Moose meat - 4 cooking recipes

It is best to boil or stew the meat so that it is not very tough. To make elk meat juicy and soft, it can be pre-soaked in wine (white). This meat makes very tasty cutlets and dumplings. You can add pork with bacon to the minced meat, as well as garlic or onions. When cooking, elk meat is not salted or very little salt is added (at the end of cooking). Elk meat produces a rich broth. You can add seasoning and herbs to it. Elk meat baked in a pot with vegetables, mushrooms or potatoes turns out to be very soft and tasty. Hunters marinate pieces of elk meat in wild berries and herbs: this emphasizes the taste of the meat. It goes perfectly with lingonberry sauce. Almost all organs of elk are eaten. The liver is cut into longitudinal pieces and boiled separately from the rest of the carcass. Boiled elk liver is eaten as a separate dish or used as a filling for pies. The kidneys can be eaten raw. Moose tongue and fat are highly prized.