Today you can buy almost any ready-made product in the store, but homemade dishes are always valued much more. So delicious stroganina from meat or fish can be made at home and its quality will be much higher than purchased. In addition, you will be sure that it does not contain harmful additives and preservatives. You will learn a few secrets with photos of cooking frozen fish below.

What is stroganina

Stroganina is thinly sliced ​​pieces of meat or fish that are not subjected to heat treatment, that is, in fact, it is raw meat. The very name of the snack suggests that meat or fish is not cut into pieces, but planed and then frozen. Chips are served frozen with various sauces. Homeland snacks is the Arctic, where there is always an ideal fish for stroganina: sturgeon, omul, whitefish, muksun, salmon. Fish were caught there under the ice, and this dish is considered national in those parts.

What are they made of

The main feature is that the shavings are prepared from fresh, live fish that has been frozen. Siberian fishermen consider it bad form to serve an appetizer prepared from a carcass that has died while still in the nets, but today this moment is easily omitted. If we consider the Yakut meat recipes, then the peoples of the north used elk or venison to prepare snacks. It is clear that today such game is not available to everyone and this dish is prepared even from chicken breast. The main thing is to bring the planed meat to a deep freeze.

Sliced ​​recipe

The cooking process is not something complicated. If you are lucky and got a fresh catch of fish, then you can safely start cooking this northern snack. The main tool is a sharp knife, with which you can cut the meat into thin slices. The thickness of the piece should not exceed 2 mm, and the length should be approximately 10 cm.

classical

• Servings: 3 persons.
• Calorie content of the dish: 170 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: arctic.

The classic fish stroganina is prepared from northern species. Since a frozen product is used, it must first be prepared: if the fish is completely frozen, then you need to let it thaw slightly. If the knife enters 0.5 cm, then you can start cooking. Use a towel or rag to keep your hands warm. This will also help to avoid rapid thawing of the carcass.

Ingredients:

• nelma carcass - 1 pc.

Cooking method:

1. Cut off the head from the carcass.
2. After wrapping the tail of the fish in a towel or rag, place the fish upright on the board (head down).
3. First, cut off all the fins, then carefully remove the skin. You need to clean from top to bottom.
4. With a sharp knife, start slicing the fish, too, from top to bottom. Make sure that the thickness of the pieces does not exceed the norm.
5. Wrap the shavings in paper and put in the freezer until serving.

Mackerel

• Cooking time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 170 kcal.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty of preparation: easy.

Today, in almost any store you can buy frozen mackerel. This fish is the best suited for cooking shavings, because it is moderately fatty, and its meat is very tender. While you are carrying it home from the store, it will thaw slightly, and you can immediately start slicing. Mackerel is served with soy sauce. It is best to spread the finished chips on the table on a wooden board. This will help it melt more slowly.

Ingredients:

• frozen mackerel - 2 pcs.

Cooking method:

1. Cut off the fins, remove the head and skin.
2. Place the fish vertically with its head down and, holding the tail with a sharp knife, begin to plan.
3. Put the finished pieces in the freezer for a day.

From meat

• Cooking time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 110 kcal.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty of preparation: easy.

If you want to cook more satisfying shavings, then make it from chicken fillet. It is believed that this meat is best suited for such a dish after venison or elk. If you bought a non-frozen product, then you need to freeze it before cooking, otherwise it will be very inconvenient to cut into pieces. Nevertheless, some housewives bypass this advice and plan thawed meat.

Ingredients:

• chicken fillet - 0.5 kg.

Cooking method:

1. Slightly thawed fillet put vertically on the board.
2. With a sharp knife, begin to plan so that the pieces are no more than 2 mm thick.
3. Sliced ​​chicken should be put in the refrigerator so that it freezes well.
4. Served with tomato or creamy garlic sauce.

Video

Venison and elk fried

The back and large parts of the ham or shoulder, aged in the marinade, stuff with lard and fry in the oven. Cut the finished meat into wide slices, 1-2 per serving, pour over the meat juice.

Serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad. You can also serve meat with pepper sauce with vinegar, sweet and sour sauce with nuts, spicy sauce with tarragon, lingonberry or blackcurrant jam.

For 1 serving: 150 g of meat, 75 g of marinade, 20 g of lard, 5 g of pork fat, 150 g of garnish, 75 g of berries, 50 g of sauce or 30 g of jam.

Dried venison Ingredients 5 kg venison, 13 g garlic. For brine: 1 1/2 l water, 5 g cloves, 10 allspice peas, 2 bay leaves, 5 g cumin seeds, 250 g salt. , cut into strips 3–3.5 cm thick. Garlic

Smoked venison Ingredients 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g juniper berries (crushed), 2-3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Cooking method Grate the prepared venison

Swedish reindeer meat Ingredients 1 kg reindeer meat (pulp), 50 g butter, 10 g salt, 3 g freshly ground white pepper. For broth: 1 1/2 liters of water, 500 g deer saddle bones, 50 g butter, 100 g carrots, 100 g celery roots, 20 g garlic, 2 g ground cumin, 1 bay leaf,

DEENINA «DIANA» Cook venison meat as follows. Pre-clean it from films and tendons, rinse thoroughly and cut into pieces. In a pot, fry the chopped onion and celery in lard along with ground red pepper, then put the venison. Meat

Elk stewed with champignons Components Elk - 1.5 kg Pork lard - 100-150 g Mushrooms - 500 g Onion - 1-2 pcs. Garlic - 3-4 cloves Melted butter - 2 tablespoons Dry red wine - 1 cup Wheat flour - 2 tablespoons Garden herbs - 1 bunch

Smoked venison Ingredients 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g crushed juniper berries, 2-3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Cooking method Prepared venison

Dried venison Ingredients: 5 kg of venison, 3 cloves of garlic, 2 bay leaves, 5 cloves, 5 g of caraway seeds, 10 allspice peas, 200 g of salt Wash the venison, remove large tendons, cut into strips 3 cm thick. Peel the garlic, wash. For

