Juicy Moose Cutlets: A Gourmet Delight

Very tasty, juicy, aromatic, tender, original! Moose cutlets have always been considered an exquisite delicacy, served on special occasions. The only bad thing is that the meat of wild animals has a specific smell that affects the taste of the dish. Iʼll tell you how to get rid of it!
cook time: 50 min
Freya Ashford
Juicy Moose Cutlets: A Gourmet Delight

Nutrition Facts (per serving)

136
Calories
9g
Fat
7g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Ground coriander 2 g
Wheat flour 100 g
Butter 70 g
Water 1 l
Milk 150 g
Bay leaf 3 pc
Caraway 2 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Apple vinegar 10 ml
White bread 150 g
Salo 100 g
Moose meat 500 g

Recipe instructions

Step 1

Step 1
How to make moose cutlets? Prepare all ingredients. If the best meat for a pig or beef is considered to be tenderloin, then for elk it is the veined meat that is more tender. The main thing is that the meat is fresh and of high quality. The easiest way to prepare meat from any wild animal is to soak it in clean, cold water for about 2 hours. During this time, change the water several times.

Step 2

Step 2
How to remove a specific smell from meat? Transfer it to a deep container or pan. Add to it a few bay leaves and a head of onion, cut into pieces. Pour in some apple cider vinegar and cover with clean cold water. Leave the meat alone for half an hour. Then remove it from the water and dry it. In a separate bowl, soak a couple of pieces of white bread in milk.

Step 3

Step 3
Pass the elk meat through a meat grinder, preferably twice. Remove the butter from the refrigerator; it should be solid. Cut it into cubes and mince it with the minced meat again, adding a few peeled cloves of garlic and a piece of lard.

Step 4

Step 4
Add all the dry spices on the list and salt to taste to the bowl with the minced meat. Pour the milk and soaked bread into the bowl with the minced meat. Mix the mixture well until smooth. The minced meat should be dense and moist. Roll the minced meat into a ball, wrap it in cling film and put it in the refrigerator for 20 minutes.

Step 5

Step 5
Remove the minced meat from the refrigerator. Start forming it into cutlets of the shape and size you need. Do this with your hands soaked in water. Roll each cutlet in wheat flour or breadcrumbs.

Step 6

Step 6
Pour vegetable oil into a frying pan with a thick bottom. What oil is best for frying? Take refined one with a high smoke point. Warm it up. Transfer the cutlets to the hot oil.

Step 7

Step 7
Fry the moose cutlets over high heat until golden brown on both sides. Then reduce the heat to medium. Pour some water into the pan. Cover the pan with a lid and simmer the cutlets for about 15-25 minutes, turning the cutlets from time to time. The liquid in the pan should completely evaporate.

Step 8

Step 8
Serve the finished elk cutlets hot with any side dish. Bon appetit!

Additional rubrics

Related recipes