New
Norma Ecostrike Silencer 308 Win 150 gr
Range
Wound Channel
Penetration
Stopping power
- 800g minced red deer venison
- 1kg of cabbage
- 2 tablespoons butter
- 1 tablespoon syrup
- 2 dl cream
- 1 dl breadcrumbs
- 2 eggs
- 2 tablespoons veal broth
- salt and pepper
Heat the oven to 200 degrees. Mix cream, breadcrumbs, eggs and veal broth in a bowl. Let it swell for about 10 minutes. Dice the cabbage and brown it in a frying pan while stirring until the cabbage has softened. Then drizzle over the syrup and let it swell for about 10 minutes. Mix the cream-batter with the minced meat, salt and pepper.
Put the minced meat and the cabbage in layers in an ovenware, finish the layers with the cabbage. Bake the cabbage pudding for 45 minutes in the oven. Serve the dish with raw lingonberries and boiled potatoes.
Text and photo: Therese Tillman