Shoulder with Red Cabbage Casserole - Serves 4

Ingredients

1 shoulder – fallow if possible
1 large sliced onion
1 large sliced cooking apple
4 cloves
1 clove garlic, crushed
150ml / ½ pint wine vinegar
1 small red cabbage, roughly sliced
Dash of cooking oil
Ground black pepper

Method

Pre-heat oven to 180°C/350°F/Gas Mark 4

1. Gently fry the cabbage in a little cooking oil. Add the onion, apple, cloves and garlic, stirring well.
2. Transfer to a casserole dish and pour over the red wine vinegar. Season with ground black pepper.
3. Top this mixture with the shoulder of venison and cook in a slow oven for about 11/2 hours.
4. This is good when served with rice or noodles.

Return to recipes page