Comments on: Venison Moussaka https://nevadafoodies.com/venison-moussaka/ Easy, flavorful wild game recipes Sat, 07 Dec 2019 19:36:05 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: Kristy Crabtree https://nevadafoodies.com/venison-moussaka/#comment-10946 Sat, 07 Dec 2019 19:36:05 +0000 https://www.nevadafoodies.com/?p=3743#comment-10946 In reply to Carlos.

CONGRATS!!!!! And Thank you for the feedback. I love to hear it!

]]> By: Carlos https://nevadafoodies.com/venison-moussaka/#comment-10945 Sat, 07 Dec 2019 19:16:43 +0000 https://www.nevadafoodies.com/?p=3743#comment-10945 5 stars
This recipe is a WINNER. I made it for a Game Night dinner competition and was voted as the best dish on its category (hunted). Following Kat’s suggestions I also roasted the eggplants and added a splash of red whine. I included some chili powder to bring flavors up a bit (~1 teaspoon). Make sure your eggplants are at least medium sized and better on the larger side. Thanks for sharing it.

]]> By: Kat https://nevadafoodies.com/venison-moussaka/#comment-10283 Fri, 26 Oct 2018 01:02:36 +0000 https://www.nevadafoodies.com/?p=3743#comment-10283 Delicious, thank you for sharing! I have previously only made moussaka with lamb, but have an abundance of venison right now and it worked great! I roasted the eggplant slices at 425 for 25 minutes instead of pan frying. Got that started first while making the meat and bechamel. I added a splash of red wine to the meat with the tomato sauce. Very tasty meal with a side salad made of lettuce and arugula from the garden.

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