Dolmas, or Venison Stuffed Grapeleaves

I have already posted recipes for dolmas using leaves from wild grape vines, and really thought I was done. My previous recipes have served me well and I saw no need for any more variations but with a little ground venison at my disposal and a special request to prepare dolmas, I felt compelled to add to my repertoire.  You don’t need to use venison in this recipe – any ground meat will work just as well. The spices are what makes these so good, and by using a generous amount of short-grained rice the texture is light.

I also feel the need to remind readers that grape leaf season is coming to an end, and this is the time to harvest all you will need for the winter months. The weather has been kind to the vines, and if I’m not mistaken the season has been longer this year than usual.

I am sure this recipe could be cooked in an Instant Pot in about half the time, but I opted for the old-fashioned way so I could keep an eye on their progress. However, when cooking these on a stove top, it is useful to line the bottom of a pot with something to protect them from getting scorched. I usually use sliced potatoes, but any root vegetable can be used, and then served alongside the dolmas. This time I lined the pot with corn husks, the same ones I used for making tamales. It also occurred to me that a good thick layer of grape leaves would work and add even more grape leafy flavour.

Venison Dolmas

Ingredients
1/2 cup short grained rice
1/3 cup olive oil
1 small onion, chopped fine
2 cloves minced garlic
1 lb ground meat
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp smoked paprika
2 tsp ground sumac
1/4 cup finely chopped fresh mint
4 dozen mature grape leaves

Method
Blanche the leaves in boiling water, drain and set aside. Pour boiling water over the rice and allow to sit for 20 minutes, then drain and let cool.
Mix all the ingredients except the leaves together in a bowl. To fill the leaves, place the leaf shiny side down, remove any remaining stem below the leaf. Place about 1 tsp of the mixture at the base of the leaf, fold over once, then wrap the sides inward and continue rolling.
To cook the dolmas, you need to stack them carefully in a pot, close enough together they support each other, but loosely enough they can expand slightly. Pour water or stock until almost covered and place a weight on top to press them down. Bring to a boil, then simmer until almost all the liquid has been absorbed, about 1 hour.

Related Posts:Wild Grape Leaves;  Vegetarian Dolmas; Stuffed Fermented Grape Leaves

More on Queen Anne’s Lace and Kombucha

Last year I experimented with Queen Anne’s lace (daucus carota) for the first time and posted a recipe for a flower cordial, which I now usually make without adding any other flowers. The rosy pink colour never fails, and the flavour is exquisite on its own. I use it mixed with sodas, in cocktails, sometimes just with water, and occasionally in tea.

I have altered the recipe slightly. I measure by volume, covering the blossoms with equal parts of boiling water. In fact, I use a little less water sometimes, barely covering the flowers with water and then press them down with a plate. Then I mix the strained liquid with half as much organic sugar, heat and stir just to dissolve. That’s all there is to it.

Since then, I have been determined to find other ways to use this beautiful flower, and especially this year when they are in such profusion, I want to share as many ideas as possible.

I did make a very nice jelly with it last summer but failed to post my recipe.  However, I recently came across another blogger’s recipe which is much the same, so I will take the lazy way out and direct you to it here at Forged Mettle Farm.

Apart from the jelly and the syrup, I have had difficulty coming up with recipes. I used it to flavour rice pudding, but found that the flavour and colour were both overwhelmed with so much cooking and the other ingredients. I remedied that to some extent by making a thick pudding without sugar, once with coconut milk and once with milk and cream, then thinning and sweetening it with the syrup as it was cooling, thus avoiding long exposure to heat. The colour was not there, but there was enough flavour to make a delicious dessert, although not as strongly flavoured as I would have liked.  Experiment will continue.

Having recently acquired some scoby (symbiotic colony of bacteria and yeast) I have been experimenting with making kombucha. If you are not familiar with this super healthful drink, you might be interested to read this article I found which will give you the necessary info, and then some. It is so easy to make, and can be mixed with just about anything – fruits, berries, herbs, and even vegetables, in short, all the wild things I write about. And so I have Queen Anne’s Lace kombucha, made by mixing the syrup with prepared kombucha in equal parts, and then allowing it to ferment a couple of days or so. If left longer than a couple of days, remember to open the bottle to let any built up gas escape. You may want to add or subtract the amount of syrup, augment, reduce or even eliminate the final fermentation to get the flavour and sweetness you like best.

If you are frustrated by not having access to a scoby, and you live in this area, I would be happy to provide you with one plus the necessary amount of ready made kombucha to get you started.

And this is what I bring to this week’s Fiesta Friday which I will be co-hosting with Mara from Put on Your Cake Pants.  Do drop by and see what our guests have for you. If you would like to contribute a recipe of yours, you are most welcome. Just check out the guidelines and join the party.