How to cook delicious elk meat at home so that it is soft. Moose goulash in a pressure cooker (multi-cooker)

Elk- one of the largest animals on the planet, and therefore has long been the object of hunting. Until the middle of the last century, elk meat was the basis of the diet of the inhabitants of the north of Russia. It has beneficial nutritional properties and excellent taste, and is also valued for its small amount of fat. Elk meat tastes like lamb, and is distinguished by its toughness and fibrous meat.

Nowadays, elk meat is not difficult to find in stores, but not everyone knows the secrets of proper preparation. Essentially, elk and beef dishes are the same. You can use it to make beef stroganoff, roasts, cutlets, shish kebab and even soup. This is the same red meat, but with a specific smell and tougher fibers. Properly prepared dzerenina will become a real delicacy on the dinner table.

How to cook elk meat so that it is tender

Not every consumer is ready to choose dzerenina because they are afraid of its harshness. But not every cook knows the subtleties and tricks of cooking this game. Meat prepared in compliance with important recommendations will pleasantly impress household members with its tenderness, softness and extraordinary aroma.

Before starting cooking, be sure to soak the meat in cold water and dry with paper towels;
marinate elk meat in a mixture of water, vinegar, salt and spices;
It is best to salt meat at the end, not the beginning of cooking;
for juicy and tender meat in the oven you need to add lard;
For the perfect elk stew, it's best to sear it in a pan until half cooked first.

Recipe for elk goulash with gravy

To prepare a delicious elk goulash, you need to take:

half a kilogram of elk meat;
2 onions;
1 tbsp. l. flour;
meat broth;
tomato paste;
salt, pepper, bay leaf;
greenery;
sunflower oil.

Preparation:

Before cooking goulash, you need to wash and dry the elk meat, and then cut it into cubes;
Peel and finely chop two onions;
Pour sunflower oil into a frying pan, heat and fry pieces of elk meat for five minutes;
Next comes the onion and sautes for ten minutes;
Pour in flour, add salt, pepper and spices, mix and fry for a few more minutes;
Meat broth and tomato paste are poured in. Cover the pan with a lid and leave to simmer for one and a half to two hours. Goulash is ready!

How to cook delicious elk cutlets

To prepare flavorful moose cutlets, you need the following ingredients:

1 kg of elk meat;
300 ml milk;
400 ml cream;
2 chicken yolks;
1 onion;
2 tomatoes;
50 ml vinegar;
400 g lard;
stale bread;
breadcrumbs;
salt, spices for meat.

Preparation:

The elk meat needs to be cut into pieces and soaked for an hour in a solution of an equal ratio of vinegar and water. After this, grind the elk meat in a meat grinder;
Grind lard in a meat grinder and mix with minced meat;
Soak two or three pieces of stale bread in milk, mix with meat;
Finely chop the onion, use boiling water to remove the skins of the tomatoes and mash;
Add yolks, spices to the mixture, salt to taste, mix with minced elk and beat thoroughly in a blender for five minutes;
The crushed minced meat should be formed into small balls and rolled in breadcrumbs;
Fry over medium heat on all sides;
Place the dzerenina balls into a frying pan with thick walls, pour in 400 ml of low-fat cream and leave to simmer over low heat for thirty to forty minutes.

Delicious roast elk meat with potatoes

To prepare roast elk, you need:

half a kilogram of elk meat;
2 onions;
5 medium-sized potatoes;
carrot;
melted butter;
tomato juice or tomato puree;
garlic to taste;
spices for meat;
vinegar, bay leaf, salt.

Preparation:

First, be sure to soak the meat for an hour or two in cold water. Then clean, cut off the tendons and films. For the marinade, you need to mix two tablespoons of water, vinegar, salt and sugar, add pepper and bay leaves;
The elk meat is cut into small pieces of about two centimeters and placed in a bowl, sprinkled with spicy spices and poured with a marinade mixture. Leave in the refrigerator overnight (up to 10 hours);
The marinated meat should be fried in butter in a frying pan with high edges until golden brown and left to simmer over low heat;
At the same time, cut the peeled potatoes into cubes and lightly fry on all sides. Add the chopped carrots to the pan and also brown slightly. Pour the vegetable mixture over the meat;
When the vegetables are ready, add onions, garlic, tomatoes and spices to the mixture;
The aromatic roast is ready! You can garnish with your favorite herbs and serve with sauerkraut and pickles.

