Ingredients
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1 pack Silver Fern Farms Venison Diced
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3 Tbsp olive oil
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500g shallots or baby onions, peeled and left whole
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2 red onions, cut into wedges
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2 garlic cloves, sliced
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3 bay leaves
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2 Tbsp Dijon mustard
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¾ cup sherry
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¾ cup beef stock
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60g butter
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½ small red cabbage, shredded
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2 Tbsp white wine vinegar
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1 Tbsp sugar
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¼ cup chopped parsley
General
Braised winter cabbage
Method
Step 1
Preheat the oven to 160°C (140°C fan forced). Remove the Silver Fern Farms Venison Diced from the pack and rest for 10 minutes at room temperature. Rub with 1 tablespoon of the oil and season with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Sear the venison on all sides, then place into a Le Creuset Cast Iron Casserole with any cooking juices.
Step 2
Add remaining oil to the pan and sauté the shallots and red onion for 10 minutes. Add the garlic and bay leaves and toss for 2-3 minutes. Add the onion mixture to the casserole pot. Combine the Dijon mustard, sherry and beef stock in a jug and pour into the casserole pot. Cover with the lid, then place in the oven for 2-2½ hours, or until it is fork tender. Check the venison after 1 hour of cooking time and add 1/3 cup of hot water, if needed.
Step 3
For the braised winter cabbage, heat the butter in a large frying pan over medium heat. Cook the cabbage for 2-3 minutes to wilt. Reduce the heat and cook for 10 minutes more, or until softened. Add the vinegar and sugar and cook, stirring, for 5 minutes. Stir through the parsley.
Step 4
Serve the venison with the braised cabbage.
Step 5
Slow cooker method:Cook for 3-4 hours on High or 6-7 hours on Low, or until meat is tender.
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