What can be cooked from elk in a slow cooker. Cooking elk dishes at home

As you know, moose live in forests, so moose is an environmentally friendly product. Well-cooked elk meat is very tasty, the recipes in the slow cooker are designed in such a way as to maximize the taste of this meat.

Which ? Cooking elk in a slow cooker is almost the same as beef. This harsh meat is desirable to boil, stew or soak before cooking in an acidified marinade.

If you prefer Russian cuisine, then choose sauerkraut juice, cucumber pickle or whey as a marinade. Fans of French cuisine should pay attention to vinegar and dry wine.

Elk goes well with forest herbs and berries. Thus, spicy meat is obtained. For frying and stewing, it is advisable to stuff elk meat so as not to overdry it. And boiled elk will be favorably complemented by spicy and sour sauces.

Roast Elk

It will take

elk 1 kg;
onions and carrots, 2 pcs.;
champignons 0.5 kg;
fresh greens;
salt, pepper to taste.

Cooking

Cut the meat pre-soaked in the marinade into portions across the fibers. Fry them in vegetable oil in the “Frying” mode until golden brown. Set the "Stew" mode and continue to cook the meat for another 90 minutes.

Finely chop the onion, grate the carrots on a coarse grater, cut the mushrooms in half. Add vegetables to meat and simmer all together for 20 minutes. A few minutes before the end, add chopped greens.

A wonderful option is elk cutlets in a slow cooker with the addition of bacon, garlic and onions. Broths and, of course, roasts with potatoes or vegetables are also good.

Elk stewed in sour cream

It will take

elk 700 g;
onions 1-2 pcs.;
potatoes 4-5 pieces;
sour cream 200 g;
salt, spices.

Cooking

Cut the meat into medium pieces, onion into half rings, fry in vegetable oil in the “Baking” mode for 20 minutes under a closed lid.

Cut the potatoes into slices, add to the meat along with sour cream, salt and spices. Set the "Extinguishing" mode to 2 hours. After the end of the program, let it stand in the heating mode for a while. Serve with herbs, bon appetit!

Elk is one of the largest mammals on the planet, the weight of the animal is from 300 to 600 kg. Therefore, it has long been a valuable object of hunting. There are many recipes for elk, or zerenina, as the meat of wild ungulates is also called.

Elk has high nutritional, taste properties and a small amount of fat. It is close to beef in culinary qualities, and tastes like lamb. It has a specific smell characteristic of game. A feature of zerenina, especially if the animal is more than 3 years old, is stiffness and fibrousness.

Moose living in different places differ in taste. Thus, the meat of animals living in marshy areas is less tasty than that of forest mammals. Northern elk is considered not as tasty as that of more southern inhabitants, but it is it that is richer in useful substances.

What to cook from elk

By and large, the assortment of elk dishes is the same as that of beef. This is the same red meat, just tougher and with a certain smell. Therefore, it is recommended to soak or marinate it before use. However, young zerenina is cooked without it.

The tenderloin and lips are traditionally considered the most delicious of all carcasses. In cooking, the pulp from the legs of the front and rear, from the dorsal part, as well as the kidney part are used.

Dishes that can be prepared from elk are a variety of chopped meatballs, roasts, roasts, goulash and other types of stews. You can fry in the form of steaks or chops, bake in the oven in a large piece or in portions. There are lovers of jelly and the first hot dishes of elk.

Tip: Considering that the meat of this ungulate contains a fairly large amount of naturally obtained salt, you need to be careful when salting dishes.

How to prepare meat

In order for elk dishes to be tasty and tender, certain rules must be followed. The carcass of an animal is cut according to the same rules as a cow. Next, a piece suitable for a particular dish is taken - usually it is the pulp.

What to do before cooking:

Remove all existing veins and films, cut off pieces of tendons
Soak in water for 1-3 hours
Remove from water, let drain and dry with napkins or a towel
Put in the freezer for half an hour - an hour, it is more convenient to cut the frozen meat into the desired pieces
Remove from the freezer, cut across the fibers with layers of the desired thickness
If you plan to cook goulash, roast or beef stroganoff, cut the layers across into strips, then into cubes or smaller pieces;
If it will be chops - beat off by placing in a plastic bag so that there is no splash;
Marinate for several hours.

Several options for marinades for elk, depending on what you plan to cook:

Mineral water - 2 cups, grape vinegar - 0.5 cups, olive or other odorless oil - 2 tablespoons.
Russian mustard - store-bought or home-cooked - 3 tablespoons, salt - a spoon, ground black pepper - a pinch.
Boiling water - 0.5 cups, vinegar 9% - 0.5 cups, salt and sugar - on the bed, bay leaf - 2 pcs., allspice - 5 peas, other spices to taste; Allow the marinade to cool before pouring over the meat.
Dry wine - a glass, onion - 2 heads, garlic - 2 cloves, parsley - a few sprigs, black peppercorns or ground.

After marinating the meat according to the last two options, it can be cooked on charcoal in the form of a barbecue.

If the meat still seems tough in a piece or pieces, you can cook elk cutlets or other dishes using minced meat.

For minced meat, it is also necessary to clean, soak, dry, cut into pieces and freeze in the same way. Pass through a meat grinder along with onions and bread, it is advisable to add bacon so that the dish does not come out dryish.

In culinary terms, this is a fairly versatile meat - elk. We offer recipes for some dishes.

Elk cutlets: cooking recipes

When preparing elk cutlets, one of the main conditions is to cook minced meat with high quality.

Ingredients

Meat - 1 kg;
Pork fat - 300-500 g;
Onions - 2 pieces;
Bread, roll - 300 g;
Milk - half a glass;
Salt, ground pepper to taste;
Flour or breadcrumbs for breading;
Oil for frying;
Cream 200 ml - optional.

How to cook elk meatballs

Heat milk, put bread in it and leave to soak.
Skip elk meat, bread, onions, lard through a meat grinder.
Mix well minced meat, adding salt, pepper, milk residues.
Form cutlets, roll in breadcrumbs and fry in oil in a frying pan.
Reduce heat and keep covered for 5 minutes.
If desired, you can pour the cutlets with cream and put them in the oven for 10 minutes to stew.

