Caramelised Onion Venison Diced with Braised Cabbage

Ingredients

• 1 pack Silver Fern Farms Venison Diced
• 500g shallots or baby onions, peeled and left whole
• 2 red onions, cut into wedges
• 2 garlic cloves, sliced
• 3 bay leaves
• 2 Tbsp Dijon mustard
• ¾ cup sherry
• ¾ cup beef stock

BRAISED WINTER CABBAGE

• 60g butter
• ½ small red cabbage, shredded
• 2 Tbsp white wine vinegar
• 1 Tbsp sugar
• ¼ cup parsley, chopped

Method

Preheat the oven to 160°C.

Remove Silver Fern Farms Venison Diced from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat with oil and season with salt and pepper. Bring a fry pan to medium heat with oil. Sear the venison on all sides, then place into a Le Creuset Cast Iron Casserole with any cooking juices.

Add additional oil to the pan and sauté shallots and red onion for 10 mins. Add garlic and bay leaves and toss for 2-3 mins. Add onion mixture to the casserole pot. Combine 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 tender. Check venison after 1 hour of cooking time and add ⅓ cup of hot water, if needed.

To prepare the braised winter cabbage, heat butter in a large fry pan over medium heat. Cook cabbage for 2-3 mins to wilt. Reduce heat and cook for 10 mins more, or until softened. Add vinegar and sugar and cook, stirring, for 5 mins. Stir through parsley.

Serve venison with braised cabbage.