock salt - 1 teaspoon;
- - white wine - 500 ml.
Instruction manual
1
Pre-prepare the meat: rinse under running water, gently dry with a paper towel, cut into small pieces. Elk moose can be harsh (if the animal was more than 3 years old), so before cooking, soak the meat in white wine for about 6-8 hours.
2
Put the meat in a cast-iron pan, simmer without adding water. The meat contains enough of its own juice, which will stand out during cooking. Simmer the moose on low heat for 3-4 hours, stirring occasionally with a slotted spoon.
3
Lard or undercuts cut into small cubes, add to the pan with moosecake. You can enter spices - salt, peppercorns and bay leaves. It is forbidden to add any other flavor enhancers, since in this case the stew will not be stored for a long time.
Continue to cook the elk with lard and seasonings for about 3 hours.
4
Prepare a glass container: wash cans and metal lids, sterilize with steam or boiling water, cool and dry.
Check the preparedness of the stew - pierce it with a fork or skewer, it should be very soft, as if it were jellied meat.
5
Arrange the meat in jars in equal portions with a slotted spoon, pour in the juice remaining after cooking. Cover and store in a cool place for no more than 1 year.
6
Elk meat - a healthy, dietary and environmentally friendly meat, which includes iron, phosphorus and zinc. Cattle are not poisoned by growth hormones and chemicals, so you can not worry about your health and the health of your family.
Useful advice
To cook moose stew, you can use a pressure cooker, slow cooker, autoclave or an ordinary oven.