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Braised Venison and Cabbage: Submitted by: RAY BAILEY | Date Added: 9 Nov 2009
Listed in: Game
Ingredients

Marinade:
enough veg or olive oil to cover meat
3 tbsp of white vinegar
1 tsp salt
1 tbsp chili powder
1 tbsp cinnamon
1 tsp ground sweet basil
1 tbsp onion powder
1 medium onion
1 tsp black pepper
1 tsp cayenne pepper

Cooking
1 Large sweet onion sliced/chopped
1 med head cabbage sliced/chopped 1/4 set aside.
2 tbsp veg/or olive oil
Salt and pepper to taste
Up to 5 lbs 1/2" sliced venison steaks

Cooking Instructions

In a non reactive bowl or sealer bag place venison, add the oil to cover the meat, add the rest of the marinade ingredients, seal/cover and refrigerate an hour or longer.

Cut up the Large onion, and cut/shred the cabbage and saute in veg oil until softened a bit. Remove from pan and put in a bowl.
Get pan fairly hot, add pieces of meat from the sauce, start to brown on next to high, 2 minutes, turn, brown 2 minutes. Add the cooked onion and cabbage to the top of the meat. add some of the marinade sauce. Cover with the 1/4 set aside cabbage. Cook on medium heat until meat is near done. Stir all ingredients in pan together well. Turn to simmer, cover and cook 25 minutes until real tender and then Drain all juice from pan in a colander. Put in bowl to serve as is, or over pasta or rice.
Goes well with green beans or corn and a baked or fried potatoes as well.

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Visitor Comments (1):

The onion for the marinade should be chopped. and don't be afraid to add a little more cinnamon to the marinade or add a few sprinkles when stirring in the cooked portion. Cinnamon makes the dish with the cabbage and onions. Left by: Ray Bailey (10 Nov 2009)

 

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