1.5lbscabbagediced ½ inch (½ of one small green cabbage)
¼cupdry white wine
1.5cupsgruyere cheesein a pinch just use jack or mozzarella mixed with some parmesan
Grated nutmegoptional
3Tablespoonsall purpose flouror equivalent
¼cuplard or cooking oil + 1 tablespoondivided
Instructions
Soak the dried mushrooms in milk for 15 minutes, then remove the mushrooms, strain the milk and reserve both separately. Chop the mushrooms coarse if large.
Render the bacon in a large skillet (12 inch cast iron skillet is good) with the tablespoon of oil
Meanwhile, puree the garlic, onion and celery in a food processor or blender, then add to the pan with the bacon and sweat oil in a wide pan, like a 12 inch cast iron skillet. Add the venison and cook through.
Add the chopped cabbage, a pinch of salt, wine, thyme or other herbs and cover, cooking until the cabbage is just tender, about 15 minutes. Remove the lid and cook off any residual water until the pan is nearly dry, then season to taste with salt and pepper, and set aside to cool.
Meanwhile, mix the fat and flour in a small sauce pot and cook to form a roux, then whisk in the milk, mushrooms, nutmeg, salt and pepper to taste. Cook until the sauce thickens, whisking, then double check the seasoning and set aside.
Put the wild rice in a casserole dish (9x12 pictured here) pressing it down gently. Spread over 1 cup of the cheese. Spread the venison-cabbage mixture on top, pressing it down gently. Finally, pour the white sauce over the top, finishing with the remaining cheese.
Bake at 400 for 45 minutes, or until the top is golden brown. Allow to cool for 15 minutes before eating. It will improve in flavor and will stay good for 5 days if properly chilled and refrigerated. It can also be made ahead and frozen.
Notes
Using Fresh Mushrooms
I use dried mushrooms to flavor the sauce that binds everything together but you can add fresh mushrooms too. To use fresh mushrooms, saute 8 oz fresh mushrooms in a pan and add to the venison and cabbage before mixing with the sauce.
Improvising
One pan dishes are great for improvising. Here's a few options.
Use white rice instead of wild rice
Use a blend of dried and fresh sauteed mushrooms
Use your favorite melting cheese, especially stinky ones
Top it with breadcrumbs and put the cheese under the sauce