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

Home / Salads

Elk lip rightfully takes its place among hunting delicacies. Any hunter knows that moose lip on the table is equivalent to such culinary delights as, for example, hummingbird liver pate or red and black caviar. This part of the elk is absolutely indescribable in taste and tenderness; even the elk tongue cannot be compared.

To prepare this delicacy, you will need the elk lip itself, a knife, or better yet, several well-sharpened knives, so that during cooking you do not have to be distracted by frequent sharpening of the blades, since elk hair is very hard and easily dulls any knife. In addition, you will need a gas burner to singe the wool in those places where it will not be trimmed. You will also need spices for cooking; as a rule, everyone uses them to taste. Some cooks add cloves, others add saffron, but one thing is for sure - you can’t ruin a moose lip with spices!

So, we take a knife in our hands and begin to cut off the top hair from the moose lip. This should be done slowly, carefully, without leaving any uncut hair on the meat. The work is quite painstaking, but it is worth the result, since very often gasoline blowtorches are used to remove hair from a moose lip, which leads to unpleasant smell unleaded fuel, its combustion products and singed hair from meat. It is necessary to remember that food should be healthy!

After the top hairline is removed, we cut the lip in hard-to-reach places so that the lip is better cooked, and also to have access to the hairline that is inside. This hair must be scorched with a gas burner, and then the resulting tenderloin must be thoroughly washed.

To prepare moose lip, it is best to use a cast iron pot. Pour warm water into it and place the washed moose lip tenderloin. There should not be a single hair left on the meat. Add salt to taste, spices, the amount of them will never lose the taste of your lip. Then we close the pot tightly with a lid and put it in the oven, where the moose lip will simmer for 5-6 hours at a temperature of 195 degrees.

After the specified time has passed, remove the pot from the oven, remove the cooked moose lip from the pot and serve. The broth remaining in the pot can be usefully used to prepare soup. It is advisable to eat elk lip without any side dishes, so as not to spoil the impression of the exquisite taste of this delicacy. However, adjika or other horseradish appetizer is allowed at the table.

By preparing such a delicacy, you will surprise not only your friends or relatives, but also yourself with a unique dish.

Although there are about a dozen varieties of recipes, everything is built around 3-4 - these are the ones we will talk about. It is also worth understanding that in this case it would be more clear to see all the actions in action. Thus, even unprepared novice cooking enthusiasts would certainly be successful.

Cooking elk lip the hunter's way

Let's start with one of the simplest and at the same time common ways to prepare moose lip. First you need to get rid of the hair, rinse and cut into portions, placing them in glassware. Then you should wash the lemon and squeeze the juice out of it, adding it to a pan with one liter of cold water. Now you need to add salt, pepper and throw in a bay leaf.

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

After this, you need to carefully place the meat and onions in a pan, pour in 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.

For another way to prepare elk lip like a hunter, watch the video:

Cooking boiled moose lip

The moose lip is scorched over a fire to remove the hair, washed thoroughly, placed in a saucepan, filled with water and salted. The peeled onion is thrown here and the dishes are placed on the fire.

Add a few bay leaves, 3-5 peas of allspice and cut the carrots into cubes. All this is thrown into a pan and cooked until the meat is soft.

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

Cooking braised moose lip

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

After the specified time has passed ready dish You can take it out and serve it either hot or cold. In this case, it is allowed to use adjika or other similar savory snacks. By the way, you can make an excellent soup from the resulting broth.

Cooking fried moose lip

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

Next, you should cool the resulting workpiece a little and cut it into small oblong pieces. After lubrication butter After heating the frying pan, you need to fry the previously prepared pieces of elk lip on it until a golden brown crust forms. It should be served without a side dish, with lingonberries, which will be placed in a separate bowl.

Whichever method of preparing moose lip you choose, the fact remains undoubted: the dish has a rather original taste and aroma.

Most family and friends who try moose lip will want to enjoy this delicacy regularly. 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 moose lips is available exclusively to those who can obtain it themselves, for example, by hunting. As you know, elk meat is not highly valued, as a rule, due to its low taste, and in addition, it spoils very quickly. The most valuable parts of an elk carcass for the culinary industry are the upper lips of the elk and the brain.

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

Moose lip fried recipe

To prepare fried elk lips:

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

How to cook fried moose lips?

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

Moose lip boiled recipe

To prepare boiled moose lips:

moose lips,
two bay leaves,
ten to fifteen black peppercorns,
one onion head,
one carrot,
salt - to taste.

How to cook boiled moose lips?

To cook, we singe the lips of the elk over the fire to burn all the hairs, wash them thoroughly, put them in a saucepan, fill them with water, and salt them. Wash and peel the onion, put it in a saucepan, and put it on the 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 moose lips from the heat, remove them with a slotted spoon, cut them into pieces and serve hot. Let cool if you want to serve it cold.

