Recipe serves 4
Ingredients and directions for Step 1:
Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″
3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt
Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes.
Ingredients and directions for Step 2:
3 medium sized eggplants, sliced into long pieces 1 inch thick
1 cup olive oil
1/2 cup chopped, fresh flat leaf parsley
1 cup Parmesan cheese
1 cup panko bread crumbs
As the venison cooks, slice the eggplant and turn on the heat under your griddle to medium.
Place the sliced eggplant on the hot griddle with a splash of oil under each piece, then season with salt & pepper.
After 2-3 minutes flip and cook until soft but not falling to pieces. Now transfer to a paper towel and allow to cool.
Ingredients and directions for Step 3:
1/2 stick butter
1.5 cups all purpose flour
3 cups whole milk
1 teaspoon nutmeg
In a sauce pan over medium flame combine the butter and flour and stir until the flour begins to brown very lightly. Maintaining heat slowly whisk in the milk. Once smooth, add the nutmeg and set aside. This is a simple bechamel sauce, you won’t need all of it but the remainder freezes well.
To assemble:
Pour 1/2 of the panko on the bottom of a loaf pan and follow with some Parmesan. Next add a layer of eggplant, then add 1/2 of the venison stew followed by another layer of the eggplant, more venison stew, most of the parsley (save some for garnish) and finally a third layer of eggplant.
Top with 1 cup of the bechamel and then add the remaining panko and some more Parmesan (save some Parmesan for garnish).
Place the loaf pan in a hot oven at 375ºF and bake for 45 minutes.
To serve:
Set plates with a few slices of tomato and a spoonful of ricotta cheese mixed with parsley. Place 1 piece of Moussaka on each plate and top with some hot bechamel and a few slices of tomato followed by a sprinkle of Parmesan cheese.