Moussaka

Recipe – Wild deer moussaka

Wild deer mince 1kg

Onion diced fine 1 large

Garlic    (minced) 3 cloves

 Rosemary 2 sprigs

Thyme 2 sprigs

Oregano 20g

Butter 60g

milk 450ml

Feta cheese 100g

Sunflower oil or any neutral oil 50g

Salt To taste

pepperTo taste

Tinned tomato 2 small tins

Beef stock 400ml

Eggs    ( 1 whole and 2 yolks.) 3

Aubergines 3

Parmesan                50g

Method

·       Slice the aubergine about ½ a cm thick and. Season with salt.   Leave for 45 mins and then pat dry

·       In a frying pan, heat the oil and fry the mince till golden and caramelised, do this in 2 batches so the meat doesn’t boil.

·       Remove the meat and cook the onion and garlic till soft, season with salt and pepper. Add the beef stock, tomatoes and put the meat together.   Place altogether in a dish and cook in the Traeger/ oven at 160C for 90 minutes.

·       Fry of grill the aubergines until well coloured

·       Infuse the milk with rosemary and thyme

·       Make the custard to go on top.  Melt the butter and add the flour. Cook this out for 1 minute. Add the milk slowly and whisk till sauce is smooth and velvety

·       Remove from the heat and let cool for a few minutes.  Stir in the eggs and parmesan

·       Start to build the moussaka. With the mince and then a layering of aubergine,  repeat this 3 times.  Cover the top with with custard mix.  Crumble over the feta cheese and some picked oregano.  Give it a little covering of Extra virgin olive oil and bake in the trager/oven at 160C for an hour.

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