Moose lip recipes for making aspic. Moose Lip Recipe

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.

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, butter Grease the frying pan, heat it up, 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 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.

Of all the “forest” delicacies, perhaps the 2nd place (for me personally) after hazel grouse is taken by the lip!

The main subtlety in preparing this dish lies in the presence of raw materials (i.e. lips). Hunting has two directions - with dogs and "stealth".

The most productive type of hunting is stealth hunting. And there is almost no “waste” left after. Everything is taken except the entrails (even then you can rip open the peritoneum and grind it in the snow - then into the bag) and most of the skin. If you chop the hooves in half, it's for the dogs.

The main thing is weather and “skill”. The skill grows with age. If earlier (due to youth) they took with their feet and quantity (the population was more extensive). It becomes clear with age that it is better to skip a few days than to run without results!

Of course, there are “small” secrets in such a hunt, but if they were not there, then there would be no more moose.

It’s very rare to be able to take a rifle shot while lying down, but if you try, it’s possible.

When lying down, he periodically raises his head. The ears are always in motion (at night I can’t say anything about raising the head - I haven’t seen it). Bulls have to keep their heads extended - neck down - the horns get in the way.

“Chukhnul” - jumps off. Sometimes he jumps up and stands (well, this is very rare) and you stand. It is advisable to wear earflaps and mittens, otherwise you will stand for 20 minutes in one position (you will become stiff). Sometimes it goes down, but mostly it bounces off. He may stop after 50-100 meters to relieve the “need”.

At close range, it is better to shoot at the head or neck with the first shot (so as not to hit the entrails). Well, if unsuccessful, then under the shoulder blade or along the vertebra.

. Photo for memory. Let's dig in. We skin it. The easiest way after peeling one side is to unfasten the front and back and turn it over and perform the same manipulations with the other side. We cut off the pussycats last and roll them up (if we take more, we’ll stretch them at home). Trim the lip. We cut along the nose as long as the knife “goes”.

We start the lip preparation process with
snow removal and defrosting
. It’s much more difficult and longer to burn a “frozen” lip!!

We burn - whoever can do what. But if you are going to fire gas, you should take into account that gas burns worse in the cold.
. For this purpose we use any knife - whatever you mind.

We clean off the hair and singe it until it turns black.
. We scrape off the “blackness” with a knife - without fanaticism. We cut the nostrils.
. We scorch the inside. The whole lip is singed.

. Place it in a saucepan and fill it with hot water (50 degrees).
. After half an hour (more is possible), we take it out and put it in a bowl of warm water.

. Clean with a small knife and change the water. After cleaning it looks like this.
. Again we put it in a large saucepan, fill it with cold water and wait until we “heat” the stove. Before cooking, transfer to another pan, fill with water and place on the stove.
. We close the lid and begin to move it around the stove and open the lid slightly when it boils. In cold weather, “1” stove is enough - that’s about 4 hours. Remove the saucepan to the floor overnight. In the morning, pour out the broth that has not yet hardened (all of them are “favorite” dogs). If you want to make jellied meat, then after cutting into pieces, add water and spices and cook for 10-15 minutes. I personally, after draining the broth, add coarse salt on top (1 spoon) and sprinkle garlic on top (1 head of “winter” is quite enough).
. Back to the stove. Bring to a boil and cook for 5-10 minutes. You can easily determine “readiness” by the smell. It is advisable not to overcook, otherwise the smell and taste of garlic will disappear. Remove the pan and drain the water. Let it cool a little and place it on a stand.
. Let it cool and cut lengthwise into several pieces (you eat some right away, and some in a bag and refrigerator or for guests to share).
.

The pieces cut lengthwise are cooled before the cutting process. Cut according to your desire and shape.
. Spices and garnish as desired + options to taste. You can simply with bread and sweet tea.

Well, you can do it with alcohol (and without)
.

If you cook jellied meat, add garlic to already poured forms!

Good luck and success in the New Year!!

The process of preparing the tongue is in the profile (in blogs).

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.

Fried moose lip recipe

To prepare fried elk lips:

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

How to cook fried moose lips?

1. 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.
2. Let the elk lips cool slightly, then cut them into oblong medium pieces, grease the frying pan with butter, heat them up, and 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.

Boiled elk lip recipe

To prepare boiled moose lips:

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

How to cook boiled moose lips?

1. 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.
2. 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 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 elk 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.

Step-by-step preparation:

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

Video with recipe for making braised elk 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 you 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 beneficial 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 - elk - from hunters you know. 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.

And now the long-awaited trophy has been obtained, the Elk, or as the Russians say, the elk.

And always, in addition to this excellent trophy, the shooter gets the most unusual, but at the same time the most delicious delicacy - Elk lip. I was waiting for this elk on this hunting chair.

After lying in the cold for three New Year's days, the realization came that the time to cook it had come. Reading all the recipes for making Elk Lip did not make the task easier or any closer. The goal remains the same - how to cook moose lip. Some basic preparation steps have been outlined; tar, soak, fry, simmer.

And so, in order... cooking moose lip:

Being a city dweller without a grandmother in the village, it was difficult to decide on tarring, but curiosity and determination did their job. Using the Internet, I found out that you can resin with a gas or gasoline blowtorch; after calling all the stores in Minsk, it turned out that there was no gas one anywhere. I bought a gasoline blowtorch at a hardware store, poured three liters of 80 into a bottle at a gas station and rushed to the place of execution. As funny as it may seem, we didn’t have to use a blowtorch either; the skillful advice of friends on the phone helped us light the lamp and move on to tarring. Tarring is not difficult, burn and scrape; if scale appears, then you still need to burn and scrape; if nothing happens during firing, then the place is tarred.

Thoroughly tarred moose lip, as it seemed to me, I was going to move on to point number two - pickling the lips, but my father-in-law who came to visit delayed my plans. It turned out that it was necessary to cut the nostrils and thoroughly tar the sinuses. In order for the cut to be reliable, the knife must be sharp. We sharpen knives using the correct knife sharpening system.

cut and oil Moose's lip..

I also received advice that you need to cut your lip first, it would be faster and easier.

Mandatory massage and moose lip shower..

I poured water into the pan, salted it using the pop-up method. chicken egg, threw in a dozen bay leaves, allspice, cloves, put my lip in there and set it to marinate.

The next day, I drained the water, leaving the spices, filled it with new water and set it to cook for 3 hours.

I took it out, cooled it, cut it into 1x2-3 centimeter bars, peeled two onions, cut them into half rings, put everything in a deep frying pan and sprinkled it with black pepper. To ensure that the knife is always sharp, we recommend purchasing