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CABBAGE AND VENISON SAUSAGE STEW
3 cloves garlic, crushed
4 tablespoons butter
1 1/2 lbs cabbage, shredded
1 lb venison sausage, sliced
1 qt beef or venison broth
1/2 tsp pepper
5 potatoes, peeled and thinely sliced
salt
Heat the butter and add the garlic to a 4 - 5 quart pot. When the
garlic begins to sizzle, add the cabbage and stir-fry for 3 minutes.
Add the venison sausage, broth, potatoes and pepper. Cover and
bring to a boil, then lower the heat and let simmer for 20 minutes,
or when potatoes are tender. Correct for seasoning. To thicken,
add roux of 4 tablespoons melted butter with 4 tablespoons flour.
Top with melted cheese.
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Venison Stew 01