Venison and Red Cabbage Braise for Four
Makes 4 servings

INGREDIENTS
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

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.

RECIPE NOTES
Makes four. Venison braises well because it has so little fat to render, which is also why the whole pot lands under 400 kcal a serving with potatoes included.
About 60 kcal a serving less than the same pot made with beef. Swap in trimmed beef if venison is hard to find; it takes the same time.

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