Moose lips are a very exotic product, which, perhaps, is not available to everyone. A product such as elk lips is available exclusively to those who can get it on their own, for example, on a hunt. As you know, elk meat is not highly valued, as a rule, because of its low taste, in addition, it spoils very quickly. The most valuable parts of the elk carcass for the culinary industry are the upper lips of the elk and the brain.

Moose lip fried recipe

To cook fried elk lips:

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

How to cook fried elk lips?

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

Elk lip boiled recipe

To prepare boiled elk lips:

• moose lips,
• two bay leaves
• ten to fifteen peas of black pepper,
• one head of onion
• one carrot,
• salt - to taste.

How to cook boiled elk lips?

To cook, singe the lips of the elk over the fire, to burn all the hairs, wash them thoroughly, put them in a saucepan, pour water, salt. We wash and clean the onion head, put it in a saucepan, put it on 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 lips of the elk from the fire, take them out with a slotted spoon, cut into pieces and serve hot. Let cool if you want to serve it cold.

Moose lip hunting recipe

In order to prepare the lips of the elk in a hunting way:

• five hundred grams of elk lips,
• two or three bulbs
• fifty grams of fat
• sour cream,
• Apple vinegar,
• lemon,
• Bay leaf,
• sugar,
• half a glass of cranberry juice
• salt - to taste.

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

Elk lip rightfully occupies a place among hunting delicacies. Any hunter knows that the elk lip on the table is equated 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, and preferably several well-sharpened knives, so that during cooking you do not have to be distracted by frequent sharpening of the blades, since the elk hair is very tough and easily blunts any knife. In addition, you will need a gas burner to singe the wool in those places where it will not be cut off. You will also need spices for cooking, as a rule, everyone uses them to taste. Some chefs add cloves, others saffron, one thing is known for sure - moose lip spices do not spoil!

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

After the upper hairline is removed, we cut the lip in hard-to-reach places so that the lip boils better, as well as to have access to the hairline that is inside. This hairline must be scorched with a gas burner, and then thoroughly rinse the resulting clipping.

For cooking elk lips, it is best to use a cast-iron pot. Pour warm water into it, lay the washed tenderloin of the elk lip. Not a single hair should remain on the meat. Add salt to taste, spices, the lip will never lose its taste from their quantity. Then we close the pot tightly with a lid and put it in the oven, where the elk lip will languish for 5-6 hours at a temperature of 195 degrees.

After the specified time, we take the pot out of the oven, remove the cooked elk lip from the pot and serve it on the table. The broth left in the pot can be usefully used to make soup. It is advisable to eat elk lip without any side dishes so as not to spoil the impression of exquisite taste this delicacy. However, adjika or other horseradish appetizers are allowed at the table.

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

Of all the "forest" delicacies, perhaps the 2nd place (for me personally) after the hazel grouse - is occupied by the lip!

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

The most productive type of hunting is stealth hunting. And there is almost no "waste" left after. Everything is taken except the tripe (and then you can rip open the peritoneum and rub it in the snow - then into the bag) and most of the skin. Chopping hooves in half - for dogs.

The main thing is the weather and "skill". The skill grows with age. If earlier (in youth) they took them with their feet and in quantity (the population was more extensive). It becomes clear with age - it’s better to hide for a few days than to run without results!

Of course, there are "small" secrets in such a hunt, but if there weren't any, then there would be no moose.

It is very rare that you come up on a prone to a rifle shot, but if you try, you can.

When lying down, he periodically raises his head. The ears are always in motion (at night I can’t say about raising the head - I didn’t see it). The bulls have to keep their heads stretched out - neck down - the horns interfere.

"Chukhnul" - jumps off. Sometimes he jumps up and stands (well, this is very rare) and you stand. It is advisable to walk in earflaps and mittens, otherwise you will stand for 20 minutes in one position (you will get tired). It happens to lie down, but mostly bounces. Can stop meters through 50-100 - "need" to celebrate.

At close range, it is better to shoot at the head or neck with the first shot (so as not to get into the offal). Well, if unsuccessfully - then under the shoulder blade or along the vertebrae.

. Photo for memory. We dig. Skinning. The easiest way after peeling 1 side is to unfasten the front and back and turn the peeling over to perform the same manipulations on the other side. We cut off the kitties last and roll them up (we take more - we will stretch at home). Cut off the lip. We cut - on the nose as long as the knife "goes".

The process of preparing the lips begins with
sweeping from snow and defrosting
. A "frozen" lip - it is much more difficult and longer to shoot!

Burning - who than can. But if you are going to shoot with gas, then you should take into account that gas burns worse in the cold.
. We use any knife for this purpose - which is not a pity.

We clean the hair and singe to black.
. We scrape off the "blackness" with a knife - without fanaticism. We cut the nostrils.
. We burn the inside. All lips are burned.

