How to cook moose lips

Lips of an elk - exotic product, available perhaps only to those who can produce their own hunting. Elk meat is not highly regarded because of low palatability, in addition, it spoils quickly. The most valuable for cooking parts of the elk carcasses, are considered an upper lip and a brain.

You will need

• • Hot lips elk:
  • lips of an elk;
  • 50 g butter;
  • 2-3 Bay leaves;
  • 10-15 peas black pepper;
  • 1 onion;
  • 1 carrot;
  • 1 parsley root;
  • 1 celery root
  • salt.
  • For boiled lips of a moose:
  • lips of an elk;
  • 2 Bay leaves;
  • 10-15 peas black pepper;
  • 1 onion;
  • 1 carrot;
  • salt to taste.
  • For the lips of a moose-hunting:
  • 500 g moose lips;
  • 2-3 bulbs;
  • 50 grams of fat;
  • sour cream;
  • Apple cider vinegar;
  • lemon;
  • Bay leaf;
  • sugar;
  • 1/2 Cup cranberry juice;
  • salt.

Instruction

1. Grilled lip of the moose
   
   Remove lip hairs, if any, scorching them over a flame to smooth the skin, thoroughly clean the lip, the hairs should not be felt under your fingers. Put the lip into the pot, add salt, pepper, put the Bay leaf, cover with water, simmer for 2-2,5 hours on medium heat.
2. Cool lip, but only slightly, then cut into small oblong pieces, grease the pan with butter, preheat Dutch oven, add slices of elk lips until Golden brown. Serve without garnish, but along with cranberries, which put next with roast lip in a separate bowl.
3. Boiled lip of a moose
   
   Sear lip over fire, to burn all the hairs, rinse thoroughly, place in a saucepan, cover with water, season with salt. Wash, peel onions, put in a saucepan, put on fire. Add 2-3 Bay leaves, 3-4 peas of fragrant pepper.
4. Wash and peel the carrots, cut into cubes, add to saucepan, simmer until until the meat becomes soft. Remove from heat, remove the lip with a slotted spoon, cut into pieces and serve hot. Cool, if you like and serve cold, also cut into thin slices.
5. Elk lip in hunting
   
   Sear lip to get rid of hairs, rinse, cut into portions, put in a glass dish. Wash the lemon, squeeze juice, pour into a saucepan one liter of cold water, add the lemon juice, salt, pepper, add the Bay leaf. Wash, peel skins from onions, halve and cut into thin half-rings, add to saucepan, stir.
6. Put in the marinade lip, put the saucepan on medium heat and cook for 2 hours, that meat became soft. With a slotted spoon, remove the meat from the marinade, heat in a pan the fat, wash and peel onions, finely chop, pour into the pan, slightly fry, add a lip and cook for another 2-3 minutes.
7. Put meat with onions into the pot, pour sour cream, add if necessary a bit of broth (to cover the pieces lips), put in a pan Bay leaf, pour in the cranberry juice, add a bit of Apple cider vinegar with the sugar, cover and simmer for one hour.