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Feb 5th, 2020
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Easy game kleftiko #8061165 11/23/20 02:52 PM
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Dimitri Offline OP
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Having game kleftiko for dinner tonight. It's one of the family favourites. I'm not giving quantities, just use quantities according to taste.

You need:
Shanks from your deer / antelope (you could also use any other stewing meat if you prefer)
Olive oil
Garlic
Black pepper
Salt
Lemon juice
Feta cheese
Fresh rosemary
Fresh / dried oreganum
Flour
Chicken/beef stock
Bay leaf

Heat the olive oil in a deep pan. Dust the meat in flour and brown the meat. Transfer the browned meat into a casserole. Deglaze the pan with chicken/beef stock then pour the liquid into the casserole and add all the other ingredients. Cook in a moderate oven for 5-6 hours until the meat is tender and the gravy has reduced and thickened. The meat should fall off the bone in your plate. Serve with rice / mashed potatoes and some grilled veggies.

Re: Easy game kleftiko [Re: Dimitri] #8061205 11/23/20 03:12 PM
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bill oxner Online Content
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Sounds great. I've only had it with lamb.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Easy game kleftiko [Re: Dimitri] #8061295 11/23/20 04:07 PM
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That sounds great! Similar to how I make oxtails & gravy.

Re: Easy game kleftiko [Re: bill oxner] #8063802 11/25/20 11:04 AM
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Dimitri Offline OP
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Originally Posted by bill oxner
Sounds great. I've only had it with lamb.


Kleftiko using lamb shank is a classic Greek dish. Delicious.

I gave it a try using game and it was also good. I've used impala, mountain reedbuck, duiker and kudu for the above recipe and all were good. Can guess that whitetail, mule deer, pronghorn, elk and any of the exotics would make a good kleftiko too.

Re: Easy game kleftiko [Re: Dimitri] #8064123 11/25/20 03:57 PM
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Interesting. never had it before, must try!!

Re: Easy game kleftiko [Re: Dimitri] #8064164 11/25/20 04:17 PM
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bill oxner Online Content
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Found this. Looks great.

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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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