Potatoes, pasta, rice, fresh or canned vegetables are suitable as a side dish for elk cutlets.

How to cook elk in a slow cooker

A slow cooker will help to cook moose meat not only tasty, but also without the extra effort and time of the hostess. Indeed, for softness, this meat needs to be stewed or boiled for a long time. The multicooker does not require human participation.

Roast elk in a slow cooker

Ingredients:

Cooking method:

Before cooking elk in a slow cooker, it must also be pre-cleaned of films and soaked for a couple of hours. Can be marinated according to any recipe. Dry, cut into large pieces.
Place the meat in the slow cooker along with oil and fats, set the Frying or Baking mode for 10 minutes.
Stir, put coarsely chopped onions, carrots in cubes and let fry for another 10 minutes.
All these actions can be performed in the pan, and then send the meat and vegetables to the multicooker bowl.
Dice potatoes and tomatoes, put to the meat, add spices, salt.
Pour in water to cover the contents, and set the Extinguishing mode for 1.5 hours.
After the signal, let it stand for another hour.
Sprinkle with herbs when serving.

Shurpa from elk in a slow cooker

It is somewhat similar to a roast in terms of cooking and shurpa - a rich soup with an abundance of meat and various vegetables, richly flavored with spices and herbs

Ingredients:

Prepared meat is cut into small pieces. Together with the oil, the meat is placed in a multicooker bowl and fried in the appropriate mode until golden brown. Then the onion is added in half rings and fried for another 10 minutes along with the meat.

How to cook elk in the oven

In order for the elk in the oven to come out tender and soft, it must be marinated.

Ingredients:

A kilogram of meat;
A glass of 9% vinegar;
A teaspoon of sugar;
a tablespoon of salt;
Onions - the more, the better;
Favorite seasoning for meat;
Vegetable oil.

Cooking method:

Soak the meat, removing the films, dry and put in the freezer.
After half an hour, get it, cut into layers 1-2 cm thick.
Beat off with a hammer, wrapping in a film so that splashes do not fly.
Prepare a marinade from sugar, vinegar, salt, add two tablespoons of vegetable oil.
Immerse the meat in the marinade and leave for several hours.
Then fry in a hot pan.
If you need a more dietary dish, do not fry.
Simmer chopped onion in oil, sprinkle it with spices for meat.
Place fried or raw meat in foil, onion on top, pack and send to the oven.
Bake for at least an hour. After turning off, hold for another 15 minutes in the oven.

Recipes for cooking elk in a pan

When choosing how to cook moose, you can stop at a simple way: fry the meat in a pan and stew in your favorite sauce. The suggested recipe is elk beef stroganoff in a pan, but you can choose tomato sauce.

Ingredients:

Half a kilogram of meat;
Large bulb;
Bay leaf;
A glass of sour cream or cream;
Flour;
Salt;
Ground black pepper;
Vinegar 9%;
Vegetable oil.

Cooking method:

Meat clean, soak, dry.
Cut into long thin slices.
Mix salt, pepper, a spoonful of oil and a spoonful of vinegar.
Immerse the meat in this mixture and leave for a couple of hours.
Heat the oil, put the meat and keep covered, stirring occasionally.
When the liquid has evaporated, put the onion and cover again.
Bring the dish to a golden degree of roasting.
Put bay leaf, sour cream or cream, simmer for 15 minutes over low heat.
Check for salt, adding water if necessary to make sure there is enough sauce.
Simmer until done.
Serve with any side dish.

In addition, chopped or elk chops, roasts, roasts and other dishes can be cooked in a pan.

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How to cook elk meat in a slow cooker

The multicooker prepares a variety of dishes. Inveterate gourmets will be interested to learn how to cook elk meat in a slow cooker.

Moose stew in a slow cooker

Ingredients:

elk (0.5 kg)
potatoes (6 pcs.)
onion (2 pcs.)
sour cream (200 g)
beef broth (100 g)
vegetable oil (1 tablespoon)

Cooking:

We cut the onion into rings, the meat into small pieces 2x2 cm.
Pour the oil into the bottom of the multicooker, lay out the chopped products.
In the menu, select the "Baking" mode and the time 20 minutes.
Cut the potatoes into cubes and after the beep add it to the meat.
Pour the broth into it, in which sour cream was previously stirred, then salt and pepper everything.
In the menu, select the "Extinguishing" program and the time is 2 hours.
After the beep, we stew the elk in the “Baking” mode for another half hour.
Serving to the table, do not forget to decorate the dish with herbs. The best side dish for elk meat stewed in a slow cooker is potatoes, which were stewed with meat.

There are various variations of moose stewing in a slow cooker, which mainly differ in additional ingredients in the recipe. Here is another way to cook moose meat in a slow cooker.

Moose meat stewed in a slow cooker with dried fruits

Ingredients:

elk (0.5 kg)
onion (2 pcs.)
dried apricots, raisins, prunes (together 200 g)
beef broth (100 g)
vegetable oil (3 tablespoons)
tomato paste (1 tablespoon)
wheat flour (1 tablespoon)
salt and pepper to taste

Cooking:

We cut the meat into small rectangles and beat off, as for chops.
The prepared product is slightly fried in vegetable oil.
Cut the onion into half-rings and also fry (until golden brown).
We spread the onion alternately on the bottom of the multicooker, then the meat and sprinkle with well-washed and steamed dried fruits.
Mix the tomato paste diluted in the broth with flour and pour it all over the meat, then salt, pepper and mix again.
In the menu, set the mode "Extinguishing" and the time is 2 hours.

Game meat, including elk, is usually quite tough, it is advisable to marinate it for several hours before cooking. Then the moose in a slow cooker, in addition to stewing, can be baked, boiled or twisted into cutlets and steamed. In addition to potatoes, other stewed vegetables, such as beets, as well as pasta or cereals, can be served as a side dish for the finished dish.

