Elk ribs with vegetables

Elk ribs with vegetables

Category: Meat dishes

Ingredients
Elk ribs	1 kg
Bulb onions	3 pcs.
Carrot	2 pcs.
Bulgarian pepper	2 pcs.
Red wine	200 g
Rosemary	3 twigs
Bay leaf	5 pieces.
Salt pepper	taste

Cooking method

• So I went to the Internet to find a new recipe for cooking elk. Ah taaaaam. Everywhere only my pumpkin recipe. Both photo and text. And now, to enrich the Internet, I present one more recipe.
• Soak ribs in water for 2-4 hours. Change the water periodically. Then marinate and leave in the refrigerator for 12-24 hours. Marinade can be anything. This time I have this: vegetable oil, balsamic vinegar, onion, garlic, salt. Grind everything with a blender. Place in a vacuum container and refrigerate.
• Onions, carrots, peppers, peel and cut into rings.
• Remove the marinade from the ribs.
• Lay in a ceramic pan in layers: vegetables-ribs-vegetables. The top layer should be vegetables.
• Top with rosemary sprigs, pour over with wine:
• 

A curiosity of course
And the taste? If replaced, say, with beef ribs, would it be very different?

They do not differ.
she is a cow and a cow in Africa.

For beef, 3 hours of cooking is enough.

Ksenia !!! Wow! What delights! Why, have you already started hunting for ungulates? We have a current in a month. We'll have to use beef.

I just looked at the name, I already knew whose ribs were

Super! I don't know, moose tastes better than a cow to me. Sometimes I get the joy of trying it with my Ostashkov friends. But all the cutlets and dumplings ... I'll drag you, Ksyusha, your recipe for them to note, I hope you don't mind Enriching, so enriching!

Oh, I just realized that if from a moose, then Ksyusha (if something remains after the cat ...)
And the saucepan is like my clay thing! You can also bake bread in it.

"Elk ribs" is the name of the author. Game - according to Omelkina's part!
Chalk, when at least some kind of game attacks us, I will go straight to you, because I strongly associate you with game, well, with unearthly lacy crumbs of buns when you tear them, not cut them. Well you know how i love

[Linen]

Girls, thanks !! : rose: I'm glad that you were pleased with the elk!

Why, have you already started hunting for ungulates?

Yeah, Linen, opened ... I'm suffering now.

I don't know, moose tastes better than a cow to me.

Ir, to be honest, I have not tried a cow for several years. I forgot how it is.

But all the cutlets and dumplings ...

Oh, and cutlets, and sausages, and stew .. I don't know what to invent.

To enrich, so to enrich!

exactly, but it is somehow sad with game recipes on the internet.

And the saucepan is like my clay thing! You can also bake bread in it.

Ir, it looks more like a tajin. The shape is the same - a narrow bottom and expands towards the top. The bread will be "textured" ... if only to turn it upside-down then Chot did not even think once. Need to try.

And next to the left there is a bread bin, there is just a pallet and a lid. Would be perfect, but won't fit into my mini oven.

if something remains after the cat * JOKINGLY

Give him freedom, so finally he can leave the owners without supper. And after all, act like that.

[Arochka]

Well you know how i love

Yeah, Arochka, I know. I'm breaking it with a special tool!

The earthenware is good! Blackening looks very nice. Where did you get it?

From here: 🔗

[Oksanochka]

Oksanochka the recipe is interesting and undoubtedly delicious. Only in my house exotic types of meat are poorly perceived. Not so much the taste, but the name alone does the trick.
You have to call everything beef and pork. Well, cats and dogs, they are smart, they don't need a name
Earthenware super.Tell me how much bread fits in such a bread bin? and how is the bread stored?

[Tata]

Tata, Thank you. I have a hunting family in the second generation. So we are used to names.

The bread box is small, the diameter of the lid is 24.5 cm. Places 1 HP bread. Stored well, I am satisfied.

