Wild Venison Stuffed Cabbage Parcels

Ingredients

• 500 g wild venison mince
• 100 g dried long-grain rice
• 8 large savoy cabbage leaves
• 150 g onion, finely chopped
• 15 ml olive oil
• 2 garlic cloves, chopped
• 1 tsp sweet paprika
• 500 g passata
• 250 ml low-salt beef stock
• 1 egg, beaten
• 10 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Cook the rice in boiling water for 10 minutes, drain well and spread on a shallow plate to cool briefly while preparing the other ingredients. Do not leave it standing for more than 1 hour.

2. 2

   Soften the onion in the oil for 5 minutes, adding the garlic for the final minute. Blanch the cabbage leaves in boiling water for 3 minutes, cool under running water and trim the thick central ribs.

3. 3

   Mix the raw mince with the rice, half the onion mixture, egg, parsley and half the seasoning. Divide between the cabbage leaves, fold in the sides and roll into eight tight parcels.

4. 4

   Heat the oven to 190°C, or 170°C fan. Mix the passata, stock, paprika, remaining onion and seasoning in a baking dish. Nestle the parcels seam-side down in the sauce and cover tightly with foil.

5. 5

   Bake for 50–60 minutes until the cabbage is tender. Probe the middle of several parcels with a clean thermometer: the meat filling must be piping hot with no pink and reach 70°C for 2 minutes. Cook longer if required.

6. 6

   Serve two parcels per person with tomato sauce spooned over. Open one carefully to check the rice is tender throughout.