How to cook delicious elk meat: TOP 7 recipes

Secrets of cooking delicious elk meat

Before you cook delicious elk meat, you need to consider not only the recipes, but also the subtleties.

1. Before you start cooking, soak the meat in filtered water for at least 3 hours. Then rinse and blot with napkins.

2. If baking or frying is carried out, you need to soak the elk meat in the marinade in advance. It is prepared from sunflower oil, vinegar and mineral water (equal ratio).

3. To get truly juicy elk meat, fill it with lard. Chop it into slices, then insert it into the slits in the meat. Lard can be taken fresh or salted.

4. If you plan to roast or stew meat in any other way, fry the slices until golden brown in a frying pan with butter before doing this. This way you can preserve the juice.

Video

To cook elk meat, you need to perform several important operations on it. Moose meat is a dietary and environmentally friendly product. So it contains a large number of useful elements that are not found in our usual chicken, pork or beef. All this is, of course, good, but elk meat has an unpleasant odor, and if it is cooked incorrectly, it will also have an unpleasant taste. Of course, if you constantly eat elk meat, you can get used to it. There are a lot of elk in our forests, and although it is quite easy to get, it is very difficult to cook. In addition, elk meat is quite tough.

How to cook elk meat deliciously?

The most important task in cooking elk is to get rid of the unpleasant odor. elk meat must
be cut into small pieces, then filled with water and a few drops of vinegar or citric acid. The concentration of the filling must be added according to taste, but it should still have a slight acidity in taste. In this case, there is no need to marinate the meat, you just need to rid it of the unpleasant smell and give it a more pleasant taste. After getting rid of the smell, you can also marinate the meat, since it is tough. Leave the elk meat in the vinegar for at least two hours. After the meat has stood in the solution, drain the water and salt the meat well. Elk meat goes well with vegetables. The best way to cook elk meat is stewing. In principle, you can simply fry it in a frying pan, but then the meat will be tough, so it’s better to just stew the elk meat with vegetables. It is also best to stew meat not in a cauldron or pan, but in the oven. A fireproof pan is suitable for this purpose. Pour a little oil into the bottom of the pan and add onions. Then you can put pieces of meat on the onion layer. You can put different vegetables on the meat and pour it all with a small amount of water.

No. 1. Moose meat goulash in a frying pan

flour - 30 gr.
onion - 2 pcs.
tomato paste - 60 gr.
meat - 0.5-0.6 kg.
broth/water - 0.8 l.
parsley with dill - 40 gr.
spices

We tell you how to cook the most tender elk meat. You can make it deliciously at home in the form of goulash.

1. First place the piece of meat in cold water and soak for at least 3 hours. Next, blot away any moisture and chop into a medium cube.

2. Place the chopped onion in a frying pan with sizzling oil along with pieces of meat. Fry for 7 minutes, then add salt, spices, and flour.

3. Add pasta, fry for 3 minutes. Pour in water or broth and continue to simmer on medium power in a sealed container. Duration of extinguishing - 1.5 hours.

4. Approximately 5 minutes before the end of cooking, add chopped green stuff and evaluate the taste of the dish. It may need to be salted or seasoned with spices.

Step-by-step recipe with photos

Elk meat is often compared to beef, but given that elk is wild meat, there are differences in preparation.

Moose meat has its own specific smell; you can get rid of it by soaking the meat in brine, marinade or regular cool water. You need to soak the meat for a long time - from 8 to 24 hours. If this is the meat of an adult animal (not young), then it is preferable to soak it in the marinade in order to soften it at the same time, then the finished dish will not be tough. And the juiciness in this recipe is ensured by ordinary lard, which we use to stuff the elk meat with. In the oven, the lard will melt, soaking the meat through and making it juicy.

Cooking elk meat in the oven will take a long time, but the preparatory stage lasts even longer. However, these processes will not require any special efforts from us. But first things first.

No. 2. Elk meat shurpa in a slow cooker

sweet pepper - 1 pc.
garlic cloves - 5 pcs.
elk meat - 0.9-1 kg.
water - 130 ml.
onion - 2 pcs.
fresh tomatoes - 3 pcs.
potatoes - 1 kg.
carrots - 2 pcs.
cilantro - 20 gr.
spices

Since you can cook the most tender elk meat in a slow cooker, we recommend adopting a tasty recipe.

1. Turn on the appliance to the “Frying” function, heat a little oil until it sizzles. Throw in the chopped meat. Sprinkle with spices, but do not add salt.