Moose meat stewed in a slow cooker is an exquisite hot dish, an infrequent guest on the dining table of an ordinary Russian. But if you ever happen to cook elk meat in a slow cooker and try it, then the pleasant impression of this dish will remain for a long time.

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How to cook elk in a slow cooker

Moose meat is a rarity on our tables. But as soon as it becomes possible to cook something from elk, we are lost, although there are a lot of dishes using this type of meat.

Elk is a real hunting trophy. The most delicious meat in females under the age of three years. In adult moose, the meat is more fibrous, and therefore more rigid. Elk meat does not contain cholesterol and fats, while it is considered the most environmentally friendly. After all, moose grow in nature, and therefore are not subject to feeding with hormones and various chemical components. The value of moose meat is zinc, iron, phosphorus and many other minerals.

You can cook moose in different ways - stew, fry, make minced meat and cook dumplings or cutlets from it, etc. And how to cook elk in a slow cooker? There are a lot of recipes, so you can choose the most suitable option for yourself.

How to cook elk in a slow cooker with vegetables?

To prepare a delicious stew of elk with vegetables, you will need:

1 kg of elk pulp,
2 heads of onions,
2 large carrots
4 tomatoes,
1 kg potatoes
1 bell pepper
200 g of any mushrooms,
5 garlic cloves,
200 g low-fat cream,
3 tablespoons of tomato paste,
Any herbs, spices,
Black ground pepper, as well as salt.

How to cook elk in a slow cooker: a simple cooking process.

How to cook elk in a slow cooker? We wash, clean and cut all products. You need to cut the elk into small pieces. We chop the vegetables as follows: half rings of onion, large cubes of potatoes, straws of carrots, cubes of tomatoes, bars of bell peppers, optionally mushrooms. We also chop the garlic, which can be done with a press.

First you need to stew the elk meat a little, since it is tougher than beef, and to achieve softness of the meat, it is best to stew it additionally. To do this, turn on the multicooker in the "Extinguishing" mode for 1 hour. After that, the meat is fried with a small addition of sunflower oil. While the meat is fried, make the sauce for pouring. Mix in a separate bowl a small amount of water with tomato paste, cream, spices, garlic, seasonings and pepper.

When the meat is fried, spread all the vegetables to it and mix everything well. Pour the sauce over the dish and close the multicooker. We set the "Extinguishing" mode, and 1 hour will be enough in time. Approximately 10 minutes before the end of the cooking process, fresh chopped herbs can be added to the dish.

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How to cook elk meat delicious - 8 step by step recipes

Elk is a healthy, lean meat of dark red color with a large number of veins. It looks like beef. Elk meat makes delicious dishes, including dumplings and meatballs, broths and soups. How to cook elk deliciously at home? Proper cooking is a whole science with many culinary subtleties.

For cooking, it is better to take the meat of females at the age of 1-3 years. The elk of older individuals and males is distinguished by rigidity and fibrousness. Without preliminary soaking (in white wine, sauerkraut juice, cucumber brine), it will not work to cook a juicy dish at home.

Moose meat calories

100 grams of elk contains 101 kilocalories. The low caloric value is explained by the minimum fat content (1.7 g) with a large amount of valuable animal protein (21.4 g).

Ideally, elk is pre-marinated in 3% vinegar for 6-10 hours or soaked in water for 3-4 days.
To give a delicate and spicy taste, soak the meat in herbs and berries.
Butchering a carcass is similar to the process of butchering a cow. The most valuable and tasty parts are lips and meat tenderloin.
Elk dishes are salted at the end of cooking.
For more juicy cutlets, add a small amount of lamb fat or goose fat to minced elk.

Let's move on to the answer to the question of what can be cooked from elk meat and a variety of step-by-step recipes and cooking technologies for delicious and nutritious meals.

Elk bone with pulp - 600 g,
Onions - 2 pieces,
Medium sized potatoes - 6 pieces,
Carrots - 2 things,
Sweet pepper - 2 pieces,
Tomatoes - 3 pieces,
petiole celery - 2 roots,
Allspice - 7 peas,
Bay leaf - 2 pieces,
Salt, fresh herbs - to taste.

STEP-BY-STEP COOKING:

Thoroughly wash the elk meat, put it in a large saucepan. I pour cold water, put it on the stove. Bring to a boil, reduce heat to medium. I put the peeled onion (whole), allspice peas, bay leaf. I cook at 2.5 hours.
I filter the broth, taking out spices and meat. When the elk has cooled, I separate it from the bone and cut it into small pieces.
Peel and cut carrots into cubes. I do the same with potatoes. I cut the pepper into pieces, I cut the celery. I add vegetables to the broth. Cook the soup over medium heat until the ingredients soften. I throw off chopped tomatoes and add pre-chopped meat. I cook until done.
I take the pot off the stove. I let the elk soup brew for about 30 minutes, tightly closing the lid and covering it with a towel on top.

Video recipe

Bon Appetit!

INGREDIENTS:

Ready beef broth - 100 g,
Moose meat - 500 g,
Dried fruits (prunes, raisins, dried apricots) - in total 200 g,
Onions - 2 heads,
Tomato paste - 1 tablespoon
Vegetable oil - 3 large spoons,
Wheat flour - 1 tablespoon
Pepper, salt - to taste.

STEP-BY-STEP PREPARATION:

I cut the elk into rectangles. Due to the high density and rigidity, I carefully beat off each piece. I throw the softened rectangles into a frying pan with vegetable oil and fry. The goal is to get a golden crust, and not bring to readiness. I shift the meat browned on all sides to a plate.
I fry the onion in a pan, bringing the finely chopped half-rings to a golden color.
In the slow cooker, first I put the fried onions, then the elk. I put thoroughly washed dried fruits on top. Choose the composition and ratio of dried berries and fruits to taste. I prefer the classic "trio" - raisins, dried apricots, prunes. I take the same parts.
I scoop a few tablespoons of pre-prepared beef broth, dilute tomato paste, add flour and spices. I transfer the mixture to a slow cooker.
I turn on the "Extinguishing" program, set the timer for 120 minutes.

