Venison Stew with Red Cabbage

A classic venison stew with a twist! The tender meat (certified True Game) is simmered with red wine, coriander seeds, cinnamon stick, and fresh thyme, and just before serving, I finish the stew with dark chocolate. The red cabbage is prepared with a touch of sambal, which adds a delightful kick to the vegetable without being overly spicy. Served alongside is fluffy mashed potatoes. Enjoy your meal!

venison stew meat, red cabbage, white onion, carrot, tomatoes, celery, potato, orange peel, fresh thyme, chilli powder, cinnamon, cumin seeds, coriander seeds, clove, star anise, milk [lactose], Dijon mustard [sulphites], veal stock (contains celery), sambal badjak [sulphites], red port [sulphites, alcohol], red wine [sulphites, alcohol], apple syrup, dark chocolate [soya], rapeseed oil, red wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, mosterd, selderij, soja, sulfiet.

Microwave

Heat the venison stew with the mash and red cabbage loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 20-30 minMarleen's choice

Heat the venison stew with the mash and red cabbage covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers cannot be used in the oven.

Energy123,08 kcal

Fat3,31 g

of which saturated0,94 g

Carbohydrates10,63 g

Dietary fibre2,31 g

Protein8,11 g

Salt0,52 g

Average weight: 540 g