Losyatin is a rather specific type of meat, which you do not often find on the shelves with meat products. The taste of moose meat for the discoverers of this product may seem quite unusual, but if you cook the moose according to all the rules, then the dish is simply amazing, refined and incredible. This article describes several recipes for cooking moose in a slow cooker.

Losyatin goulash in a slow cooker

In ancient times, Losyatin was on the tables only among the rich nobles. Today, this type of meat products is available to everyone. Losyatin is considered a very valuable food product, because its composition contains an unthinkable number of trace elements and nutrients. It is quite simple to cook a moose, especially if you have an indispensable kitchen assistant - a slow cooker.

To prepare a goulash from a moose in a slow cooker, you need the following set of ingredients:

• moose meat - 800 g;
• onions - 2 pcs;
• lover leaves - 2 pcs;
• sunflower oil - 2 tbsp. l;
• vinegar - 3 tbsp. l;
• boiled water - 2 multistacan;
• salt, black pepper to your taste.

Stages of cooking goulash from a moose in a slow cooker.

1. Wash the meat, place in a separate container and pour vinegar to remove a specific aroma.
2. After two hours, remove the meat, rinse, dry with a paper towel and cut in medium -sized cubes.
3. Salt the moose.
4. Peel the onion, rinse, cut into half rings.
5. Put the slow cooker into frying mode, pour in sunflower oil.
6. Send the moose to the heated oil along with a half onion. Fry the ingredients for 10-15 minutes.
7. After time, put the rest of the raw bow on the fried meat.
8. Add water, laurel leaves, salt and pepper to the multicooker container.
9. The device is put in the extinguishing mode. Cooking time - 2 hours.

Despite the unusualness of meat, it is possible to serve goulash from a moose as an additive to a side dish of porridge or potato puree.

Losyatin in a cavial in a slow cooker

In the Caucasus, a skeleton made in this recipe is called Chenahi. Traditionally, it is prepared in a large cauldron over an open fire. Modern housewives who use advanced technologies in the kitchen replaced such a time -consuming way to prepare chenachi in a slow cooker. The finished dish at the output is no worse, and sometimes the moose meat comes out even more tender and juicy than cooked in a cauldron on the stake.

A list of products that will be required to prepare Losyatins in a cavity in a slow cooker:

• losyatin - 800 g;
• white onion - 2 pcs;
• onion red - 1 pc;
• carrots - 2 pcs;
• potatoes - 5 pcs;
• young zucchini - 1 pc;
• young eggplant - 1 pc;
• cucumber brine - 5 tbsp. l;
• sunflower oil - 2 tbsp. l;
• tomatoes - 2 pcs;
• salt, pepper to taste;
• boiled water - 1.5 multistakan;
• fresh cilantro - 1 bundle.

We prepare a Losyatin in Caucasian, following such stages.

1. Wash the moose, put in a separate container and pour a brine.
2. After two hours, rinse the meat product, cut into small cubes.
3. Put the slow cooker into frying mode, pour in sunflower oil.
4. Send the moose to the heated oil and fry it for 10 minutes.
5. Pour 1.5 multicostaca boiled water into a multicier container.
6. The device put in the stewing mode and torment meat for 1 hour.
7. Clean two types of onions, carrots, potatoes and eggplant.
8. Cut the onion in half rings, carrots with rings, potatoes and eggplant - cubes.
9. Wash the zucchini, cut it into small cubes.
10. Wash the tomatoes, cut them in half rings.
11. Rinse the cilantro, grind with a knife.
12. When the slow cooker sits out of the end of the extinguishing mode, open the device and lay out the vegetables in layers, having previously salt and pepper each layer.
13. The layers should go in the following sequence: moose, onions of two types, potatoes, zucchini, carrots, eggplant, tomatoes, cilantro.
14. The unit is again put into the “Extinguishing” mode. Cooking time is 1 hour.

When serving, the dish can be mixed or placed carefully on a plate without destroying the layers.

Losyatin with mushrooms in a slow cooker

In ancient times, Losyatin with mushrooms was held in high esteem for high -ranking officials and nobles. Today, this exquisite food has not lost its popularity and was even loved by the most picky gourmets. It is noteworthy that the mushrooms with mushrooms are not a very large number of ingredients, which means that the dish is available for people with an average income.

Ingredients that are needed for the preparation of moose with mushrooms in a slow cooker:

• moose meat - 1 kg;
• onions - 2 pcs;
• carrots - 2 pcs;
• champignons - 500 g;
• sunflower oil - 2 tbsp. l;
• white wine - 3 tbsp. l;
• boiled water - 1 multistakan;
• greens (parsley, dill or basil) - 1 bundle;
• Salt, black pepper to taste.

How to cook a moose with mushrooms in a slow cooker:

1. Wash the moose, soak in white wine for two hours.
2. After time, rinse the meat product and cut into medium -sized cubes.
3. Put the slow cooker into frying mode, pour sunflower oil into the container.
4. Send pieces of moose to the heated oil.
5. Fry the meat until ruddy crust.
6. Add water to the contents of the multicooker.
7. The device is put in the extinguishing mode for 1.5 hours.
8. After time, the slow cooker does not open, leave the meat in heating mode for 30 minutes.
9. Clean onions, carrots and champignons. Cut the onion in half rings, carrots - strips, champignons - on small pieces of arbitrary shape.
10. Add vegetables to the meat, salt the contents of the device, add pepper and mix.
11. Again, set the extinguishing mode for 40 minutes.
12. Rinse the greens, finely chop with a knife.
13. 5 minutes before the end of the cooking mode, add chopped greens to the multicooker container.

It is recommended to serve the finished moose with mushrooms as an additive to the side dish, along with a salad of fresh vegetables.

Loosatina with dried fruits in a slow cooker

Losyatin is considered a low -fat type of meat, however, like any other game. At the same time, moose is very nutritious, has a rich taste and unusual aroma. Nevertheless, there are some contraindications to the use of moose in food, these include: pregnancy, lactation and individual intolerance. For all the rest, moose meat can become a valuable source of trace elements and components necessary to maintain health. One of the ways to make a moose is along with dried fruits in a slow cooker. Read about him below.

The ingredients that are needed for the preparation of moose with dried fruits in a slow cooker:

• losyatin - 600 g;
• beef broth –1 multistakan;
• dried fruits (raisins, prunes, dried apricots) - 200 gr;
• boiled water - 3 multi -glass;
• onions - 2 pcs;
• tomato paste - 1 tbsp. l;
• sunflower oil - 2 tbsp. l;
• wheat flour - 1 tbsp. l;
• salt, black pepper to taste.

Stages of cooking moose with dried fruits in a slow cooker:

1. Rinse the moose, pour water and soak for two hours.
2. After time, cut the meat of moose into small pieces and beat off on both sides.
3. Put the slow cooker into frying mode, pour in sunflower oil.
4. Send a moose to the heated oil, fry on both sides to a rosy crust.
5. Transfer semi -finished meat into a separate container.
6. Peel the onion, cut into cubes.
7. Send a slow cooker and pass for 5-7 minutes.
8. Put the moose on the bow, salt.
9. Wash dried fruits, put on meat.
10. In a separate container, mix the broth, tomato paste, flour, salt and pepper. Pour the ingredients in a slow cooker with the resulting mixture.
11. The device is put in the extinguishing mode. Cooking time is an hour and a half.

The finished dish can be served both on the festive table or consumed in a everyday diet.

Losyatin in a slow cooker. Video