Recipe for elk soup

Elk soup is another colorful dish made from this game.

To prepare it you need:

2 liters of water;
half a kilogram of elk meat;
2 onions;
egg;
salt, pepper, spices;
a few cloves of garlic;
250 g of mushrooms.

Preparation:

Wash and dry the elk meat. Pass through a meat grinder with two onions and garlic through a meat grinder. You need to do this twice;
The ingredients are salted and peppered, mixed with a chicken egg and kneaded thoroughly;
It is necessary to form small meatballs from the minced meat;
Vegetable or olive oil is poured into the frying pan. Meatballs need to be fried for twenty minutes over medium heat. Another option is to bake the meatballs at 220 degrees in the oven;
Two liters of water are poured into the pan and mushrooms are added, as well as seasonings to taste;
Add the fried meatballs to the broth and cook for twenty minutes. The finished soup can be decorated with herbs - parsley, dill or spinach.

How to cook delicious elk meat in a slow cooker

To achieve softness of this type of meat, it can take quite a bit of cooking time. Therefore, a multicooker is a good way out.

Ingredients:

kilogram of elk meat;
5 potatoes;
2 carrots;
2 onions;
2 tomatoes;
sunflower oil;
black pepper, salt.

Preparation:

Pour sunflower oil into the multicooker, place the elk meat there, and cook for 10 minutes in the “Frying” mode;
Chop the onion and carrots, add to the container and fry for another 10 minutes;
Add chopped potatoes and tomatoes;
Pour water and cook in the “Stew” mode for one and a half to two hours.

How to cook elk meat in the oven in foil

To cook game in the oven you need the following ingredients:

1 kg dzerenina;
2 onions;
vegetable oil;
100 ml vinegar;
black pepper, spices for meat;
salt, sugar, bay pepper.

Preparation:

Before starting cooking, you need to marinate the elk meat to soften the fibers and get rid of the specific smell. To do this, mix vinegar, pepper, bay leaves, finely chopped onion, salt and sugar;
The marinade is mixed in a saucepan with a liter of water and brought to a boil over heat. Set aside and let cool;
Prepare a deep saucepan. Place the meat there, pour over the marinade and leave in the refrigerator for two days;
After the allotted time, you need to take out the meat, let it drain, dip it in paper towels and wipe with meat spices;
In a heated frying pan, the meat is fried on both sides until beautifully golden brown;
Preheat the oven. Pour 0.2 liters of water onto a baking sheet. Cover the semi-finished elk meat with foil and place in the oven;
The meat is simmered at medium temperature for ten hours. It is necessary to add evaporating water from time to time.

Homemade elk shish kebab recipe

To make shish kebab at home you need:

2 kg of elk meat;
5 onions;
2 cups vinegar;
2 glasses of water;
cloves, black pepper;
300 g lard;
salt, sugar;
Bay leaf.

Preparation:

The specified amount of water is poured into the pan, bay leaf, cloves and black peppercorns are added. Cook the mixture for ten minutes;
After adding sugar and salt, cook until boiling;
Then remove the pan from the heat and pour two glasses of vinegar into it. The liquid must be filtered through a sieve;
The elk meat is cut into medium-sized pieces;
The elk meat needs to be covered with marinade and left in the refrigerator for a day;
After marinating, you need to drive the meat, lard and onions through a meat grinder;
“Cutlets” are formed from the minced meat and placed on skewers. Baked on the grill.

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Moose meat, like many other wild animals, has a special unique taste, for which it is appreciated by lovers. However, it is quite tough and has coarse fibers, so before cooking it is usually soaked in a special marinade. If you cook the meat according to all the rules, then the elk dishes will turn out tender with an unforgettable taste.

Especially if there is tough meat from an adult available. In this case, the unpleasant smell for many will be eliminated, the meat fibers will soften, and the unique and unforgettable taste of elk meat will remain.

The most delicious elk meat is considered to be the meat of female elk aged from 1.5 to 3 years. Old elk meat is more fibrous and tougher. The same dishes are prepared from elk meat as from beef.

Elk meat makes 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.

Recipes for elk meat dishes.

Elk meat is a rather specific meat that is not sold in every supermarket. If your lover is a hunter and is lucky enough to catch an elk, try to master the intricacies of preparing such meat.

You can prepare many first and second courses from this meat. It is worth remembering that the meat must be young. Otherwise, it will be tough and have a specific smell.

