Recipe Manuscript

Venison Stewed Orientale

Name: Venison Stewed Orientale
Prep time: PTPT20M
Cook time: PTPT2H30M
Yield: 6
Cuisine: American
Ingredients: 1 kg venison shoulder or neck, cut into bite-sized pieces; 1 kg small onions or pearl onions, peeled; 60 ml olive oil (substitute sunflower oil if needed); 500 ml water (or as needed to just cover); 60 ml red wine vinegar (or white wine vinegar); 2 heads of garlic, peeled and lightly crushed; 5 allspice berries; 2–3 bay leaves; 1 small cinnamon stick (optional); Salt, to taste; Black pepper, to taste

"Venison Stewed Orientale"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American European Beginner Intermediate Dinner Lunch

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Venison Stewed Orientale

"Πάρε τὸ ποσὸν ποὺ χρειάζεσαι ἀπὸ σπάλα ἢ ἀπὸ σβέρκο, κόψε το εἰς μικρὰ τεμάχια, τηγάνισέ το μὲ λάδι καὶ βάλε το εἰς τὴν κατσαρόλα. Πάρε ἴσον ποσὸν τοῦ κρέατος καὶ κρομμύδια μικροῦ μεγέθους. Τηγάνισέ τα μὲ τὸ ἴδιο λάδι καὶ ἕνωσέ τα μαζύ. Πρόσθεσε δύο νερὸ καὶ ἕνα ξύδι, νὰ σκεπασθῇ τὸ περιεχόμενον τῆς κατσαρόλας. Βάλε διάφορα μπαχαρικὰ καὶ δύο κεφάλια σκόρδο, ἁλάτι, πιπέρι, σκέπασέ το καὶ βάλε το σὲ σιγανὴ φωτιὰ νὰ βράσῃ. Ὅταν εἶναι ἕτοιμο δοκίμασέ το καὶ σερβίρισέ το σὲ bowls ἢ πιάτα βαθουλά."

English Translation

"819. Venison stewed Orientale. Take the amount you need from shoulder or neck, cut it into small pieces, fry it with oil and put it in the pot. Take an equal amount of small onions as the meat. Fry them in the same oil and combine them together. Add two parts water and one part vinegar, enough to cover the contents of the pot. Add various spices and two heads of garlic, salt, pepper, cover it, and put it on low heat to simmer. When it is ready, taste it and serve it in bowls or deep plates."

Note on the Original Text

The recipe is written in a functional, almost shorthand style, without exact quantities or times—a feature typical of early 20th-century cookbooks where cooks were expected to use intuition and experience. Ingredients are introduced as 'as much as needed,' reflecting both the frugal and flexible cooking practices of the era. Spelling reflects early 20th-century Greek with some archaic forms and vocabulary. Instructions are sequential but lack precise temperatures, with simmering simply described as 'σιγανή φωτιά' (a low fire) and tasting as necessary to determine doneness.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from a Greek-language cookbook published in New York in 1917, during a period when Greek immigrants were blending traditional Mediterranean flavors with the ingredients and methods available in America. The book was intended for both professional cooks and families, providing guidance on American cookery but with a clear reverence for Greek culinary heritage. 'Orientale' refers to a style that invokes the spiced and piquant touches of the Eastern Mediterranean, reflecting the broader Ottoman influences on Greek food during this era. The abundant use of onions, vinegar, and spices such as allspice and garlic is classically characteristic of Greek and Balkan stews.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1917, this recipe would have been prepared using a sturdy cast iron or copper pot, a wooden spoon for stirring, and a sharp knife for butchery. The meat and onions would be browned over a wood or coal-fired stove, with much of the simmering done on a low, steady fire. Ladles for portioning and deep serving bowls would have completed the kitchen toolkit. No specialized modern equipment was needed—just patience, attentiveness, and basic kitchen implements.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs venison shoulder or neck, cut into bite-sized pieces
2.2 lbs small onions or pearl onions, peeled
1/4 cup olive oil (substitute sunflower oil if needed)
2 cups water (or as needed to just cover)
1/4 cup red wine vinegar (or white wine vinegar)
2 heads of garlic, peeled and lightly crushed
5 allspice berries
2–3 bay leaves
1 small cinnamon stick (optional)
Salt, to taste
Black pepper, to taste

Instructions

Begin by selecting the amount of venison shoulder or neck that you require, trimming and cutting the meat into bite-sized pieces.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat and brown the venison in batches for good color and flavor development.
Remove the venison and set aside.
Take an equal weight of small onions or pearl onions—ideally, about the same amount as the venison used.
In the same oil, sauté the onions until golden.
Combine both the browned venison and onions in the pot.
Pour in enough water and a measure of vinegar (such as red wine vinegar) so that the liquid just covers the contents of the pot.
Add an aromatic assortment of allspice berries, bay leaves, perhaps a cinnamon stick, and a generous two heads of garlic, peeled and lightly crushed.
Season with salt and freshly ground black pepper.
Cover the pot and simmer gently on low heat for several hours, until the venison is tender and the sauce rich and flavorful.
Taste to adjust seasonings.
Serve hot in deep bowls, making sure to spoon plenty of the onions and sauce over each portion.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 20 minutes to prepare the meat and onions, and then about 2.5 hours to slowly cook the stew until the venison is tender. One serving has around 450 calories. This recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.