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Venison and Red Cabbage Braise for Four

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

4 servings · 11 ingredients · 4 steps

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Venison and Red Cabbage Braise for Four, plated and ready to serve. — The finished recipe. Venison and Red Cabbage Braise for Four

Ingredients 1 to 6 for venison and red cabbage braise for four arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for venison and red cabbage braise for four arranged separately on a dark worktop. — Ingredients 7 to 11. 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 and Red Cabbage Braise for Four, preparation step 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. — Step 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.

Venison and Red Cabbage Braise for Four, preparation step 2: Soften the chopped onion for eight minutes, then add the garlic and cabbage and cook for five more until the cabbage slumps. — Step 2. Soften the chopped onion for eight minutes, then add the garlic and cabbage and cook for five more until the cabbage slumps.

Venison and Red Cabbage Braise for Four, preparation step 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. — Step 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.

The finished venison and red cabbage braise for four. — Step 4. Check the meat gives way to a fork. Season generously; braised cabbage needs more salt than you expect.

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