Venison "Piquant" Ingredients: 10 kg of venison, 10 g of horseradish root, 20 g of ginger root, 5 blackcurrant leaves, 2 bay leaves, 2 cinnamon sticks, 400 g of salt Wash the venison, clean it from large tendons and films, cut into strips 5 thick see blackcurrant leaves

Dried venison Ingredients: 5 kg venison, 5 cloves, 10 allspice peas, 2 bay leaves, 5 g caraway seeds, 3 cloves of garlic, 200 g salt. Rinse the venison, remove large tendons, cut into strips 3 cm thick. Peel the garlic , wash. For

Elk with mushrooms Ingredients: 600 g of elk pulp, 300 g of fresh mushrooms, 1 cup of vinegar, 2 tbsp. l. vegetable oil, 50 g fat (bacon), 1 tbsp. l. sour cream, 1 onion, salt, bay leaf, pepper. Cooking method: Cut the elk across the fibers into 4-5 slices and soak overnight

Venison - roast 1.5–2 kg venison (in one piece, back), 100 g bacon, 1 teaspoon allspice (Jamaican) pepper, 0.5 teaspoon ground cloves, 2–3 teaspoons ground juniper berries , 2 teaspoons of salt. Wash the meat, peel off the films, lightly beat off, rub with a mixture of ground

Marinated venison Ingredients: 10 kg of venison (fillet), 100 g of carrots, 100 g of celery roots, 50 g of garlic, 4 sprigs of fresh cumin, 5 sprigs of parsley, 2 chopped bay leaves, 80 g of onions, 600 ml of water, 150 ml of table vinegar, 100 g butter, pepper, salt. Method

Dried venison Ingredients: 5 kg of venison, 13 g of garlic. For brine: 1.5 l of water, 5 g of cloves, 10 allspice peas, 2 bay leaves, 5 g of caraway seeds, 250 g of salt. from large tendons, cut into strips 3–3.5 cm thick. Garlic

Smoked venison Ingredients: 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g crushed juniper berries, 2-3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Cooking method: Grate the prepared venison

Venison stew Ingredients: 1 kg venison (hind meat), 110 g butter, 110 g flour, 2 onions, 220 g mushrooms (any), 110 g diced bacon, 275 ml red wine, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, pepper, salt. Cooking method: Cut venison

Stewed elk Cut the elk meat into large pieces of 1–1.5 kg, pour over the marinade and keep (from one to four days) in a cold room at a temperature not exceeding 6 °. Then dry the marinated meat with a towel and cut into cubes of 2–3 cm. Salt the prepared meat,

There are a great many ways of cooking meat by mankind. The vast majority of them involve heat treatment: boiling, frying, baking, stewing ... But there is a wonderful dish for which an oven is not needed. Meat stroganina was invented by the northern peoples, where there can be problems with fire, but frost is always available. Gradually, it spread to warmer areas. And the people were surprised to learn that raw meat can be very tasty.

By the way, not only Siberians and Yakuts knew about this. Other nationalities also have their own options for consuming raw meat. Suffice it to recall Peruvian ceviche (which, by the way, contrary to popular misconception, has nothing to do with Tatar cuisine) or carpaccio from sunny Italy.

meat secrets

When stroganina is prepared from meat, the recipe primarily involves venison or elk. It is clear that game is not available to everyone. In areas far from hunting grounds, stroganina is made from both pork and beef. In the latter case, you need to give preference to veal: it makes the dish juicier and more tender. However, with a good cook, any meat will come out perfect. For stroganina, fresh is sought, preferably Cut - either tenderloin or back.

Cutting secrets

To make stroganina from meat melt in your mouth, it should be cut correctly. The traditional way is long, up to 10 cm, and thin strips. They should be three centimeters wide, and no more than 2 mm thick. Some chefs recommend records; in this case, the width increases, but the thickness remains minimal.

In the North, extremely sharp knives are used for cutting. But even if the utensils are sharpened perfectly, experience is required to obtain the desired result. In urban conditions, it can be advised to buy a slicer machine that slices cheese or sausage. The resulting thinnest slices are then cut into strips of the desired width.

Yakut meat stroganina: recipe with photo

The classic way to cook this dish is simple to primitive. Which, we note, does not make its taste primitive.

Before preparing stroganina from meat, it should be thoroughly washed and freed from films. Then the cut is dried with napkins, wrapped in a clean towel and hidden in the freezer until stiff. Then the slice is cut according to the specified rules, and in the amount that those who are sitting at the table can eat. It is better to trim if there is not enough than to chew on thawed and not so tasty meat. The "inventors" of the recipe for meat stroganina are eaten without any seasonings, just dipped in salt. However, this rule is not mandatory. You can make a mixture of salt and pepper, you can put mustard, or horseradish, or your favorite ketchup for stroganina.

The second version of the classic

This is how the Khanty prefer to cook the dish. The difficulty is that the meat must be cut fresh, not frozen, but still thin. The task is difficult, but, in principle, solvable. The strips are peppered and salted. A large onion and a whole head of garlic are finely chopped. Strips of meat are rolled into them and rolled up. In order not to unfold, you can fix them with toothpicks or tie them with threads. The rolls are placed in a wide bowl in one layer and poured with table vinegar (you can use apple or white wine). Night in the refrigerator - and you can eat. This recipe is especially good for stroganina. Before eating the rolls, you need to squeeze a little and remove the “fasteners”.

Stroganina stuffed

And here is another way to make stroganina from meat. Here, the tenderloin is not frozen: a long sausage is stuffed as often as possible with pieces of lard and garlic. To do this, incisions are made in it, where the “filling” is laid. The surface of the meat is rubbed on all sides with a mixture of peppers and salt. You can also add your favorite herbs. The tenderloin is kept at room temperature for an hour or two, so that the pulp is saturated with aromas. She is then frozen; when serving, it is cut across in very thin, translucent rounds.