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Elk meat with champignons in a slow cooker

INGREDIENTS:

Meat (boneless pulp) - 1 kg,
Carrots - 2 pieces of medium size,
Onions - 2 heads,
Champignons - 400 g,
Vegetable oil - 4 tablespoons,
Pepper, salt, basil, dill - to taste.

STEP-BY-STEP COOKING:

I soak the elk in water for 2-4 hours. After I remove the veins and the film, cut into small pieces.
I pour vegetable oil into a slow cooker. I turn on the “Frying” program and send the chopped elk. I fry the pieces until a light golden crust forms for 5-10 minutes, depending on the installed power.
I switch to the "Extinguishing" mode. I set the program for 180 minutes. I close the lid.
While the elk is cooking, I'm working on vegetables. I clean and grind. I rub carrots on a coarse grater, finely chop onion heads. After 1.5 hours, after turning off the “Extinguishing” program, I switch to automatic heating for 30 minutes. Let me insist. Then I throw off the prepared vegetables and chopped mushrooms. I add spices and stew for 30 minutes.
Before serving, I decorate the dish with fresh herbs, mix thoroughly. For garnish I use boiled rice or mashed potatoes.

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Cooking elk in a pressure cooker

INGREDIENTS:

Meat - 500 g,
Onions - 2 pieces of medium size,
Mustard - 1 large spoon,
Starch - 1 tablespoon,
Vegetable oil - 1 large spoon,
Bay leaf - 2 pieces,
Salt, peppercorns - to taste.

STEP-BY-STEP PREPARATION:

I cut the meat into pieces. I rub mustard. I leave it to soak in seasoning for 30-60 minutes.
I pour sunflower oil into the pressure cooker. I put it on the stove to heat up. I throw off the chopped pieces for frying. Then I add a little water and leave the elk to stew for 120 minutes over medium heat.
I peel the onion and cut it into large pieces. I put it in a pressure cooker so that the cuts are directed towards the meat. I throw bay leaf and pepper.
After an hour and a half, I check the taste of the elk. Salt. At the end I add a large spoonful of starch to get the sauce.

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Grilled elk barbecue recipe

For barbecue, the meat of young and healthy individuals, preferably female elk, is suitable.

INGREDIENTS:

Meat (loin) - 1 kg,
Onions - 3 heads,
Pork fat - 100 g,
White wine - 300 g,
Green onions, dill, parsley, salt, pepper - to taste.

STEP-BY-STEP COOKING:

I'm preparing the meat. I cut into small pieces of 40-50 g and transfer to a saucepan. I pour white wine to soften. If desired, you can take a pre-prepared marinade. I leave it alone for 3-4 hours.
I string the elk on skewers along with onion rings and bacon, pepper and add salt.
I burn on coals. After 20-25 minutes fragrant skewers are ready.
I put it on plates, pour fresh herbs on top.

Useful advice. Fresh elk shish kebab goes well with pickles (sauerkraut and cucumbers).

INGREDIENTS:

Sokhatina - 1 kg,
Onions - 2 heads,
Vinegar - 200 ml,
Black pepper - 8 peas,
Sugar - 1 large spoon,
Salt - 1 tablespoon,
Vegetable oil - 1 tablespoon,
Parsley root, bay leaf, meat spices - to taste.

STEP-BY-STEP PREPARATION:

I remove the film, thoroughly rinse the meat with water. Gently beat off with a wooden mallet.
I prepare a marinade from granulated sugar, herbs, chopped onions, black pepper, salt and chopped bay leaf. I fill the mass with a liter of water and put it on the stove. I bring it to a boil. I take it off the stove and let it cool down.
I put the meat in the pan, set the oppression on top. I put it in the refrigerator for 2-3 days.
I take the elk out of the pan. I dry with paper towels. I sprinkle with meat spices.
I put the pan on the stove. I pour oil. On a heated surface I throw a pickled product of animal origin. I fry until half cooked.
I spread the elk on a baking sheet, covering with food foil. Before sending it to the oven, I pour a glass of water.
I languish for a long time, for 8 hours at a minimum temperature. I control the water level. I top up as needed.
I take it out of the oven, print out the foil and put it in a large dish, decorating it with fresh chopped herbs.

Videos cooking

INGREDIENTS:

Elk - 1 kg,
Onions - 2 things,
Sour cream - 100 g,
Vinegar - 1 large spoon,
Sugar - 1 pinch
Dill - 15 g,
Seasonings and spices - to taste.

STEP-BY-STEP PREPARATION:

I take the elk meat out of the freezer, defrost it naturally. I rinse with plenty of water, getting rid of excess blood. I cut into thin strips (traditional bars) removing the film and tendons.
To give a juicy and piquant taste, I soak the elk in the marinade. I throw off the pieces in a large cup and pour sugar, salt, pepper. I pour a tablespoon of vinegar, put onion chopped into rings. For high-quality pickling, we send the meat base of the dish to the refrigerator for 12 hours. Don't forget to cover with a plate!
I take out a cup in the morning. I send the pieces to a heated frying pan for frying. Browning.
I lower the heat, add some water and finely chopped dill for a spicy flavor. Then I spread the sour cream. I mix thoroughly.
Carcass on low fire. A large amount of juice will begin to stand out from the meat. Carcass until boiling, do not forget to stir.

Video recipe

I serve the dish on the table with boiled rice and fresh vegetables.

Elk - 500 g,
Potato - 3 medium-sized tubers,
Onion - 1 piece,
Tomato paste - 1 large spoon,
Olive oil - 2 large spoons,
Parsley - 5 branches,
Salt and sugar - 2 tablespoons each,
7% vinegar - 2 large spoons,
Black pepper - 10 peas,
Lavrushka - 2 sheets.

