Argophilia Travel News is launching a new feature series from one of Russia’s most interesting media/culinary celebrities, the producer of Russia One’s most popular “Sunday Time”, and founder of Kitchen Bachelor (Кухня Холостяка), Evgeny Maruskin. This week we hooked up with Evgeny to learn how to prepare a quick, easy, and delicious recipe inspired by his recent elk hunt in Karelia.
An avid outdoorsman, and the quintessential media professional, if there is anybody in Russia that knows everybody and everything, it’s Evgeny. I profiled him back in August of 2015 for my Our Russia Magazine in a story about his vacation along the Volga. Since then Evgeny has launched the aforementioned, ultra-cool ad super funny cooking show in his spare time. Below you’ll find a recipe for elk cutlets and burgers.
“Cook with soul, from the soul, and for the soul!” – Evgeny Maruskin –
To make the most delectable, quick, easy, and mouth-watering burgers from wild elk……
Elk – 1 kg.
Pork tenderloin (or bacon) – 300 gr.
Potatoes – 1 PC.
Carrot – 1 PC.
Onions – 2 PCs.
Garlic – 3 cloves
White bread – 300 gr.
Milk – 1 Cup
Cream 10% – 150 gr.
Egg – 2 PCs.
Wheat flour – 1 tbsp
Salt, pepper – to taste
Following this recipe:
With the above video as a guide, mince the meat, vegetables, and bread, then add eggs, flour, spices and knead into one homogeneous mass. To stick the meatballs, roll them in breadcrumbs, and fry on both sides until golden brown (~15 min).
Add the cream, cover and simmer for ~15 minutes. Serve with your favorite side dish!
Ready to head to Karelia? Evgeny has offered to be our guide on our next trip to Russia, so stay tuned for Argo on location in the land between the White Sea coast to the Gulf of Finland.