Stroganina in European style

According to this recipe, the most successful stroganina is obtained from it. It is cut traditionally, in a well-frozen state and in compliance with the cutting rules. The piquancy will be in the sauce. For him, a stack of soy sauce, a spoonful of mustard, juice from half a lemon and a spoonful of olive oil are mixed. You can replace sunflower, but it is not recommended. If the sauce seemed too sour or salty, it is diluted with mineral water. The resulting mixture is lubricated with plates in which stroganina meat will be placed on the table, veal petals are laid out on top and watered with the remnants of the marinade. The final touch is sprinkling the “still life” with chopped dill. Some cooks also advise to sprinkle the stroganina with grated cheese.

Stroganina a la Shubinsky

G. G. Shubin is hardly known to the general public. Meanwhile, in the 50s of the last century, he was the director of the Pechoro-Ilychsky Reserve. Although in the memory of gourmets his name was deposited just because of the dish described below. In the original version, moose meat is taken, but stroganina from pork meat also “sounds” very good. The recipe involves heat treatment, which should especially appeal to extremely cautious citizens.

The meat is planed in accordance with the regulations, but not served immediately. A wide frying pan warms up well and is smeared (slightly!) With a piece of butter. Strips of meat are laid out on it immediately and immediately filled with milk. Preferably - rustic, as fat as possible. Citizens can replace it with cream, in this case - not the fattest. Salt and pepper should be immediately after boiling milk. It is not necessary to stir, except at the very end, when the milk has almost completely boiled away. Ready stroganina from meat “in Shubinsky” is considered at the moment when the aroma of fried meat floats through the kitchen. Keeping the dish on fire longer is not worth it: burnt beef will lose most of its attractiveness. Stroganina will become even more delicious if you supplement it with a large number of fried onion rings.

Stroganina in Ukrainian

Another way to cook a dish for those who are categorically against raw meat. Frozen pork or beef is cut in the same long and very thin strips. In parallel, the onion is chopped in half rings and mixed with meat, salt, black and red peppers, tomato paste, crushed garlic and vinegar. All components are taken "by eye", in accordance with personal preferences. Vegetable oil is heated in a cauldron. When it is red-hot, stroganina is loaded into the vessel and stewed with stirring until whitened. The process will take about a quarter of an hour. Interestingly, it is recommended to eat the dish cold. It also goes great with beer. Especially if you do not skimp on salt and peppers.

A note of Asian exoticism

Chinese and Japanese cuisine has long conquered our compatriots. And they figured out how to combine the original Russian dish with their favorite flavors. Note that the result turned out to be interesting and quite deserving of the attention of even the most picky gourmets. Moreover, it will not be difficult for even the laziest cooks to realize the recipe. It will require a kilogram of lean frozen pork. It is planed with the thinnest possible plates; no further cutting into strips is required. The angle and direction of cutting do not matter - in any case, the meat will turn out to be extremely tender.

A deep and thick-bottomed pan (ideally a wok) heats up well with enough oil. All the meat is poured into it and cooked for about ten minutes on a weak flame. During this time, you will have time to mix three tablespoons of soy sauce and half - natural honey. The resulting sauce is poured into the pan; fire increases to medium. Four large onions are cut into half rings, which are poured out to the meat. Everything is mixed and left on the stove for another five minutes. Then four garlic cloves chopped rather large and a chopped bunch of basil are added. It remains to wait until the stroganina reaches “condition”, and you can call the family to the table. However, it is probably already trampling around in the kitchen, sniffing at the mouth-watering aromas.

It is clear that at first you will be inclined to try something from the latest dishes. However, our advice is: take courage and take the risk of tasting real, raw stroganina. The taste is great, cooking takes a minimum of time, the pleasure is on top. At the same time, sharpen your knives ...

STROGANINA FROM ELK

I will make a reservation right away. The text you are about to read is not intended for meat-eaters, vegetarians, or hunters. Please take this into account before reading.

An experienced hunter is unlikely to be surprised by elk meat, elk, this hunting delicacy. Fried and stewed liver, meatballs, rich broth from bacon chopped into small pieces - these are the main dishes from elk, which those who have been on elk hunts probably know. They are usually prepared from fresh meat - they got it in the morning and ate it in the evening. In addition to these simple dishes, many more have been invented. For example, boiled tongue, lip (although, Yuri Porfiryevich Yazan, an expert on elk and elk hunting, said that the gastronomic advantages of elk lip are greatly exaggerated), jellied meat from a leg with a hoof. About boiled hoof - a special conversation.

In the mid-1950s, in the region of the Pechoro-Ilychsky Reserve, which was then directed by Georgy Georgievich Shubin, regular and massive elk migrations to wintering grounds from Komi to the Perm Region, from north to south, were observed. Elk fishing was organized on the territory adjacent to the reserve. On the migration routes across the course of the elks, fences were built with pens-traps of the top type. You go in, you don't go out. The animals were shot there. Every year at the beginning of winter, 120-150 elks were hunted. During the existence of the economy, about one and a half thousand were mined. The meat was sold to local stores.

These were years and days of meat prosperity. There was plenty of meat in the elk fishing industry. True, they were not allowed to take home, but at the base in the hut it was possible to eat to satiety. One story is connected with this, which was told to me by the head of the moose farm, Mikhail Veniaminovich Kozhukhov.

It was like this. Once an employee of the district committee came to the village of the reserve from the regional center of Troitsko-Pechorsk. Whether the instructor, or the secretary - I do not remember. We showed him the moose farm, domestic moose and decided to take him to the base of the moose fishery. They harnessed a draft elk to the bag and in half an hour they were in place. Kozhukhov himself took him. We went into the hut where the hunters lived. There is no one, there is a huge pot of brew on the stove, the kettle is hooting.

Before we had time to undress, the first hunter tumbled in. He takes off his clothes and immediately - to the pan. Apparently, he was hungry for a working day. He pulls out of the pan ... an elk hoof (!), begins to pick it with a knife and suck out the contents. Moreover, it is clear that for him, as they say now, a complete thrill. A district committee worker has balloons on his forehead. He asks Kozhukhov in a whisper: “Tell me, Mikhail Veniaminovich, why are you not allowed to eat meat here? At all?" He laughs: “No! It's just that our boiled hoof is the best of all delicacies! Try it - you will understand! And if about meat, then, you see, a meat grinder is screwed to the table. This is to twist the meat and fry the cutlets. The men here arrange real competitions - who will eat the most cutlets!

