s GROUND BEEF MOUSSAKA ****
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s GROUND BEEF MOUSSAKA ****
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Ingredients
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Instructions *** 1-18-15 very good, i used 95% lean ground beef in stead of the venison and cut the recipe in half. Originally titled Venison Moussaka *** By Gene Gerrard Meat & Wild Game Cooking Expert The unlikely combination of venison, roasted eggplant, béchamel, Parmesan, and lots of cinnamon is actually wonderful and surprisingly cohesive. From his excellent cookbook, Afield, Jesse Griffiths always serves this in the summer at room temperature with a salad of cucumbers, sweet peppers, tomatoes, basil, and onion, with a little vinegar, olive oil, and dried oregano. In the winter, serve it hot with a salad of lettuces in a sharp vinaigrette. From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. Welcome Books. Text © 2012 Jesse Griffiths. Photographs © 2012 Jody Horton. Foreword © 2012 Andrew Zimmern. Reprinted with permission from the publisher www.welcomebooks.com/afield INGREDIENTS 2/3 cup olive oil 2 pounds ground venison Kosher salt and freshly ground black pepper 3 medium onions, chopped 6 garlic cloves, chopped 1 tablespoon dried oregano 4 tablespoons tomato paste One 28-ounce can crushed tomatoes 1 cup chopped fresh parsley 4 medium eggplants, cut into 1/2-inch slices 8 tablespoons (1 stick) unsalted butter 3/4 cup all-purpose flour 5 cups milk 8 egg yolks 2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 75 minutes Yield: Serves 8 PREPARATION Heat 3 tablespoons of the olive oil in a stockpot or Dutch oven over high heat and add the ground venison. Brown the venison very well, stirring occasionally, about 15 minutes. Lower the heat to medium, season with salt and pepper, and add the onions, garlic, oregano, and tomato paste. Cook until the onions are tender, stirring occasionally, about 10 minutes. Add the crushed tomatoes and parsley and cook, stirring often, for 10 minutes more. Set aside to cool slightly. Adjust the seasoning. Meanwhile, preheat the oven to 400°F. Toss the eggplant in the remaining olive oil and season with salt and pepper. Lay the slices out in a single layer on a baking sheet and roast until tender, about 30 minutes. Set aside to cool. To make the béchamel, melt the butter in a pot over medium-low heat, then add the flour, whisking constantly. Cook the roux for a couple of minutes, then add about 1 cup of the milk, whisking the sauce smooth until it thickens. Add a couple of more cups of milk; continuing to whisk and allowing the béchamel to thicken. Once all of the milk has been added, cook the sauce at a gentle bubble until it is quite thick, 10 to 15 minutes. Season with salt and pepper and set aside to cool. Whisk the béchamel occasionally to keep it smooth and to cool it faster. Reduce the oven to 350°F. To assemble the moussaka, put all of the venison mixture in the bottom of a high-sided 9 by 12-inch baking pan. Layer the eggplant over the venison, overlapping if necessary and covering the entire surface. Add the egg yolks to the béchamel and whisk again to combine. Pour the béchamel over the top, making sure it is well covered. Sprinkle the cinnamon, nutmeg, and Parmesan over the top and bake in the oven until the custard is lightly browned, puffed, and cooked through, about 45 minutes. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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