13:27, 17 Aug 2023, author: Ermakova M.

Roast elk

Name: Roast elk
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: European
Ingredients: Elk (chilled) - 1 kg; Potato - 1 kg; Onion - 1 pc.; Carrot - 1 pc.; Garlic - 1 clove; Vegetable oil - 2 tbsp.; Butter - 1 tbsp.; Salt - to taste; Black pepper (ground) - to taste; Coriander (ground) - to taste; Greens - for serving

Hearty and fragrant, tasty roast elk with potatoes, easy to prepare.

Photo source: 123rf.com/profile_soeka

A familiar hunter treated us to fresh elk meat. For me it was a completely unfamiliar product. How and with what to cook and combine? How does the meat behave during cooking and how long does it take to cook? And in general, which cooking method to choose is a mystery! After asking my friends, I heard different opinions: from the most positive, to complete rejection of the taste and aroma of moose.

After studying the topic on the Internet, I realized that cooking elk meat is almost no different from beef. Well then, I'm getting started! My choice fell on the elk roast with potatoes, baked in clay pots in the oven.

Roast elk

Кухня: European, мясо, калории: 99, время приготовления: 02:10

Ингредиенты

Elk (chilled) - 1 kg

Potato - 1 kg

Onion - 1 pc.

Carrot - 1 pc.

Garlic - 1 clove

Vegetable oil - 2 tbsp.

Butter - 1 tbsp.

Salt - to taste

Black pepper (ground) - to taste

Coriander (ground) - to taste

Greens - for serving

Рецепт

1. Before cooking the roast, prepare the products: clean the vegetables, rinse the elk, dry and cut off all the films.

2. Next, cut the meat into large pieces and dry it again with a paper towel. We also coarsely chop the potatoes, onions - in half rings, carrots - in cubes, and garlic cut into thin slices. The size of the pieces depends on the size of the pot or the shape in which the roast will be baked.

3. I cooked a roast in three clay pots. Put a small amount of onions, carrots and garlic on the bottom of each pot, season with salt, pepper and coriander (optional). We turn on the oven to warm up to a temperature of 205 degrees.

4. Now we need to seal all the juices inside the elk so that the meat is juicy after cooking. To do this, we strongly heat the pan, add vegetable oil, heat it up and then lay out the prepared pieces of elk. Fry the meat on all sides over high heat until golden brown (do not cover the pan with a lid, do NOT bring the meat to readiness). It is not necessary to salt the meat at this stage, otherwise the salt will begin to draw moisture out of the meat, and it will not fry, but will begin to stew in its own juice.

5. Remove the meat from the pan and spread the potatoes. We also fry the potatoes (without a lid) until golden brown - over high heat, NOT bringing it to readiness, you just need to give the potatoes a beautiful ruddy color.

6. Put meat - potatoes - meat - potatoes in layers in pots, seasoning each layer with salt, pepper and coriander, lightly tamping the layers with a spoon. Put the remaining vegetables on top: onions, carrots and garlic; season again and add a small piece of butter. I also added some vegetable oil from the pan. We close the pots with lids and send them to the preheated oven for 1 hour.

7. We take out the finished roast from the oven, decorate with fresh herbs and immediately serve it to the table.

8. The elk roast turned out to be very fragrant, the meat cooked well, the potatoes looked like the one from the Russian oven, and a lot of delicious juice formed at the bottom of the pots.

Bon appetit!