STEP-BY-STEP COOKING:

Wash meat in cold water and pat dry. I cut into long and thin pieces. I transfer to glassware.
I prepare the marinade, mix vinegar with 2 tablespoons of water, add sugar, salt, black peppercorns and bay leaf. I pour it into a dish. Finely chop the greens (parsley) and add to the marinade. Mix thoroughly and refrigerate overnight.
I fry the meat in olive oil. I add chopped onions to the pickled pieces. Lightly fry and do not forget to stir. I cut the potatoes and throw them into the pan. I put tomato paste and pour 200-300 g of water. Increase the heat, bring to a boil. I lower the cooking temperature. Simmer for 15-20 minutes with the lid on.
I lay out the semi-finished vegetable-meat mixture in pots. I put it in the oven for 50 minutes. The first 20 minutes I cook at 180 degrees, then I lower it to 160.

Try it!

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The benefits and harms of moose

Moose meat is a healthy product. The animal is far from people, eats in natural conditions. The agricultural production of elk on a large scale in the territory of the Russian Federation is not organized, therefore elk meat is rather an exquisite delicacy served in restaurants, a favorite dish on the table of successful and skilled hunters, than everyday food in the diet of an average person.

Elk contains a huge amount of minerals (calcium, zinc, copper, iron) and B-group vitamins (cyanocobalamin, choline, etc.). Sokhatina helps to improve the state of the musculoskeletal system, improve the heart and blood vessels, and normalize metabolism. The use of moose has a positive effect on brain activity, restores strength after exhausting physical exertion due to its high nutritional value.

Elk meat is a rich source of essential amino acids, nutrients and vitamins. Elk is a dietary product with a low fat content, useful for the functioning of the cardiovascular system and normalization of circulatory processes. Sohatina has a specific taste, vaguely reminiscent of lamb. The meat makes excellent chops, soups, roasts and other dishes.

What dishes are prepared from elk? Cooking elk in a slow cooker is almost the same as beef. This harsh meat is desirable to boil, stew or soak before cooking in an acidified marinade.

If you prefer Russian cuisine, then choose sauerkraut juice, cucumber pickle or whey as a marinade. Fans of French cuisine should pay attention to vinegar and dry wine.

Roast Elk

It will take

elk 1 kg;
onions and carrots, 2 pcs.;
champignons 0.5 kg;
fresh greens;
salt, pepper to taste.

Cooking

A wonderful option is elk cutlets in a slow cooker with the addition of bacon, garlic and onions. Broths and, of course, roasts with potatoes or vegetables are also good.

Elk stewed in sour cream

It will take

elk 700 g;
onions 1-2 pcs.;
potatoes 4-5 pieces;
sour cream 200 g;
salt, spices.

Cooking

Cut the meat into medium pieces, onion into half rings, fry in vegetable oil in the “Baking” mode for 20 minutes under a closed lid.

Cut the potatoes into slices, add to the meat along with sour cream, salt and spices. Set the "Extinguishing" mode to 2 hours. After the end of the program, let the moose stand in the slow cooker in the heating mode for a while. Serve with herbs, bon appetit!

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How to cook elk in a slow cooker

Elk... Once upon a time this meat was in the first place among the rich nobles. In ancient times, it was fried on a spit, baked in an oven, and various dishes were prepared from it. Elk is one of the most nutritious meats. It has many useful vitamins, for which it is considered valuable. Elk can be cooked in different ways, replacing any other type of meat with it. And how to cook elk in a slow cooker? And here a lot of recipes are offered, among which each housewife will be able to select the most optimal option for herself.

How to cook elk in a slow cooker with vegetables and mushrooms?

To make elk meat juicy, soft and tasty, it can be cooked using different ingredients. How to cook elk in a slow cooker with vegetables and mushrooms? To do this, you need to prepare the following set of products:

1 kg of elk pulp,
2 heads of onions,
2 medium carrots
400 g champignons,
vegetable oil for frying,
ground black pepper,
fresh herbs - dill, basil, parsley,
some salt.

How to cook elk in a slow cooker: cooking features.

How to cook elk in a slow cooker? So that the meat is tender and does not have a specific aftertaste, it must be soaked for about one or two hours in plain water. After that, the meat should be removed from the film and cut into pieces of medium size. Now you can start cooking.

We send the chopped meat to the slow cooker, turn on the “Frying” mode and pour in a little sunflower oil. The meat must be fried until golden brown, for which only a few minutes will be enough. When the meat is fried, turn on the multicooker in the "Extinguishing" mode and set the cooking time to 1.5 hours. With the lid closed, the meat will languish. At the end of the program, it is worth leaving the meat still languishing in the auto-heating mode for about 30 minutes. Now you can add vegetables and mushrooms. To do this, finely chop the onion, and grate the carrots. We add vegetables to the meat, send randomly chopped champignons there, add salt, pepper and turn on the stewing mode again for about 30 minutes. At the end of the cooking process, it remains only to sprinkle the finished meat with fresh chopped herbs and mix well.

This dish is an excellent meat addition to any side dish. Elk will go well with potatoes or boiled rice.

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Roast elk with potatoes

I don’t know how anyone, but at the mention of game, I immediately want a roast, cooked simply, but with sophistication. This photo recipe will be dedicated to this dish ...

Because I just got a small piece of elk and I just decided to make elk roast out of it. The dish will be prepared with us in several stages: first, we will fry the game and potatoes until golden brown, after which we will move the prepared products into a pot, in which the roast with meat will be baked until fully cooked already in the oven. Of course, game can be replaced with beef, lamb and even pork, but if it is possible to cook this dish from game, don’t even suffer from the problem of choice, but cook from it! But let's talk about everything in order. We look at this photo of the roast recipe and start cooking it.

For the roast you will need:

Elk - 1 kg.;
Potatoes - 1 kg.;
Onions - 2 heads;
Garlic - 3 cloves;
Vegetable oil - 30 ml;
Butter - 20g;
Any spices for meat that you like - to taste;
Salt and freshly ground black pepper - to taste;

Roast with meat and potatoes recipe with photo

So, we have the most important ingredient of any roast (as you probably already understood, I mean meat) in stock, so let's start cooking this meat dish. As I said above, game can be replaced with any other meat, as long as it is fresh!

First, let's prepare the game. Rinse, dry the elk, and then very carefully clean the piece of meat from all films and veins.

