Venison Casserole with Wine Cabbage

Cut venison into cubes. Cut bacon into cubes as well and fry in a frying pan. Add venison cubes, sear and dust with rose paprika. Pour the beef broth and stew for about half an hour.

In the meantime, put the white wine and the raisins together in a small container. Rinse the white cabbage and cut it into tender strips. Heat lard in a large saucepan, pour in white cabbage and stir to fall together.

Add white wine with raisins and season with salt and pepper. Layer the braised meat alternately with the cooked wine cabbage in a gratin dish, mix sour cream with egg yolk and pour over the dish.

Steam in the oven at 180 °C for 40 minutes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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