Elk sous vide (another option)

[| Alexandra |.]

Elk sous vide (another option)

Category: Meat dishes

Ingredients
Losyatina *	1 kg
For the marinade:
Water	3 st
Dry red wine	1 st
Wine vinegar	2 tbsp. l.
Carrot	1 PC
Bulb onions	1 PC
Celery root (mine is dry)	2 tbsp. l.
Garlic	3 tooth
Bay leaf	3 pcs
Allspice peas	5 pieces
For roasting:
Lard	1 tbsp. l.
For sous-vide:
Sour cream	2 tbsp. l.
Salt	pinch
Freshly ground black pepper	1 tsp
Pork fat	100 g

Cooking method

• Soak the meat in cold water (changing the water periodically) for 12-24 hours.
• * It is better to choose a piece with more or less equal thickness.
• For the marinade, boil water with pepper, bay leaf and celery root. Cool until warm under the lid.
• Add wine, garlic passed through a press, grated onions and carrots, mix. Close the lid and cool until cold.
• Put the meat in the marinade and leave in a cool place for 24-48 hours. Turn the meat once a day.
• Before cooking, remove the meat from the marinade and dry thoroughly with napkins.
• Fry the meat on both sides on the heated lard until golden brown.
• Mix sour cream with salt and pepper. Cut the bacon into thin slices.
• Take a bag of a suitable size, fold the top so as not to get dirty.
• Place the meat in a bag. Spread sour cream on all sides with a spoon directly in the bag.
• Place lard on all sides of the meat.
• Vacuum package.
• Heat water up to 70C. I cooked at night in Shteba on the Heating mode. Place the meat, press with a stone. Cook for 9 hours at 70C. Then I spent another 2 hours in warm water.
• Cool the bag with meat.
• After cooling, the meat is cut into thin slices. Great for a sandwich. This is me especially for Sasha | Alexandra |.
• 
• I am always touched by the recipes for moose meat on the net like fry for 30 minutes and serve. Don't believe and don't cook! Elk is a very complex meat. First, the rigidity directly depends on the age of the animal. But even if the meat is young, then it takes a lot of effort to cook it. Even meat falling apart into fibers can remain dry and "dead", that is, absolutely tasteless. The simplest, and almost a win-win option is cutlets with the obligatory addition of fat (bacon). But our family does not like cutlets. No, of course I make them, but a large piece of meat on plates excites pleases my husband much more! Therefore, I cook elk in one piece.
• First option.
• 
  Elk Su-Vid in Steba DD1 (Omela)
  
  

Note

Mixed recipe from hunting forums, adapted to personal tastes of sous vide. in the absence of sous-vide, but the presence of a desire to cook elk, meat, instead of vacuumizing, you need to wrap it in 2 layers of foil and bake in the oven for 2-3 hours at 180-200C.

Well, what is it !!!
I wish I could try!

Come, I will treat you!

Well, Sasha was the first to answer, because she was pouring jelly from the moose. Ksyushenka, thanks a lot! And instead of pork, I put sour cream in moose cutlets, well, just where can I get so much pork ... And the cottage cheese is good, like a scarecrow.

And instead of pork, I put sour cream in moose cutlets,

OOOOO !! Sasha, thanks for the sour cream, because I'm always toiling too,

where can I get that much pork ..

[Omela]

Omela, an interesting recipe. Thank you! I'll take a note.
Unfortunately, there is no vacuum sealer, and it is tempting to try your recipe.
I often cook elk, marinate and bake in the oven in the sleeve. And also cutlets, jellied meat, soups. I can't do anything else.

[Galina]

Galina, Thank you! so bake in the oven, in foil or sleeve.

What a beauty, Omelochka! I have never tried moose, I just saw them jumping over the mountains.

What an appetizing cut! And we have no elks. How to live now?

LTD!!!! And mnu has a moose. Only already cut into soups-goulashiks But there is a stash in the form of steaks 6 pieces. Will it work out of them? I plan on black Friday to buy

[lu_estrada]

lu_estrada, Rusalca, solmazallathank you girls!

I just saw them galloping through the mountains.

Ludmila, I, thank God, did not see how they gallop over the mountains!

Only on the highway once I saw a shot down .. the spectacle is not for the faint of heart .. I remembered it for the rest of my life, save and save from such a meeting!

And we don't have moose

Anna, cook the beef.

But there is a stash in the form of steaks 6 pieces.

Alla, of course, you can only reduce the time to 8 hours.

Ksyusha, so this second version of sous-vide is better than the first, unpretentious? And deliciousness and softness?

