Minced Venison and Red Cabbage Stew
Minced venison and shredded red cabbage form the base of this quick, rustic stew seasoned with warm spices. The venison cooks fast in mince form, making it practical for a 30-minute dinner without sacrificing the rich, earthy flavor the combination delivers. Red cabbage adds color and a mild sweetness that balances the meat.
Equipment
- Large saucepan
- Wooden spoon
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 1 pound minced venison freshly ground
- 1 tablespoon olive oil extra virgin
- 1 cup red cabbage shredded
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup beef broth preferably low sodium
- 1 teaspoon ground allspice
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the minced venison and sauté, breaking up the meat with a wooden spoon until browned and cooked through, approximately 5-7 minutes.
- Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent and aromatic, about 3 minutes.
- Stir in the shredded red cabbage, and continue cooking until softened, about 5 minutes. The cabbage should be tender yet still retain a slight crunch.
- Pour in the beef broth, then season with ground allspice, salt, and black pepper. Bring the stew to a simmer and cook for 10 minutes, allowing the flavors to meld together beautifully.
Notes
- For added depth, consider using smoked paprika or a splash of red wine vinegar to enhance the stew's complexity.
Nutrition
Calories: 193kcalCarbohydrates: 5gProtein: 27gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 870mgPotassium: 502mgFiber: 1gSugar: 2gVitamin A: 253IUVitamin C: 15mgCalcium: 33mgIron: 4mg
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