Elk in oranges (Steba DD1 pressure cooker)

Category: Meat dishes
Elk in oranges (Steba DD1 pressure cooker)

Ingredients

Losyatina 500 g
Oranges 2 pcs. + 1pc. to serve
Garlic 1-2 teeth.
Liquid honey 1 st. l. + 2st. l.
Salt pepper taste
Oil for frying

Cooking method

  • Pre-soak the elk for 12-24 hours, changing the water.
  • Next, marinate. For the marinade from the oranges, squeeze the juice with the pulp, add the garlic passed through a press, honey (1 tablespoon), mix. Put the meat in the marinade, cover and leave for 2-24 hours. Turn the meat several times if possible. I marinate in a vacuum container.
  • Before cooking, dry the meat with napkins, coat with honey on all sides.
  • Turn on the Frying mode (by default 15 minutes), after the warming-up signal add butter (I have ghee), fry the meat on both sides for 5 minutes. NO LONGER, otherwise the honey will start burning!
  • Add the juice from the marinade. Season to taste. I didn't salt !!!!!!
  • Meat mode 60 minutes, 0.7.
  • At the signal, she forcibly bleed the air.
  • If desired, you can make gravy from the remaining juice. To do this, add 2 st. l. flour, stir and turn on the Fry mode.
  • Elk in oranges (Steba DD1 pressure cooker)
  • I promised for a long time to cook this difficult meat in a pressure cooker and still could not make up my mind. Because in case of failure, the family could be left without dinner.))) But today I decided. A piece thawed disgusting. All veins and veins. At first I wanted to cut it into stew, but then I stopped all the same on one piece. When I opened the lid, I thought I was left without dinner. The piece has decreased by almost 2 times. But when I cut it and tried it, I was pleasantly surprised. The meat turned out to be soft, the veins are absolutely not felt. Ate in one sitting. Congenital dryness can be compensated for with a sauce or gravy. I don't do either, because we eat with plum jam. We tried it once and have been eating this way for 2 years now.

The dish is designed for

for 2 persons

Note

You can also cook pork, reducing the time by half.

ElenkaM
Omela! Thanks for the recipe. I'm unlikely to get elk, but you can try beef.
Very interesting about plum jam. What is it like? Plain sweet jam or special
cook with less sugar?
Omela
Elena, Thank you! Since this is the case, now I will issue a recipe for jam.
ElenkaM
Great! Very interesting!
I love it with lingonberry sooo, but with plum ...
A new taste for me!
Tumanchik
What side dish?
Omela
Quote: ElenkaM
I love it with lingonberry sooo, but with plum ...
Try plum HERE.
Quote: tumanofaaaa
What side dish?
IraI had french fries but really overeat. I think that rice would be more appropriate.
ElenkaM
Thank you!
Raven
Mistletoe, but I thought that my elk didn’t work out in a piece, because without frying I turned on the pressure 0.7, my piece also shrunk at least 2 times - I just couldn’t believe my eyes. Very interesting, I will try, but what if without honey?
Omela
Raven, it is possible without honey of course. For the purity of the experiment, I also want to make a stew so that all the meat is in the liquid at a pressure of 0.3. Then it will be possible to say exactly which algorithm to use.
Raven
I made the stew several times, the sauce is about the same as your creamy sauce, but with sour cream, except that the cheese is at the bottom and can burn. I'm 0.7. And without cheese, the taste is not good. For 30 minutes is fine. I even tried the first 15 minutes. without cheese, and then the cheese neatly on top, but I still haven't figured out how best for sure.
Omela
You can put the cheese into the finished dish and leave it on the heating for a few minutes to melt.I do like this.
Raven
I didn't have enough mind ... True, such a guess flashed, but then I forgot about it ...
Omela
Ne_lipa
Thank you very much for the recipe !!! Could you also share the recipe for moose meat stew And then we have such meat mainly for cutlets or homemade sausages.
Omela
Victoria, Thank you! I also wound cutlets from the previous piece. I'll try to make a stew a little later. Now I've vacuumized a piece with sauce, I'll try to cook it according to the Sous-Vid principle.
Raven
Omela, I marinate a piece, even decided to repeat it with honey. I want to ask you - do you fry in stainless steel or in a non-stick bowl? And the next stage - what stage?
Omela
Raven, I do everything in stainless steel .. burns of course a little, but washes off normally.

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