Braising is the perfect technique for cooking venison roasts and this Beer Braised Venison recipe brings a German flair and intense flavor that are destine to be a family favorite. | www.curiouscuisiniere.com
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.