Determining the age of the moose:

Light pink meat with white streaks. This is young elk meat, which is soft and cooks quickly and has no odor.
Bright pink meat. The moose is over a year old. This meat is also suitable for cooking. You just need to soak and marinate it for a long time.
The meat is brown or garnet colored. You shouldn't eat this kind of meat. This is old elk meat. It takes a long time to cook and still remains tough. It also has an unpleasant odor.

Delicious elk dishes:

Chops
Roast
Baked meat
Elk soup
Fingers
Cutlets

Elk meat is quite tough and has a specific smell. That is why it is pickled and soaked. The main task of marinades is to remove odor.

Ingredients:

20 ml vinegar
20 ml water
200 ml dry wine
30 ml lemon juice
Pepper
3 onions

Recipe:

Cut the meat into small pieces. You can also marinate a whole piece
Pour salt and spices into the meat and pour in the liquid ingredients
Combine everything and add onion. Cover the meat with a lid and leave to marinate for 1 day.
If the meat is old, then it is better to marinate for 2 days.

You can marinate elk meat in tomato juice, mineral water, dry wine and other marinades. This will allow the product to become soft and juicy during cooking. Plus, marinating does a great job of reducing flavor.

Ingredients:

1 kg elk meat
0.5 l sparkling mineral water
30 ml apple or wine vinegar
0.5 kg onions
3 carrots
Spices

Recipe:

Cut the meat into small pieces. The smaller the size of the cubes, the faster the meat will marinate.
Combine salt, vinegar and mineral water in a glass. Chop the onion and cut the carrots into strips.
Add to meat and add marinade and pepper. 24 hours is enough for the meat to be cooked on the grill.

Unusual and very tasty cutlets. It is worth remembering that elk meat is quite tough and takes longer to cook than pork. Therefore, before adding it to pork, you need to soak and marinate.

Ingredients:

0.5 kg minced elk
0.5 kg minced pork
2 onions
A handful of Hercules cereal
100 ml milk
2 potatoes
Spices
Breading

Recipe:

Soak the elk meat in cold water for 2 hours, and then marinate it in vinegar for a day.
Prepare minced elk meat and combine with shredded pork
Mix thoroughly and add grated onion. Add salt and pepper
Soak the flakes in milk until smooth.
Add grated raw potatoes and milk porridge to the meat mixture
Roll into balls and bread them in breadcrumbs. Cook in the oven or fry in a pan

A simple and quick recipe that is prepared in a slow cooker.

Ingredients:

300 g elk meat
2 onions
2 carrots
3 potatoes
Spices

R recipe:

Cut the elk meat into pieces, and salt the onions and carrots. Fry meat and vegetables in a multicooker bowl for 25 minutes
Pour in the broth, add diced potatoes, salt and add spices
Cook on Soup mode for about 1 hour

A tasty and very satisfying dish that is prepared in pots.

Ingredients:

1 kg potatoes
700 g elk meat
2 onions
head of garlic
1 carrot
Vegetable oil
Spices

Recipe:

Fry meat and potatoes in vegetable oil until golden brown
Place the potatoes and meat in the pots. Place grated carrots on top
Add chopped onion and garlic. Add spices and salt
Pour in the broth, cover with lids and cook in the oven for 40 minutes.

Delicious homemade sausage, which is cooked in the oven.

Ingredients:

1 kg elk meat
1 kg pork meat
0.5 kg lard
Spices
Guts
Sunflower oil

Recipe:

Grind the elk and pork in a food processor. Do this separately as the pork needs to be larger
Cut the lard into small cubes and add the mixture to the minced meat
Salt and add spices. Soak the intestines for 1 hour in cold water
You will need approximately 3 meters of intestines. Lubricate the meat grinder ring with oil and remove the knives
Place the intestine on the ring and release the minced meat, do not compact it too much
Fill the intestines with minced meat and tie with twine. Tie off the ends. You can divide it into sausages

Sausage can be baked or fried in a pan.

The stew is also prepared with millet and quickly.

Ingredients:

1 kg meat
150 g pork lard
Bay leaf
Spices

Recipe:

Cut the meat into small cubes and add to the saucepan along with the lard
No need to add water or oil. Simply cover and simmer for 45 minutes, stirring constantly
Divide the mixture into jars, add a bay leaf, salt and spices to each
Place the jars in the autoclave and sterilize for 75 minutes. Roll up the jars

A very unusual meat that is often prepared by hunters. The ideal recipe so that the meat does not spoil before returning home.

