Ingredients:
Venison
Red wine vinegar
Onion
Red cabbage
Garlic
Stock
Thyme
Mushrooms
Parsley
Carrots
Red Wine
Celery
Port
Baking potatoes

Method:

Heat a heavy pan. Whilst this is heating up, coat the venison in flour,
which will help with the thickening process.
When the pan is hot, fry off the venison in batches.
Place the vegetables in the pan and sautée for a few minutes before
adding the wine and port. Reduce by half before adding the stock.
Braise in the oven, on the hob or in a slow cooker (cook at 150ºC for 2-4
hours).
Longer, slow cooking gives the best result.
Top and tail the potatoes, cut in half and scoop out the inside with a
spoon.
Place the potatoes in a pan and fry both sides. Add the butter. When it
has melted add some water andn cook on a medium heatt until the water
has evaporated from the pan and the butter is foaming. The potato
should then be cooked.
Serve the braised venison in the middle of the potato with some pickled
cabbage.