2. Fry the elk meat until a golden brown crust appears on it. This move will keep the juice inside.

3. Meanwhile, chop the carrots into semi-circles and chop the onion. Mix vegetables into elk meat and add water. Set the “Extinguishing” program for half an hour.

4. Keep the tomatoes in boiling water for 2 minutes, then rinse under the tap. Get rid of the peel, chop the pulp itself into cubes. Chop the pepper into strips or halves of circles.

5. Add these vegetables to the multi-bowl and squeeze out the pulp from the garlic cloves. Cook the ingredients on the “Soup” program for a third of an hour.

6. During the allotted period of time, take care of the potatoes. The tubers must be peeled and then chopped into large pieces. Stir the potatoes into a common bowl and wait another 25 minutes.

7. Almost at the very end of stewing, add chopped cilantro and evaluate the taste of the dish. If necessary, add more spices and add salt to the shurpa. Serve after steeping.

We hope that after studying the recipe you will no longer wonder how to cook elk meat. After all, this recipe turns out very tasty.

Carcass cutting

An elk is a valuable trophy for a hunter; in addition, a hunting license costs a lot of money. Therefore, the hunter must clearly know the rules for cutting elk and follow them strictly.

The first step is skinning. The procedure is similar to skinning cattle. After making an incision from the larynx to the tip of the tail, incisions are made from the hooves to the anus and chest.

Now you can carefully remove the skin up to the spine on one side and, turning the carcass over, separate the skin from the meat on the other side. Now you should rip open the belly of the killed animal down to the stomach. After turning the carcass over, you should take out the intestines; for complete cleaning, you should, by trimming a little, remove the esophagus. It’s a good idea to have some kind of oilcloth or fabric with you so that you can collect all the insides and take them away.

You can cut the meat directly on the separated skin. First, you need to cut off the legs of the killed animal, and then the head. Now you can begin to dismember the carcass according to the standard scheme, starting from the 12-13 vertebrae.

Moose meat is never washed, just wiped with a clean cotton cloth. If the elk is killed in winter, the meat is wiped with snow and the pieces are laid out separately, otherwise it will freeze.

No. 3. Elk baked in the oven

elk meat - 1 kg.
mayonnaise - in fact
onions - 3 pcs.
seasonings

Above, you learned how to cook elk meat deliciously and without any hassle while simmering in a slow cooker. Now we suggest considering baking in the oven.

1. Chop the meat that has been soaked for several hours across the grain. Place the pieces on the board and beat them through the cellophane.

2. Rub with spices, salt, mayonnaise. Place the pieces in a bowl, alternating with the chopped onion.

3. Cover the container with film and refrigerate for at least 7 hours. After this period, you can start cooking.

4. First, place the pieces one by one in a frying pan with sizzling oil. Fry until crusty for literally 3-5 minutes.

5. Now line a baking sheet and place the meat slices on the foil. Pour 150 ml into the mold. water, cover with a second sheet of foil.

6. Heat the oven to 190 degrees. Cook for half an hour. Then reduce the power to 170 degrees, simmer the meat for another 40 minutes.

7. After the allotted time, do not open the door. Let the finished meat lie in the oven and cool slightly, only then proceed to tasting.

Elk meat, hunter's style

You can cook delicious elk meat in a hurry; for this meat it takes three hours. This is not a complicated, but promising recipe for elk hunting, but after studying it you probably won’t understand what hunting has to do with it. Until you try. It is the taste that will remind you of the smell of the forest, the freshness and specific aroma of game. Maybe your imagination will paint you a different picture, but it will definitely be delicious.

First of all, moose meat (about a kilogram) needs to be washed well and dried with towels and cut into medium-sized pieces. Then rub each one with mustard powder and place it in a separate bowl for half an hour to soak. During this time, you need to peel and cut the onion into two halves and boil clean water. Then cut the elk meat into smaller pieces, about 3 centimeters in size, and fry over high heat and vegetable oil, stirring constantly.

When the pieces are browned on all sides, pour boiling water over them directly in the frying pan, close the lid and reduce the heat. When the water boils, add onion, pepper and bay leaf to taste into the pan. Simmer for an hour and a half, periodically replacing the evaporated water with new water, and only then add salt. The elk meat is stewed for another ten minutes while we dilute the starch - a thickener for the gravy. You will need about half a glass. The elk meat should be stewed with starch for another seven minutes and can be eaten with any side dish.

