Elk cutlets
Elk meat, rich in protein and with a characteristic, slightly sweet taste, is ground and seasoned with a mixture of herbs, onions, and spices, which highlights its natural character. The cutlets are fried to a golden color, and their crispy crust contrasts perfectly with the soft interior.
Preparation: 20 min
Easy
Preparation: 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 2 g nutmeg
- 5 g dried thyme
- 6 g salt
- 80 g butter
- 60 g chicken eggs, whole
- 40 g Oil, rapeseed
- 15 g potato starch
- 200 g Cream, 30% fat
- 20 g wheat flour 450
- 500 g Polędwica z łosia
Method of cooking:
- Add 500 grams of elk loin cut into smaller pieces to the bowl. Chop for 30 seconds at a speed of 10 rotations. Scrape the ingredients to the bottom of the bowl with the spatula. Chop again for 15 seconds at a speed of 17 rotations.
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