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

. We clean with a small knife with a change of water. After cleaning it looks like this.
. Again, put in a large saucepan, pour cold water and wait until we "heat" the stove. Before cooking, we transfer to another pan, fill it with water and put it on the stove.
. We close the lid and begin to move around the stove and open the lid when it boils. In frost, "1" stove is enough - this is about 4 hours. We remove the saucepan for the night on the floor. In the morning we drain the broth that has not yet solidified (all the dogs are "favorite" to them). If you want to make jelly, then after cutting into pieces, add water and spices and cook for 10-15 minutes. I personally, after draining the broth, salt on top with coarse salt (1 spoon) and sprinkle garlic on top (1 head of "winter" is enough).
. Again on the stove. Bring to a boil for 5-10 minutes to cook. By the smell, you can safely determine "readiness". It is advisable not to digest, otherwise the smell and taste of garlic will disappear. We remove the pan - we drain the water. Let it cool down a bit and put it on a rack.
. Let cool and cut lengthwise into several pieces (you eat some immediately, and some in a bag and refrigerator or for guests to load).
.

Pieces cut along the length cool down before the cutting process. Cut to your liking and shape.
. Spices and garnish at will + possibilities to taste. You can just with bread and sweet tea.

Well, you can with alcohol (and without)
.

If you cook jelly - add garlic to already spilled forms!

Good luck and success in the New Year!!

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

There are many delicacies in the world that are not available to everyone. These include such exotic as the lip of an elk. How to cook this dish if you managed to get the products, but there are no 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, moose meat can be attributed to those few types of meat that are not processed in any way, are not saturated through with growth hormones, like, say, chicken, and are not influenced by chemistry. It is an environmentally friendly product with many useful properties and a wide range of nutrients.

A big plus is that elk meat practically does not contain cholesterol in its composition. It contains a lot of phosphorus, calcium, potassium and magnesium, iron and zinc. By the way, elk is meat with a very low fat content, therefore, low-calorie. One hundred grams of the product contains only 101 kcal. A universally recognized delicacy is the elk lip, the recipe for which we will describe today.

Fried elk lips. Ingredients

So, you bought a delicacy from hunters you know - an elk. How to prepare this product, what related 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 the hunters and people who butcher the meat have tarnished it, the hairs will still be present and it will take time to remove them. They can be scorched again over the burner. Run your finger over the meat, if the hairs are not felt, then the work is done well. Now the lips of the elk are thoroughly washed under running water.

Pour water into a saucepan. Does the lip without spices also fit there? Of course, this is impossible. We put the bay leaf, salt, peppercorns. We cut the carrot into several parts, the onion can be added whole. The roots are also cut into several small pieces and placed in a saucepan. From this set of products, the broth will turn out to be 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 slightly cooled. As soon as the lips of the elk are cool, they can be safely cut into portioned pieces. It is better to grease the pan with butter, and not vegetable oil. So the meat will be saturated even better and will be juicier. Next, the lip of the moose is fried. How is it prepared and how long does it take in a frying pan? Here everything will depend, so to speak, on the visual effect. As soon as a delicious ruddy crust appears on the pieces of meat, you can turn it over. Frying on both sides, the meat can be served.

Boiled lip of an elk

Elk lip is very tasty and boiled. Meat processing occurs 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 cook moose lip? The recipe, the list of ingredients for the broth and the preparation time are all described above. Do not forget to remove the foam formed during cooking.

After the meat is soft “on a puncture”, it can be removed from the pan with a slotted spoon. Boiled lip of elk is served both hot and cold.

Stewed lip of an elk "hunting style"

What else can you think of if you have such a delicacy as an elk lip in your kitchen? How to prepare a dish so that it impresses guests with taste and unusualness? In this case, we advise you to use a proven and easy "hunting" recipe. We will stew the meat.

For cooking 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 carefully processed, washed and put in a pot of water. We also add bay leaf, two halves of the onion, salt, peppercorns to the broth. The lip of the elk is boiled for two hours, until the meat is soft. Take out of the pan, cool. Cut into small oblong pieces.

Now let's move on to stewing. We put the pan on a strong fire. As soon as it warms up, you can add oil (or fat) and meat. Onions are recommended to be cut into half rings and then added to the meat. As soon as it is a little fried and a golden 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. In such a sauce, the elk lip will be stewed for another twenty minutes.

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

Moose lips are a very exotic product, which, perhaps, is not available to everyone. A product such as elk lips is available exclusively to those who can get it on their own, for example, on a hunt. As you know, elk meat is not highly valued, as a rule, because of its low taste, in addition, it spoils very quickly. The most valuable parts of the elk carcass for the culinary industry are the upper lips of the elk and the brain. How to cook moose lips? This is what will be discussed next.

Elk lip fried recipe

To cook fried elk lips:

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

How to cook fried elk lips?

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

Elk lip boiled recipe

To prepare boiled elk lips:

• moose lips;
• two bay leaves;
• ten to fifteen peas of black pepper;
• one head of onion;
• one carrot;
• salt - to taste.

How to cook boiled elk lips?

1. To cook, singe the lips of the elk over the fire, to burn all the hairs, wash them thoroughly, put them in a saucepan, pour water, salt. We wash and clean the onion head, put it in a saucepan, put it on 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 lips of the elk from the fire, take them out with a slotted spoon, cut into pieces and serve hot. Let cool if you want to serve it cold.

Moose lip hunting recipe

In order to prepare the lips of the elk in a hunting way:

• five hundred grams of elk lips;
• two or three bulbs;
• fifty grams of fat
• sour cream;
• Apple vinegar;
• lemon;
• Bay leaf;
• sugar;
• half a glass of cranberry juice;
• salt - to taste.

Step by step preparation:

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

Moose lip stew recipe video