Venison shank with pointed cabbage and new potatoes

Venison! A flavorful meat that Dalpro Gårdsmat has almost prepared for you. This venison has grazed on the islands near Frøya and Hitra, and chef Lars Erik Vesterdal prepares excellent vegetables to go with it. He also has a great trick for the potatoes, which makes them taste even better!

Approach

1

Heat the pre-cooked shank in bouillon or stock, or place the whole bag in a pot of boiling water if you don’t have stock. Simmer the shank for five to six minutes, just until it is heated through.
2
Make a simple potato dish: boil the new potatoes until tender in salted water. Lightly crush them with a spoon and fry them until browned in butter and oil, together with chopped yellow onion. Sauté everything well and finally fold in kale. The kale only needs to cook for a couple of minutes. Season well with salt and pepper at the end.
3

Place large cabbage leaves in boiling water for 2 minutes. Once the cabbage leaves are cooked, transfer them to a clean pot and stir in a large tablespoon of butter.
4
Plating: arrange everything on a nice, preferably slightly deep, plate or serving dish, and garnish with fresh herbs or edible flowers.