Elk liver recipe: interesting options and cooking secrets. Moose liver

Moose liver is similar to beef, only slightly darker in color. To remove the specific bitterness, you need to soak it in milk before frying. Some game lovers prefer not to even wash the elk liver before cooking, so that the special flavor is preserved, and roast it right on the fire after a successful hunt.

Moose liver is fried in pieces and served with a side dish of potatoes

Servings: 6
Preparation time: 2 minutes
Time for preparing: 15 minutes

fried elk liver recipe

This simple recipe is similar to making regular beef liver. You can also add chopped carrots to the onion.

Cooking:

Remove the film from the liver, remove the bile ducts, and cut into medium-sized pieces.
Wash the liver, and pour milk for 2 hours, then rinse with cold water.
Finely chop the onion.
Heat the oil in a frying pan, and fry the liver over medium heat on both sides for 2 or 3 minutes.
In the oil where the liver was fried, put the chopped onion, fry for 5 minutes.
Add the liver to the onion in the pan, cover with a lid, and fry for another 5 minutes over low heat. Salt and pepper at the end.

Serve hot or cold with vegetables, cereals or pasta.

How to cook moose liver to make a delicious pate

Delicious elk liver pate is prepared with large quantity butter, so it turns out a delicate texture.

Products:

elk liver - 1 kg;
onion - 1 pc.;
celery - 50 g;
carrot - 1 pc.;
butter - 500 g;
garlic - 4 teeth;
Dijon mustard - 50 g;
sweet paprika - 10 g;
ground black pepper - 2 g;
parsley - 1 bunch.

Cooking:

Clean the elk liver from films and ducts, cut into small pieces.
Put in boiling water, and cook over low heat for 20 minutes from the moment of boiling.
cut into small pieces onion.
Grate peeled carrots.
Finely chop the garlic.
Put vegetables in a pan, with butter, season with salt, mustard, paprika.
When the butter is melted in the pan, reduce the heat and sauté the vegetables until soft, stirring occasionally, about 10 minutes.
Drain the water from the boiled liver, add vegetables in butter to the pan, and chop the mass with a blender.
Add chopped parsley and 2 cloves of garlic to the resulting pate, pepper to taste, taste for salt, and beat the mass again with a blender.
Transfer the pâté to a bowl, pour over olive oil and when cool, refrigerate.

You can cook many delicious dishes from the liver of an elk - fry it in a pan or make a tender liver paste which can be kept in the refrigerator for a long time.

Moose meat is a rather specific product that has pleasant taste, but with improper preparation, a repulsive characteristic aroma may also appear. To obtain tasty dish, it is necessary to soak the meat from the blood and only then proceed to the cooking process. In addition to the meat itself, offal is often used in cooking. This category usually includes the liver, heart, lungs, and so on.

We picked interesting recipes elk liver, allowing you to get juicy and fragrant dish. You will learn how to cook liver with onions, how to make homemade pate, as well as much more. In addition, we will tell you how to prepare the products and how to serve the finished side dish on the table. Many people are repelled by the mere thought that you can eat the insides of animals, but without trying at least once, it is difficult to judge the quality and taste of this dish.

Elk liver pate recipe

Required products:

liver - 450 grams;
onions - 1 pc.;
large carrot - 1 pc.;
salt;
butter- 75 grams;
granulated sugar - 25 grams;
pepper;
vegetable refined oil.

It is very important to properly cut the liver so as not to spoil the taste of the finished dish.

Step by step cooking

Our actions are as follows:

Washing the liver cold water.
Carefully remove the film and ducts.
Remove the top layer from the onion and cut it into small cubes.
We clean the carrots, wash them and chop them into thin strips.
We heat a little vegetable oil, pour the onion and carrot into the pan and fry until a golden hue appears.
Then add granulated sugar and mix vegetables.
Cut the liver into portions and pour into a frying pan.
We fry it until all the blood disappears.
AT last turn add spices and pass the products through a meat grinder.
To make the liver more tender and tasty, it must be ground twice in a meat grinder.
Cut off a little butter and beat it into the resulting mass.
We shift the pate into storage containers and put it in a cool place for a day.

Such a spread can be used during the preparation of sandwiches and snacks with sausage, cheese or herbs.

