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CORNED VENISON AND CABBAGE Recipe

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This recipe for CORNED VENISON AND CABBAGE is from FAMILY AND FRIENDS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb. Venison roast from the brine.
Spices: 1 teaspoon each: coriander seed, black peppercorns, white peppercorns, mustard seed, ground black pepper, 1/2 tsp. cayenne and 3 fresh garlic crushed. Place spices in small sack, tie tight so spices are not loose in the pot with the meat and vegetables..

3-4 large potatoes, peeled and quartered
4-6 carrots, peeled and cut into chunks
small head of cabbage, trimmed, cut into quarters, core removed, then cut into chunks
1 onion, peeled and cut into chunks
Directions:
Directions:
Place meat into cooking pot. Cover with water and cook until about half cooked. Then add vegetable and spice sack. Cover ingredients with water and cook until done. Remove spices before serving. During cooking if spices are too strong for your taste, remove as desired, then continue cooking meat and vegetables. Serve hot when done.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
allow 1-2 hours

 

 

 

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