 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
Are you cooking Greek Dinner? Moose Moussaka: a Greek Casserole with alternating layers of eggplant and ground Moose Meat in tomato sauce topped with white sauce. One of my wife’s friends says this about her Moussaka Recipe, My mom is from Greece and you make better Moussaka than she does. But if you tell her that I’ll deny I said it. Ingredients:
1 onion |
6 garlic cloves (there's no such thing as too much garlic) |
2 tablespoons olive oil |
2 lbs ground moose |
1/2 lb tomato (diced) |
2 tablespoons tomato paste |
1 teaspoon sugar |
1/2 cup red wine |
1/4 teaspoon cinnamon |
1 zucchini (about 8 inches long) |
2 large russet potatoes |
1 medium eggplant |
2 tablespoons olive oil |
6 tablespoons butter |
1/2 cup flour |
4 cups skim milk (low fat) |
1/4 teaspoon nutmeg |
6 tablespoons grated parmesan cheese |
salt and pepper |
2 eggs |
Directions:
1. In a skillet fry onions in oil until soft, add Moose meat and continue to cook until brown; add remaining meat sauce ingredients. Simmer.
2. Prepare vegetables by slicing into 1/4 inch thick pieces. In a separate pan fry vegetables in oil until tender, remove from pan and drain on paper towel.
3. To make the white sauce complete the following: In a pan melt butter, add flour and while stirring slowly add milk. Add nutmeg, Parmesan cheese and salt and pepper. Stir until thick and bubbly. Add egg (slightly beaten), cook one minute more.
4. In a baking dish layer meat sauce at bottom, next layer vegetables top with cream sauce. Bake in a preheated oven set to 350 degrees for one hour.
|
|