Prepare marinade from onion, soup vegetables, fresh rosemary and parsley, wine vinegar, oil, bay leaves and red wine. Lard deer meat with pork fat and cover with marinade. Leave overnight. Take meat out and place in roasting tin. Add onion and baste with stock or wine. Roast at 220oC for about 40 minutes.
Shred and cook white cabbage. Prepare roux on the basis of pork fat and combine with cabbage, add seasoning. Peel and cook potatoes. Mash them and combine with cabbage. Season with salt and pepper to taste.
This meal was prepared by the Farm Homemakers' Association from Rudy during the 3rd “Silesian Tastes Festival 2008” in Racibórz.