Elk lip stewed in cranberry juice

There are many delicacies in the world, some can only be tasted while traveling. But such a dish as moose lip stew can be prepared and tasted without leaving home. This exquisite recipe will satisfy even the gourmet.

Ingredients

• 1.5 kilograms of cleaned moose lip;
• 50 grams of vegetable oil;
• 2-3 onions;
• 100 grams of sour cream;
• 50 milliliters of apple cider vinegar;
• black pepper and salt to taste;
• 100 grams of frozen green peas;
• 2 bay leaves;
• 2 level teaspoons of sugar;
• 150 milliliters of cranberry juice.

Directions

1. Rinse the meat under a cold running tap, place in a large saucepan, cover with water and boil. Remove the resulting foam. Then add bay leaf, one onion, halved onion, salt and pepper to the broth. Reduce the temperature of the stove, cover the pan with a lid, and leave for 2 hours.
2. While the elk is cooking, cut the remaining onions and carrots into half rings. When the two hours are over, remove and cool the moose lip. Cut into cubes or strips.
3. Put a saucepan on the stove, pour in vegetable oil, heat it up. Send the meat to fry for 3-4 minutes until a light brown crust forms. Next, put onion and carrots in a saucepan, reduce heat, fry the ingredients, gently stirring with a wooden spatula. After 5-7 minutes of cooking, add sour cream, apple cider vinegar, sugar and cranberry juice to the products. Wait for it to boil, reduce heat to low and simmer, covered, for 20 minutes. Shortly before the end - put green peas to the elk.
4. Serve the meat with a thick, spicy sauce, fresh bread, and optionally with a side dish of rice or potatoes.