Caramelised Onion Venison with Braised Cabbage

Serves 4

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

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.

SILVER FERN FARMS VENISON DICED

Extra-lean and easy to prepare in a slow cooker or casserole pot, Silver Fern Farms Venison Diced showcases the rich, delicious flavour of New Zealand grass-fed venison.