Our today topic is ground elk recipes.There are so many ground elk recipes but we will share all easy ground elk recipes.
Here Are Some Ground Elk Recipes
Moose meat with horseradish sauce
These meat rolls can be taken cold, as I prepared them, or hot, but for this it is necessary that the meat is cut thicker.
To accompany this dish I prepared beetroot sticks with butter, and some sprigs of broccoli.
The sauce, which accompanies many Nordic dishes, is a delight, and all in all a great dish.
200 gr smoked elk meat thinly sliced
250 gr clean broccoli on sprigs
2 cooked beets
4 tbsp horseradish
3 tbsp cream
75 gr butter
salt and ground ginger
Cut the beets into small sticks, boil the broccoli in water with salt.
Put the butter on a baking tray and incorporate the beets and the broccoli. Sprinkle with a little salt and ground ginger. Bring to a preheated oven at 200 ° C for about 25 ‘.
Mix the radish with the cream and put in sauce. On a plate put some rollitos of meat, the accompaniment of broccoli and beets, and a little bit of sauce.
Roast of Elk or Reno
With the tasty recipe you can prepare the roast of the two types of meat.
1 kg. of Reno or Elk meat cut into thin slices
2 teaspoons salt
50- 100 gr. but manteca or mantle
whole black pepper
If you do not want to do it, Laurel and onion will enter.
Today I prepared the ingredients of the list.
Cut into thin slices the average meat meat.
Try to keep the butter or the mantle.
Add the short meat to the plates and the golden coat
, removing it for the first time, letting it be with Water until tapar the meat and
add the salt and the pepper.
Let it simmer for 1 hour, taste the salt.
If the flesh does not fail, it is a slow war.
I do not want to use another kind of meat, it usually takes more time.
Serve with mashed potatoes and cranberry jam Red.
The elk, the most famous mammal in Finland
Sometimes one is lucky enough to have a friend with surplus elk. Every year Pauliina’s father provides her with innumerable kilos of meat from Finland’s most famous mammal, elk. It is fortunate to have one of a friend with a hunter dad. We have already tried the moose in all possible versions and imaginable: elk dumplings, moose steak, elk filet, elk sirloin, chili with moose, moose hamburgers … when one is filled with the elk freezer, you have to put imagination to him when it comes to preparing recipes.
This weekend Pau taught me to prepare a stew to lick my fingers.
– 1kg of moose for cooking
– 2 cans of crushed tomato
150 gr of bacon
– 1 onion
– 6 garlic cloves
– 1 glass of red wine
– 4 carrots
– Broth pill
– Salt and pepper
Chop the onion, garlic and bacon. Sauté the onion and the garlic in one in a pot of cast iron. When it is fried we add the two cans of tomato. Cut the meat to cook it. In a skillet, fry the meat until golden. Once golden, we add it to the pot. We incorporate the bacon, the pill of broth, the chopped carrots, the glass of wine, the salt and the spices to the taste of the host.
Put the oven to 180 degrees and put the pot in the oven. Bake the stew for about 3 hours. Elk meat needs plenty of cooking time to make it tender and smooth.