California Farm Venison Eggplant Moussaka

Name: California Farm Venison Eggplant Moussaka
Total time: 5400 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 3 layers of 1/4 ” thick slices of a one pound eggplant, salted, peels included; 4 Tbs California extra virgin Olive oil; 1 pound Ground venison; 1 large Yellow onion, diced; 4 Roma tomatoes, diced; 1 Tsp Oregano; 1/2 Tsp ground cinnamon; 1 Tsp sweet paprika; 1 cup Red cooking wine; 1 Tsp Sugar; 1 cup vegetable Bouillion; 2 Tbs California extra virgin olive oil; 1 heaping tablespoon of Greek Bechamel sauce flour, like cake flour; 1 Tsp Nutmeg; 1 cup heavy cream; 1 Tsp black pepper; 4 fresh farm Eggs; Breadcrumbs on top

Hobby Horseman @HobbyHorseman

California, United States

Lean flavorfull meat like ground lamb or ground venison, deer meat, is a great way to make a three layer greek moussaka with eggplant. A delicacy, usually only available to hunters. New Zealand Farmers now sell excellent frozen venison worldwide.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep 30 minutes, 1 hour bake and rest

2 people, 4 dinners

3layers of 1/4 ” thick slices of a one pound eggplant, salted, peels included
4 TbsCalifornia extra virgin Olive oil
1 poundGround venison
1large Yellow onion, diced
4Roma tomatoes, diced
1 TspOregano
1/2 Tspground cinnamon
1 Tspsweet paprika
1 cupRed cooking wine
1 TspSugar
1 cupvegetable Bouillion
2 TbsCalifornia extra virgin olive oil
1heaping tablespoon of Greek Bechamel sauce flour, like cake flour
1 TspNutmeg
1 cupheavy cream
1 Tspblack pepper
4fresh farm Eggs
Breadcrumbs on top
Equipment: deep 6”x6” glass oven dish, cast iron sauce pan, mandolin slicer
Cost: venison $6, eggplant $1, eggs 80 cents, cream $1, broth 50 cents, wine 50 cents, other 20 cents, $2.50 per dinner

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Steps

Prep 30 minutes, 1 hour bake and rest

1

Slice eggplant thin in 1/4” slices, peels included, salt the slices 1/2 hour to extract the bitterness, rinse, dry.
2

Spray with olive oil. Broil or bake eggplant slices in oven till color develops. Keep eggplant slices soft, do not crisp.
3

Greek Bechamel sauce is thick, almost like an omelette, made with fresh large farm eggs. Fry flour with pepper and nutmeg in oil. Whisk, Add cream in small increments till fluid. Whisk in eggs, cook till stiff.
4

Make moussaka sauce. Fry diced onion and tomato slices with oregano, cinnamon, paprika in oil. Add wine, broth and Tsp of sugar, reduce sauce.
5

Brown Ground venison in Moussaka sauce: add meat to sauce to brown, stir till sauce looks this lucious..
6

Stack the moussaka three layers high in a deep square glass baking dish, layers as follows: 1/3 eggplant on bottom, 1/3rd ground meat mix on top, 1/3rd greek bechamel layer on top, 1/3 egg plant on top, 1/3 meat mix on top, 1/3 bechamel sauce on top, rest of egg plant on top, rest of meat mix over, then rest of bechamel sauce on top. Sprinkle breadcrumbs over.
7

Bake 45 minutes in oven at 350F degrees. Then broil top till crispy. Rest 15 minutes. Serve, enjoy.

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Hobby Horseman @HobbyHorseman

on January 31, 2025 08:03

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.