Here is such a story. True, when I lived on the Pechora, there were no such feasts and meat grinders, and there was no moose fishing either.

During the years of my life on the Upper Pechora, I had to hunt a lot of moose. Moreover, the main shooting, the harvesting of elk meat, began shortly before the closing of the hunt, after the new year, when the frosts seem to soften, and the day lengthens at least a little. For three or four weeks, our team mined up to a dozen animals. The meat was not taken out for a long time, so as not to lose time for hunting, and it lay for a month in the taiga. Then, by the end of the hunt, they took out the moose and divided it. Thus, only frozen elk was eaten.

In addition to the dishes that I have listed above, stroganina, frozen meat, cut into the thinnest petals and immediately eaten, enjoyed particular success with us. There are several recipes for its preparation, although not everyone knows how to do it.

The first method, the most primitive, is a simple moose cut.

We take a well-frozen, decent-sized piece of “fillet”, for example, from the hind leg, and cut it with a sharply honed hunting knife into the thinnest, translucent petals. I must say that with a thin, bending kitchen knife it is difficult to plan the planing correctly. The knife must be a hunting knife. Each meatlobe, previously dipped in a mixture of salt and black pepper, can be sent directly into the mouth with your fingers. And no forks! Stroganina is eaten only with fingers!

Moose stroganina can be consumed quite a lot without any damage to the body. On the contrary, even a single eating of raw elk meat gives a real burst of energy.

The second method is larded sliced ​​tenderloin.

This dish has to be prepared specially. We take a thawed tenderloin - long muscles from the underside of the ridge on both sides closer to the pelvic region - and, having cleaned it of films and cuts, we put it along a long planed board. Then we stuff this “sausage” with finely chopped pieces of garlic and lard, sprinkle with salt, as they say, to taste (you can grate a little) and, holding a little at home to soak, take it out to frost.

When the guests gather, you can serve. Ice cream tenderloin is again planed into thin round petals, which should be translucent and look like rose petals. The lunch is unsurpassed. Just don't let her melt.

And, finally, the third method - stroganina in Shubinsk!

This dish, as you understand, was invented by Georgy Georgievich Shubin, in the 50s of the last century, as I wrote above - the director of the Pechoro-Ilychsky Reserve, a hunter by education, and during World War II, a legendary scout during World War II.

Stroganin in Shubinsky is prepared like this. First of all, a bunch of elk is set up, and as much as your guests are supposed to be able to eat. Nothing that she melts. You have a decent slide of melted elk. Don't be embarrassed, but in the meantime, heat up a large cast-iron skillet on the stovetop. It is on the stove, and not on electric or gas, because a large heating area is needed. In extreme cases, you can use a wide burner on an electric stove. When the pan is hot, grease it with a piece of butter, dump the cooked stroganina on it and immediately fill it all with good fat village milk. Well, of course, you need to salt in moderation, and pepper a little. The milk boils and evaporates, while the stroganina gradually browns. It is not necessary to interfere with it, only at the very end. When the milk boils away, and the fragrant spirit of roasting comes from the stroganina, the pan must be removed, because the overcooked or even slightly burnt stroganina will lose its taste.

Chapter:
hunting kitchen
8th page

If you don’t have game now, use the meat of domestic animals with success.
And the result will exceed all expectations!

Small and big game dishes
ELK, DEER, CAMOIS

ELK
Elk is a large animal from the genus of deer. Elk height - up to 2 m, weight - 400-500 kg. Males wear wide horns from July to February, which are then shed annually. By the number of processes on the horns, one can determine the age of animals: how many processes on average fall on one horn - so many years for an elk. This pattern persists up to 5-7 years. In old moose, the number of shoots is less than the number of years lived.
An old moose can be identified by worn teeth. Elk is a popular object of sport hunting and fishing. They shoot him strictly according to licenses.
The most delicious meat is in moose, at the age of 1.5-3 years. The meat of old moose is tougher and more fibrous. The meat of females is more tender than males. The same dishes are prepared from elk meat as from beef. It is recommended to marinate before cooking.
DEER
In the northern regions, there is a wild reindeer, which is somewhat larger in size than the northern domestic one. The mass of a wild reindeer reaches 150-200 kg. Unlike other types of deer, males and females have branched antlers.
The reindeer is an object of intensive hunting, the annual production exceeds 100 thousand heads. In terms of protein content, deer meat is close to beef, but surpasses it in calories and vitamin content. The tongue is highly valued for its taste.
The red deer is a small inhabitant of forests. It is larger than a reindeer, its mass is about 300 kg. Female red deer are hornless. The meat is tasty, high quality, but in old animals it is harsh. Sport hunting is carried out strictly according to licenses.
The most valuable parts of the head are the tongue and lips. Remove the tongue by cutting the submandibular space along the edge of the lower jaw bone, then clean it from scraps of tissue, scald for 3-5 minutes in hot water and remove the epidermis (skin). Then cook for 3-4 hours until tender in salted water. The tongue can be preserved without cooking by salting it in a mixed way, like meat, or by smoking it.
Moose upper and lower lips are considered one of the most delicious foods. Cut off the lips with an ax across the muzzle, stepping back from the nostrils towards the eyes by 5-6 cm, or cut with a knife. Scorched and washed lips boil, like the tongue.
The legs are chopped with an ax across into pieces 8-10 cm long and used for cooking jelly.

LIVER FRIED

Ingredients :
For 800 g of liver: 200 g of butter, 2 onions.

Cooking

This is a dish whose taste depends on proper preparation. Some say that fried liver is extremely tender and tasty, others do not find anything special in it, and still others simply scold from the inability to cook.
Fry the liver should be in a well-heated frying pan, always in butter. Cut the liver into slices, no thicker than 1.5 cm, salt on both sides and place tightly in the pan, piece by piece, fry one side until the piece is 2/3 of the thickness fried. Then turn the pieces over and fry on the other side, but already with chopped onions.
Serve the liver on the table directly from the pan, without a side dish, but with onions fried in the same pan. Mustard is very good with fried liver.
You can cook the liver in a different way. Soak in cold water for an hour, remove the film, cut into pieces, salt, roll in flour and fry in melted butter or other fat.
Serve with buckwheat porridge or potatoes.

