Ingredients:

  • 5 lbs Minced Venison (680 g)
  • 2 Tbsp Olive Oil (or lard)
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 medium Celery stalks, diced
  • 4 large Garlic cloves, minced
  • 1 large head Red Cabbage, shredded (~1 kg)
  • 1 medium Cooking Apple (e.g., Granny Smith), peeled, cored, and diced
  • 2 Tbsp All-Purpose Flour (optional thickener)
  • 1 Tbsp Dark Brown Sugar or Molasses
  • 1 cup Dry Red Wine (240 ml)
  • 4 cups Beef or Venison Stock, low sodium (950 ml)
  • 3 Tbsp Red Wine Vinegar or Cider Vinegar
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 5 Juniper Berries, crushed
  • Salt and Black Pepper, to taste

Instructions:

  1. Sear the Meat: Heat the olive oil in the Dutch oven over medium-high heat. Add the minced venison in batches, breaking it up slightly. Sear until deeply browned.
  2. Drain and Reserve: Once browned, drain off any excess fat from the pan. Remove the meat and set it aside in a bowl.
  3. Sauté Aromatics: Reduce the heat to medium. Add the butter to the pot. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes until the vegetables are soft and translucent.
  4. Add Garlic and Spice: Stir in the minced garlic, dried thyme, and crushed juniper berries. Cook for 1 minute until fragrant. Sprinkle the flour (if using) over the vegetables and stir continuously for 1 minute.
  5. Introduce Cabbage and Acidity: Add the shredded red cabbage, diced apple, brown sugar/molasses, and 1 Tbsp of the red wine vinegar. Toss well. Cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt slightly.
  6. Deglaze: Pour in the red wine. Scrape up any browned bits (fond) from the bottom of the pot. Bring to a rapid simmer and cook until the wine has reduced by half (about 5 minutes).
  7. Combine and Simmer: Return the reserved venison to the pot. Pour in the beef stock, and add the bay leaves. Bring the mixture up to a gentle simmer.
  8. Braise: Cover the pot tightly, reduce the heat to the lowest possible setting, and cook for 75–90 minutes. The cabbage should be meltingly tender, and the liquid thick and rich.
  9. Check and Adjust: After 90 minutes, remove the lid. Remove the bay leaves and juniper berries (if wrapped). Stir in the remaining 2 Tbsp of red wine vinegar.
  10. Final Seasoning: Taste the stew. Adjust salt, pepper, and vinegar/sugar balance as needed. If the stew is too thin, simmer uncovered for 10-15 minutes until it reaches desired consistency.
  11. Rest: Allow the stew to rest, off the heat, for 5 minutes before serving over mash or with crusty bread.