Moose neck in a special way

Not all elk meat is tough and dry. The neck part is a welcome exception. It is quite fatty, however, when cooked correctly, it is incredibly tasty - tender and juicy. How to cook it tastiest? Having mastered a few time-tested recipes, you can improvise and experiment. In the meantime, add such a simple and delicious recipe to your piggy bank.

Ingredients

• Elk neck - 2 kilograms;
• Dry red wine - 0.5 liters;
• Juniper berries - 150 grams;
• Onions - 2 pieces;
• Pepper, cloves, bay leaves, thyme, salt - to taste;
• Ham - 150 grams;
• Mustard - 50 grams;
• Cherry juice - 50 grams.

Directions

1. First, soak your neck thoroughly in cold water.
2. Take a napkin or cheesecloth, wrap the meat in it and cook in a special marinade: pour wine and water into a saucepan in a 1: 1 ratio. Add chopped onions, peppers, cloves, thyme, bay leaves and juniper berries (can be substituted with barberry). Dip the diced ham and salt there.
3. When the meat is done, fry it a little in a pan so that it looks nice.
4. Before serving, mix the mustard with cherry juice and pour the mixture over the meat laid out in a heap on a platter - this is the easiest sauce that goes with it. You can also serve capers and baked vegetables with the dish. The food is quite hearty and fatty, so a dense side dish is inappropriate here.
5. If you wish, you can also make a wonderful sauce from the marinade in which the meat was cooked. To do this, you need to overcook a little flour with fat and add the resulting mixture to the marinade. The sauce is boiled over low heat until it thickens.