No. 4. Elk cutlets

stale bread - 5 pieces
vinegar 9% - 100 ml.
meat - 1 kg.
pork lard - 0.4 kg.
tomatoes - 2 pcs.
onion - 1 pc.
water - 1 l.
milk - 0.3 l.
raw yolk - 2 pcs.
cream - 0.4 l.
seasonings, breadcrumbs

Since you can prepare the most tender elk meat in various ways, let’s make delicious cutlets out of it.

1. Chop the meat into small pieces and place in a solution of vinegar and water. Leave for 2 hours to soak.

2. Pass the meat and lard through a meat grinder. Soak the bread in milk, squeeze out the crumb. Mix it with meat and lard. Add finely chopped onion.

3. Also add seasonings, yolks and tomato pulp to the minced meat. Mix the ingredients thoroughly.

4. Form cutlets from the meat mixture, sprinkle with breadcrumbs on all sides. Fry the preparations until crispy.

5. Pour cream over the prepared cutlets and set the heat to low. Continue to simmer the dish covered for half an hour.

We looked at how to cook the most tender cutlets. You can make other dishes from elk meat that are just as tasty.

How to cook elk meat

To make elk dishes tender and juicy, like marinated veal, the meat should be pre-soaked for at least two days. An alternative is a vinegar and spice marinade (at least six hours). Before this, it is important to clean the meat from the upper veins (if any). You can preserve the light natural aroma and taste by adding herbs, berries or fruits.

Someone soaks the meat in fruit juice, wine, soy sauce, brine from cabbage (sauerkraut) or cucumbers - all this will deprive the moose meat of the aroma of game and give it a fresh taste without foreign odors. Classic recipes call for large cuts into cubes or steaks. The frying process takes at least two hours over high heat until a crust forms. At home, after cooking in a frying pan, the elk meat needs to be stewed for more than an hour in boiling water with spices. Boiled or stewed meat turns out quickly and tasty.

No. 5. Roast elk

carrots - 1 pc.
meat - 0.6 kg.
potatoes - 5 pcs.
onion - 1 pc.
tomato paste - 50 gr.
garlic cloves - 7 pcs.
melted butter - 30 gr.
spices

Marinade:

vinegar 9% - 40 ml.
granulated sugar - 20 gr.
salt - 10 gr.
water - 50 ml.
laurel - 3 pcs.
peppercorns - 10 pcs.
chopped parsley root - 10 g.

Use this recipe to learn how to make savory elk meat. Roast from such meat turns out tasty and fast.

1. Prepare the meat by removing all membranes. Chop into small cubes. Place it in a bowl in layers, sprinkling with spices for the marinade.

2. Dilute the vinegar with water and pour over the elk meat. Leave to marinate overnight. Fry the meat in melted butter until golden brown. Reduce heat and simmer until half cooked.

3. Chop the potatoes into bars, cut the carrots into strips. Fry the vegetables a little and add them to the meat. As soon as the vegetables soften, add finely chopped onion and tomato paste to them.

4. Add seasonings. Add chopped garlic cloves to this. Knead and simmer for a quarter of an hour. Taste it.

With vinegar and juniper berries

half a glass of wine vinegar;
a dozen juniper berries;
one teaspoon of coriander;
black peppercorns and salt.

First, crush the juniper berries and black peppercorns in a mortar or hammer through cling film. Then mix a glass of water with wine vinegar. Add all the spices, salt and mix thoroughly.

Then pour marinade over the prepared elk meat and keep for 2 days in a cold place.

No. 6. Lula kebab made from elk meat

water - 0.5 l.
lard - 0.3 kg.
meat - 2 kg.
onions - 5 pcs.
vinegar 3% - 0.5 l.
granulated sugar - 10 gr.
laurel - 5 pcs.
salt - 15 gr.
peppercorns - 10 pcs.
juniper berries - 30 gr.
carnations in stars - 6 pcs.
seasonings

1. Before you cook delicious elk kebabs, you need to make a marinade. To do this, add laurel, juniper berries, pepper and cloves to the water. Boil the mixture for 10 minutes.

2. Add sugar and salt to the marinade. As soon as the mixture boils, pour in the vinegar. Remove the container from the heat and strain the liquid. Set the marinade aside.

3. Chop the meat into pieces of suitable size. Place in a cup and pour over the cooled marinade. Leave the elk meat to marinate in the cold for 24 hours.

4. Pass the onion, meat and lard through a meat grinder. Add seasonings and stir. Form the minced meat into small patties and place on a wire rack.

