Venison Cabbage Stew
- Ready In:
- 2hrs 20mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 907.18 g venison stew meat
- 1 head cabbage (coarsely chopped)
- 29.58 ml extra virgin olive oil
- 14.79 ml butter
- 1 onion (roughly chopped)
- 1 leek (sliced thinly)
- 3 garlic cloves (roughly chopped)
- 5 mushrooms (quartered)
- 2 radishes (roughly chopped)
- 1 turnip (chopped)
- 3 carrots (sliced)
- 5 cauliflower florets
- 14.79 ml bouillon ("better than bouillon" veggie)
- 946.36 ml water
- 1 head cabbage (coarsely chopped)
- 1 bay leaf
- 1 sprig rosemary
- 14.79 ml dried oregano
- 14.79 ml salt
- 4.92 ml cayenne (optional)
- 4.92 ml paprika (optional)
- 4.92 ml black pepper (ground)
- 236.59 ml flour
- 2 potatoes (cubed)
directions
- 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.
- 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.
- 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.
- 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.
- Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.
- 15 minutes before finishing, toss in the cubed potatoes.
- Taste and adjust seasonings for flavor. Enjoy!
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