Ingredients with Measurements:
- 1 lb. venison, cut into bite-sized pieces
- 1 lb. mushrooms, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 head of knieperkohl (Savoy cabbage), chopped
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp. olive oil
- 2 tbsp. butter
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Skillet
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the venison and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, melt the butter over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms to the pot and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the knieperkohl to the pot and stir to combine. Pour in the beef broth and red wine and bring to a simmer.
5. Return the venison to the pot and season with salt and pepper to taste. Cover and simmer for 1 hour, or until the knieperkohl is tender and the venison is cooked through.
6. Serve hot, garnished with fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Beef or chicken can be used instead of venison
- White wine can be used instead of red wine
- Regular cabbage can be used instead of knieperkohl
Variations:
- Add diced potatoes to the pot for a heartier meal
- Use different types of mushrooms for a more complex flavor
- Add a splash of balsamic vinegar for a tangy twist
Tips and tricks:
- Make sure to brown the venison well before adding it to the pot for maximum flavor
- Don't overcook the knieperkohl or it will become mushy
- Serve with crusty bread to soak up the delicious sauce
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or thyme
Pairings:
- Red wine, such as a Pinot Noir or Cabernet Sauvignon
- Crusty bread
Suggested side dishes:
- Roasted root vegetables
- Mashed potatoes
Troubleshooting advice:
- If the knieperkohl is too tough, simmer for an additional 10-15 minutes until tender.
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Knieperkohl is a traditional German dish made with Savoy cabbage. It is often served with meat and mushrooms for a hearty meal.
Flavor profiles:
Savory, earthy, and slightly sweet
Serving suggestions:
Serve hot with crusty bread and a glass of red wine.
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Region: German