5. Place in the oven at 200 degrees. Time it for 40-50 minutes. Monitor the dish regularly. Reduce power if necessary.

Shashlik (version 2)

Elk shish kebab is also prepared by greasing it with melted lard during frying.

You will need (for 2 kg of meat):

half a glass of wine vinegar;
one large onion;
5–6 cloves of garlic;
a couple of black peppercorns;
one bay leaf;
a pinch of sugar, salt.

Take half a glass of cool boiled water and dilute with vinegar. Grate the onion. Grind the garlic cloves with salt. Crush the peppercorns using a mortar. Crush the bay leaf with your fingers. Mix all ingredients. Pour over prepared shashlik pieces. Marinate for 12 hours in the refrigerator.

This meat is served with raw and pickled onions, pickled cucumbers and tomatoes, pickled grapes or plums, tkemali sauce

Cooking at home

Moose heart with buckwheat porridge

Hunters say that elk hearts should be cooked right next to the fire while hunting. But it looks quite exotic and more like a hunting tale. Housewives know well how to cook elk heart, since its taste is similar to that of a similar offal from cattle.

In order to prepare the elk heart, it should be thoroughly washed and blotted with paper napkins. Cut into small, neat pieces into cubes and fry in oil prepared for this purpose. Following this, broth is poured into the heart pieces and the whole thing is simmered over low heat for at least three hours.

Half an hour before completion, add onion to the cauldron with elk heart (too much onion will not spoil the heart), a couple of spoons of good tomato paste, a spoonful of sugar (one, no more), bay leaf and pepper to taste, as well as a spoonful of vinegar. Simmer until done. Served with buckwheat porridge.

Moose liver with onions

How to cook elk liver so that the characteristic specific smell of the product is not heard is the question of many who have tried to prepare a dish from elk liver. First of all, the liver is soaked from blood.

It is advisable to soak overnight. You need to take onion (the same weight as the liver), cut it into rings and marinate the liver in vinegar (wine or apple) and onion. You can try marinating in wine and onions (the choice is up to the cook).

After the liver has marinated, fry the liver pieces for five minutes on each side.

After this, put all the onions that are left from the marinade into a saucepan, put slices of fried liver on top of it, add half a glass of dry (preferably red) wine, a spoonful of mayonnaise and half a small spoonful of strong mustard. Simmer all this for 10 minutes until the resulting sauce thickens completely.

Hunter's Moose Lip

You need to know how to cook elk lip, since this dish is a delicacy, just like cod liver or black caviar, and not every hunter, not to mention other people, gets to try it.

First of all, you need to get rid of the hair on this moose lip. After cutting the lip into portions, squeeze the juice of a whole lemon onto it. Now here is a liter of water, pepper, salt and bay leaf. Add the onion cut in half to the pan. Cook all this over low heat for at least two hours, or even three, just right.

Having taken out the lip with a slotted spoon, it is sent immediately to a hot frying pan, where finely chopped onion is brought to the color of transparency in oil. The lip is fried in this frying pan for exactly three minutes. The meat is removed and returned to the pan, where it is poured with sour cream, broth and cranberry juice (in equal parts). You can add just a little sugar for taste. All this is stewed for at least an hour. Moose lip is served without garnish. Lingonberries can be used as a side dish to add flavor to the dish.

Roast forest cow (elk)

The question is rhetorical, what can be cooked from elk meat, of course, roast! This dish is the most common and not only because roasted elk is very easy to prepare, but also because it is really tasty.

To cook elk meat you will need:

the meat itself;
about five potatoes;
a couple of large onions;
carrot;
tomato paste;
spices;
a couple of cloves of garlic;
oil.

To make roast elk meat soft, the meat must be marinated very well, and for a decent amount of time (at least 10 hours).

To prepare a marinade suitable for these purposes, you can take vinegar (2 tablespoons), salt and sugar (1:1 ratio), a couple of bay leaves, a dozen (and no less) peppercorns.

The meat is cut into pieces, carefully sprinkled with a mixture of salt, sugar and spices, and then filled with a mixture of vinegar and water in a 1:1 ratio.

The meat, after the marinating procedure, is fried in oil until a clearly visible golden brown crust appears. After this, place everything in a saucepan and simmer until half cooked (an hour, an hour and a half). While the meat is stewing, the potatoes are quickly peeled, cut into neat cubes and fried in oil (lightly). Carrots are added to the steamed potatoes. All this goes into a pan with half-cooked meat.

When the vegetables are ready, spices and tomato paste are added to them. Garlic should be added to the dish just before serving. This elk roast will be very tasty with pickles.

