Venison Cabbage Stew

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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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