[Sasha]

Sasha, I liked the second option more. It is more refined, I would say, but on the second day it seemed to me even tastier and softer. I still fried the cut pieces today, very tasty!

Yes - you probably need to decide to buy a packer version that is acceptable in terms of work and price, something you wrote to me about this last year, I'll go read it ...

Anna, cook the beef.

Elk sounds prettier! And beef ... so common

Mm mm moose, and have not seen or smelled :-) :-) but it looks amazingly delicious !!!! Thanks Ksyusha, let's practice on beef !!!

Ksyusha, what does steeping meat before marinating give?

It seems to me that it will still turn out tasty if the meat is stuffed with bacon
I add fish, pike, mainly minced meat + bacon + onion + bread with milk to the moose cutlets, soft cutlets are obtained. I actually cook everything from elk, I don't have any other meat. And I cook a piece of elk meat in a slow cooker according to the recipe of "the beginning of the last century" also comes out very tasty.
Sorry for the flood

[Omela]

Girls! I haven't been here for a long time, and it's simply impossible to reread everything ...

And someone here makes a sous-vid in a thermopot? I've been so "suvidu" for a long time, - it is quite suitable for this wonderful recipe from a respected Omela for complex wild meat ...
A piece-two of thick meat with salt / spices / wine in a plastic bag with a fastener (for example, FREKEN BOK WITH A ZIP-LOCK LOCK (ZIP-LOCK), squeezed out the air as much as possible, sealed it with a lock. 60 degrees, poured water, so that it would not overflow when adding meat (here by eye, experience and practice), the water boiled, cooled down a little, put in a bag (the Zip-Lok lock remains above the water) - the water quickly cooled to 65-70 degrees, and then the temperature gradually drops to 60, and lasts as long as you like, at least a day or two. The main thing is that when you insert the bag and sharp cooling, the water temperature does not fall below 60 (depending on the volume and temperature of the meat before bookmark), - otherwise the process of repeated boiling will go, which we do not need here at all. But, however, for some recipes this is not at all critical, for example, for a shank ... For a pig and lamb, you can set the temperature to 80 degrees, but I’m 60 I like it more, especially if later this meat is used It will be quickly tinted in a hot frying pan or in a well-heated oven ...

Sorry, if it's bearded ... Maybe it will remind someone ... Two years ago I wanted to bring up the topic "Sous-vid in a thermopot", but somehow it didn't work out ...

[Olekma]

But what does steeping meat before marinating give?

Olekma, Katerina, I always soak the game .. the blood leaves unnecessary. Of course, you can also stuff it, but it turns out so well. And I have never mixed elk with fish in cutlets.

And someone here makes a sous-vid in a thermopot?

Kapet, I have not heard about that. But if the thermopot keeps constantly tem-ru 60C, then why not. I tried to do it in zip-lock packages. when there was no vacuum pump. but they always burst.

Moose ... just moose.)

Ksyusha, I now have 2700 pickled according to your recipe, what do you think, if, in addition to the oven, you can taste some of the meat in the sleeve in Belobok in Shteba? Then cut it into pieces after frying? And for how many degrees and how long?

Then cut it into pieces after frying?

Sasha, no, don't cut it in pieces. It is best to cut a piece of the appropriate size straight to fit into the ham maker. And in this case, you can not fry beforehand, but fry after cooking.

If the lid is closed, cook as per recipe 70C for 9 hours. If with a bowl on top, then at 75C, also 9 hours. Less than 8 hours meat is not recommended to sous-see how smart people talk.

So 70 gr. - it’s like “heating” and not “languor”, right? They say that Beloboka can be laid on its side, I have never used it yet.

Well, yes, I do it on heating.)

A trifle, now I have half in the oven, but I, out of laziness, decided not to fry it until the foil, after the marinade I smeared it with sour cream with salt and pepper and 190 with convection. Wasn't it necessary?

[Sasha]

anointed with sour cream with salt and pepper and 190 with convection.

Sasha, but this is a completely different recipe. : girl_pardon: I bake moose ribs in the oven in foil at 160C for about 3 hours.

So you wrote here - instead of vacuuming, you can put it in foil.

I'm in 2 hours. I got it - it is cut but harshly, I put it on to bake. Now reduced to 160.

So you wrote here - instead of vacuuming, you can put it in foil.

Cooking in the oven and sous-vie are fundamentally two different ways. I wrote that it is possible to bake as an alternative in the absence of sous vide. But the taste will certainly be different.

Well - I just have an absence. And I bake half of the marinated, but I haven't fried it first, perhaps in vain. Although in general I try to exclude frying everywhere, let's see what happens.