Ingredients:

Spices

Recipe:

Cut the meat into 0.5 kg pieces and wash and dry with towels
Sprinkle each piece with salt. It is necessary that it completely covers the elk meat.
Place everything in a bucket, cover with a plate and place a full three-liter jar on top
Under pressure, the meat should be salted for 3-4 days. After this, rinse the semi-finished product in water several times and let it sit in it for a day.
Dry with a towel and add spices. Place it back in the bucket and cover with pressure. Leave it like this for another 5-7 days
Tie each piece with twine and hang to dry for 5-7 days
Now you can safely eat the delicacy

This is a delicious addition to any side dish.

Ingredients:

700 g meat
200 g sour cream
Spices
4 onions
Sugar
20 ml vinegar
Oil

Recipe:

Cut the meat into pieces, or preferably thin strips, removing films
Add onion, cut into half rings (2 onions)
Add vinegar, salt, sugar, spices and 50 ml of water. Leave it on all night
In the morning, drain the marinade and pour oil into the pan. Simmer meat on fire
After 30 minutes, add sour cream, salt and spices and onions. Simmer covered for 40 minutes

A simple recipe, before cooking, marinate as indicated at the beginning of the article.

Ingredients:

2 onions
1 kg elk meat
1 carrot
Spices

Recipe:

After marinating the meat, cut it into small pieces and place it in a very hot frying pan with oil.
Add finely chopped vegetables, salt and spices, simmer covered for 35 minutes
Remove the lid and fry until golden brown, serve with potatoes

Homemade dried elk meat: recipe

For more information on how to cook dried elk meat, watch the video.

VIDEO: Dried elk meat

This is a classic meat and gravy recipe. Goes great with porridge and mashed potatoes.

Ingredients:

700 g meat
2 onions
2 carrots
spoon of flour
20 g tomato paste
Spices
Oil

Recipe:

Before you start cooking goulash, marinate the meat in any way
After this, cut the meat into small pieces and fry in a frying pan with butter until golden brown.
Add a spoonful of flour and fry a little more. Add some water and stir
Add tomato paste, salt, spices, onions and carrots. Simmer covered for 45 minutes with constant stirring

Dumplings and elk manti: recipe

For more information on how to prepare elk meat dumplings and antas, watch the video.

VIDEO: Elk dumplings

The meat for the chops must be young, as the cooking time is short.

Ingredients:

1 kg elk meat
Spices
Oil
3 eggs
2 tablespoons flour
50 ml milk

Recipe:

Marinate the whole piece of elk meat in advance. Cut it against the grain into 1 cm thick pieces
Place the pieces in an even layer on the film and cover with a layer of film. Beat off the workpieces with a hoe
Salt and add spices. Beat the egg with milk and flour until you get a batter
Dip the pieces of meat in the mixture and fry in a hot frying pan on both sides

This is a rather unusual and interesting recipe. It hardens perfectly even without gelatin.

Ingredients:

10 liters of water
2 pork feet
1 kg elk meat
2 chicken legs
0.5 kg chicken feet
Spices
Garlic

Recipe:

Clean the meat from films and veins; there is no need to cut it.
Scrape the pork legs and remove dirt, rinse thoroughly
Cut the claws off the chicken feet and remove the film
Place all prepared ingredients in a saucepan and fill with water
Simmer for 10 hours, add spices and onions. Simmer for another 30 minutes
Remove the meat ingredients and disassemble them into pieces, discard the legs along with the bones.
Place the meat in bowls and add chopped garlic. Fill with broth
Refrigerate until hardened

Elk pilaf: recipe

More information on how to cook elk pilaf can be seen in the video.

VIDEO: Elk pilaf

Elk meat is an organic meat that has a unique taste. With proper preparation, meat can be used to prepare a lot of tasty and healthy dishes.

In the evening, after a glass of beer, I was too lazy to go to the store. And I already wanted to eat. So I decided to make goulash from what I found in the refrigerator. Namely, carrots, onions, a piece of elk meat (frozen meat in the morning before work, thrown into a pan with water to defrost), vegetable oil and some spices (I found them in the closet).

