Composition / ingredients
Step-by-step cooking
Step 1:
How to make moose cutlets? Prepare all ingredients. If pork or beef tenderloin is considered the best meat, then moose meat with veins is more tender. The main thing is that the meat is fresh and of high quality. The easiest way to prepare the meat of any wild animals is to soak it in clean cold water for about 2 hours. During this time, change the water several times.
Step 2:
How to remove a specific smell from meat? Transfer it to a deep container or saucepan. Add to it a few bay leaves and a head of onion, cut into pieces. Pour in a little apple cider vinegar and fill with clean cold water. Leave the meat alone for half an hour. Then take it out of the water, dry it. In a separate bowl, soak a couple of slices of white bread in milk.
Step 3:
Pass the moose meat through a meat grinder, preferably twice. Remove the butter from the refrigerator, it should be firm. Cut it into cubes and pass it through the meat grinder along with the minced meat again, adding a few peeled garlic cloves and a piece of lard.
Step 4:
Add all the dry spices according to the list and salt to taste to the bowl with minced meat. Pour the milk and soaked bread into a bowl of minced meat. Mix the mass well until smooth. The minced meat should turn out dense and moist. Roll the minced meat into a ball, wrap it in plastic wrap and put it in the refrigerator for 20 minutes.
Step 5:
Remove the minced meat from the refrigerator. Start forming cutlets of the desired shape and size from it. Do this with your hands soaked in water. Roll each cutlet in wheat flour or breadcrumbs.
Step 6:
Pour vegetable oil into a frying pan with a thick bottom. What kind of oil is better to fry? Take refined, with a high smoking temperature. Warm it up. Transfer the cutlets to the preheated butter.
Step 7:
Fry the moose cutlets until browned on both sides over high heat. Then reduce the heat to medium. Pour a little water into the pan. Cover the pan with a lid and simmer the cutlets for about 15-25 minutes, turning the cutlets from time to time. The liquid in the pan should completely evaporate.
Step 8:
Serve ready-made moose cutlets hot with any side dish. Enjoy your meal!
So that the mucous membrane of the eyes is not irritated 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.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- White bread - 266 kcal/100g
- Ground coriander - 25 kcal/100g
- Moose - 100 kcal/100g
