Cooking description:
Before cooking, elk meat is recommended to be soaked in clean water for several hours - 8-12 hours to get rid of the game smell. Cut off all films and tendons, and only then start cooking. I recommend taking steamed rice for pilaf. I am telling you how to cook elk pilaf.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Cereals / Rice
Dish: Hot dishes / Pilaf
Ingredients:
- Elk - 600-700 Grams
- Rice - 400-450 Grams (parboiled)
- Carrots - 1 Piece (large)
- Onions - 1-2 Pieces
- Garlic - 2-3 Cloves
- Seasoning - To taste (for pilaf)
- Salt - To taste
- Vegetable oil - To taste (for frying vegetables)
Servings: 5-7
How to cook "Elk Pilaf"
Prepare all the ingredients you need. Rinse the rice thoroughly and cover with clean water one hour before cooking.
Cut the soaked prepared meat into medium pieces, add a little water and simmer in a heavy-bottomed pan for about an hour. After boiling, reduce heat to low and season with salt to taste. After the time has elapsed, remove the meat from the pan, drain the broth or pour into a bowl to use for further cooking.
Heat 3-4 tablespoons in a skillet. vegetable oil and fry the onion, chopped into small cubes.
Then add carrots grated on a coarse grater to the onion, fry until golden brown.
Lastly, add chopped garlic, spices and stew to the vegetables. Fry everything together for 5-7 minutes, stirring occasionally.
Add prepared rice to the pan. Smooth with a spatula.
Pour in the water so that it covers the rice by 1.5 cm. If you left the broth, then add that too. Season with salt to taste, bring to a boil, reduce heat to low and cook, covered, until the liquid evaporates completely. You can turn off the stove a little earlier and let the dish "reach" under the lid.
Elk pilaf is ready!
Enjoy your meal!