Dinner

Venison and Red Cabbage Braise for Four

Name: Venison and Red Cabbage Braise for Four
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 650 g Venison steak, in 3 cm chunks; 500 g Potato; 300 g Red cabbage; 200 g Onion; 600 g Beef stock; 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

Venison braised with red cabbage, balsamic and thyme, with potatoes cooked in the same pot. 41 g of protein for 342 kcal a serving.

Calories: 342kcal
Protein: 41g
Fat: 6g
Carbs: 32g

Per serving, makes 4. 25 minutes of work, then two hours in the oven. Published 8 September 2026.

Allergens

Celery
Sulphites

Nearly every stock cube and pot lists celery.
Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Venison steak, in 3 cm chunks650 g
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.
Potato500 g
In large chunks. Small ones dissolve over two hours. Raw, peeled weight.
Red cabbage300 g
Sliced thin.
Onion200 g
Beef stock600 g
Made up from a cube or a pot.
Balsamic vinegar2 tbsp (30 g)
Olive oil1 tbsp, about 11 g
Garlic3 cloves, about 9 g
Fresh thymeA small bunch
Bay leaf2 leaves
SaltTo taste

Method

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

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.