Before it is delicious to cook cutlets from the moose, it must be properly chosen. Since it is the choice of meat that will determine how delicious the cutlets are. Elk is easier to choose, paying attention to the color, if its color is pink and the fibers are almost not noticeable, then this is exactly the meat that you need. If the color of the elk is like a ripe pomegranate and the fibers are clearly visible, it is better to immediately give up such meat, it is very difficult to chew and grind, and it will smell strongly and this smell can not be soaked even in the marinade.
The recipe for cooking cutlets from elk in the oven
Ingredients:
- elk - 1 kg;
- onion - 3 onions;
- potatoes - 1 piece;
- lard - 200 g;
- eggs - 3 pieces;
- crumb bread - ½-loaf;
- milk - 200 g;
- meat broth - 60 g;
- sour cream 25% - 400 g;
- vegetable oil - 100 g;
- breadcrumbs;
- pepper;
- salt.
Preparation
Meat cut into small pieces and chop the meat grinder. Soak the crumb of half a loaf in the milk, then squeeze the milk. Onions, lard and potatoes are also prepared for grinding with a meat grinder or any other kitchen appliances. And now, pass through minced meat minced meat with the rest of the prepared ingredients. Now minced meat can be added and added pepper, pour in the broth and beat two eggs, then mix it well and let it rest for half an hour. In a bowl, beat the egg, it will be needed for breading. Cutlets sculpt all at once, because they should be the same size, then dab each cutlet in the egg and roll in breadcrumbs. Now you need to fry them from two sides, but not until ready, but only to get a crust. After put them in the form and pour the sour cream, at 190 degrees in the oven they are cooked for 45 minutes. In the absence of an oven, you can bring to the ready such cutlets from the elk in the multivark, setting the "Quenching" mode for 30-40 minutes.
Chopped cutlet from elk
Ingredients:
- fillet scrap - 700 g;
- eggs - 2 pieces;
- garlic - 6 teeth;
- onion - 1 onion;
- vegetable oil - 500 g;
- breadcrumbs - 50 g;
- coriander - ¼ of the beam;
- dill - ¼ of the beam;
- zir (cumin);
- paprika;
- pepper;
- salt.
Preparation
Cut the meat into small pieces and form a cake from it on a cutting board. Then chop it with a big meat knife or a small hatchet. Then cut the onions, greens and garlic, cut the meat out of the meat and cut out the chopped vegetables and herbs one by one, and then cover them with the second half of the meat cake and again chop. After transfer the resulting minced meat into a bowl, season with salt, add the spices, beat the eggs and put in the breadcrumbs, mix well and leave it for half an hour. Now form the balls no more than 4 centimeters in diameter and fry in boiling oil using a wok or a deep fryer.