We had some leftover venison steak sandwich meat that we didn’t cook when we made our Philly Cheesesteak Tacos, so we wanted to use it to do something different. For this, we broke out our mini-Dutch ovens and cooked the venison with carrots and cabbage and then tossed it in a homemade caramelized onion bbq sauce. That said, you can also use a larger oven safe deep pot/pan to make a larger version for more of a family style meal.
We served this with Roasted Baby Potatoes.
Time: 40 Minutes
- Venison (We used steak sandwich meat)
- BBQ Sauce
- Worcestershire Sauce
- Caraway Seeds
- Cheddar Cheese
- Preheat your oven to 350 degrees F.
- Peel and slice your carrots into thin rounds, and shred your cabbage or cut it into thin ribbons.
- Heat some butter in a large pan, and then add your cabbage and carrots. Sautee until they start to brown.
- While your carrots and cabbage cook, puree an onion in a food processor/blender/Ninja.
- Melt a little butter in a deep oven safe pan (we used our mini-cast iron Dutch ovens), and then add in your caraway seed (if using) and pureed onion, and sautee to caramelize.
- When your carrots and cabbage have begun to brown, slice your meat into ribbons and add to the veggie mix. Sautee until mostly cooked.
- Add some BBQ sauce and Worcestershire sauce to your onion puree, and stir to combine.
- Add your cabbage/carrots/venison combination to your onion sauce, and stir to combine.
- Top everything with some shredded cheddar cheese, and stash in the oven for about 15 minutes.
- Plate, devour, and enjoy!