Here's the recipe
Venison and Cabbage Stew with Lamb Bone for Flavoring
ingredients
Lamb Bone and Venison Neck Bone* before or after you cut the meat off ( there will be plenty meat left to pick off)
Chopped cabbage about 4 cups depending on Pot size
Salt, pepper and Peppercorns
Onion ,Carrots and Celery
2 tbls each butter and flour to make a roux
Simmer lamb and neck bone, with a slice of onion, 1carrott, and a stalk of celery, in water along with, a tsp salt and 10 peppercorns.
Chop Cabbage ,
Cool Bones and Broth, Strain Broth and pick meat off.
Mix Meat with Cabbage,1 slice chopped onion, 1 finely chopped carrot. And 2 cups of Broth.
Place In a lidded casserole pot, Bake at 300 for about 1 ½ hours.
Make Roux from Flour and Butter
Drain broth into roux , mix in 1/2cup sour cream and add back to stew. Stir till blended and serve with a black bread such as pumpernickel..
*Can be made with Venison shanks and chopped up but why waste a neck you were going to throw away.