Cut the prepared meat into large portioned pieces, and add a little salt to the elk. There is a different opinion regarding the salting of meat in the process of cooking a roast: the meat is fried without salt in order to keep the juice inside as much as possible, but since I decided to cook my roast with potatoes and onions, I somewhat deviated from this rule.

Once both the meat and potatoes are prepared, you can start cooking the roast (more precisely, the thermal stage of its preparation). We put a frying pan on the fire, pour a little vegetable oil into it, melt a piece of butter in it, after which, quickly fry a piece of elk on it, first on one side,

And then on the other. This is necessary so that the pieces of meat are juicy. Once the meat is sealed, it can be roasted further,

Before the formation of such a baked golden crust over its entire surface. It is not at all necessary to cook game meat until cooked, because the roast will also reach us in the oven.

Remove the elk fried until golden brown for a while to the side,

And send potatoes to the same pan.

Roast potatoes also need to be fried not until cooked, but until such a baked crust appears on its surface as shown in the photo. Remove the fried potatoes from the fire

And cut the onion and garlic into strips,

Now it remains for us to fill the baking pots with prepared products. Roast can be cooked both in ordinary pots and in one large one like mine (it is about 2.5 liters). I filled it out as follows. First, at the very bottom we lay half of the onion, then all the potatoes,

Then another half of the remaining onion, on top, sprinkle our roast with potatoes with a little salt, spices for meat, black pepper, add garlic,

Finally, put the fried elk in a pot,

The remaining onion and garlic. Sprinkle the meat with some more black pepper, close the pot with a lid,

And we will send our roast in a pot for 60 minutes to bake until fully cooked in an oven preheated to 200 degrees.

After the specified time, the roast will look something like this photo.

Ready roast can be served immediately to the table, if desired, fresh vegetables and herbs (for example, green onions) can be added to the dish, although the dish is completely self-sufficient and does not require any additions.

Well, this is a close-up photo of a roast elk. Fried-baked meat and potatoes in this dish look simply incomparable, and the taste of this dish, I am sure, will not leave indifferent any gourmet! Happy everyone!

photorecipes.ru

Moose in a slow cooker.

Elk in a slow cooker - of course, not everyone can cook a dish, but if such meat suddenly appears in the house, this recipe will help you cook it deliciously. And if you don’t have a slow cooker, then the meat can be cooked in a large roaster, just increase the cooking time a little. By the way, my relative from the village shared the recipe. Alakurtti

Ingredients:

elk (fillet) - about 1 kg

vegetable oil for frying

2 large onions

2 large carrots

sliced frozen mushrooms

salt, pepper, herbs to taste

Cooking:

First, the meat must be soaked in water for several hours, then cleaned of films and cut into small pieces like beef stroganoff, that is, such small cubes, the main thing is that it be cut across the fibers, so it will cook faster.

Place the chopped meat in the cartoon pan, add a little vegetable oil and set the “Fry” mode, a few minutes should be enough for the meat to “grab” a little, that is, slightly crusted, and then set the “Stew” mode for 1 hour 30 minutes .

At the end of the program, the multicooker will automatically switch to the keep warm mode, so if the meat remains in the multi for a few more hours, then this is not even a big deal, because the “languishing” will continue. Which is exactly what happened in my case. But in general, an hour and a half is enough.

After that, add chopped onion to the meat and grated carrots on a coarse grater, and mushrooms there too. If they are not in the house, or you do not like them, then you can do without them. And again set the "Extinguishing" mode for 20 minutes.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Moose refers to a red type of meat, which in its consistency resembles beef or veal. The main thing is to choose it from younger game. It should be borne in mind that before cooking the elk meat, it should be marinated, and then choose the method according to the recipes with the photo: fry in a pan, make chops, boiled pork, corned beef, in pots, leave on the bones, bake in the oven in foil.

How to cook moose

To make elk dishes tender and juicy, like pickled veal, the meat should be soaked in advance for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before that, it is important to clean the meat from the upper veins (if any). You can save a light natural aroma and taste if you add greens, berries or fruits.

Someone soaks the meat in fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers - all this will deprive the elk meat of the flavor of the game and give it a fresh taste without third-party odors. Classic recipes involve large cuts into cubes or in the form of steaks. The frying process takes at least two hours on intense heat until a crust forms. At home, after cooking in a pan, elk must be stewed for more than an hour in boiling water with spices. Boiled or stewed meat is quick and tasty.

Moose Recipes

The classic recipe for cooking elk at home involves different variations. The main thing is the principle of soaking and pickling. Such types of cooking elk meat remain popular: in beer, in a sleeve, using an oven with foil, on pots and more. Roast is another type of tasty and satisfying dish. The recipe consists in the initial frying to a crust in a deep cauldron or frying pan.

If you want to feed a large family or a group of friends, then the best option would be soup or shurpa: it turns out rich and fragrant, you need to cook for at least two and a half hours until cooked, while preparing the frying. Pilaf, basturma, beef stroganoff, aspic are very tasty.

Elk in a slow cooker

Servings: 5 persons.
Cuisine: Russian.
Difficulty of preparation: medium

Diced or cooked in a piece, elk meat in a slow cooker is soft due to the constant maintenance of a high temperature in the container. The process is delayed for several hours due to the natural structure of the component. It is best to cook stew like this (for example, with potatoes). However, you can do this with potatoes, vegetables, spices, herbs. The rib is prepared in a slow cooker by stewing.

Ingredients:

elk meat - 1 kg;
onion - 200 g;
spices, dried herbs - 50 g;
salt - to taste;
carrots - 2 pcs.;
mushrooms - 200 g;
rice for garnish - 200 g.

Cooking method:

We wash or marinate the meat for several hours (you can leave it overnight).
Fry it in a slow cooker for about 15 minutes, adhering to the appropriate mode.
Pour some water into the container, simmer for about half an hour.
After that, combine other components and simmer for half an hour.
The side dish is prepared separately or after the stew.

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.

Before you make a delicious roast of elk with potatoes, each piece of game should be cleaned of veins and soaked already cut in water, then marinated with lemon juice. This is necessary to rid the meat of the specific smell of game, vinegar or wine can be an alternative. To add the natural aroma and taste of meat, you can add berries or fruits, as well as greens.