Wow tyshka, little moose flunked cooked !!!!! I licked the monitor straight

"Elk ribs" is the name of the author. Game - according to Omelkina's part!
Chalk, when at least some kind of game attacks us, I will go straight to you, because I strongly associate you with game, well, with unearthly lacy crumbs of buns when you tear them, not cut them. Well you know how i love

[Tan]

Yeah, Tan, flunked.

[Omela]

And I first read "Salmon Ribs" and wondered where such ribbed salmon are found.
Omela, I admire you and the whole hunting family.

Elya, thanks! We try.

[Mistletoe]

And I read Salmon Ribs. I remember that fish ridges were somehow cooked on the forum, and then there were ribs

I apologize for the flood. Mistletoe, the recipe is worthy, the photos are beautiful

[Lika]

Lika, Thank you! I have been cooking elk for a long time, but this time it turned out especially tasty.

I have never tried moose and I’ll hardly try it, if only in a restaurant, so it’s not surprising that there are few recipes. But I remember earlier in Soviet stores at one time they sold saiga meat, even though there were heaps of it. Parents also stewed and tormented, it was so delicious. : nyam: Then it disappeared, apparently the livestock was depleted, like Iwashi herring in due time.

I did not find a saiga, I cannot even imagine what it looks like.

[Omela]

Omela, Hello! I am pleased to read your recipes! I am also the wife of a fisherman-hunter. So we are, in a sense, colleagues! I have a question, do you always marinate elk ribs or is it for this recipe? I often stew them with gravy (I love this word). Carcass for 3 hours, without marinade, with vegetables, it is also easily separated from the bones. They differ interestingly from pickled ones.

[Svetlana]

Svetlana, I always marinate all the meat.

[Omela]

Omela, and for the first courses?

No, for the first, I just soak a day.)

[Omela]

Omelais it because game, or homemade meat too? Maybe I did everything wrong ... didn't soak ...

[Svetlana]

Svetlana, the game must be soaked and the water changed several times. And it is desirable to marinate, so it (game) turns out to be more juicy. And it is advisable to soak simple meat too, unless you have your own meat and you know what to feed the pigs with.

[Omela]

Omela, I'll try! Thank you!

[Omela]

Omela,
Ksyusha, I'm almost according to your recipe)) I want beef or veal ribs (I bought something) with vegetables in Shteba on Slowing to make. How much time and temperature do you need to cook?

Lenchik, I've never cooked on Slowing, I don't even know what the temperature range is. And what do they write in the instructions ??? I would cook meat at the maximum for 6 hours minimum.

[Omela]

Omela,
Ksyusha, I didn’t unsubscribe yesterday - I put it on 100g for 3 hours and then stood in the disconnected CB for 3 hours - the meat leaves the ribs, it turned out very tasty))

[Lena]

Lena, hurray !!! Glad that the oats turned out and enjoyed it!

[Omela]

Omela, here it is, look


If it were a cow, I would just cook it, but I don’t know how to soak it with an entim beast, what ?!

[Ninelle]

Ninelle, no, you can't cook, it will be tough. First, put into cold water overnight in the refrigerator. Then for 1-2 days in the marinade (also in the refrigerator). You can like here, or else in this recipe I like the marinade.

Elk sous vide (another option) (Omela)



Then options are possible. Do you have a vacuum sealer? If there is, then pretend that the link gave. If not, then follow this recipe in vegetables.

[Omela]

Omela, cooked yesterday, the smell half an hour after the start of cooking was like this !!! that we escaped to the shopping center, so as not to open the oven and gobble up before the meat is cooked! In the evening we tried it .... It's something. I used to do lamb ribs almost like this, but it’s a completely different taste, nevertheless, the game retained the taste of meat more (although the ram also does not eat nitrates and other garbage). Thanks for the consultation and recipe!

[Ninelle]

Ninelle, I'm glad that everything worked out and I liked it!

Could you tell me the recipe for moose with pumpkin? They gave the pulp, I don't know how to cook it (maybe like the ribs?)