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United States · Ohio · Delaware| Common Animals Fish Mushrooms Flora |
Alces alces alces |
https://en.wikipedia.org/wiki/Moose
http://en.wikipedia.org/wiki/Western_moose
http://en.wikipedia.org/wiki/Alaska_moose
June: Calves become more mobile and begin exploring the environment.
Elk is a key game animal in Russia and Scandinavia In folklore, symbolizes strength and forest spirit In the North, meat is dried or cured for long-term storage
Up to 2.3 meters tall at withers, weight up to 600 kg Males have wide palmate antlers Active at twilight, avoids open areas
Ambush near trails and water sources Calling during rutting season (September–October) Drive hunts using flagging lines
Prefers boggy forests and dense woods Active at dawn and dusk Cautious with excellent hearing and smell
Carcass may weigh up to 600 kg – requires a team to extract Meat is dark and dense, benefits from aging Hide and antlers are suitable for trophies and crafting
Tenderloin: Steaks, frying
Shoulder: Braising, goulash
Brisket: Soups, aspic
Ribs: Baking or grilling
Shoulder: Braising, goulash
Brisket: Soups, aspic
Ribs: Baking or grilling
Grilled elk steaks (Grilling)
Marinade with berries and spices softens the meat
Marinade with berries and spices softens the meat
1. Marinate meat with cranberries, rosemary and wine for 6 hours.
2. Grill 3–4 minutes per side on high heat.
3. Serve with juniper berry sauce.
2. Grill 3–4 minutes per side on high heat.
3. Serve with juniper berry sauce.
Siberian elk goulash (Braising)
Rich and hearty, cooked over fire or in oven
Rich and hearty, cooked over fire or in oven
1. Cut and brown meat with onions.
2. Add carrots, tomato paste, and potatoes.
3. Simmer with broth and bay leaf for 2 hours.
2. Add carrots, tomato paste, and potatoes.
3. Simmer with broth and bay leaf for 2 hours.
Elk aspic (Boiling, chilling)
Traditional winter holiday dish
Traditional winter holiday dish
1. Boil elk legs and brisket for 5–6 hours.
2. Strain, shred meat and place into molds.
3. Pour broth over and chill until set.
2. Strain, shred meat and place into molds.
3. Pour broth over and chill until set.