STROGANINA

Ingredients :
Frozen meat, salt.

Cooking

For this simple dish, any defatted meat and liver is suitable, but heavily frozen for 2-3 days. It is especially popular with Siberian hunters and all northern peoples.
The cooking method is extremely simple. Take a piece of frozen meat or liver and cut off thin plates from it with a sharp knife. Immediately take them with your hand (less convenient with a fork), dip them in salt - and the dish is ready to eat.
In those cases when you need to quickly reinforce your strength, it has no equal, because raw meat is very easily overcooked. Fast, tasty and nutritious.

SOUP

Ingredients :
For 1 kg of sternum: 2 liters of water, 2-3 potatoes, 1 onion, 1-2 bay leaves, 10-15 black peppercorns, salt to taste.

Cooking

Prepared from the sternum, chopped into small pieces. The meat should be about half a pan, only then the food will be rich and tasty. Cook the meat over moderate heat until almost done.
Salt, pepper, bay leaf, onion (to taste) lay immediately, before boiling. Then add two or three chopped potatoes, and after 10-15 minutes the soup is ready.
It is better to eat it right away: it tastes especially good from the fire.

BOILED ELK

Ingredients :
Meat with bones, 1 onion and carrots.

Cooking

Less fleshy parts of the carcass - ribs, sternum, neck and part of the shoulder blades - not used for roasting, boil, putting onions and carrots in a saucepan.
Serve with any side dish.

Roasted Elk Lip

Ingredients :
Moose lips, 50 g butter, 2-3 bay leaves, 10-15 black peppercorns, 1 onion, 1 carrot, 1 parsley root and celery root, salt to taste.

Cooking

This dish is excellent in taste. It's not easy to prepare. It is very important to successfully salt and boil in moderation so that it is not hard and not very soft.
First, the lip should be carefully singeed and washed - this work is painstaking and, frankly, not a pleasure. It is necessary to remove all the hairs and singe them to smooth skin so that they are invisible and not felt when eating. Then put the lips (upper - massive and small - lower) whole in a saucepan, salt, add 2-3 bay leaves (no more - the natural smell is destroyed), pepper and other spices (to taste) and cook for 2-2.5 hours on medium fire.
Then cool the lip slightly and cut into small oblong pieces, which are put into a roasting pan preheated and greased with butter and fry until golden brown. Serve to the table without garnish, right in the brazier. A spoon - another lingonberry will emphasize the sophistication of the dish and its outstanding taste.
They prepare the lip and in the Russian oven - they languish.

BOILED GU B A ELK

Ingredients :
Moose lips, 2 bay leaves, 10-15 black peppercorns, 1 onion, 1 carrot, salt to taste.

Cooking

Cut the fleshy parts of the upper and lower lips whole, singe, wash and boil in salt water until soft. For seasoning, put a bay leaf, a few peppercorns, an onion and a carrot.
Serve boiled lip to the table hot or cold, cut into thin slices.
Garnish - mashed potatoes, green peas, horseradish. This dish is considered a rare delicacy.

MOCK LIP HUNTING

Ingredients :
For 500 g of lip dgosia: 2-3 onions, 50 g of fat, 150 ml of mayonnaise (mixed), lemon or 100 g of citric acid, 1/2 cup cranberry juice, salt.

Cooking

Singe the lip, rinse, cut into portions and pour marinade for 12 hours. For the marinade, add lemon juice (citric acid or vinegar) to a saucepan of cold water, salt, pepper, put bay leaves and onion, cut into half rings. After that, the lip is boiled in the marinade for 2 hours.
When it is cooked, remove the pieces from the marinade, let it drain and fry in a frying pan heated with fat along with onions. Then put in a saucepan and pour with a mixture of mayonnaise or sour cream with tomato, pour in a little broth (to cover the pieces of the lip) and simmer for another 2 hours with the lid closed.
An hour before readiness, add cranberry juice, sugar, apple cider vinegar, bay leaf.

LANGUAGE BOILED

Ingredients :
For 1 language: 3 liters of water, 2 tbsp. tablespoons of salt, 1 bay leaf, 1 onion, 10-15 black peppercorns.

Cooking

First way
Place a well-cleaned and washed tongue in a saucepan or pot and cook with salted water for 2-3 hours. At the same time, you can add bay leaf, pepper, onion, or you can do without them - as you like.
The boiled tongue should be served directly from the heat, then it literally melts in the mouth, especially those parts of it that are closer to the base - they are more fatty and tender. Horseradish or mustard are good with boiled tongue.
Second way
Put the tongue in a saucepan, add spices (1-2 bay leaves, 5-6 peppercorns), chopped onions, carrots, salt, pour all this with water and cook for 3-4 hours until tender. Remove the skin from the hot tongue and cut it into thin slices. The table can be served both cold and hot. Garnish - mashed potatoes, green peas, horseradish.

ROASTED ELK

Ingredients :
For 700 g of meat: 400 ml of marinade, 100 g of spinach, 50 g of lard, 200 g of hot sauce or 150 g of jam.
For the marinade: 1/2 liter of water, 1/2 liter of vinegar, 1 carrot, 2-3 parsley roots, a slice of celery, 10-15 black peppercorns, bay leaf, salt.

Cooking

Prepare the marinade: boil water, add coarsely chopped vegetables, pepper, bay leaf, cook for 5-10 minutes, pour in vinegar, salt and remove from heat.
Cool and strain.
Large pieces of meat, aged in a marinade, are stuffed with lard and fried in the oven.
Cut the finished meat into 1-2 slices per serving, pour over the meat juice and serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad.
You can also spicy sauce, lingonberry or blackcurrant jam.

ELK CUTLETS

Ingredients :
For 1 kg of moose meat: 200 g of fatty pork, 1 potato, 300 g of white bread, 1/2 cup of milk, 1 egg, 1 onion, black pepper and salt to taste.

