Stewed moose in a slow cooker

Fragrant, appetizing, rich, very tasty! Stewed moose meat in a slow cooker is prepared very simply. With proper preparation and pre-soaking, the taste of moose meat is almost indistinguishable from beef. According to this recipe, you can stew any game.

Maria

Recipe author

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Composition / ingredients

Servings:

Moose meat

800

Water

200

Onion

Bay leaf

Table vinegar

Vegetable oil

Rosemary dry

0.5

Thyme, thyme

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 79 % 15 g

Fats 16 % 3 g

Carbohydrates 5 % 1 g

88 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 14 h 30 min

Step 1:
How to put out moose meat in a slow cooker? Prepare the ingredients. Moose meat is tougher in structure than beef, so moose meat should be soaked, ideally for at least a day. This will soften the meat fibers and nourish them with moisture. Do not forget about the specific smell that moose has. Water with vinegar and spices helps to get rid of this smell. Take table vinegar, 9%.
Step 2:
Wash the moose meat thoroughly, remove bones, films, blood. Fill the meat with water so that it is completely covered with it. Pour table vinegar to the meat. Put the bowl in the refrigerator for 12 hours, or preferably for a day.
Step 3:
After a while, remove the meat from the marinade, dry and cut into portions.
Step 4:
Pour vegetable oil into the bowl of the slow cooker, lay out the meat.
Step 5:
Turn on the "Frying" mode on the slow cooker (or another one suitable for frying, depending on your model) and cook the meat, stirring occasionally, for 15 minutes.
Step 6:
Peel the onion, but do not cut it, it will need a whole one. Pour hot water into the fried meat, add onion, bay leaves, dried herbs, ground pepper and salt. Hot water is added so that extra time is not spent on heating it during extinguishing. You can change the set of spices to your taste.
Step 7:
Stew the moose meat for 2 hours in the "Stewing" mode (or another suitable one), stirring it periodically.
Step 8:
Moose meat in the slow cooker is ready. Serve it together with the sauce that is formed during stewing. Enjoy your meal!

We got the meat of an already mature large individual. I baked one part in the oven entirely. The meat seemed a little harsh even after two days of soaking.
But the stew in the slow cooker was indistinguishable in taste and texture from beef, although it was soaked for only 12 hours. Therefore, to the question of how best to cook elk, I answer unequivocally — stew in a slow cooker or just in a deep frying pan with a thick bottom under the lid.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).