Boiled moose lip with cartilage

Meat 3173 Last Update: Aug 09, 2021 Created: Aug 09, 2021 0 0 0
Boiled moose lip with cartilage
  • Serves: 6 People
  • Prepare Time: 30 min
  • Cooking Time: 5 hours
  • Calories: -
  • Difficulty: Easy
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Moose lip is an exquisite delicacy of delicate, very pleasant taste. We do not recommend cooking your lip with spicy ingredients such as onions or garlic. They will simply kill the delicate taste of meat. The most you can afford is some spicy spices!

Ingredients

Directions

  1. Regardless of which lip you purchased, the cooking process will be the same. Rinse the meat thoroughly, place in a saucepan, cover with cold water and bring to a boil.
  2. Reduce heat, remove limescale, season the broth with salt and spices, let the elk simmer under the lid for 4-5 hours over low heat.
  3. Take out your lip, let it cool slightly, and if the meat was cooked unpeeled, just gently peel off the skin, helping yourself with a knife. Do not worry, the fur does not give any foreign smells and tastes.
  4. Cut the lip with a sharp knife into thin slices along with the cartilage. Serve with lingonberry sauce, lemon slices, or horseradish.

Boiled moose lip with cartilage



  • Serves: 6 People
  • Prepare Time: 30 min
  • Cooking Time: 5 hours
  • Calories: -
  • Difficulty: Easy

Moose lip is an exquisite delicacy of delicate, very pleasant taste. We do not recommend cooking your lip with spicy ingredients such as onions or garlic. They will simply kill the delicate taste of meat. The most you can afford is some spicy spices!

Ingredients

Directions

  1. Regardless of which lip you purchased, the cooking process will be the same. Rinse the meat thoroughly, place in a saucepan, cover with cold water and bring to a boil.
  2. Reduce heat, remove limescale, season the broth with salt and spices, let the elk simmer under the lid for 4-5 hours over low heat.
  3. Take out your lip, let it cool slightly, and if the meat was cooked unpeeled, just gently peel off the skin, helping yourself with a knife. Do not worry, the fur does not give any foreign smells and tastes.
  4. Cut the lip with a sharp knife into thin slices along with the cartilage. Serve with lingonberry sauce, lemon slices, or horseradish.

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