Moose liver: recipe with photo

Ingredients:

liver - 350 grams;
purple onion - 1 pc.;
Apple vinegar- 25 grams;
red dry wine- 50 grams;
mayonnaise - 75 grams;
mustard - 15 grams;
salt;
pepper;
sunflower oil for frying.

Before preparing this dish, the liver should be soaked from blood and cleaned in advance of the film, veins and other unnecessary components.

step by step process

Recipe and preparation of elk liver:

First, cut the cleaned liver into small pieces.
Pour the slices into a deep bowl.
Add some spices and apple cider vinegar.
Now we clean the onion and cut it into rings.
Sprinkle the elk liver with onion rings and put it in a cool place for several hours.
We heat the pan, pour in sunflower oil and shift the pieces of the liver.
Fry on all sides for about 2-3 minutes.
Then add the onion from the marinade, silent mayonnaise and dry red wine.
Lastly, put the mustard and simmer the dish under a closed lid until cooked.

Such meat garnish should be served with mashed potatoes, boiled cereals or with pasta. As a sauce, we recommend using a spicy tomato or garlic supplement. For decoration, you can take chopped fresh parsley, dill and basil.

Salad with liver and croutons

Grocery list:

liver - 250 grams;
rye crackers - 100 grams;
chicken egg - 2 pcs.;
green onion- 1 bunch;
salt;
pepper;
sour cream - 75 grams;
tomatoes - 2 pcs.;
canned corn- 1 bank;
fresh cucumbers- 3-4 pcs.

This simple salad is perfect for holiday table.

How to cook?

Below is the recipe. Moose liver for salad is prepared as follows:

We thoroughly wash the liver and remove excess veins, film, and so on.
Pat dry with paper towels and cut into small pieces.
Add corn to a deep bowl, after draining the excess liquid from the jar.
We chop the cucumbers into strips.
Fry the liver in a pan until fully cooked.
Cut the tomatoes in half and then into quarters.
Boil chicken eggs, cool, clean and cut into cubes.
We chop a bunch of green onions into rings.
Pour the liver, eggs, cucumbers and tomatoes with onions into a bowl with corn.
Add salt and pepper.
Add sour cream and mix the dish.
Decorate the salad rye croutons and serve it to the table.

Now you know the proven recipes. Moose liver is easy to prepare if you use the tips given in the article.

Many gourmet and rare foods are amazingly rich in flavor and can provide tremendous health benefits. It's just not easy to get them. This is exactly the case with elk liver, a dietary product that most often falls into the hands of hunters or their acquaintances. But not everyone knows how to cook such a delicacy. Although in reality, there is nothing particularly difficult in this. So, the topic of our conversation today will be elk liver, we will consider its cooking recipes, and also recall what are the benefits and harms of such a product.

How to cook elk liver delicious?

For simple, tasty and very healthy dish, it is worth stocking up on a kilogram of elk liver, one liter of milk and about three hundred to four hundred grams of onion. Also, use some salt and vegetable oil.

In terms of structure and appearance Elk liver is very similar to beef, but it seems a little darker. The first step is to rinse it, blot it with a paper towel and cut it randomly into pieces - for more convenient further processing. Next, you should do the preparation of the product: the extraction of films and ducts. After for further preparation of the liver, it must be cut into pieces.

The prepared product must be washed again in cold water, and then poured with ordinary milk. Leave the liver in the milk for at least two hours. It is believed that such a soak will help get rid of spotting and help eliminate the specific aroma of game.

Shortly before the end of the soaking process, start preparing the onion. You will need quite a lot of it. Clean it up and crumble it up sharp knife the way you want.

Rinse the prepared liver, salt, focusing on your taste preferences.

Place a frying pan over medium heat vegetable oil. After it warms up, put the liver on it in one layer. Place an empty container nearby - you will have to add the already fried product into it. Under it, you will also need to light a fire - almost to a minimum.

Put the whole fried liver in a separate container. And put the prepared onion into the pan. Cover it with a lid and fry, stirring occasionally.

Then pour the liver to the onion, mix and cover with a lid. Simmer for about three to five minutes, no more. AT finished product you can, if desired, add finely chopped garlic and sprinkle with herbs. You can serve it on the table with potatoes.

More cooking moose liver

Many hunters cook the liver much faster. They simply wash it, cut it into bars and fry it in a well-heated pan with high sides. If instead of vegetable oil in a frying pan melt lard, then ready meal will be even more delicious. After frying, you need to add half rings of onion to the liver, mix and fry a little more. Then you should pour sour cream into the pan, simmer under the lid, and at the end of cooking, salt and sprinkle with herbs.

