Moose lip recipe. Moose lip. How to cook an exotic dish

And now the long-awaited trophy has been obtained, Elk, or, as the Russians say, elk.

And always in addition to this excellent trophy, the shooter gets the most unusual, but at the same time the most delicious delicacy - Elk's lip. I was waiting for this moose on this hunting chair.

After lying in the cold for three New Year's days, the realization came that the time had come to cook it. Reading all the recipes for cooking Elk lips, the task was not facilitated and brought closer. The goal remains the same how to cook moose lip. Some main stages of preparation have been outlined; grind, soak, fry, stew.

And so, in order... elk lips cooking:

Being a city dweller without a grandmother in the village, it was difficult to decide on tarring, but curiosity and purposefulness did their job. Using the Internet, I found out that you can tar with a gas and gasoline blowtorch, after calling all the shops in Minsk, it turned out that there was no gas anywhere. I bought a gasoline blowtorch at a hardware store, poured three liters of the 80th into a bottle at a gas station and rushed to the place of execution. As funny as it may seem, I didn’t have to use a blowtorch either, the skillful advice of friends on the phone helped to fire up the lamp and move on to tarring. It is not difficult to tar, burn and scrape, if scale appears, then you still need to burn and scrape, if nothing happens during firing, then the place is tarnished.

Having well pitched moose lip, as it seemed to me, was going to move on to point number two - pickling the lips, but the father-in-law who came to visit postponed my plans. It turned out that it was necessary to cut the nostrils and thoroughly pitch the sinuses. In order for the cut to be confident, the knife must be sharp. We sharpen knives with the correct knife sharpening system.

cut and grind the lip of the Elk ..

I also received advice that you first need to cut your lip, it would be faster and easier.

Mandatory massage and shower elk lip..

I poured water into the pan, salted according to the pop-up method chicken egg, threw a dozen bay leaves, allspice, cloves, lowered his lip there and set to marinate.

The next day, he drained the water, leaving the spices, filled it with new water and set it to boil for 3 hours.

He took it out, cooled it, cut it into bars 1x2-3 centimeters, peeled two onions, cut them into half rings, put everything in a deep frying pan and sprinkled with black pepper. In order for the knife to be always sharp, we recommend purchasing

Elk lip is a real delicacy along with cod liver and red or black caviar, despite the fact that not everyone likes the taste of this dish. It is also worth understanding that taste sensations may be different depending on the age of the animal and the method of its preparation.

Although there are about a dozen varieties of recipes, everything is built around 3-4 - that's exactly what they will be discussed. It is also worth understanding that in this case it would be more visual to see all the actions in real time. Thus, even unprepared novice cooks would certainly be successful.

Cooking elk lip like a hunter

Let's start with one of the simplest and at the same time common ways to cook elk lips. First you need to get rid of the hair, rinse and cut portioned pieces by placing them in a glass dish. Then you should wash the lemon and squeeze the juice out of it, adding it to a saucepan with one liter cold water. Now you need to salt, pepper and throw a bay leaf here.

Washed and peeled onion should be cut in half, cut into thin half rings. All this is added to the pan and mixed. Next, put the lip in the marinade, put the bowl on medium heat and cook for about two hours until the meat becomes soft.

Now the lip is removed from the marinade with a slotted spoon and placed in a frying pan, where there is already fat and a lightly fried onion head. Fry all this together for another 2-3 minutes.

After that, you need to carefully put the meat with onions in a saucepan, pour sour cream and add a little broth if desired. Next, you should put a little bay leaf, add cranberry juice, apple cider vinegar, a couple of pinches of sugar, and then you can close the lid of the pan and simmer everything for about an hour.

Another way to cook elk lip in a hunting way, see the video:

Cooking boiled elk lip

The elk lip is singeed over a fire to remove the hair, washed thoroughly, put in a saucepan, poured with water and salted. The peeled head of onion is thrown here and the dishes are put on fire.

A few bay leaves, 3-5 peas of allspice are added and carrots are cut into cubes. All this is thrown into the pan and boiled until the meat is soft.

Now you can remove the dish from the heat, pull out the lip with a slotted spoon, cut into pieces and immediately serve hot to the table. You can also serve the elk lip cold after cooling, after cutting it into thin slices.

Cooking stewed elk lip

For cooking, it is advisable to have several sharp knives on hand, because they become dull on the hair of an elk rather quickly. After removing the hairline, it also makes sense to singe the workpiece on fire in order to remove the hairs remaining in hard-to-reach places.

We thoroughly wash the resulting tenderloin and put it in a cast-iron pot. Now you can add salt, pepper and your favorite spices to taste. You need to stew the elk lip in the oven for 5-6 hours at 195 degrees.

After the specified time has passed, the finished dish can be taken out and served both hot and cold. In this case, the use of adjika or other similar spicy snacks is allowed. By the way, from the resulting broth you can make an excellent soup.

