Moose meat pilaf
Description
Before cooking, it is recommended to soak moose meat in clean water for 8–12 hours to remove the gamey smell. Remove all membranes and tendons before proceeding with cooking. I recommend using parboiled rice for pilaf. Here's how:
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Rinse the rice thoroughly and cover with clean water one hour before cooking.
- 2
Step 2
Cut the soaked prepared meat into medium pieces, add a little water, and simmer in a heavy-bottomed skillet for about an hour. After it comes to a boil, reduce the heat to the minimum and season with salt to taste. After the time is up, remove the meat from the skillet, and drain or pour the broth into a container for later use in cooking.
- 3
Step 3
Heat 3-4 tablespoons of vegetable oil in a skillet and sauté diced onion until softened.
- 4
Step 4
Then add the carrot, grated on a coarse grater, to the onion and fry until golden brown.
- 5
Step 5
Finally, add chopped garlic, spices, and stewed meat to the vegetables. Fry everything together for 5-7 minutes, stirring.
- 6
Step 6
Add the prepared rice to the pan. Smooth it out with a spatula.
- 7
Step 7
Pour in water so that it covers the rice by 1.5 cm. If you saved broth, add it as well. Season with salt to taste, bring to a boil, reduce the heat to the lowest setting, and cook covered until all the liquid has evaporated. You can turn off the stove slightly earlier and let the dish finish cooking under the lid.
- 8
Step 8
Plov with moose meat is ready!
- 9
Step 9
Can be served.