Venison

In traditional tsigariasto, cleavered chunks of bone-in goat meat are slowly braised with spring onions, oregano, olive oil, and just a splash of white wine—the ...

Drape the fresh oregano sprigs over the meat, cover, and transfer the pot to the oven. Let it boil for a minute or so, to reduce a bit, then return the meat to the pot. Add the wine, and keep stirring as it comes to a boil. Add the dried oregano and stir for another 30 seconds or so. Remove to a plate and repeat with the remaining venison. Add about half the venison, taking care not to crowd the pan, and brown the meat for about 8 minutes, turning frequently, until richly colored.