Ingredients:

elk - 900 g;
potatoes - 900 g;
tomato paste - 100 g;
onion - 300 g;
carrots - 150 g;
butter - 100 g;
salt and spices - to taste.

Cooking method:

Pre-fry the elk meat to a crisp, then transfer it to the pan, where it will be stewed.
At this time, cook vegetables in a pan.
Put in one container, pour some water, throw in potatoes and tomato paste.
Cook for about half an hour until the potatoes are cooked.

Braised elk

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The dish is prepared by analogy with the classic roast. In order for the stewed elk to come out richer, you should take a peeled tenderloin without fat, marinate it first in vinegar and water (1: 1). The meat is cut into small identical pieces, marinated for several hours, fried, and then stewed. Marinade for him should be selected not concentrated. Vinegar, sugar and spices are often used as a basis.

Ingredients:

elk - 1 kg;
potatoes - 400 g;
onion - 400 g;
carrots - 3 pcs.;
garlic - 1 head;
spices and salt - to taste.

Cooking method:

Put the onions and carrots in a preheated cauldron, bring to partial readiness.
Next comes the meat, cut into squares or slices.
After 40 minutes, put the remaining vegetables in the cauldron and cover, cook for another half hour.

How to cook elk in the oven

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Elk meat in the oven turns out to be very juicy, the only way you can try the true taste. When baking, standard aluminum foil is used, where spices are added for flavor. First you need to soak it in a light marinade: fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers and pickle. All this will deprive the meat of the aroma of game and give it a fresh meat taste without third-party odors. Moose meat should be wrapped in foil and baked in a preheated oven until tender.

Ingredients:

elk - 500 g;
cardamom or dried dill - a pinch;
bay leaf - a few pieces;
salt - to taste;
potatoes (optional) - 300 g.

Cooking method:

Peel the meat, do not cut (pieces of 400-500 grams are needed).
Marinate as desired for up to three hours.
Wrap in foil with potatoes, spices and salt (grate).
Duration - up to two hours.

How to fry elk in a pan

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fried elk in its structure does not differ from other types of dishes from this ingredient. Many frying is combined with other processes, because in a frying pan it is difficult to achieve the tenderness of the structure of the component due to its natural harshness. Before that, soak it overnight, cut into cubes or longitudinal strips, but not into large pieces. After frying, it is better to add vegetables on each side and simmer with them for a while.

Ingredients:

elk - 700 g;
vegetables - to choose from;
salt - a pinch;
spices (cardamom, mustard powder) - a pinch for rubbing.

Cooking method:

After soaking and slicing, rub the meat with mustard powder or other spices and salt (dried herbs will do).
Fry on each side until cooked through over medium heat.
Add vegetables (tomatoes, peppers, carrots) and cook the stew for about half an hour.

Moose cutlets in the oven

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Moose cutlets can not only be fried in a pan, but also baked deliciously. The rest of the recipe is not too different from the classics of cooking such a dish. The usual bread is used to make the base softer. It is better not to use mayonnaise as a preliminary marinade, otherwise you can kill the whole taste. Vinegar or water with lemon juice is suitable for this. Minced meat can be twisted, as in a store (if you buy it in a company store) or you can take it ready, but not greasy, so that the structure does not fall apart.

Ingredients:

minced meat - 800 g;
bread - 2 pieces, pre-soaked in milk;
egg yolk - 2 pcs.;
onion - 2 pcs.;
salt and spices - to taste.

Cooking method:

Mix all the described components in one container until a homogeneous mass is obtained.
Form balls by plucking.
Fry the onion in a frying pan so that the brown color is noticeable.
Minced meat is ready to cook in the oven for about half an hour, monitor readiness (it all depends on the structure, temperature and type of pan) - set the position to 180 degrees.

Elk sausage at home

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Homemade elk sausage turns out dry-cured - an ideal addition to beer or other alcoholic beverages. In the finale, the aroma of game is not felt, the taste remains original, but pleasant. The method of preparing such a sausage coincides with the recipe for dry-cured beef or pork sausage. You can also cook dried or raw smoked sausage from red elk meat.

Ingredients:

elk - 500 g;
spices - optional;
salt - 2 tbsp. l.;
mustard - 2 tbsp. l.;
bay leaf - 2 pcs.;
lard - 300 g.

Cooking method:

Mix all components, pass through a meat grinder.
Prepare pork intestines for sausage (can be purchased separately).
You need to hammer it very tightly so that mold does not form.
Hang in a warm place for up to three days.

Shurpa from elk

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

It is best to boil shurpa from such meat in a cauldron - this is the only way to preserve the primary taste and aroma of the dish. Elk soup at home is not prepared as quickly as a simple broth, but otherwise the process differs only in the preparation of the main component. The dish turns out to be very satisfying and rich, the composition is based on potatoes and other vegetables. Spices add flavor. An analogue of such a shurpa is goulash with gravy.

Ingredients:

elk - 800 g;
potatoes - 800 g;
onions - 2 pcs.;
carrots - 3 pcs.;
apples - 2 pcs.;
spices, salt - to taste;
garlic - 1 head.

Cooking method:

Ready chopped meat should be put in a saucepan at the stage of heating water.
Vegetables cut into small pieces.
Initially, throw onions and carrots at a boil, and after half an hour the water boils, add tomatoes and apples there.
After another 20 minutes, it is necessary to throw potatoes peeled in large pieces.
For flavor, garlic, cardamom and dill are finely chopped, served separately in each plate.

Elk chops in a pan

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Cooking chops is not so difficult as to deny yourself it. The meat is rich and flavorful. Elk meat chops turn out tastier if they are soaked in advance in marinade or just mayonnaise with prunes for several hours. It is important to cut the tenderloin along the veins, and not cut them. It should be fried in a hot frying pan, inside the meat is medium rare, but no more.

Ingredients:

moose tenderloin - 1 kg;
mayonnaise - 100 g;
onions - 2 pcs.;
spices, salt - to taste.

