Venison Cabbage Stew

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.

6. 6

   15 minutes before finishing, toss in the cubed potatoes.

7. 7

   Taste and adjust seasonings for flavor. Enjoy!

No additional tips available.