Baked Elk Tenderloin Recipe

The most delicious, tender, juicy, appetizing, aromatic! You will spend quite a lot of time on elk meat in the oven: the meat needs to be soaked and then marinated. Also, its softness depends on the age of the animal and the part of the carcass. I recommend taking the tenderloin from the back. If everything is done correctly, it will be very tasty!
cook time: 72h
Ruby Colston
Baked Elk Tenderloin Recipe

Nutrition Facts (per serving)

52
Calories
1g
Fat
2g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Moose meat 600 g
Dry spices 1 tbsp

Marinade:

Water 600 ml
Red wine vinegar 120 ml
Onion 1 pc
Allspice 5 pc
Sugar 0.5 tbsp
Salt 0.5 tbsp

Recipe instructions

Step 1

Step 1
How to bake elk meat in the oven? Prepare your food. It is advisable to beat the elk meat with a hammer on all sides. Then cover the elk meat with cold water and leave it in the refrigerator overnight to soak. In the morning, drain the water, rinse the meat and dry it with napkins to remove excess water.

Step 2

Step 2
Prepare the ingredients for the marinade. Take filtered or bottled water. Instead of red wine, you can use table vinegar. You can also change the set of dry spices and peppers to suit your tastes.

Step 3

Step 3
Peel the onion and cut into rings.

Step 4

Step 4
Chop 2 small parsley roots.

Step 5

Step 5
In a deep bowl, combine chopped onion, parsley roots, wine vinegar, salt, sugar, allspice and ground pepper.

Step 6

Step 6
Pour boiling water over the spices and onions. Stir. Cool the marinade to room temperature.

Step 7

Step 7
Place the elk meat in the marinade so that the water completely covers the meat. Place the meat to marinate in the refrigerator for 1 day.

Step 8

Step 8
Transfer the piece of meat from the marinade to a double sheet of foil. If desired, you can sprinkle the meat with salt and pepper. I did not do this, since the marinade, as it seemed to me, was already very rich. I cooked elk for the first time and was afraid to over-salt it. As it turned out later, the meat was well saturated with salt and the aroma of spices in the marinade.

Step 9

Step 9
Wrap the elk meat tightly in foil and place in a baking dish. Pour 200 ml of water into the bottom of the mold.

Step 10

Step 10
Bake the elk meat in an oven preheated to 160°C for about 4 hours. In the original recipe, 1 kg of meat was baked at this temperature for 10 hours. This is too much for my oven. It took me 3.5 hours to get ready. You focus on your oven. At the same time, make sure that the water at the bottom of the mold does not completely evaporate. And add it as needed.

Step 11

Step 11
Remove the meat from the foil and cut into thin slices. Bon appetit!

Additional rubrics

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