Elk meat in the oven, homemade

There are many recipes for elk meat in the oven. All of them, one way or another, are an interpretation of the classic recipe for how to cook elk meat in the oven. The dish turns out very tasty and elk meat baked in the oven is one of the masterpieces of culinary art.

To prepare you need to take:

forest cow meat (1 kilogram);
grape (apple) vinegar (200 milliliters);
one spoon of coarse salt;
black pepper (8 peas);
bay leaf (chopped 2-3 leaves);
granulated sugar (just one spoon);
two onions;
spices (optional and to taste);
oil (suitable for frying meat).

Cooking elk meat in the oven begins by beating pieces of meat with a hammer (a wooden one will do, but a metal one can also be used). We prepare the correct marinade from the vinegar, salt, sugar and, of course, onions we have. Pour this mixture with water and bring to a boil.

The sliced meat should be poured until completely covered with the cooled marinade, then everything should be placed in the refrigerator for 48 hours. After the time has passed, the meat must be removed from the marinade, thoroughly dried with paper towels and rubbed with spices.

Fry our well-marinated and therefore soft meat on both sides until crusty. After this, we make the elk meat in foil (we wrap the meat) and place the meat in the oven, where 200 grams of water have already been poured onto a baking sheet. Adding water, let the meat simmer for 8-10 hours. The final touch is to take out the meat, decorate with chopped herbs and set the table.

Elk shish kebab

How to cook delicious elk meat, the answer is simple, cook kebab! Elk shish kebab is easy and simple to prepare at home.

You will need:

meat (2 kilograms);
lard (300 grams);
onions (5 onions);
2 cups vinegar (3%);
two glasses of water;
salt (two spoons);
spoon of sugar;
black pepper (10 peas);
cloves (4 pieces);
bay leaf (6 leaves).

Add pepper and bay leaves to the water and boil it all for 10 minutes. To prepare the marinade, add salt and sugar. Remove from heat and add vinegar. Now you need to strain the marinade. Cut the meat into pieces of the required size and pour cold marinade for a day.

We take the meat out of the marinade and pass it through a meat grinder (2 times). We also add bacon to this. Pepper and salt. Thread the minced meat onto skewers (like lula kebab). Bake.

Serve with fresh vegetables.

Hunting goulash made from elk meat

Recipes for cooking elk meat are varied, but elk goulash is a rather conservative dish, and it is difficult to introduce something new into it.

To prepare goulash you will need:

elk meat (half a kilogram of meat);
two onions;
3 cups of meat broth (you can use water);
tomato paste (3 spoons);
flour (1 spoon);
ground black pepper (0.5 teaspoon);
laurel;
greenery;
salt;
sunflower oil.

The preparation is very simple. Wash the meat and cut into pieces. We clean the onion and also cut it finely. Pour the meat into a hot frying pan with vegetable oil and fry for five minutes. Add onion. Fry, stirring constantly, do not reduce the heat.

After seven minutes of frying, add pepper, salt, and flour. Fry for an additional two minutes. Add tomato paste and broth, add bay leaf, cover everything with a lid, reduce heat, simmer for two hours. Season the goulash with herbs and serve.

Soup with elk meatballs in elk broth

If you have elk meat in the refrigerator, the question of what to cook from elk meat should not arise. However, if it does appear, the answer is that it is very easy to prepare elk broth or elk soup.

You will need:

half a kilo of meat;
20 grams of shiitake mushrooms;
spinach (400 grams);
egg;
onions (two onions);
garlic (3 cloves);
water (2 liters);
black pepper;
ground (0.5 teaspoon);
salt (teaspoon);
vegetable oil.

Wash the meat, dry it, boil it (at least 3 hours) and grind it in a meat grinder (pass twice). Add all ingredients (onion, garlic, egg, salt, pepper).

Let's make meatballs. Fry them in sunflower oil. Separately fry the mushrooms. Combine mushrooms and meatballs in broth.

Add spinach (pre-washed and chopped) to the broth. Cook the soup for 20 minutes. Serve to the table.

Shurpa in a slow cooker

How to cook elk meat in a slow cooker? A universal item in a housewife’s arsenal will allow you to cook elk meat in a slow cooker easily and simply. Shurpa, exactly what you need.

To prepare this elk meat dish in a slow cooker you will need:

elk meat (1 kilogram);
onion (two onions);
carrots (two pieces);
kilogram of potatoes;
bell pepper (1 piece);
garlic (4 cloves);
cilantro (bunch);
tomatoes (3 pieces);
salt and pepper.

