Venison-Halloumi Stew

This week’s recipe is going to be something that has long been requested by our readers. The infamous halloumi stew. This specific recipe deviates a bit from the traditional Cypriot stew, as it is inspired by the Russian cuisine, it marries a Russian stew with the Cypriot Halloumi . After all you will never find deers wondering the forests of Cyprus. And needless to say that this is a Michigan deer. This is a recipe with touches from across the globe. And for the first time we will be using fresh (soft) Lysiotiko Halloumi.

The ingredients:

• Fresh Lysiotiko Halloumi
• Venison steak
• Fresh onions
• Parsley
• Celery
• Red skin potatoes
• Carrots
• Black peppercorns
• Bay leaves
• Salt
• Extra virgin olive oil

Preparation:

Wash the ingredients and chop them. Fry quickly the venison in a well heated skillet (if you have the one with thick walls – even better) until it gets a crust to seal the juices in. Add onions and sear until golden brown. Next add the fresh halloumi and sear again for a couple of minutes. After that in layers add carrots, potatoes and celery. On the side put the bunch of parsley tails. Tie them in a bunch as you will remove them later. This is only for flavor. Add boiling water, salt, peppercorns, and bay leaves. Close the lid and let it simmer on low heat until the potatoes and carrots are tender. Add remaining  chopped green onions and parsley leaves. Gently mix the stew, close the lid, switch off the heat and let it sit for at least 10-15 minutes, you can let it rest longer if you do not like too hot food. Now your internationally inspired venison-halloumi stew is ready. Serve in a deep dish or a bowl and enjoy!

What do you think?