Elk is becoming more and more delicious and nutritious food for many families. Many people like hunting them. However, they have a vast body and are not convenient to carry on. After the elk is killed, people will share the elk right at the location, bring that meat to preserve it, and then transport it home to make it easier to move.
Table of Contents
- Introduction About Elk
- How To Cook Good Dishes Of Elk
- How To Field Dress An Elk
- How To Preserve Elk
Introduction About Elk
Elk is a nutritious food that more and more people choose. It is a kind of red meat. Although it’s not as popular as traditional meat such as beef, chicken, pork, the amount of elk in the market has increased. It contains protein, fat, iron, phosphorus, potassium, selenium, amino acids, and vitamins good for human health.
Health Benefits From Elk
- Promote weight loss.
- Help to prevent anemia.
- Strengthen the immune system.
- Promote muscle growth and recovery.
- Support brain health.
How To Distinguish Actual Elk
Currently, on the market, fake elk is made from pork and additives. To avoid buying fake elk that is harmful to health, you need to know how to distinguish it.
Actual Elk Has The Following Characteristics :
- The flesh is dark red, has tiny veins, very little fat, and is ivory white.
- The meat is very tender; the texture is more delicate than beef.
- The piece of meat is usually not too big due to the small size of the elk.
- When cooked, the meat has a pink color.
The outside is still dark red if it is fake meat, but the inside is light pink; when cooked, the meat is white like pork.
Things To Keep In Mind When Processing
- Strain off all visible fat, as elk’s fat is not tasty and will affect the texture and flavor of the meat.
- Marinate the meat overnight before cooking because the elk are pretty smelly.
- Do not marinate the meat too thick because the seasoning can only absorb about 0.3cm even overnight, so cut it into thin pieces and then marinate. Using other kinds of fat sources like butter or oil so that the meat does not dry out.
How To Cook Good Dishes Of Elk
Elk is highly nutritional and easy to prepare. You can steam, stew, cook porridge, bake, dip in vinegar. Or you can also make dried elk which has an excellent taste.
Elk Is Dipped In Vinegar
The diners who have enjoyed the dish of elk dipped in vinegar all complemented this dish. It has a bold and unforgettable taste. The elk must be sliced into thin slices by a skilled craftsman, seasoned with delicious fish sauce, five spices, minced garlic, and lemongrass.
The dishes are served with sliced green bananas, tomatoes, onions, peas, and some wild vegetables. You also can try it in a boiling hot pot. After dipping elk in the broth, take out the toppings and dip a bit of delicious fish sauce to enjoy.
Stir-Fried Elk With Piper Lolot
The delicious dish from elk must have stir-fried elk with piper lolot. It seems to be like stir-fried buffalo with piper lolot, but stir-fried elk with piper lolot is still good. When it comes to local cuisine, this will be a special dish that people introduce to tourists from all over the world.
Two types of ingredients, elk with piper lolot, have many nutrients and beneficial uses for human health. The way to make stir-fried elk with piper lolot is also straightforward and takes little time. In less than 30 minutes of preparation, it can be served on the table. The natural sweetness of the soft and chewy elk combined with the freshness of the piper lolot will surely make visitors hard to forget. You can learn more dishes of fried elk with lemongrass, and chili is equally attractive.
One of the delicious dishes from elk that you should try is grilled elk. It is necessary to marinate the thinly sliced elk thoroughly to have a delicious grilled elk. Then put on the charcoal grill with a few ginger roots. This dish has a unique taste and stimulates your taste. The recipe is available on the website.
The stir-fried elk dish is straightforward and quick to prepare. The ingredients for stir-fried elk are just lemongrass, chili, and some common spices. In addition to being used for drinking and banquet tables, stir-fried elk is also very suitable for a family meal. This meal change is sure to delight family members.
To answer the question: what makes elk delicious? First, we must mention this attractive steamed elk. Steamed elk is also a simple dish to prepare, saves time, and does not need to be too fussy in preparing ingredients. Like other steamed dishes, it retains the sweetness of the meat much higher. You can chop elk and steam it with ginger, lemongrass, and beer. This dish is served with ginger fish sauce, adding a little lemon, pepper, and mustard.
Neck elk, ribs cut into bite-sized pieces, and then you pan-fried until they are golden brown and stewed with vegetables such as potatoes, carrots will produce a delicious and nutritious pot of stewed elk. It does not need too many complicated ingredients, but the nutrition from the dish is very high.
