Composition / ingredients
Step-by-step cooking
Step 1:
How to bake moose meat in the oven? Prepare the products. It is desirable to beat off the moose meat with a hammer from all sides. Then fill the moose meat with cold water and leave it overnight in the refrigerator for soaking. In the morning, drain the water, and rinse the meat and dry it with napkins to remove excess water.
Step 2:
Prepare the products for the marinade. Take filtered or bottled water. Instead of red wine, you can take table vinegar. You can also change the set of dry spices and peppers to suit your tastes.
Step 3:
Peel the onion and cut into rings.
Step 4:
Chop 2 small parsley roots.
Step 5:
In a deep bowl, combine the chopped onion, parsley roots, wine vinegar, salt, sugar, allspice and ground pepper.
Step 6:
Pour the spices and onions with boiling water. Mix it up. Cool the marinade to room temperature.
Step 7:
Put the moose meat in the marinade so that the water completely covers the meat. Put the meat to marinate in the refrigerator for 1 day.
Step 8:
Transfer a 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, because the marinade, as it seemed to me, was already very saturated. I cooked moose for the first time and was afraid to over-salt. As it turned out later, the meat in the marinade was well soaked with salt and the aroma of spices.
Step 9:
Wrap the moose meat tightly in foil and put it in a baking dish. Pour 200 ml of water on the bottom of the mold.
Step 10:
Bake the moose meat in a preheated 160 °C oven for about 4 hours. In the original recipe, 1 kg of meat was baked at this temperature for 10 hours. That's a lot for my oven. It took me 3.5 hours to get it ready. You focus on your oven. At the same time, make sure that the water does not completely evaporate at the bottom of the mold. And add it as needed.
Step 11:
Remove the meat from the foil and cut into thin slices. Bon appetit!
You can not pre-soak the meat in water (step 1), but immediately put the meat in the marinade and marinate for about 2 days.
One of the useful properties of the product is its low calorie content. It does not contain carbohydrates at all. At the same time, it saturates the human body completely due to the content of a large amount of protein in it.
Moose has a dark red color. Basically, the structure of meat is muscular and sinewy, rough. Although it tastes like mutton, and because of its hardness and special smell, it is marinated for a long time and soaked in water. Only after preliminary preparation can it be used to prepare various delicious dishes.
To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for cooking different dishes, read the article Aluminum foil is an assistant in the kitchen and at home .
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Allspice - 263 kcal/100g
- Moose - 100 kcal/100g
- Red wine vinegar - 19 kcal/100g
