Karelian Moose Cutlets
4 servings
40 minutes
Moose meat cutlets in the Karelian style are a true embodiment of northern traditions. The wild and rich taste of moose meat is softened by the creamy aroma of bread soaked in milk, while pork fat adds juiciness. The breadcrumb coating creates a crispy crust, and long simmering in a delicate sauce made from vegetable broth, sour cream, and tomato paste reveals all the flavor nuances. This recipe comes from Karelia, where game dishes have always held a special place in the cuisine. The cutlets pair wonderfully with mashed potatoes, buckwheat, or fresh vegetables. Their rich taste and aroma evoke the coziness of family dinners by the fireplace, while subtle herbal notes add freshness. An ideal dish for connoisseurs of the gastronomic heritage of northern regions.
1
Cut the washed meat into pieces and pass it through a meat grinder (preferably twice).
- Elk (moose) meat: 500 g
2
Soak the loaf in milk, squeeze it out, and pass it through a meat grinder like the onion.
- White loaf (baton): 0.5 piece
- Milk: 0.5 glass
- Onion: 2 heads
3
We salt and pepper the obtained mass, add pork fat, egg yolk, mix well and beat.
- Pork fatback: 100 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
We coat small cutlets in breadcrumbs and fry them on both sides in a well-heated pan.
- Breadcrumbs: 100 g
5
We make a sauce to stew the cutlets. Chop the onion and sauté for 5-7 minutes. Grate the carrot on a coarse grater and add it to the onion, stewing the vegetables for another 5 minutes. Add flour to the vegetables and mix. Pour in the broth. Add sour cream and tomato paste. Reduce the sauce for another 10 minutes, add herbs, salt, and pepper.
- Onion: 2 heads
- Carrot: 1 piece
- Wheat flour: 3 tablespoons
- Vegetable broth: 700 ml
- Sour cream: 5 tablespoon
- Tomato paste: 3 tablespoons
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
6
Place the ready cutlets in a saucepan, pour with sauce, and put in the oven or on the stove for 10 minutes.
