Delicious and useful elk in the multivark

Dishes from elk were always the first at the festive tables of wealthy nobles. This meat is considered one of the most useful and nutritious. It had long been cooked on a skewer, baked on charcoal, in an oven. Today, most people try to eat right. If an elk in a multivark is prepared, it means that the dish will not only be tasty, but also useful.

We cook the roast from the moose for royal reasons

According to this recipe, meat was prepared for wealthy nobles. It is possible to attribute such a recipe to the royal one. We will need:

• The elk meat is about 2 kg;
• A large onion;
• Salt (to taste);
• Any vegetable oil - about 100 ml.

For marinade you need to take:

• About 150 grams of table vinegar diluted with water (1: 1);
• Half a large lemon;
• A teaspoon of cognac;
• One large onion;
• A couple of medium carrots;
• A teaspoon of pepper rose;
• 6 peas of sweet pepper;
• A teaspoon of juniper berries.

How to cook a roast from an elk in a multivark

Many do not know how to cook an elk in a multivark. In fact, it's very simple. Preparation with marinade begins. To do this, pour into a container of vinegar, diluted with water (quite suitable and mineral). Then squeeze the juice from the lemon and add cognac. Put the seasonings and mix everything. Wash vegetables, peel and cut into circles. Elk wash and cut into small pieces. For the meat put the vegetables and pour the entire marinade. Cover with a napkin and leave it for a day.

When the meat is missed, the brine must be drained. Peel the bulb, wash it, cut it into cubes, and put it in oil in a frying pan. In a saucepan for a multivark oil. Lay the meat and onions. Elk in the multivark will be prepared forty minutes. For cooking choose the program "Quenching". When the time comes out, leave the meat for another 15 minutes in a saucepan. Then you can lay out on plates.

To this dish, you can add vegetable salads, boiled vegetables, pasta, boiled rice or buckwheat. But real gourmets recommend to serve such a roast with beans. It can be canned or boiled. For those who follow the figure, boiled young green beans will be a good choice. It must be sorted and lowered into salted boiling water. Cook need 15-20 minutes and then throw in a colander.

Elk with potatoes

There are different for the preparation of such meat, as elk, recipes. In a multivark, you can do this in other ways. In Russia, always cooked meat and potatoes. Elk with potatoes, cooked in a multivarquet , will not only be delicious, nourishing, but also useful. Because the food from this pan always contains more vitamins. Many people are interested in how to cook an elk in a multivarquet with potatoes? One simple way reminds the grandmother's recipe of cooking meat in a kettle in the oven. The only difference is that our elk in the multivark will be prepared. We need:

• A half kilogram of elk;
• A large onion head;
• Medium-sized carrots;
• Half a kilogram of potatoes;
• Pepper peas;
• Laurel of medium size;
• Salt and any greens.

We cook roast from elk on the grandmother's recipe

Cut the meat into small pieces. Then we must carefully discourage them from all sides. Put in a frying pan in boiling oil and lightly fry from all sides. Vegetables clean and wash. Potatoes cut into cubes, carrots - straws, and onions - cubes. On a heated frying pan with butter, put onion and slightly let it sit, and then add the carrots and also fry a little. In a saucepan from the multivarka lay the meat, and on top of the vegetables. Add boiling water, and preferably vegetable broth so that the potatoes with meat are completely covered. Add all the spices, select the program and time. Our elk in the multivark will be prepared for forty minutes in the "Quenching" mode. When the cooking time is over, leave the roast for another 15 minutes. And at this time you can prepare a salad of young cabbage with carrots, which will be a wonderful addition to our dish. Cabbage finely chopped and slightly crushed. Wash carrots, peel and grate on a large grater. All put in a bowl, add salt, pepper to taste. Add a little sugar, a little bit of apple cider vinegar, any vegetable oil and mix.

In about 15 minutes elk with potatoes spread out on plates. Add sour cream and sprinkle with finely chopped greens. Next to the plate put a salad of fresh cabbage. Lunch is ready. Bon Appetit!