Elk lip hunting recipe

To prepare elk lips like a hunter:

five hundred grams of moose lip,
two or three onions,
fifty grams of fat
sour cream,
apple cider vinegar,
lemon,
bay leaf,
sugar,
half a glass of cranberry juice,
salt - to taste.

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

Moose 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 vary 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 - these are the ones we will talk about. It is also worth understanding that in this case it would be more clear to see all the actions in action. Thus, even unprepared novice cooking enthusiasts would certainly be successful. Cooking elk lip the hunter's way Let's start with one of the simplest and at the same time common ways of preparing elk lip. First you need to get rid of the hair, rinse and cut into portions, placing them in a glass bowl. Then you should wash the lemon and squeeze the juice out of it, adding it to a pan with one liter of cold water. Now you need to add salt, pepper and throw in a bay leaf. The washed and peeled onion head should be cut in half and cut into thin half rings. All this is added to the pan and mixed. Next, put the lip in the marinade, place the vessel on medium heat and cook for about two hours until the meat becomes soft.

Now remove the lip from the marinade using a slotted spoon and place it in a frying pan, where there is already fat and a lightly fried onion. You need to fry all this together for about 2-3 more minutes. After this, you need to carefully place the meat and onions in a pan, pour in 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. Preparing boiled moose lip The moose lip is scorched over a fire to remove the hair, washed thoroughly, put in a saucepan, filled with water and salted. The peeled onion is thrown here and the dishes are placed on the fire. A few bay leaves, 3-5 peas of allspice are added and the carrots are cut into cubes. All this is thrown into a pan and cooked until the meat is soft.

For cooking, it is advisable to have several sharp knives on hand, because they quickly become dull on elk hair. After removing the hair, it makes sense to also scorch the workpiece over a fire in order to remove any remaining hairs in hard-to-reach places. We thoroughly wash the resulting tenderloin and place it in a cast-iron cauldron. Now you can add salt, pepper and your favorite spices to taste. You need to simmer the moose 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 either hot or cold. In this case, it is allowed to eat adjika or other similar spicy snacks. By the way, you can make an excellent soup from the resulting broth. Cooking fried moose lip.

There are many delicacies in the world that are not available to everyone. These include such exotic things as elk lips. How to prepare this dish if you managed to get the ingredients, but 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 elk meat can be classified as one of those few types of meat that are not processed in any way, are not soaked through with growth hormones, like, say, chicken, and are not exposed to chemicals. This is an environmentally friendly product with many useful properties and a large range of nutrients.

A big plus is that elk meat contains virtually no cholesterol. It contains a lot of phosphorus, calcium, potassium and magnesium, iron and zinc. By the way, elk meat is a meat with a very low fat content, therefore low in calories. One hundred grams of the product contains only 101 kcal. A universally recognized delicacy is elk lip, the recipe for which we will describe today.

Fried moose lips. Ingredients

So, you bought a delicacy from hunters you know - elk. How to prepare this product, what accompanying 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 hunters and people who cut up meat have oiled it, the hairs will still be present and you will have to spend time removing them. They can be scorched again over the burner. Run your finger over the meat, if you can't feel the hairs, then the job is done well. Now the moose's lips are thoroughly washed under running water.

Pour water into the pan. Is that where the lip without spices fits? Of course this is impossible. Add bay leaf, salt and peppercorns. Cut the carrots into several pieces, you can add the whole onion. The roots are also cut into several small pieces and placed in a pan. This set of products will make the broth 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 cooled slightly. Once the elk's lips are cool, they can be safely cut into portioned pieces. It is better to coat the frying pan with cream, not vegetable oil. This will soak the meat even better and be juicier. Next, the elk lip is fried. How do you cook it and how long does it take in the frying pan? Here everything will depend, so to speak, on the visual effect. As soon as an appetizing golden brown crust appears on the pieces of meat, you can turn them over. After frying on both sides, the meat can be served.

Boiled moose lip

Elk lip is also very tasty when boiled. The meat is processed 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 prepare moose lip? The recipe, list of ingredients for the broth and cooking time are all described above. Do not forget to skim off the foam that forms during cooking.

Once the meat is tender when pierced, it can be removed from the pan using a slotted spoon. Boiled elk lip is served both hot and cold.

Stewed elk lip “hunting style”

What else can you come up with if you happen to have such a delicacy as moose lip in your kitchen? How to prepare a dish so that it amazes your guests with its taste and unusualness? In this case, we recommend using a proven and easy “hunting” recipe. We will stew the meat.

To prepare you will need:

Moose lip.
Onions- 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 thoroughly processed, washed and placed in a pan with water. We also add bay leaf, two halves of an onion, salt, and peppercorns to the broth. Boil the elk lip for two hours until the meat is soft. Remove from the pan and cool. Cut into small oblong pieces.

Now let's move on to stewing. Place the frying pan on high heat. Once it's hot, you can add butter (or fat) and meat. It is recommended to cut the onions into half rings and then add them to the meat. As soon as it is slightly fried and a golden brown 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. The elk lip will be stewed in this sauce for another twenty minutes.

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