Sunday, December 8, 2013

Deer Cabbage

2 pounds venison, tenderloin or round steak, cut into bite-sized pieces
1 medium onion, sliced
1 clove garlic, minced
32 ounces crushed tomatoes
2 tablespoons Worcestershire sauce
1 small cabbage, chopped
2 Tablespoons bacon grease, or coconut oil
ground black pepper

1. Brown venison pieces in bacon grease in batches in a large skillet.  Do not over crowd pan.   Set                   aside. 

2. In the same skillet, saute onions and garlic till translucent.  

3. Add tomatoes to pan and stir to deglaze. 

4. Return venison to pan and add remaining ingredients.  

5. Simmer till cabbage is tender.  

6. Season to taste with salt and pepper. 

Servings: 6

You can certainly make this with beef. 
We eat this all by itself out of a bowl, but it is also delicious served over brown rice or a baked potato.  

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