Blackberry Braised Red Cabbage with Venison Recipe

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.

Add the sliced red cabbage to the pot and cook for about 5 minutes, until slightly wilted.

Stir in the blackberries, balsamic vinegar, honey, salt, and pepper. Cook for another 5 minutes.

Push the cabbage mixture to the sides of the pot and add the seasoned venison loin to the center. Sear on all sides until browned.

Reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes, or until the venison is cooked to your desired doneness.

Remove the venison from the pot and let it rest for 10 minutes before slicing.

Meanwhile, continue cooking the cabbage mixture over medium heat for another 15 minutes, until it becomes tender and the flavors meld together.

Serve the sliced venison on top of a bed of the blackberry braised red cabbage.