Roasted Elk with Sour Cream
4 servings
240 minutes
Moose roast with sour cream is a dish with rich flavor and deep gastronomic history. Moose is game with dense meat that has a rich aroma and requires special preparation. Long soaking makes it tender, while tomato paste and sour cream give the sauce a delicate texture with a slight tang. Onion and garlic add zest, enhancing the meat's flavor. This dish is traditionally prepared by hunters who value natural ingredients and authentic recipes. It pairs perfectly with mashed potatoes or baked vegetables, highlighting the natural taste of game. Moose roast is suitable for both a cozy family dinner and dining in nature when one wants to enjoy the pristine flavors of European cuisine.
1
Soak the meat in cold water for a couple of hours (the darker the meat, the longer it should be soaked).
- Elk (moose) meat: 1 kg
2
Pat the meat dry with a paper towel and cut it into 2x2 cm pieces, 1 cm thick.
3
Heat sunflower oil in a pan, add the moose meat, sauté briefly, and pour in cold water (so the meat is fully submerged), simmer for about an hour, remembering to skim off the foam.
- Sunflower oil: 1 tablespoon
- Elk (moose) meat: 1 kg
4
When the water has almost evaporated, add salt, tomato paste (4 tablespoons per 0.5 kg), and sour cream. Add a little water and continue to stew.
- Coarse salt: to taste
- Tomato paste: 8 tablespoons
- Sour cream: 8 tablespoons
5
In a couple of minutes, add finely chopped onion and a large clove of garlic.
- Onion: 1 piece
- Garlic: 1 clove
6
Simmer for about 20 more minutes until ready.
