Venison Cabbage Stew - cooking recipe

Ingredients

2 lbs venison stew meat
1/2 head cabbage (coarsely chopped)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion (roughly chopped)
1/2 leek (sliced thinly)
3 garlic cloves (roughly chopped)
5 mushrooms (quartered)
2 radishes (roughly chopped)
1 turnip (chopped)
3 carrots (sliced)
5 cauliflower florets
1 tablespoon bouillon (\"better than bouillon\" veggie)
4 cups water
1/2 head cabbage (coarsely chopped)
1 bay leaf
1 sprig rosemary
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon cayenne (optional)
1 teaspoon paprika (optional)
1 teaspoon black pepper (ground)
1 cup flour
2 potatoes (cubed)

Preparation

Season the flour with salt and pepper (and some paprika and cayenne if you like a little spice), toss the venison until covered with flour.
Heat a tablespoon of olive oil and a tablespoon of butter in a large pot over medium heat. When butter has stopped foaming, saute the onions, leeks, mushrooms, and garlic for 2 to 3 minutes. Remove these from the pot and set aside.
Add a tablespoon of olive oil to the now-empty pot, brown the stew meat for 2 or 3 minutes, until it absorbs all the oil and begins to cook.
Return the onions, leeks, mushrooms, and garlic to the pot with the meat. Mix in radishes, turnip, carrots, cabbage, cauliflower, bay leaf, rosemary sprig, oregano, salt and pepper.
Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.
15 minutes before finishing, toss in the cubed potatoes.
Taste and adjust seasonings for flavor. Enjoy!