Moose cutlets with pork
8 servings
60 minutes
Moose and pork cutlets are a true embodiment of Russian hunting cuisine, combining the wildness of nature with homey comfort. The rich flavor of moose meat harmoniously complements the fattiness of pork, creating a tender, juicy texture. Rye bread soaked in milk adds softness to the cutlets, while garlic and black pepper add spiciness. Fried in olive oil until crispy, they become an ideal treat for both family lunches and festive gatherings. Served as a side dish is a salad of pickled cucumbers and onions dressed with fragrant sunflower oil and a drop of honey that highlights the depth of flavor. The dish reflects the traditions of Siberian and Russian hunters, conveying the atmosphere of forest expanses and evenings by the campfire.
1
Pass all ingredients through a meat grinder, including the bread soaked in milk. Add salt and pepper.
- Elk (moose) meat: 600 g
- Pork shoulder: 500 g
- Onion: 3 pieces
- Rye bread: 3 pieces
- Garlic: 3 cloves
- Milk: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Shape the patties and fry in olive oil for about 20-25 minutes per batch, depending on the skillet diameter - five to seven patties.
- Olive oil: to taste
3
Cut pickled cucumbers for the salad, slice onions thinly, pour unrefined sunflower oil over it, and add a few drops of honey on top.
- Pickled cucumbers: 3 pieces
- Onion: 3 pieces
- Unrefined sunflower oil: to taste
- Honey: 1 tablespoon
4
