You will need
  • - elk – 1 kg;
  • fat pork or pork podcherevok – 150 grams;
  • - Bay leaf – 3 PCs;
  • - pepper pot – 10 PCs;
  • - salt stone – 1 tsp.;
  • - white wine – 500 ml.
Instruction
1
Pre-prepare the meat: rinse under running water, dry carefully with a paper towel, cut into small pieces. Elk can be harsh (if the animal was more than 3 years), so before cooking, soak the meat in white wine for about 6-8 hours.
2
Fold the meat in a cast iron pan, put to cook on slow fire without adding water. Meat contains enough of its own juice that will stand out during cooking. Elk simmer on low heat for 3-4 hours, stirring occasionally with a slotted spoon.
3
Fat or podcherevok cut into small cubes, add to the pan with the elk. Can enter spices – salt, pepper and Bay leaf. Any other flavor enhancers to add forbidden since in this case, the stew will not be long kept.
Continue to boil elk with bacon and spices for about 3 hours.
4
Prepare glass containers: jars and metal lids, rinse, sterilize with steam or boiling water, let cool and dry.
Check stew – pierce it with a fork or skewer, it should be very soft like jelly.
5
Lay the meat in the banks in equal portions with the help of a skimmer, pour the juice left over after cooking. Close the lids and store in a cool place not more than 1 year.
6
Elk – healthy, dietary and organic meat, which includes iron, phosphorus and zinc. Cattle are not poisoned with growth hormones and chemicals, so you can not worry for their own health and the health of your family.