Venison and Red Cabbage Braise for Four

Make venison and red cabbage braise for four, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
650 g Venison steak, in 3 cm chunks (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
500 g Potato (In large chunks. Small ones dissolve over two hours. Raw, peeled weight.)
300 g Red cabbage (Sliced thin.)
200 g Onion
600 g Beef stock (Made up from a cube or a pot.)
2 tbsp (30 g) Balsamic vinegar
1 tbsp, about 11 g Olive oil
3 cloves, about 9 g Garlic
A small bunch Fresh thyme
2 leaves Bay leaf
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 160°C. Brown the venison in the oil in a casserole in two batches over a high heat. Set aside.
2. Soften the chopped onion for eight minutes, then add the garlic and cabbage and cook for five more until the cabbage slumps.
3. Return the venison with the potatoes, stock, balsamic, thyme and bay. Bring to a simmer, cover, and cook in the oven for two hours.
4. Check the meat gives way to a fork. Season generously; braised cabbage needs more salt than you expect.

Contains celery and sulphites.
Nearly every stock cube and pot lists celery.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/venison-red-cabbage-potato-braise-for-four

AI-generated images illustrating the recipe.

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