How To Make Blackberry Braised Red Cabbage with Venison
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 1 small red cabbage, thinly sliced
- 1 cup blackberries
- 1 venison loin, trimmed and seasoned with salt and pepper
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
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Add the sliced red cabbage to the pot and cook for about 5 minutes, until slightly wilted.
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Stir in the blackberries, balsamic vinegar, honey, salt, and pepper. Cook for another 5 minutes.
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Push the cabbage mixture to the sides of the pot and add the seasoned venison loin to the center. Sear on all sides until browned.
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Reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes, or until the venison is cooked to your desired doneness.
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Remove the venison from the pot and let it rest for 10 minutes before slicing.
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Meanwhile, continue cooking the cabbage mixture over medium heat for another 15 minutes, until it becomes tender and the flavors meld together.
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Serve the sliced venison on top of a bed of the blackberry braised red cabbage.
Nutrition
- Calories : 285kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 83mg
- Sodium : 80mg
- Total Carbohydrates : 23g
- Dietary Fiber : 6g
- Sugar : 13g
- Protein : 26g
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