Venison and savoy cabbage casserole

Ingredients for 4 servings:

• 500 g venison (venison mince)
• 1 small savoy cabbage
• 125g bacon
• 1 tbsp oil
• 2 m.-sized onion(s)
• 200 ml red wine, dry
• 400 ml Game stock
• 2 can tomatoes, chopped, 240 g each
• 3 tbsp balsamic vinegar
• 1 tbsp fish sauce
• 2 tsp, heaped black pepper, ground
• 1 cup sour cream
• 200 g Gruyère, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 10 minutes

Finely dice the onions. First, heat the oil in a pan, then add the onions and bacon. Let it brown slightly, then add the minced meat and fry until crumbly. Deglaze with the game stock. Add the wine and tomatoes, season with balsamic vinegar, pepper, and fish sauce, and simmer for about 30 minutes. In the meantime, trim the savoy cabbage and remove the stalks. Preheat the oven to 190°C. In a casserole dish, layer the minced meat sauce, savoy cabbage, a few spoonfuls of sour cream, and cheese. The last layer should be the minced meat sauce and sour cream. Cover the dish and place in the oven for 50 minutes. Remove the lid, sprinkle with the remaining cheese, and cook for another 30 minutes.