- 1 pack Silver Fern Farms Venison Diced
- 3 tbsp olive oil
- 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 chopped parsley
Caramelised Onion Venison with Braised Cabbage Method
- 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.
- 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.
- 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.
- Serve the venison with the braised cabbage.
Slow Cooker Method
Cook for 3-4 hours on High or 6-7 hours on Low, or until meat is tender.