1. A piece of elk meat - approximately 850 g.

2. Medium carrots – 1 pc.

3. Medium onion – 2 pcs.

4. Vegetable oil.

5. Salt - to taste.

6. Ground black pepper or peas - to taste.

7. Zira – 1 pinch.

8. Medium bay leaf – 1 pc.

1. As I wrote above, before work I threw a piece of frozen meat into a pan of water. By evening, the meat was perfectly defrosted. I drained the water from the pan. He took out the meat, washed it, cleaned it of films and everything that he didn’t want to eat. Cut into medium sized pieces. Be sure to cut the meat across the grain.

2. Peeled the carrots and cut them into medium cubes.

3. I did the same with the onion.

4. Pour sunflower oil into the pressure cooker container. I turned on the casserole mode to fry the ingredients.

7. Sauté the vegetables for 5-8 minutes, stirring from time to time.

9. Stirred.

10. After a minute I added salt and pepper. Stirred again.

11. Fry the meat with vegetables for about 8 minutes. Stirring a couple of times. There is no need to stir intensively and often, otherwise we can evaporate the broth too much. And we wouldn't want that.

13. Pour boiling water so that the water level does not slightly cover the meat.

14. After boiling (formation of light foam), added bay leaf.

16. Goulash is ready. This volume is designed for approximately 4 servings.

You can serve with any side dish, my favorites are mashed potatoes, boiled buckwheat and rice.

I used mashed potatoes, some homemade sweet pepper lecho and homemade horseradish according to the classic recipe.

Bon appetit.

Elk meat has its own unique taste. Some will find it too harsh, while others will not like its specific smell. However, if elk meat is cooked correctly, you can enjoy its original taste.

You can make cutlets, jellied meat, fried meat, and even roast from elk meat. You can simply fry the elk in one piece or stew it with vegetables and spices. Roasted elk and oven-baked elk are great options for special occasions.

Recipe: Roast Elk

For the dish you will need:

0.5 kg elk meat (it is better to take the pulp),
5 potatoes,
2 medium onions,
1 carrot,
ghee,
tomato puree,
spices,
garlic - to add piquancy to the finished dish.

Preparation

In order to cook elk meat deliciously, it must be marinated in advance. For the marinade, take 2 tablespoons of vinegar, 2 tablespoons each of salt and sugar, 2-3 bay leaves, 10 black peppercorns, parsley root.
The meat is cleaned of tendons and films, cut into pieces 2 cm thick, placed in a deep bowl (glass or ceramic) in layers, each layer is sprinkled with spices mixed with sugar and salt, everything is poured with vinegar diluted with water in a 1:1 ratio. The elk meat is marinated for 8-10 hours.
Pickled pieces of elk meat are cut into bars and fried in melted butter or pork fat until golden brown.
And then simmer until half cooked.
The potatoes are cut into cubes, lightly fried, then mixed with chopped carrots and added to the meat.
When the vegetables are almost ready, add finely chopped onion and sauteed tomato, as well as peppercorns and bay leaves.
Garlic and herbs are chopped and added to the finished roast. The dish is ready! Served with pickles.

Recipe: Elk cutlets

For this dish you will need:

1 kg of elk meat,
50 ml 9% vinegar,
2 stale buns,
0.4 kg pork lard,
0.3 l milk,
2 fresh tomatoes,
2 egg yolks,
pepper, salt,
0.4 l cream,
breadcrumbs.

Preparation

The elk meat is cut into small pieces, soaked in vinegar diluted half with water, and passed through a meat grinder.
The buns are soaked in milk.
Pork lard is also twisted in a meat grinder and mixed with minced meat.
The resulting meat mass is mixed with soaked buns, finely chopped onion, tomato pulp, salt, ground black pepper and egg yolks are added. The mass is thoroughly kneaded and beaten with a mixer for 5 minutes.
Small balls are formed from the minced meat, breaded in breadcrumbs, placed in a frying pan, fried over medium heat, placed in a thick-walled bowl, poured with low-fat cream, and simmered over the fire for 30 minutes. That's all! The cutlets are ready!

Elk baked in the oven

To prepare the dish you need the following products:

1 kg of elk meat,
200 ml vinegar,
1 tbsp. l. salt,
8 black peppercorns,
a pinch of chopped bay leaf,
1 tbsp. l. Sahara,
chopped parsley root,
2 onions,
spices for meat,
vegetable oil for frying.

