Elk in mustard sauce

Mustard and some spices will give the moose leg a divine taste. Prepare meat with this recipe and see for yourself!

Ingredients

• 1.5 kilograms of boneless moose leg;
• 2 tablespoons Dijon mustard
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon meat spice
• 0.5 teaspoon of a mixture of Provencal herbs.

Directions

1. Rinse thawed elk meat with cold water. Cut into 2-2.5 cm pieces. Transfer to a deep bowl, season with spices and mustard, stir. Cover the bowl with plastic wrap and leave in the refrigerator for 2-3 to 10-12 hours.
2. Place the meat in a multicooker bowl, add 3-4 cups of hot water. Turn on the Extinguishing mode for 2 hours.
3. Serve the cooked elk with potatoes and vegetable salads.