The benefits of moose liver

In fact, elk liver, although it is a natural filter of the body, but when consumed, it can bring a lot of good to our health. Such a product is a source of many minerals represented by iron, copper, calcium, sodium, zinc, etc. In addition, it contains many B vitamins, vitamin A and vitamin C. Elk liver also saturates the human body with a number of essential amino acids represented by tryptophan , lysine and methionine.

Even a small portion of this product is able to satisfy the daily need of our body for certain nutrients. It is believed that the liver is able to prevent the development of many diseases of the heart and blood vessels, as well as the digestive tract. Its consumption contributes to the maintenance of normal blood clotting and the prevention of thrombosis. In addition, such a product will benefit people with urolithiasis.

Moose liver is considered a dietary product. It cooks very quickly and is easily absorbed by the body.

Possible harm elk liver

In addition, all kinds of aggressive substances can accumulate in the liver of an elk, which lives in insufficiently favorable regions from the point of view of ecology. That is why such a product is categorically not recommended for children, pregnant women, those who exercise breast-feeding as well as the elderly.

Nutritionists strongly advise against consuming elk liver for those suffering from the problem. high cholesterol. In addition, it is contraindicated in case of individual intolerance and excessive activity. thyroid gland. But even with absolute health, you should not eat elk liver more than once a week.

Most of the delicacies that cannot be found on the shelves of an ordinary market or supermarket differ from the usual, familiar food for us, especially in their rich taste. Moreover, most of the unusual and rare products can bring a lot of benefits to our body. So, for example, things are with moose liver - this dietary product it is not so easy to get it, only if you are not a hunter or are not his acquaintances.

If this delicacy still hits your table, you should definitely know how to cook it correctly, but before sharing recipes for cooking elk liver, we will learn about its benefits and contraindications.

Useful properties of the liver

It would seem that the liver is a filter of the body, what useful can our body get from the liver? But no, some useful properties liver has. For example, elk liver can serve as a source of many minerals, iron, copper, calcium, sodium and zinc. Among other things, it a large number of vitamins of group B, a little A and C. And also the liver saturates our body with essential amino acids.

In addition, it is believed that elk liver can prevent most diseases of the heart and digestive tract. The use of the liver also affects blood clotting, and is the prevention of thrombosis.

Contraindications

Do not abuse the liver of this animal, as it contains a large proportion of cholesterol. It is recommended to use this product no more than once a week.

Fried moose liver, a simple recipe

As we have already found out, this is an excellent dietary product. Externally and in consistency, the product resembles beef liver, however, due to the diet and lifestyle of the moose, the liver is slightly darker and bitter. Therefore, in the cooking process there are a few simple nuances.

First of all, for simple recipe cooking elk liver at home, you will need the following products:

1 kg of liver;
1 liter of milk;
300-400 g of onion;
salt, spices and vegetable oil.

Cooking

Let's start cooking with the processing and soaking of meat. For ease of working with the liver, cut it into several large pieces. Rinse thoroughly under running water. Then remove the film from the liver, remove various ducts from it and cut into smaller pieces, do not grind.

Rinse the sliced pieces again thoroughly and inspect, put in a deep bowl and pour milk, the liver must be left in milk for at least two and a half hours.

Milk is not at all a mandatory component for the preparation of elk liver. The fact is that the elk is not a particularly picky game in food, and in winter it eats everything in a row, for example, pine needles. That is why meat and liver in particular have a specific aroma. By holding this special delicacy in milk, you will not only get rid of spotting, but also of the aroma that not everyone likes.

The next step in the elk liver recipe is preparing the onion. You need a lot of onions, at least 1/3 of a part of the liver or even more. Cut it into half rings.

Rinse the liver from milk and add salt and spices. Heat the pan well and brush generously with oil. Put the liver on it. Moose liver is much tastier if you use instead of butter good piece lard or pork rendered fat.

Spread the liver not on top of each other, but in one layer so that each piece is well fried. Fry the liver on each side, but do not fry it to the crust. The readiness of the liver can be checked by piercing it with a fork. If the blood does not stand out and is pierced gently, the liver is ready.

