About this recipe: Venison steaks slowly braised with red cabbage and blueberries make an ideal special occasion dish for the family or for easy entertaining. Serve with warm crusty rolls or petits pains.
To prepare ahead, cook the casserole for 2 hours, then cool and keep chilled in the fridge. Reheat gently for 45 minutes, adding a little more stock, if needed.
Don't cut the cabbage so fine or it reduces to mush. My husband nixed the blueberries; we used a mix of dried cranberries and dried cherries and more tangerine juice (we had a lot leftover from the holidays). I also added a hefty slug of Courvoisier brandy at the close to accentuate the orange taste of the sauce, and thickened it with agar, having drained it from the cooked dish. Also, to keep the dish lower fat, I did not sauté the ginger but just combined it with the other ingredients in the blender. I toasted the walnuts before using them in decorating the top with the kumquats, walnuts and a sprinkle of parsley. It looked magnificent and tasted scummy. - 18 Jan 2016