Roasted deer with red cabbage and potatoes

Last Updated on August 4, 2024

Who wouldn’t love a nicely roasted venison served with braised red cabbage and boiled potatoes? I can eat this traditional Czech menu. 🙂

Ingredients:

Rule for 4 servings: 4 pcs larger tripe 1-2 tbsp lard water For red cabbage: 1 piece of red cabbage 2 piecessmaller potatoes 2 tbsp lard cumin vinegar sugar salt For potatoes: 500 g potatoes 1 tsp of cumin 1 tsp salt 1.5 l water

Procedure:

Place 1 to 2 tablespoons of lard, a little water in a baking dish, put in the deer

Bake in a preheated oven at 170°C for about 40-50 minutes, carefully turning once.

Red cabbage preparation:

Add the chopped cabbage to the lightly fried onion, which we have prepared in lard, add salt, sprinkle with cumin, baste, simmer until soft

When the cabbage is soft, add two finely grated potatoes

Cook, then season with sugar and vinegar.

Prepare the potatoes:

Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly

.Put the drained potatoes in a pot and pour cold water over them

Salt the water, season with cumin and cook for about 15-20 minutes until soft

Finally drain the potatoes and serve.

Note:

Photo: Naďa Indruchová