You will need
    • 1 kg of boneless moose
    • 150 g unsalted pork fat;
    • 300 g of sour cream;
    • 100 g of butter;
    • 2 tbsp flour;
    • 1 onion;
    • For the marinade:
    • 2 tablespoons vinegar;
    • 2 tbsp sugar;
    • 2 tbsp salt;
    • 2 pieces of Bay leaves;
    • 10 peas of pepper;
    • parsley root.
    • For the dough:
    • 500 g flour
    • 1 egg;
    • 100 g of water;
    • salt to taste.
Elk, cooked in one piece
Boil water with chopped onion, salt, sugar and seasonings. Cool, add vinegar. Meat put in a bowl, pour the cold marinade and place in a cool place for 4-5 days. Don't forget to turn the daily elk. Then remove the meat from the marinade, brush and sinews, lard fat and salt. A little flour and fry on all sides. Then transfer the meat to the pot and into the frying pan where it was cooked, add a Cup of water, boil and pour the contents into the pot. You can add an onion and spices from marinade. Then cover and simmer on low heat until done, basting with juice. Ready meat cut across the grain, giving the shape of the whole piece. The sauce left over from stewing, add a tablespoon of flour, sour cream, boil and pour over sliced meat.
Skewers of elk
Meat cut into pieces of 30-40 g, put in a bowl and pour in marinade. Soak in a cool place 12 hours. Prepared meat put on skewers and cook on spit or grill, periodically lubricating the pieces with olive or butter. Serve with raw onion or green onion, fresh vegetables, melon, grapes. Don't forget the spicy sour sauce, preferably, plum sauce or satsivi.
Ravioli of moose
Pass the meat and onions through a fine grate grinder. In the resulting mince add salt, pepper to taste, soft butter and half a Cup of boiled water. Mix all thoroughly. Knead dumpling dough from flour, eggs and water. To stick dumplings and cook as usual.
Fried elk
Soak meat in cold water for 2-3 hours. Very dark elk, you need to soak longer. Then drain the meat and cut into squares of size 2x2 cm, thickness 1 see These pieces put in frying pan with a tablespoon of sunflower oil. Slightly fry the meat, pour in a pan of cold water and simmer, covered for about an hour. When the water boil, salt the meat, add the tomato sauce and sour cream. Add a little more water and cook further. After 5 minutes, pour into the pan with finely cut onions and a clove of garlic. Bake for another 20 minutes. On garnish serve boiled potatoes or pasta.