Put the pieces in a separate container, and in the pan in which they were fried, put the chopped onion. Fry it until half cooked, it is advisable to cook the onion under the lid so that it does not lose its moisture and aromatic juice.

Put the liver back into the pan and sweat for 5-7 minutes under the lid so that the ingredients are well saturated with the flavors and aromas of each other.

Here's how to cook moose liver yourself in a simple way.

in sour cream

And here's another one interesting way how to cook moose liver. In that sour cream sauce it turns out incredibly tender, tasty, very juicy. Let's take a closer look at the recipe for cooking elk liver in sour cream.

For cooking you will need:

1 kg of liver;
8 art. l. sour cream;
8 art. l. tomato paste;
1 carrot;
3 onions;
2 cloves of garlic;
salt, vegetable oil.

To cook the liver in sour cream, you also need to process main ingredient as in the previous recipe. That is, rinse, cut and soak for several hours in milk.

Cooking process

While the elk liver is soaked in milk, prepare the rest of the ingredients. Peel and grate the carrots coarse grater, clean the onion. Onion, as in the first recipe for cooking elk liver, cut into half rings or quarters.

Heat a deep frying pan and grease generously with vegetable oil or fat. Put the liver on it and, after frying it for a few minutes, add a little water, 1/3 cup. Extinguish the liver by evaporating the water.

When the water boils away, salt the liver and add your favorite spices. Add to skillet tomato sauce and sour cream. Add a little more water, mix the ingredients and continue to simmer everything together.

After a few minutes, add the carrots and onions, mix the ingredients thoroughly to evenly distribute the vegetables in the pan. Simmer the liver with vegetables and sauce for at least 15 minutes.

Chop or pass the garlic through a garlic press and place in the pan. Cover the dish with a lid and simmer for 3-5 minutes.

As a side dish, potatoes or pasta are great for this method of cooking the liver.

Elk pate

And here's another one delicious recipe cooking elk liver. Pate is an excellent delicacy that is very easy to prepare. In order to prepare it, you will need the following ingredients:

1 kg of elk liver;
500 g butter;
4 cloves of garlic;
1 onion;
1 carrot;
50 g celery;
50 g Dijon mustard;
10 g sweet paprika;
2 g black pepper;
1 bunch of parsley.

The cooking process is very simple.

How to cook?

Rinse the elk liver, remove the film from it and cut into large pieces. Put the water on the fire in advance and boil. Put the sliced liver pieces in a saucepan. Cook for 20 minutes from the moment of boiling over medium heat.

Chop the onion very finely. Grate carrots on a fine grater. Finely chop the garlic cloves. Put all the vegetables together with butter in a pan and season with salt, mustard, paprika and pepper. When the butter is melted, reduce the heat and simmer the vegetables until soft.

Drain the water from the liver and put the vegetables and oil in a saucepan. Grind the ingredients with a blender. Add one clove of fresh garlic.

Chop the herbs very finely and place in a bowl. Thoroughly mix the mass with herbs, taste and add required amount salt and spices if not enough.

Put the pâté in a deep bowl and pour olive oil over it. When the pâté has cooled, cover it. cling film and put in the refrigerator. The pate keeps well and for a long time, has an incredible delicate taste and pleasant aroma.

Liver - very tasty, incredibly tender nutritional product with an unusual, but at the same time delicious taste.

The hunting season for ungulates is coming to an end, and many hunters have stocked up in refrigerators for New Year and Christmas cherished meat mined with my own hands. There is nothing better than to treat friends with a personally obtained trophy for a holiday.

So let's start cooking. First, finely chop the onion (I take three small onions in a medium pan). Then we cut the liver. For this dish, it is cut into thin long, preferably square slices, according to the type popular dish- beef stroganoff. After that, everything is laid out on a frying pan poured with oil, poured with about 200-300 grams of sour cream and mixed.

You don't need to save oil. The pan should be either cold or slightly warm. You can add parsley, dill or green onions. Also any meat seasoning. Salt - to taste. I always add the ingredients "by eye" - a little more onion or sour cream does not play a big role.

The most important point is to “catch” the readiness of the dish. The fact is that the liver belongs to such products that cannot be overcooked, otherwise it will turn into a “sole”. Therefore, it must be constantly stirred so that some pieces are not overcooked when others are not yet ready. The degree of readiness is determined by the released blood. While the liver is still raw, blood will come out all the time with stirring on some pieces. As soon as the blood has stopped coming out, cut two or three pieces, look and try. On the cut, it should be uniform. gray color, without blood inclusions and soft, delicate taste. After that, the pan is immediately removed from the heat and the finished liver is served on the table.

