Herby Venison and Red Cabbage Hotpot
Dairy Free

Dairy Free

Gluten & Grain Free

Gluten & Grain Free

Suitable For Paleo Diet

Suitable For Paleo Diet

Herby Venison and Red Cabbage Hotpot

4 Servings

1hr

Moderate

One for warming up after a stomp to the Fireworks this weekend, Ineke's Herby Venison and Red Cabbage Hotpot is an absolute winner! The delicious herby, spiced scents from this will have you feeling cosy and the simplicity of the recipe will leave you free to enjoy the evening. 

We'd love to see your pictures if you give this recipe a try!

IngredientsMethod

Ingredients

500g venison mince

1 tbsp Ras el Hanout spice

½ tsp ground turmeric

Himalayan Salt

Freshly cracked Pepper

1 green apple

1 small red cabbage (or 2/3 of a large)

1 small cooked beetroot (optional, can also use a raw beetroot)

Zest of an orange

1 cup chicken stock

Large handful of fresh sage leaves

1-2 tbsp tahini or almond butter (opt.)

 

HINT – Venison mince is very reasonably priced on Abel and Cole! Link HERE

Method

  1. Preheat the oven to 170C.

  2. Finely chop (or use a food processor) the red cabbage. Dice the beetroot. Together with the orange zest and the chicken stock place the red cabbage and beetroot in a round casserole dish and season with cracked pepper and a pinch of salt. Mix together and set to the side.

  3. In a processor, add in your mince, turmeric and ras el hanout, along with cracked pepper and ½ tsp of salt. Grate your green apple and add to the mince mixture. Process until very well blended and holds together when rolling into a ball.

  4. Roll the mince mixtures into small meatballs and nestle them in the red cabbage mix. Place in the oven for 25 minutes with the lid on (or cover with foil, if you don’t have a lid).

  5. Remove the lid and cook for a further 15-30 minutes until the meatballs are cooked through and the red cabbage is soft.

  6. Whilst cooking, heat 1 tbsp of coconut oil or ghee , and gently fry you sage leaves until just crispy. Set to the side.

  7. Remove the casserole dish from the oven and sprinkle over the sage leaves just before serving.  

  8. Optional – mix through the red cabbage mixture (remove the meatballs first) your tahini or almond butter for a creamy dish and sprinkle over some nutritional yeast. Then top with the meatballs and crispy sage leaves.

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