"DeepDiver" wrote in message
...
"Harold and Susan Vordos" wrote in message
...

"Gunner" wrote in message
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There is nothing wrong with hunting. ETHICAL hunting.
Gunner

I don't have a problem with those that hunt, particularly if they
consume
the game.
snip
My comment is about me, and the lack of pleasure I derived from my one
and only successful deer hunt. I drew out on a doe permit and got a
clean
head shot. The critter dropped in its tracks and had no idea it was
shot,
but I didn't feel very good about having shot it.

On the other hand, if some good hearted soul that has been successful in
the
hunt and enjoys sharing the kill, I can't think of anything more
enjoyable
than a nice pot of stifatho, a Greek stew made of venison and whole
small
onions in tomato sauce and spices. Oh, yeah, with a loaf of french
bread!

I have similar feelings. While I *am* opposed to trophy hunting, I do
support those who hunt ethically and governed by sustainable conservation.
In fact, as wild habitat diminishes and natural predators are driven out
or
killed, hunting becomes a necessity for proper wildlife management.
Otherwise, foraging animals like deer will overpopulate and die off in
large
numbers due to famine or disease.

That said, I have no desire to make a sport of hunting for myself. It just
isn't my thing, although I'd have no problem doing so if survival
dictates.
Part of my Navy AOCS training included a couple of days in the wild,
living
off the land. It doesn't take much hunger to motivate the natural
predatory
instincts in us. I did manage to kill a small rabbit (using an improvised
sling shot) from which several of us made a rabbit soup.

Btw, that Stifatho sounds great. Do you have a family recipe? (I hope your
good-hearted friend has enough to share!)

- Michael



Sigh! The friends of which I speak are not local, one family in Utah, the
other in Oregon. I, like you, must go without. That's why pork is
mentioned in the recipe. It is very best made with game meat, however.

This meal is like no other. Truly a delight. Because Susan also makes a
wonderful lamb stew, we don't use lamb for this one, but it, too, would make
exceptional stifatho.

French bread? It's never any better than when you've warmed the loaf in
the oven, then served hot. Don't cut it in thin slices, but instead large
pieces, which are torn and dipped in the sauce. The crust gets crisp and
crunchy instead of soggy and tough-----and if you're inclined, a nice rose
wine doesn't hurt the cause, either. .

Michael, knowing that you're near, Susan could be talked into making a batch
(with pork) if you'd like to pay a visit. Let us know.

Enjoy!

Harold

STIFATHO


3½ lbs. stew meat (venison, elk or pork work well)

3½ lbs. boiling (small) onions, peeled

12 cloves garlic, minced

1 can tomato paste

2 cans tomato sauce

4 tsp. mixed pickling spices (tied securely in gauze bag)

Salt and pepper to taste (it takes a lot)

½ cup olive oil

½ cup vinegar

1+ cup water

In a large pot, brown meat in hot oil. Drain off fat. Add remaining
ingredients and bring to a boil. Lower heat and simmer until onions are
tender. Add water as necessary, but sauce should be thick and rich. Onions
should be whole, not falling apart. The spices can also be placed in a tea
brewing device. Regardless lf how they are introduced to the stew, they
should be removed and discarded when the stew is served.