P.S. You are probably asking why the recipe is called "Christmas"? It seems to me that the name was born from the whiteness of sour cream, reminiscent of pure December snow, which covers the forests, where the desired hunting trophies are obtained. Snow, symbolizing the approaching holiday.

Sergey Gulyaev

PATE FROM ELK LIVER

December is the main moose hunting season. After a collective hunt with hunters, if the liver does not immediately go to the table, there may be a piece of this delicacy that should be disposed of in a special way,
namely, to prepare a pate.

Professional chefs carefully guard their cooking secrets, including the preparation of pâtés. However, sometimes these secrets are not something special. The main thing is the love of cooking. It is in the blood of hunters, most of us are good cooks, and it doesn’t matter that the “professionals” may wince when they learn about the cooking technique at home, although friends, acquaintances or family, everyone who has tried this dish, most often appreciate it high.

So, how to cook elk liver pate? Rinse the liver piece in cold water. Remove ducts and films. Cut the liver into pieces. Take onions (there are never too many onions): clean and cut into half rings or cubes, as you like.

Repeat the same operation with carrots: straws or cubes. Take a deep frying pan (preferably cast iron with thick walls). Heat the pan and pour any vegetable oil into it. You can add a couple of tablespoons of olive oil to it. Wait for the oil to warm up, and over medium heat, start, stirring, fry the carrot-onion mixture. As soon as the carrot pieces become soft, add a teaspoon of granulated sugar. Although the carrot itself already gives a sweet taste, but granulated sugar, caramelized, will give the pate an additional flavor.

Then pour the cooked liver pieces into the pan and fry, reducing the heat, under the lid for 15 minutes. The readiness of the liver is determined by the absence of blood (you can check by cutting a piece or piercing it with a wooden knitting needle). At the last moment, salt and pepper everything. Turn off the fire and leave it on the stove.

While the liver is cooling, we prepare a place for a meat grinder (some people use a blender at home) and take a deep dish where we will shift the minced meat. We begin to scroll warm pieces of liver and vegetables in a meat grinder. It is better to immediately take the grate with small holes. Liver mince we scroll a second time, so it turns out to be more tender and it will not be necessary, as some recommend, to wipe through a sieve. We taste the cooked stuffing.

And finally, the final stage. Whisk the butter into the cooked minced meat. room temperature. It may require up to 40% of the weight of the liver and stewed vegetables. It is more convenient to do this if you beat with a simple fork.

We lay out the finished pate in forms, laying it with parchment, and put it in a cold place. Chilled, it is ready to serve.

How you eat it, with soft, toasted bread, or put it from a spoon in your mouth, is up to you. Frozen elk liver, if you take your time, can become a "highlight" and New Year's table when you want something out of the ordinary. Toasts with it will become a real decoration of the table and will especially appeal to those who have never tried moose pate in their lives.

Petr ZVEREV

ELK MEAT CUTLETS

We offer you to get acquainted with the recipe (invented spontaneously when inspiration came) for making cutlets from this ecologically pure product, which is also a source of iron, phosphorus and zinc.

Alternately pass through the meat grinder raw meat, onions, raw potatoes and, since moose meat is different low content fat and cholesterol, will not be superfluous and a small amount of fat. You can add garlic for "fragrantness". It is best to use a medium-sized grate.

Salt and pepper the prepared minced meat, mix well and start making cutlets out of it. At the same time, it is not at all necessary to roll them in breadcrumbs or in flour. It is enough to sculpt cutlets with wet, clean hands.

Products should be immediately placed in a heated pan, poured with any vegetable oil (and if greased with melted lard, it will be tastier) and fried on both sides. Then turn the cutlets a third time and cover the pan with a lid for a while.

You can serve the cooked dish with any side dish or as an independent one. All the ingredients are taken in the amount you like, and who is used to it.

For those who like more “clean” work, it is enough to place the cooked minced meat in a special form, sprinkle with grated cheese on top and put it in the oven for baking. In this case, raw potatoes can be replaced with pre-boiled noodles. You will get a delicious, hearty meat casserole.

Elena POLISHCHUK