Main Page
Second course
Moose cutlets

Moose Cutlets

Really tasty, juicy, aromatic, tender, and out of the ordinary! Moose cutlets have long been considered a refined treat, served for special occasions. The one downside is that wild game has a distinctive gamey smell that affects the flavor. I'll show you how to get rid of it!

Snezhana

Recipe author

Composition / ingredients

Servings:

Moose meat

500

Butter

Pork fatback

100

White bread

150

Milk

150

Garlic

Onion

Bay leaves

Apple cider vinegar

Caraway seeds

Ground coriander

Ground black pepper

Salt

Wheat flour

100

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 41 % 9 g

Carbohydrates 32 % 7 g

133 kcal

GI: 14 / 43 / 43

Cooking method

Cooking time: 50 min

Step 1:

How do you make moose cutlets? Gather all your ingredients. While tenderloin is prized in pork and beef, with moose it's actually the marbled, sinewy meat that's more tender. The main thing is that the meat be fresh and good quality. The simplest way to prep any wild game is to soak it in clean cold water for about 2 hours, changing the water several times along the way.
Step 2:

How do you get rid of the gamey smell? Put the meat in a deep bowl or pot. Add a few bay leaves and an onion cut into pieces. Pour in a little apple cider vinegar and cover with clean cold water. Let the meat sit for half an hour, then lift it out and pat it dry. In a separate bowl, soak a couple of slices of white bread in the milk.
Step 3:

Run the moose meat through a meat grinder, ideally twice. Take the butter out of the fridge — it should be firm. Cut it into cubes and grind it together with the meat once more, adding a few peeled garlic cloves and a piece of pork fatback.
Step 4:

Add all the dry spices from the list and salt to taste to the bowl of ground meat. Pour in the milk-soaked bread. Mix everything well until smooth — the mixture should be firm and moist. Roll it into a ball, wrap it in plastic wrap, and chill for 20 minutes.
Step 5:

Take the mixture out of the fridge and start shaping cutlets to whatever size and shape you like, using hands dampened with water. Dredge each cutlet in wheat flour or breadcrumbs.
Step 6:

Pour vegetable oil into a heavy-bottomed skillet. Which oil is best for frying? Use a refined one with a high smoke point. Heat it up, then add the cutlets to the hot oil.
Step 7:

Fry the moose cutlets until golden on both sides over high heat. Then reduce to medium and pour a little water into the pan. Cover and let the cutlets braise for about 15–25 minutes, turning them now and then. The liquid should cook off completely.
Step 8:

Serve the finished moose cutlets hot with any side dish. Enjoy!

To keep your eyes from watering while you cut onions, rinse both the onion and the knife with cold water. Your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon before you start.
Important! The wrong pan can ruin even the best recipe. Choosing the right skillet for the job makes all the difference.
Oils are only healthy up to a certain temperature — the smoke point — beyond which they start to burn and form toxic compounds, including carcinogens. Choosing the right frying temperature and the best oil (and which to avoid entirely) makes a real difference.