Sunday in the country.

As a special I let S choose the sunday roast........ A nice venison shoulder purchased from a great butcher in Wells-Next-the-Sea, and a huge onion. We found a groovy cast iron pot in one of the pan drawers. I slowly cooked the shoulder in half a bottle of Ermita DE San Lorenzo 2002 (S got the other half) for an hour with some finely chopped onions, then added the huge onion and some quarterd tatties, then cooked that slowly till done, about another hour. We had bought a pointy cabbage so I popped that whole into some boiling water for 30 min and simply split it in 2 for serving.