Cooking fried elk lip

After removing the woolen cover and singeing over the fire, you need to thoroughly wash the resulting workpiece. Now you need to put the lip in a pot of water, salt, pepper and put bay leaves. All this should be cooked on average for 2-2.5 hours over medium heat.

Next, it is worth a little to cool the resulting workpiece and cut it into small oblong pieces. After lubrication butter and heating the pan, it is necessary to fry the previously prepared pieces of elk lip on it until a golden crust forms. Serve without a side dish, with lingonberries, which will lie in a separate bowl.

Whichever method of cooking elk lip you choose, the fact remains undeniable: the dish has a rather original taste and aroma.

Most relatives and friends who have tried moose lip will want to enjoy this delicacy on a regular basis. Your task now is to ensure the regular presence of hunting trophies on the table.

Bon appetit!

Moose lips are a very exotic product, which, perhaps, is not available to everyone. A product such as elk lips is available exclusively to those who can get it on their own, for example, on a hunt. As you know, elk meat is not highly valued, as a rule, because of its low taste, in addition, it spoils very quickly. The most valuable parts of the elk carcass for the culinary industry are the upper lips of the elk and the brain.

How to cook moose lips? This is what will be discussed next.

Moose lip fried recipe

To cook fried elk lips:

• moose lips,
• fifty grams of butter,
• two or three bay leaves
• one head of onion
• one carrot,
• one parsley root
• one celery root
• salt.

How to cook fried elk lips?

Before cooking, we remove the hairs from the lip of the elk, if any, we scorch with fire until the skin is smooth, we thoroughly wash the lip, the hairs should not be felt even with the touch of a finger. We put the lips of the elk in a saucepan, salt, pepper, put bay leaves, pour water, cook over medium heat for two to two and a half hours. Slightly cool the lips of the elk, then cut them into oblong medium pieces, grease the pan with butter, heat up, fry the pieces until golden brown. We serve the lips of the elk without a side dish, but with lingonberries, which we put next to the lips of the elk, in a separate bowl.

Moose lip boiled recipe

To prepare boiled elk lips:

• moose lips,
• two bay leaves
• ten to fifteen peas of black pepper,
• one head of onion
• one carrot,
• salt - to taste.

How to cook boiled elk lips?

To cook, singe the lips of the elk over the fire, to burn all the hairs, wash them thoroughly, put them in a saucepan, pour water, salt. We wash and clean the onion head, put it in a saucepan, put it on fire. Add two or three bay leaves, three or four peas of allspice. Wash and peel the carrots, cut into cubes, add to the pan, cook until soft. Remove the lips of the elk from the fire, take them out with a slotted spoon, cut into pieces and serve hot. Let cool if you want to serve it cold.

Moose lip hunting recipe

In order to prepare the lips of the elk in a hunting way:

• five hundred grams of elk lips,
• two or three bulbs
• fifty grams of fat
• sour cream,
• Apple vinegar,
• lemon,
• Bay leaf,
• sugar,
• half a glass of cranberry juice
• salt - to taste.

Moose lip in a hunter's way is prepared in a similar way.

Moose lips are a very exotic product, which, perhaps, is not available to everyone. A product such as elk lips is available exclusively to those who can get it on their own, for example, on a hunt. As you know, elk meat is not highly valued, as a rule, because of its low taste, in addition, it spoils very quickly. The most valuable parts of the elk carcass for the culinary industry are the upper lips of the elk and the brain. How to cook moose lips? This is what will be discussed next.

Elk lip fried recipe

To cook fried elk lips:

• moose lips;
• fifty grams of butter;
• two or three bay leaves;
• one head of onion;
• one carrot;
• one parsley root;
• one celery root
• salt.

How to cook fried elk lips?

1. Before cooking, we remove the hairs from the lip of the elk, if any, we scorch with fire until the skin is smooth, we thoroughly wash the lip, the hairs should not be felt even with the touch of a finger. We put the lips of the elk in a saucepan, salt, pepper, put bay leaves, pour water, cook over medium heat for two to two and a half hours.
2. Slightly cool the lips of the elk, then cut them into oblong medium pieces, grease the pan with butter, heat up, fry the pieces until golden brown. We serve the lips of the elk without a side dish, but with lingonberries, which we put next to the lips of the elk, in a separate bowl.

Elk lip boiled recipe

To prepare boiled elk lips:

• moose lips;
• two bay leaves;
• ten to fifteen peas of black pepper;
• one head of onion;
• one carrot;
• salt - to taste.

How to cook boiled elk lips?

1. To cook, singe the lips of the elk over the fire, to burn all the hairs, wash them thoroughly, put them in a saucepan, pour water, salt. We wash and clean the onion head, put it in a saucepan, put it on fire. Add two or three bay leaves, three or four peas of allspice.
2. Wash and peel the carrots, cut into cubes, add to the pan, cook until soft. Remove the lips of the elk from the fire, take them out with a slotted spoon, cut into pieces and serve hot. Let cool if you want to serve it cold.

