German-style red cabbage
| ¼ cup | Sugar |
| 2 cups | Red wine |
| 4 | Black peppercorns, whole |
| 4 | Cloves, whole |
| 1 | Bay leaf |
| ½ tsp | Ground cinnamon |
| 1 to taste | Salt |
| 1 | Orange, rind & juice |
| 4 cups | Red cabbages, shredded (Main) |
Venison
| 1 Tbsp | Ground black pepper |
| 400 g | Venison, farmed, boneless roast (Main) |
| 1 Tbsp | Olive oil |
Directions
- To prepare cabbage, heat sugar in a small heavy saucepan on medium heat, until it caramelises.
- Add red wine and stir to dissolve caramel. Add remaining ingredients except cabbage. Simmer for 1 minute.
- Place cabbage in a bowl and pour hot marinade on top. Cover and refrigerate for at least 24 hours.
- Preheat oven to 200 degC.
- Season venison roast with black pepper, pressing in well. Heat oil in a heavy frying pan suitable for the oven.
- Sear venison for 5 minutes ensuring all sides are browned.
- Place in oven and roast for 20 minutes. Remove, cover loosely with foil and rest for 10 minutes.
- Return cabbage to room temperature before serving. The marinade can be drained, warmed through and served as a sauce with the meat.
- Great accompanied with mustard and boiled potatoes tossed in butter, chopped fresh herbs and black pepper.