Pan Roasted Venison Served with Cabbage and Potatoes

Roasted venison served with boiled potatoes, garnished with sauteed cabbage.

Ingredients:

Rule for 4 servings: 4 pieces large intestines 1 tablespoon of lard For sauerkraut stew: 1 jar of white sauerkraut and brine 2 tablespoons smooth flour 1 piece larger onion sugar, salt oil For potatoes: 500 g potatoes

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1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

Preparing the tripe:
Either heat the tripe in a frying pan with a tablespoon of lard, or you can put it in a baking dish and bake it in a preheated oven at 160-170 °C.

Preparation of sweet and sour cabbage stew:
1. Fry finely chopped onion in well heated oil
2. Reduce the heat, dust the onions with flour and stir
3. After a while add the cabbage and the brine, simmer, stirring occasionally for 10-15 minutes, add salt
4. Finally, add sugar to taste (the cabbage should have a sweet and sour taste), stir, simmer for a while and serve.

Potato preparation:
1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes in a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until soft
4. Finally, drain the potatoes and serve.