Moose lip hunting recipe

In order to prepare the lips of the elk in a hunting way:

• five hundred grams of elk lips;
• two or three bulbs;
• fifty grams of fat
• sour cream;
• Apple vinegar;
• lemon;
• Bay leaf;
• sugar;
• half a glass of cranberry juice;
• salt - to taste.

Step by step preparation:

Moose lip in a hunter's way is prepared in a similar way.

Moose lip stew recipe video

There are many delicacies in the world that are not available to everyone. These include such exotic as the lip of an elk. How to cook this dish if you managed to get the products, but you don’t have the skills to work with such an ingredient? Let's give a few useful tips and share a couple of easy recipes.

Moose meat and its benefits for the body

Perhaps, moose meat can be attributed to those few types of meat that are not processed in any way, are not saturated through with growth hormones, like, say, chicken meat, and are not affected by chemistry. It is an environmentally friendly product with many useful properties and a wide range of nutrients.

A big plus is that elk meat practically does not contain cholesterol in its composition. It contains a lot of phosphorus, calcium, potassium and magnesium, iron and zinc. By the way, elk is meat with a very low fat content, therefore, low-calorie. One hundred grams of the product contains only 101 kcal. A universally recognized delicacy is the elk lip, the recipe for which we will describe today.

Fried elk lips. Ingredients

So, you bought a delicacy from hunters you know - an elk. How to prepare this product, what related ingredients will be needed for the recipe? In addition to the main product, you will need to take:

• Butter - fifty grams.
• Bay leaf - two or three pieces.
• One large onion.
• One large carrot.
• Black peppercorns - 10-15 pieces.
• Parsley and celery roots.
• Salt.

Cooking process

As a rule, a lot of hair remains above the upper lip. Even if the hunters and people who butcher the meat have tarnished it, the hairs will still be present and it will take time to remove them. They can be scorched again over the burner. Run your finger over the meat, if the hairs are not felt, then the work is done well. Now the lips of the elk are thoroughly washed under running water.

Pour water into a saucepan. Does the lip without spices also fit there? Of course, this is impossible. We put the bay leaf, salt, peppercorns. We cut the carrot into several parts, the onion can be added whole. The roots are also cut into several small pieces and placed in a saucepan. From this set of products, the broth will turn out to be rich, and the meat will absorb all the necessary flavors. The meat will cook for two to three hours.

After the meat is boiled, it should be slightly cooled. As soon as the lips of the elk are cool, they can be safely cut into portioned pieces. It is better to grease the pan with butter, and not vegetable oil. So the meat will be saturated even better and will be juicier. Next, the lip of the moose is fried. How is it prepared and how long does it take in a frying pan? Here everything will depend, so to speak, on the visual effect. As soon as a delicious ruddy crust appears on the pieces of meat, you can turn it over. Frying on both sides, the meat can be served.

Boiled lip of an elk

Elk lip is very tasty and boiled. Meat processing occurs in the same way as in the first recipe. First, excess hairs above the lip are removed, then the meat is thoroughly washed under cool water. How to cook moose lip? The recipe, the list of ingredients for the broth and the preparation time are all described above. Do not forget to remove the foam formed during cooking.

After the meat is soft “on a puncture”, it can be removed from the pan with a slotted spoon. Boiled lip of elk is served both hot and cold.

Stewed lip of an elk "hunting style"

What else can you think of if you have such a delicacy as an elk lip in your kitchen? How to prepare a dish so that it impresses guests with taste and unusualness? In this case, we advise you to use a proven and easy "hunting" recipe. We will stew the meat.

For cooking you will need:

• Moose lip.
• Onion- two pieces.
• Butter or fat - fifty grams.
• Sour cream - a couple of tablespoons.
• Apple cider vinegar - two tablespoons.
• Salt.
• Peppercorns.
• Bay leaf - two pieces.
• Sugar - two teaspoons.
• Cranberry juice - half a glass - 150 ml.

As in the first two recipes, the meat should be carefully processed, washed and put in a pot of water. We also add bay leaf, two halves of the onion, salt, peppercorns to the broth. The lip of the elk is boiled for two hours, until the meat is soft. Take out of the pan, cool. Cut into small oblong pieces.

Now let's move on to stewing. We put the pan on a strong fire. As soon as it warms up, you can add oil (or fat) and meat. Onions are recommended to be cut into half rings and then added to the meat. As soon as it is a little fried and a golden crust appears, reduce the heat. Now you should add sour cream, apple cider vinegar, a little sugar and half a glass of cranberry juice to the dish. In such a sauce, the elk lip will be stewed for another twenty minutes.

The recipes for this delicacy are very simple and easy to understand. But to many it will seem that a lot of time is spent. Yes, the elk meat should be thoroughly boiled and stewed, but the result will please even gourmets and picky eaters.