Dried elk is similar to some dry dishes like dried buffalo, dried horse. It is a gift used to give to distant diners of the local people. The dried elk is made from the leanest shoulder. The elk are cleaned, sliced across the fiber, and then marinated with soy sauce, sugar, salt, chili, lemongrass, white sesame. It takes up to 80 minutes for the elk to infuse the spices before putting them on the charcoal grill.
After the elk is thoroughly cooked inside and out, the experienced person will use the knife to soften the meat. A dried elk made with classic flavor will have the suitable toughness, sweetness, and richness of spices. No need to add any dipping sauce; it can become a great and delicious snack.
How To Field Dress An Elk
The technique of slaughtering elk and preserving products before processing has a significant influence on the quality and nutritional value and the commercial value of meat. Elk should be slaughtered at the slaughterhouse or at the slaughterhouse with the necessary equipment and according to a reasonable process to ensure product quality and hygiene while ensuring labor safety and improving productivity.
If your field dress an elk, the slaughter site must be clean, have a source of clean water, and have a drainage and waste collection system to combat environmental pollution.
Preparing For Slaughtering
Before being slaughtered, you need to prepare enough knives and other utensils for it. Determining the correct weight of the elk, make sure it will be fresh and not soaked in blood.
Step 1: Stun
The purpose is to make the elk lose their ability to defend themselves and move, helping us get all the blood. May cause mechanical stun, i.e., hitting the forehead or back of the neck with a hammer. It is also possible to use electric current to paralyze nerves. This method is best with electric current; the heart is still beating, thus getting all the blood, helping the meat to have good quality and be preserved for a long time.
Step 2: Getting Blood
Using a sharp knife to cut the aorta in the neck of the animal to let blood out. It would help if you did it immediately after the animal was stunned. Then, when blood goes out, it hangs upside down vertically.
Step 3: Amputate Four Shins From The Knee Down
Then cut off the head, cut out the esophagus and cut the blood vessels in the neck, taking out all the blood. Peeling skin, pay attention to peeling skin quickly and without causing damage to subcutaneous tissues by straightening the skin, bringing the tip of the knife close to the skin to remove all the meat and not tear the skin. You can use a winch to peel the skin.
Step 4: Slit The Abdomen Along The White Line In The Middle Of The Abdomen
In turn, cut out the internal organs, first the stomach, then the intestines, liver, spleen, heart, lungs. Pay attention not to break the digestive organs. The carcass and viscera are then inspected for veterinary hygiene.
- Slice it in half along the spine. The longitudinal cut must pass right from the center of the spine to remove the entire spine.
- Cutting off tail margins, kidneys, kidney fat, groin fat, and dorsal spine.
- Washing it with clean water, taking care to remove all blood stains and anything potentially contaminating the meat.
How To Preserve Elk
Store At Low Temperature
Low-temperature storage is the best way to slow down or prevent the spoilage of meat while keeping it from losing its original natural nutrition. The basis of the method is to inhibit or slow down the biochemical processes occurring in meat under the influence of enzymes available in the meat, oxygen in the air, light, and temperature.
There Are Two Ways To Store Elk At Low Temperatures :
Refrigeration And Cold Storage Of Elk :
Meat freezing is the process of lowering meat temperature to between 0 and 4°C, which is still more significant than the freezing temperature of the tissue.
Freezing Meat :
Freezing meat is the process of lowering the temperature of meat below the freezing point of tissue.
This preservation method is not economical because it consumes a lot of energy. On the other hand, the meat quality is more or less affected by the changes that occur during storage. However, the freezing method helps preserve meat for a longer time, storing it to have meat products actively.
Preserved By Salting
The basis of the method is thanks to salt having mild antiseptic features. But, on the other hand, salt creates osmotic pressure, reduces the moisture of the meat, and at the same time reduces the rate of dissolved oxygen in the environment, inhibiting microorganisms for development.
Salting is a traditional preservation method, used for a long time, and quite popular. Thanks to salting, you can preserve meat for a few days or a few weeks. When salting, you can add some flavorings such as anise, cinnamon, ginger, garlic, and cardamom. Elk changes in weight because of dehydration. The difference in pressure causes the water in the meat to enter the salt solution, making the meat less tender.
Above is the technique of making venison. I hope to provide you with helpful information about elk and how to get elk from its body.