First of all, wash the meat and place it in the multicooker bowl on the “Frying” mode. After that, add a little water, chopped carrots and onions and “Simmer” the whole thing for 30 minutes.

Remove the skin from the tomatoes, cut into cubes, and chop the pepper. Add to the bowl and set to “Soup” mode. The procedure should take 20 minutes. Peel the potatoes and add to the dish. Cook in “Soup” mode for another 20 minutes.

Now is the time to prepare the dressing. It will use apple, garlic, cilantro. We chop everything finely and add it to the soup. Cook for another fifteen minutes. Sprinkle the soup with herbs and our elk shurpa is ready.

Elk cooked in a slow cooker

How to cook elk meat in a slow cooker arises among hunters' wives from time to time. Knowing a few secrets, cooking elk meat in a slow cooker is not so difficult.

You will need:

meat (1 kilogram);
onions and carrots (two pieces each);
mushrooms (400 grams);
greenery;
salt;
oil for frying.

First, remove the film from the meat. Rinse well and let sit for an hour. After this, the meat is cut into portions. Place pieces of meat in a special multicooker bowl generously greased with vegetable oil.

Turn on the frying mode for fifteen minutes and no less. After this, we switch the multicooker to the “Stew” mode and simmer the meat for an hour and a half.

But cooking elk meat in a slow cooker is not finished yet. Place the meat on “Warm” (30 minutes). At this time, chop the vegetables and mushrooms, add spices and cook it all in the “Stew” mode for 35-40 minutes. This dish should be served with a side dish.

Minced elk

A lot of elk recipes are based on minced elk meat. The fact is that minced meat can be used to make cutlets, meatballs and even dumplings from elk meat. In addition, minced meat takes up much less space in the refrigerator than pure meat.

Before turning the meat through a meat grinder, it should be frozen. Together with the elk meat, you can also add lard (500 grams of lard per kilogram of elk meat), this will make the elk meat cutlets or dumplings more juicy.

It is not recommended to add onions if the minced meat will be stored frozen for a long time. If you cook from minced meat right away, then you can safely add onions and garlic. Dishes made from minced elk meat are dietary and much healthier than those made from pork.

Description

It is best to boil or stew the meat so that it is not very tough. To make the elk meat juicy and soft, it can be pre-soaked in wine (white).

This meat makes very tasty cutlets and dumplings. You can add pork with bacon to the minced meat, as well as garlic or onions. When cooking, elk meat is not salted or very little salt is added (at the end of cooking).

Elk meat makes a rich broth. You can add seasoning and herbs to it. Elk meat baked in a pot with vegetables, mushrooms or potatoes turns out to be very soft and tasty.

Hunters marinate pieces of elk meat in wild berries and herbs: this emphasizes the taste of the meat. It goes perfectly with lingonberry sauce.

Almost all organs of elk are eaten. The liver is cut into longitudinal pieces and boiled separately from the rest of the carcass. Boiled elk liver is eaten as a separate dish or used as a filling for pies. The kidneys can be eaten raw. Moose tongue and fat are highly prized.

Multicooker recipe

You can cook elk meat deliciously in a slow cooker.

For roast elk you will need:

meat – 500 g;
onions – 2 pcs.;
garlic – 1 clove;
butter – 2 tbsp. l.;
dried thyme and rosemary - ½ tsp each;
juniper berries – 1 tsp;
black currant berries (you can use jelly) – 1 tbsp. l.;
soy sauce – 2 tbsp. l.;
cream – 200 ml;
flour – 1 tbsp. l.;
salt (if required).

Cooking steps:

Prepare the meat. Depending on the quality of the available piece, the elk meat can be soaked for several hours in water (white wine) or marinated in a marinade of your choice. If the meat is young, then these preparation steps can be omitted.
Place the frying oil in the multicooker bowl, cut the meat into large pieces and roll it in flour. Select the “Frying” mode and set it for 10 minutes. 3. Add coarsely chopped onion to the meat and leave for another 10 minutes. fry.
Add all the remaining ingredients and pour cream over everything. If the meat is not covered with liquid, then you should add a little water, or better yet, broth. Set the “Quenching” mode for 1.5–2 hours.

Notes:

in steps 2 and 3, you can use a frying pan (this makes it easier to achieve the required degree of frying);
in addition to the proposed ingredients, at stage 4 you can add any vegetables (large pieces of potatoes, carrots, mushrooms, celery root or turnips);
Lingonberries or blueberries also go well with elk meat.