Preparation

The meat is thoroughly beaten with a wooden mallet.
A marinade is prepared from vinegar, salt, sugar, black pepper, chopped bay leaf, chopped parsley root and chopped onion.
The marinade is poured into a deep saucepan, 1 liter of water is added, and the mixture is brought to a boil.
After the marinade has cooled, place the meat in a deep saucepan and fill it with marinade, put pressure on top, and put it in the refrigerator for 2 days.
After two days, the meat is taken out, wiped with a paper towel, and rubbed with meat spices.
The elk meat is placed in a heated frying pan with oil and fried on both sides until half cooked.
The meat is then wrapped in foil and placed in the oven. First, 200 g of water is poured onto a baking sheet.
The meat is simmered for (8-10 hours) at a temperature of 100-120 degrees. Water should be added to the pan periodically.
Before serving, baked meat is removed from foil and decorated with fresh chopped herbs.

Elk shish kebab

You will need:

2 kg elk meat,
300 g bacon,
5 onions,
2 glasses of water,
2 cups vinegar 3%,
2 tsp. salt,
1 tsp. granulated sugar,
a little black pepper
Bay leaf,
carnation,
juniper berries.

Preparation

In the specified amount of water add a bay leaf, a few clove buds and juniper berries to taste. Cook for 10 minutes.
Add salt and sugar to the marinade. Bring to a boil.
Add vinegar. Remove from heat. We filter.
Cut the meat into medium-sized cubes.
Pour the marinade over the meat. Let it marinate for a day.
We pass the marinated elk meat, along with onions and bacon, through a meat grinder twice.
Let's pepper it. Let's add a little salt.
Thread the minced meat onto skewers.
We bake over coals on the grill. Serve the finished kebab with fresh vegetables.

Elk goulash

You will need:

0.5 kg elk meat,
2 heads of onions,
3 glasses of water or meat broth,
3 tbsp. l. tomato paste,
1 tbsp. l. flour,
0.5 tsp. black pepper,
1 bay leaf,
1 bunch of your favorite greens,
salt,
vegetable oil.

Preparation

We wash the meat. Let's dry. Cut into medium sized cubes.
We clean the onion. Mine. We cut it finely.
Heat the vegetable oil. Fry the meat for 5 minutes over high heat.
Add onion. Stirring occasionally, fry for another 7 minutes.
Salt. Let's pepper it. Add flour. Mix. Continue frying for a couple more minutes.
Add tomato paste to the goulash. Mix.
Add water/broth.
We send laurel. Mix. Cover with a lid. Simmer for one and a half hours.
Sprinkle the finished elk goulash with chopped herbs and serve!

Elk soup

You will need:

500 g elk meat,
400 g spinach,
200 g shiitake mushrooms,
3 cloves of garlic,
2 heads of onions,
1 chicken egg,
2 liters of water,
1 tsp. salt,
0.5 tsp. ground black pepper,
vegetable oil.

Preparation

Wash the meat. Let's dry. Pass through a meat grinder twice.
We also pass onions and garlic through a meat grinder.
We combine the ingredients.
Salt. Let's pepper it.
Add an egg. Mix thoroughly.
From the prepared minced meat we form small meatballs.
Fry the meatballs in heated vegetable oil or bake for 20 minutes in the oven at 220 degrees.
Cook the mushrooms in the specified amount of salted water. You can add your favorite soup seasonings.
Add chopped spinach to the broth with mushrooms.
Carefully place the meatballs into the soup so that they do not fall apart.
Cook the soup for 20 minutes.
Pour the finished elk soup into portioned bowls and invite the household to the table. Bon appetit!

How to cook elk so it's tender

Before cooking, moose meat must be soaked for several hours and then thoroughly dried with paper towels.
Before frying and baking meat in the oven, elk meat should be marinated. The best marinade option is one made from grape vinegar, mineral water and vegetable oil.
Elk meat baked in the oven will be extremely tender and juicy if you stuff it with pieces of lard; both fresh and salted will do.
Stewed elk meat will turn out especially soft if you first fry it until golden brown in a frying pan in a large amount of vegetable oil.
Salt meat should be added at the very end of cooking, not at the beginning.
And finally, if you want your elk meat to be soft and tender, take the time to prepare it. So, you need to stew meat for at least 2.5 hours, and cook for at least 3 hours.

Believe me: elk meat cooked in accordance with the suggested recommendations will make you change your mind that elk meat cannot be soft.

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