Summary

Ingredients

• 600 g venison from the le, or other ame meat e.. deer, veetables, wild sheep
• 1 onion (s)
• 40 g carrot (s)
• 30 g celeriac
• 30 g leeks
• 150 g tomato (s), alternatively canned tomatoes
• 3 tablespoon oil
• 1 tablespoon tomato paste
• 400 ml game stock
• 1 sprig thyme
• 1 bay leaf
• 1 sprig rosemary
• 60 g bacon, mixed
• 2 onions)
• 700 g savoy cabbae
• 1 tablespoon oil
• 100 ml vegetable stock
• 1 tablespoon butter
• 1 tablespoon flour
• 250 ml milk
• 2 packs processed cheese, cream
• 100 g sour cream
• 1 tablespoon chives, rolls
• salt and pepper
• nutmeg
• chives

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Instructions

1. Remove the tendons and skin from the meat for the ragout and dice. Peel the onion and cut into fine cubes. Clean the carrot, celery and leek and also cut into cubes. Blanch, peel, core and finely dice the tomatoes.
2. Heat the oil in a saucepan and fry the meat vigorously on all sides. Fry the vegetables for 3 minutes. Add the tomato paste and let it sit. Pour the game stock, season with salt and pepper. Add the thyme, rosemary and bay leaf. Close the pot with a lid and let the ragout stew for 45 minutes.
3. For the savoy cabbage, dice the bacon and onions. Quarter the savoy cabbage, remove the stalk and cut the cabbage into strips. Heat the oil in a large saucepan and sauté the bacon and onions. Add the savoy cabbage, let it start briefly and turn several times. Pour the vegetable stock. Season with salt, pepper and nutmeg, close the pot and simmer the vegetables for about 15 minutes until they are soft.
4. For the bechamel, melt the butter in a saucepan, stir in the flour and sweat a little without letting it take color. Pour in the milk, stirring constantly. When the bechamel starts to thicken, melt the cheese wedges in it. Pour in milk if necessary. Season with salt, pepper and nutmeg.
5. Put half of the savoy cabbage in a baking dish, spread the ragout on top and cover with the other half of the vegetables. Spread the bechamel evenly on top.
6. Preheat the oven to 180 ° C and bake the gratin for 30 minutes.
7. Serve sprinkled with chives.