Step 1: Saute
Melt butter or lard in a large saucepan. Add cabbage and saute at medium heat.
Step 2: Grind
Using a meat grinder, grind venison along with rosemary and garlic.
Step 3: Flavors Combine!
Add ground venison to the sauteed cabbage. When the venison has cooked through, add paprika, cream, broth and yucca powder. Mix thoroughly and bring the mixture to a boil. Reduce the heat to “low” and let simmer for 10-15 minutes. Season with salt and pepper to taste before serving.