Venison Cabbage Stew
Ingredients
- 2 lbs venison stew meat ⓘ
- 1/2 head cabbage (coarsely chopped)
- 2 tablespoons extra virgin olive oil ⓘ
- 1 tablespoon butter ⓘ
- 1/2 onion (roughly chopped) ⓘ
- 1/2 leek (sliced thinly) ⓘ
- 3 garlic cloves (roughly chopped) ⓘ
- 5 mushrooms (quartered) ⓘ
- 2 radishes (roughly chopped) ⓘ
- 1 turnip (chopped) ⓘ
- 3 carrots (sliced) ⓘ
- 5 cauliflower florets ⓘ
- 1 tablespoon bouillon ("better than bouillon" veggie) ⓘ
- 4 cups water ⓘ
- 1/2 head cabbage (coarsely chopped) ⓘ
- 1 bay leaf ⓘ
- 1 sprig rosemary ⓘ
- 1 tablespoon dried oregano ⓘ
- 1 tablespoon salt ⓘ
- 1 teaspoon cayenne (optional) ⓘ
- 1 teaspoon paprika (optional) ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
1313
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).