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Saturday, November 1, 2014


Colcannon is a wonderfully earthy meal that is often served on Samhain, the Pagan holiday
more widely known as All Hallow's Eve. It is a dish that celebrates the last of the harvest of fresh vegetables before winter sets in. My version includes the last of my stored venison to honor the
Ancient Antlered One before this year's hunting season commences. 
I know you're looking at the list of ingredients wondering what potatoes are doing
in a recipe for diabetics. Well... guess what? Some dishes are just tradition and
should not be messed with. End of discussion.
Enjoy this amazing comfort food with or without the venison, or feel free to add
your own choice of meat. Diced or shredded fresh ham is a wonderful alternative.

  • 1.5 - 2 lbs venison chop meat
  • 3 lbs Yukon Gold potatoes, halved
  • Milk as needed
  • Salt as needed
  • 1/4 tsp fresh ground black pepper
  • 1 head of green cabbage, cored and shredded
  • 5 tbsp butter
  • Canola oil
  • 2 onions, chopped
  • 1 10oz pkg baby portobello mushrooms, sliced
  • 1 bunch scallions, cut into 1/2" pieces
  • 1 handful fresh parsley, barely chopped
  • 1-2 carrots, shaved into thin ribbons


Fry the venison in a little canola and set aside.

Boil the potatoes in salted water until tender and
scoop out int second bow, reserving the water.

While the potatoes boil, sautee the onions, mushrooms,
scallions and parsley in a bit of canola oil.

Add the meat to the sautee and blend well.

Add cabbage to the reserved potato water and
simmer for 8-10 minutes until tender.

Drain cabbage in colander and return potatoes to the pot.
Mash the potatoes and add salt, pepper, butter and milk until creamy but not runny.
Then blend in the thoroughly drained cabbage.

Add the sauteed items, blend, and finally fold in the shaved carrots.
The carrots should go in just before serving so they retain a little crunch.

Serve with your favorite white wine...
I find a nice dry Pinot Grigio pairs very well here. Enjoy!

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