Cooking

The taste of the cutlets depends on the quality of the meat and the ingredients of the minced meat. To elk meat, be sure to add 10-20% lard or fatty pork and raw potatoes, which will absorb fat and give the cutlets splendor, white bread soaked in milk, onions, salt and black pepper. Pour a little warm broth or boiled water into the minced meat for juiciness. You can add a raw egg for viscosity, but the appearance and taste of the cutlets deteriorate from this.
Before frying, cutlets should be rolled in crushed breadcrumbs. Even better, without adding the egg to the minced meat, roll the cutlet abundantly first in the lezon (loose egg), and then in breadcrumbs.
Fry cutlets for about 15-20 minutes.
For garnish - fried potatoes, boiled and pickles (cucumbers, green tomatoes, cabbage).

MEAT FRIED IN LARGE

Ingredients :
For 1-2 kg of meat: 200 g of fat, 100 g of butter, head of garlic, pepper, salt.

Cooking

For such a dish, it is better to choose meat with a bone - it turns out to be juicier and tastier after cooking. A piece of meat can be large, weighing several kilograms, but its thickness should not exceed 15 cm, or even better - 10. Rinse the meat thoroughly, cut off all the outer veins and films.
Then, with a narrow sharp knife, make holes in it, into which finely chopped garlic and pieces of lard are stuffed. Do the same on the other side. Rub salt, pepper, put the prepared piece on a baking sheet with pieces of cooking oil and place it in the oven. Fry for at least 2 hours, while turning the piece of meat several times and pour over the juice that stands out.
Serve whole on a platter.
Whole fried potatoes, greens, lingonberries, sauerkraut, pickled cucumber are good for garnish.
Of the spices, mustard and horseradish are good.

MOCK OR DEER IN HUNTING

Ingredients :
For 1/2 kg of elk or deer meat: 1 tbsp. a spoonful of vinegar, 100 g of lard, 50 g of fat, 50 g of cranberries, 50 g of tomato puree, 5-6 cloves of garlic, 1 onion.

Cooking

Soak elk or venison meat (in pieces up to 1 kg) in a weak solution of vinegar, stuff with lard and garlic, fry in a frying pan heated with fat from all sides, after salting and sprinkling with pepper. Add the chopped onion and fry the meat along with the onion. Add tomato puree and fry again.
Then put the meat in a saucepan, pour over the broth, add grated cranberries or lemon juice (you can use citric acid), sugar and simmer until tender.

HUNTING CUTLETS

Ingredients :
For 1.5 kg of meat: 100 g of elk internal fat or fatty pork, 1 potato, 1/4 loaf of bread, 1 garlic clove, 3 onions, pepper, salt.

Cooking

The quality of the dish depends on the quality of the minced meat, which, in turn, depends on the quality of the meat (calf, elk or old elk) and the ratio of the ingredients. Grinding the meat does not mean that the minced meat is ready. You need to add to it about 10% of the total volume of elk internal fat or fatty pork, one medium potato (it absorbs fat and gives splendor to cutlets), a little bread, one clove of garlic and 2-3 onions (based on 1 kg of minced meat).
It is very important to mix the minced meat well so that all the components are evenly distributed and there are no lumps. Make hunting cutlets large.
Serve on the table in a pan. During storage, they lose their taste very quickly.
Any kind of potato is good as a side dish.

CUTLETS chopped

Ingredients :
For 1 kg of meat: 100 g of raw elk fat, 1/4 loaf of white bread, 250 ml of broth (milk, water), 1 tbsp. a spoonful of breadcrumbs, pepper, salt.

Cooking

Cutlets chopped from elk meat during normal cooking often turn out to be very dense. To obtain more loose, juicy and tasty cutlets, it is advisable to add raw elk fat, pork fat or butter per 1 kg of pulp. In addition, when compiling minced meat, 25% white bread (necessarily stale) and 25-30% liquid - meat broth, milk or water are added to it.
Fry cutlets in the usual way (before frying, roll in crushed breadcrumbs).

SHASHLIK FROM ELK

Ingredients :
For 1 kg of elk: 100 g of lard, 3 onions, 1 glass of white wine, parsley or green onions, pepper and salt to taste.

Cooking

This elk dish loses in comparison with fatty lamb skewers. But what to do when there is no lamb! It is quite possible to get by with moose.
For shish kebab, cut the meat from the sirloin or any other into small pieces of approximately 50 g each and put them in white table wine or in a standard marinade prepared for several hours. Then strung on skewers, alternating with onions and lard, salt thoroughly and fry over hot coals (the meat will burn on an open fire, but will not fry).
Appetizing dish is ready in 10-15 minutes. You can lightly pepper it, sprinkle with parsley or green onions.
Sauerkraut, pickles, lingonberries, any edible greens are good for garnish.

Roasting

Ingredients :
For 500 g of meat: 50 g butter, 500 g potatoes, pepper, salt.

Cooking

Finely chopped pieces of meat, salted and lightly peppered, fry in a pan until tender. You can add finely chopped potatoes to almost ready meat and fry together until tender. Serve the roast on the table in a frying pan. Sauerkraut, pickles and mushrooms, greens are good as a seasoning. Siberian dumplings are good from elk meat (it is better if you add a little fatty pork to the minced meat). You can cook from elk and all those dishes that are prepared from beef and lamb. You only need to know that the meat of a wild animal is always preferable to domestic. A wild animal or bird feeds on natural food, they have the opportunity to choose these foods, among which many have a preventive and therapeutic effect, endowing the tissues of animals that eat these medicinal herbs with the same properties.

NATURAL BEEF STEAK FROM ELK LOIN

Ingredients :
For 900 g tenderloin: 3 tbsp. tablespoons of melted butter, pepper, salt.

Cooking

In the lumbar region under the spine of elk and other large deer, roe deer there are two longitudinal, little-working tender muscles belonging to the highest grade of meat called tenderloin or fillet. Release the tenderloin from the tendons (films), cut across the muscle fibers into pieces about 3 cm thick, weighing about 150 g, lightly beat off and sprinkle with salt and pepper to taste.
With a lack of weight, use the softest muscles from the inner thigh. Then fry in a greased hot pan for 15 minutes.
For lovers of steak with blood, it is fried for only 8-10 minutes so that bloody juice is preserved in the thickness of the piece.
As a side dish, serve grated horseradish, green peas, fried potato wedges or another side dish.