Cooking method:

The tenderloin, so that it is soft, is pre-soaked in water for several hours, then cut into veined chops and beaten off.
Marinate in onion and mayonnaise with spices for a few more hours.
A frying pan is heated in oil, greens are thrown there in the form of cardamom or something else.
Fry in a pan until the blood stops appearing on the meat, check the readiness with a knife.

Moose shish kebab at home

Cooking time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1500 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

If you do not know what to cook from elk, then this recipe is best. Many people believe that a delicious and fragrant elk kebab can only be cooked outdoors, on a fire. This recipe describes how to make it in the comfort of your home. If you adhere to all the conditions, then in the oven on skewers the taste will turn out to be indistinguishable from cooking on fire. The main component is the tenderloin, peeled and pickled. The combination with vegetables will give the dish new fragrant colors.

Ingredients:

tenderloin (moose) - 1 kg;
onion - 3 large heads;
lemon - 1 pc.;
tomatoes - 400 g;
spices and salt - to taste;
mineral water - 1.5 l.

Cooking method:

We clean the tenderloin from the film, veins and other, cut into even cubes for barbecue.
Cut the onion into rings, mix with the meat for a long time until the onion releases the juice.
Fill it with carbonated mineral water, adding lemon juice there (it will remove the extra smells of game - a swamp or another, if any).
After two hours of preparation, fry the tenderloin in a pan until golden brown.
We string on a skewer with onions and tomatoes (skewers), bake in the oven for 30 minutes.

Marinade for elk

To achieve softness, the meat should first be marinated. The complexity of how to marinate elk should not be a deterrent to refusing to cook such a dish. The soaking process is necessary to give a soft texture and get rid of the natural game flavor that is found in older animals. Marinated meat is prepared quickly and tasty.

A mandatory component for any type of marinade is vinegar. Many prefer to mix red wine, vinegar, spices in the form of cardamom, ginger, dried dill, grated garlic. The duration of pickling is at least six hours to achieve the desired effect. An alternative would be boiled vinegar with water, sugar and spices. The light sweetness of the taste will give a special aroma, and in the process of cooking the herbs will give all their spice to the marinade. It is important to know how to cook elk meat deliciously so that it is soft.

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Cooking elk dishes at home - step by step recipes with photos

14.01.2018

The taste of beef and pork tenderloin, turkey and chicken fillet, rabbit meat and even nutria is familiar to many of us. Have you ever tried elk meat? If you are lucky enough to get a piece of such a product, cooked elk in a slow cooker will become a real gastronomic masterpiece.

For lovers of the exotic

Not every housewife, and even a professional culinary specialist, knows how to cook elk in a slow cooker. Many gourmets who have tried this specific type of meat claim that moose is very similar to veal or beef, only its preparation has its own peculiarities.

First of all, elk meat is processed, the upper veins and layers of fat are cut off. The meat is then marinated. This process is very long and takes about 48 hours. But if you use table vinegar, then the pickling process can be reduced to six hours.

In general, moose meat is marinated in wines, fruit and berry juices, pickles, soy sauce. Also add vegetables, spices, herbs, herbs. Each time the meat turns out unusual and incredibly tasty.

As for heat treatment, this process is also quite lengthy. First, the meat of a wild animal is recommended to be fried for two hours, and then stewed for at least one hour. If you have enough patience and endurance, then stewed elk in a slow cooker will win the hearts and stomachs of your home gourmets.

Composition:

1 kg of elk;
2 leaves of laurel;
onion;
a mixture of freshly ground peppers, salt;
1 st. l. unflavored sunflower seed oil;
filtered water.

Cooking:

Become a Culinary Expert

You can hardly buy moose meat in the market or in the meat department of the supermarket. In your refrigerator, the meat of this wild animal may appear after hunting. Moose meat is prepared not only by stewing. The meat of this variety is baked, steaks are prepared from it, fried, boiled. Each time the dish has a new and incomparable taste.

Composition:

2 medium sized onions;
1 kg of elk;
a mixture of freshly ground peppers, salt, seasonings;
3 art. l. vinegar with 9% concentration;
2-3 tbsp. l. unflavored sunflower seed oil;
filtered water.

Cooking:

The recipe for cooking elk meat with potatoes and other vegetables is called Caucasian in culinary circles. You can take note of this recipe and surprise your household with an exquisite and unusual dish.

Composition:

800 g of elk;
1 head of red onion;
2 heads of white onions;
carrots - 2 root crops;
5 pieces. potato tubers;
1 medium sized eggplant;
2 pcs. fresh tomatoes;
5 st. l. cucumber brine;
1 medium-sized zucchini;
1 ½ multi-cups of boiled water;
a bunch of fresh cilantro;
a mixture of ground peppers, salt;
2-3 tbsp. l. refined sunflower seed oil.

Cooking:

Defrost the elk, rinse and dry with paper towels.
Cut into portions and put in a deep plate.
Pour the pieces of elk meat with cucumber brine.
In this form, we leave the meat of a wild animal for a couple of hours.
After the specified time, we wash the pieces of elk with running water.
Pour refined sunflower seed oil into the bottom of the multicooker bowl.
We activate the cooking mode "Frying", we warm up the oil.
We spread the pieces of meat in the heated oil, season with salt.
Stirring constantly, fry the elk for 10 minutes.
Then add boiled warm water and change the cooking mode to stewing.
We close the lid of the kitchen appliance and simmer the elk meat for one hour.
In the meantime, prepare the vegetables.
We clean the zucchini, potato tubers, carrots, eggplant, onions. Wash all vegetables thoroughly.
Chop vegetables into cubes. Carrots can be grated on a large perforated grater.
Blanch the tomatoes in boiling water and remove the skin.
Cut the tomato pulp into cubes.
We wash the bunch of cilantro, dry it and finely chop with a knife.
When the multicooker beeps, we send vegetables and herbs to the multicooker bowl.
We mix everything well and activate the quenching mode again for one hour.
You can lay out the vegetables in layers, the onion should go first, and the top should be tomatoes.