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    You are in: Home / Recipes / Venison Cabbage Stew Recipe
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    Venison Cabbage Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Otalan6's Note:

    When you cook with what you have in the house, this is the type of stew you can make. The vegetables can all be swapped out with what you have on hand. I use almost all organic ingredients from the garden.

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    Units: US | Metric


    1. 1
      Season the flour with salt and pepper (and some paprika and cayenne if you like a little spice), toss the venison until covered with flour.
    2. 2
      Heat a tablespoon of olive oil and a tablespoon of butter in a large pot over medium heat. When butter has stopped foaming, saute the onions, leeks, mushrooms, and garlic for 2 to 3 minutes. Remove these from the pot and set aside.
    3. 3
      Add a tablespoon of olive oil to the now-empty pot, brown the stew meat for 2 or 3 minutes, until it absorbs all the oil and begins to cook.
    4. 4
      Return the onions, leeks, mushrooms, and garlic to the pot with the meat. Mix in radishes, turnip, carrots, cabbage, cauliflower, bay leaf, rosemary sprig, oregano, salt and pepper.
    5. 5
      Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.
    6. 6
      15 minutes before finishing, toss in the cubed potatoes.
    7. 7
      Taste and adjust seasonings for flavor. Enjoy!

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    Nutritional Facts for Venison Cabbage Stew

    Serving Size: 1 (659 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 645.2
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 4.4 g
    Cholesterol 48.4 mg
    Sodium 1896.4 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 12.2 g
    Sugars 13.3 g
    Protein 59.4 g

    The following items or measurements are not included:


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