BEEF STROGANOVE

Ingredients :
For 500 g of elk meat: 60 g of butter, 20 g of flour, 150 g of sour cream, 2 onions.

Cooking

This dish can be prepared with the tenderloin of an elk, as well as the flesh of the back of the carcass.
Cut the meat across the fibers into thin slices (2 cm), beat off, cut into narrow strips, like homemade noodles, and fry for 5-7 minutes in oil.
Separately, fry the chopped onion in butter in butter, put the meat “noodles” and fry for another 7 minutes, then remove the meat from the pan, add the dried white flour, sour cream, stir, put the fried meat again, as well as the meat juice from the pan where it was fried meat, and let it simmer for another 2-3 minutes.

GOULASH

Ingredients :
For 1 kg of elk meat: 100 g of fat, 0.5 teaspoon of ground black pepper, 1.5 cups of water, salt.

Cooking

From other simple elk meat dishes, goulash (meat cut into cubes, fried and then stewed) and beef stroganoff (meat cut into thin slices or strips, fried and then lightly boiled) can be advised.

JELLY FROM THE HEAD AND LEGS OF ELK

Ingredients :
For 1 kg of offal: 200 g of meat, 6 glasses of water, 2 bay leaves, a pinch of pine needles, salt and pepper to taste.

Cooking

Jelly is prepared from an elk head as from ordinary offal. Remove the hooves from the legs, cut the bones with a small file. Add a little pulp to the bones, preferably cervical.
As a seasoning, put a bay leaf, you can pinch pine needles. Serve with mustard.

REINDEER SHI WITH MUSHROOMS

Ingredients :
For 300 g of venison: 400 g of sauerkraut, 2 carrots, 3 onions, 1 cm, a spoonful of tomato puree, 250 g of mushrooms, 50 g of fat, herbs, pepper and salt to taste.

Cooking

Sort sauerkraut leaves, wash and finely chop, pour a small amount of water, add fried bones, fat, tomato puree, and simmer for 3-4 hours.
Sliced ​​carrots and onions sauté on bacon. Boil mushrooms and chop.
In the broth where the meat was cooked, put stewed cabbage, mushrooms and boil for another 10-15 minutes. After that, add the browned vegetables with bacon, cranberries and boil everything again.
Season cabbage soup with garlic.
In a plate, first put a slice of meat, greens, then pour cabbage soup and season with a spoonful of sour cream.

DEER AND ELK ROASTED

Ingredients :
For 700 g of meat: 400 ml of marinade, 100 g of spinach, 50 g of pork fat, 200 ml of sauce or 150 g of jam.
For the marinade: 0.5 liters of water, 0.5 liters of vinegar, 1 carrot, 2-3 parsley roots, a slice of celery, 10-15 black peppercorns, bay leaf, salt to taste.

Cooking

Prepare marinade. To do this, boil water, add coarsely chopped vegetables, pepper, bay leaf. Boil for 5-10 minutes, pour in vinegar, salt and remove from heat. Cool and strain.
Large pieces of meat, aged in a marinade, are stuffed with lard and fried in an oven. Cut the finished meat into 1-2 slices per serving, pour over the meat juice and serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad.
Meat can be served with spicy sauce, lingonberry or blackcurrant jam.

TENDERLOIN (FILTET) ON A SPIT

Ingredients :
For 1 kg tenderloin: 200 g butter, salt, pepper.

Cooking

Clean the tenderloin of elk, deer in pieces of 250-300 g from films, tendons, wash and align the corners with a knife.
The pieces should be salted and sprinkled with crushed pepper to taste, put on a skewer, skewer or metal ramrod and roast over the coals of a burnt-out fire over the coals in a stove, stove, lubricating the surface with butter and turning for even frying.
Then remove the meat from the spit, put on a dish.
Garnish with slices of lemon, green, chopped onions and tomatoes.

ELK MEAT stewed with dried apricots

Ingredients :
For 1 kg of meat: 80-100 g of vegetable oil, 2-3 onions, 3-4 carrots, 1/2 cup dried apricots or chopped apples, 1 tbsp. a spoonful of tomato paste or 3-4 ripe tomatoes, 1 cm, a spoonful of flour, salt and spices to taste.

Cooking

From the pulp, cut into flat pieces weighing 100-150 g, 1-1.5 cm thick. Beat the meat with a wooden mallet. In a saucepan with a thick bottom, heat vegetable (preferably olive) oil and fry the pieces of meat in it for 1-2 minutes until a crust forms.
Put the fried meat in a separate bowl.
Fry the chopped onion in oil and put the prepared pieces of meat on top. Cut the carrots into thin strips or grate on a coarse grater and put on top of the meat. Then pour boiling water or hot broth at the rate of 1 glass of liquid per 1 kg of meat and simmer under the lid for 1.5-2 hours. 15-20 minutes before readiness, salt, put washed dried apricots, tomato paste, add spices to taste (pepper, bay leaf, crushed nutmeg).
In the absence of dried apricots, you can put finely chopped and peeled apples (preferably Antonovka).
To thicken the sauce, add a little sautéed flour.

FILLET OF CAMOIS, ELK OR DEER

Ingredients :
For 1.5-2 kg of meat: 200 g bacon, 50 g butter, 1/2 cup red wine, 3 truffles, 1/2 cm. spoons of soy paste or boiled soy, 2 onions, 1 lemon, 4-5 pcs. cloves, black pepper and herbs, salt.

Cooking

Knock out a piece of fillet, pour marinade (4-5 cups of vinegar, 6-7 bay leaves, 30 black pepper, 30 juniper berries, 3 onions - boil everything) for 5-6 hours, chop with lard.
Then roast on a spit until half done. Put bacon (50 g), oil (50 g), onion, lemon slices without seeds, cloves (root), pepper, tarragon, parsley, watercress, green onions in a saucepan. When browned, gradually pour in red wine, a spoonful of vinegar, 2 cups of broth, simmer until tender.
Pour sauce over meat with 3 truffles and 1/2 tablespoon soy paste or boiled soybeans.
The roast is served with a chopped salted head of red cabbage, fried in 2 tablespoons of oil with 1 tbsp. a spoonful of sugar, 4-5 cloves, 1/2 cup red table wine. Boil everything and put this side dish on the roast.

