The Finest Recipe for Venison Tsigariasto
THIS IS a fantastic—and superbly easy—dish impressed by an age-old goat preparation from the Mediterranean island of Crete. In conventional tsigariasto, cleavered chunks of bone-in goat meat are slowly braised with spring onions, oregano, olive oil, and only a splash of white wine—the succulent bone marrow infusing the braising liquid because it bubbles. To realize that very same impact, we use the often-disregarded venison neck, cleavered or sawed into 3-inch items—however bone-in chunks from any a part of the deer are welcome right here. (If CWD is a priority, use boneless stew meat.) Have some crusty bread readily available for sopping up the liquid.
- 2–2½ lbs. venison neck, bone-in, cleavered into roughly 3-inch items
- 3 Tbsp. olive oil
- 14 oz. bag frozen pearl onions
- 2 tsp. dried oregano
- 1 cup dry white wine
- 6 sprigs contemporary oregano
- Kosher salt and freshly floor pepper, to style
1. Preheat oven to 300 levels. Generously season the venison with salt and pepper.
2. In a Dutch oven or massive lidded pot, warmth the olive oil over medium-high warmth. Add about half the venison, taking care to not crowd the pan, and brown the meat for about 8 minutes, turning often, till richly coloured. Take away to a plate and repeat with the remaining venison.
3. Add the onions. (Stand again, as they might splatter.) Utilizing a picket spoon, stir the onions whereas scraping the underside of the pan to launch any of the browned bits. Cook dinner till golden, about 4 minutes. Add the dried oregano and stir for one more 30 seconds or so.
4. Add the wine, and hold stirring because it involves a boil. Let it boil for a minute or so, to cut back a bit, then return the meat to the pot. Drape the contemporary oregano sprigs over the meat, cowl, and switch the pot to the oven.
5. Cook dinner for about 1½ hours, or till the meat may be very tender. Serve instantly. Feeds 4
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