VENISON STEW

Ingredients :
For 2 kg of venison: 200 g of bacon, 200 g of butter, 400 g of sour cream, salt to taste.

Cooking

Peel the meat from the films and put in the marinade for a day, then rinse well in cold water, remove from the bones, stuff with bacon, put on a baking sheet along with the bones and trimmings, salt, pour oil and fry, adding a little water.
Then pour over sour cream and fry until tender (2 kg fry for 1 hour). When the meat is ready, take it out, cut into slices, place on a dish and pour over the sauce.
Sauce: put 50 g of flour into the venison oil, sauté, dilute with broth, add 1 tbsp. a spoonful of blackcurrant jam, 1 tbsp. a spoonful of sour cream, juice from 1/2 lemon, boil and pour over the chopped meat.

WILD GOAT, ELK, DEER SHASHLIK

Ingredients :
For 1 serving: 200 g of game, 5 g of olive or butter oil, 20 g of onion and green onions, 75 g of vegetables or fruits. For the marinade: 10 ml wine vinegar, bay leaf, peppercorns, 1/2 garlic cloves, 1 g sugar, 2 g salt.

Cooking

Peel the pulp from rough tendons and films, cut into pieces weighing 30-40 g, put in a non-oxidizing dish, pour marinade and keep in the cold for 10-12 hours.
Before serving, string on skewers and fry on a wire rack or spit for 6-8 minutes, brushing with oil.
Remove the finished meat from a skewer to a dish and garnish with zashinkovanny onions, tomatoes, cucumbers or pickled fruits.
Separately serve sauce "Southern" or "Tkemali". Add enough flour to absorb all the fat. Pour in wine, stir and bring to a boil.
Put mushrooms and cranberries, salt and pepper, close the lid and simmer in the oven over low heat for 2-2.5 hours at 150°C.
Serve with green salad, cranberries.

DEER BRAIN IN MILK SAUCE (BAKED)

Ingredients :
Deer brains, 0.5 kg of white mushrooms or champignons, milk sauce (see sauce recipes in this section), 100 g of cheese, 2 tbsp. spoons of flour.

Cooking

Boiled brains cut into 2 pieces per serving, breaded in flour, fry on both sides. Boiled champignons or porcini mushrooms cut into slices.
Pour a little milk sauce into a greased frying pan, put the fried brains and mushrooms, pour the remaining sauce, sprinkle with grated cheese, drizzle with fat and bake. Served in the same pan.
Separately serve green peas, stewed rice, mashed potatoes with the dish.

BOILED DEER OR CHAMOIS KEBAB

Ingredients :
For 4 servings: 600 g of meat of your choice, 1 onion, a set of aromatic roots, 1 teaspoon of tomato puree, 1/4 cup of milk, 1 tbsp. a spoonful of flour, 1 teaspoon of red pepper, 5-6 tbsp. spoons of vegetable oil, salt.

Cooking

Cut the boned meat into small pieces, salt and boil in boiling water with 3 tbsp. tablespoons of vegetable oil. In the remaining fat, sauté chopped aromatic roots and onions until soft, sprinkle with ground red pepper and add tomato puree.
Dilute the flour in milk and pour in, let it boil and remove from heat after a few minutes.
Serve with pasta or potatoes.

CAMOIS stew "HUNTING TROPHY"

Ingredients :
For 12-15 servings: 1 ham weighing about 3 kg, 500 g carrots, 1/2 celery root with leaves, 2-3 onions, 1 head of garlic, 1 liter of red wine, 300 ml of vinegar, 2-3 cups of broth veal, 1 cup sour cream, 150-200 g bacon, 500 g frying fat, 1 tbsp. spoon of tomato puree, 1 tbsp. a spoonful of lingonberries and blackberries, 1 pine foot, 2 bay leaves, a few grains of cloves, black and allspice (peas), nutmeg, ground cinnamon, savory, salt, parsley.

Cooking

Clean the ham from subcutaneous fat, films, etc., and, cutting the meat along the length, remove the thigh bone. Wrap the pulp in a cotton cloth soaked in vinegar, beat off with a thick rolling pin and let it stand for 1-2 hours.
In an enamel bowl, prepare a marinade from 2 liters of water, 750 ml of red wine, vinegar, 2 carrots, 1/4 celery root, 2 onions with clove seeds stuck in it, 1 bay leaf, black and allspice, 50 g of salt, a small amount of grated lemon zest and grated nutmeg.
Let the marinade boil, cover the pot with a lid, cook over low heat for about 15 minutes and cool.
Lay the ham (without tissue) in the chilled marinade, put oppression (a plate) on top and keep in the cold for 48 hours.
Dry the marinated ham and stuff thickly on the outside with thin slices of bacon. In the cavity formed after the removal of the thigh bone, put a thicker piece of bacon, rolling it in a mixture of salt, black pepper and savory. Then tie the meat with twine and fry on all sides in a bowl with heated fat.
Pour the fried ham with broth and boil together with lingonberries and blackberries, ground aromatic roots and strained products from the marinade. Cover the pot with a lid and place over moderate heat. After an hour, pour the meat with the remaining wine, strained marinade and simmer in a sealed container for another hour.
Remove the cooked ham, cool at room temperature, free from twine and cut into slices.
Put a pine foot wrapped in gauze into the strained juice. When the juice boils, remove the foot. Add tomato puree, lemon juice, sugar and salt to taste. Boil the resulting sauce, remove from heat, season with sour cream and pour into a gravy boat.
Serve with fried potatoes or mashed potatoes, stewed red cabbage seasoned with wine and cumin, stewed mushrooms in butter, apricot salad, slices of orange, pickles and lettuce of your choice with portioned stew.

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