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Janie Hibler Wild About Game

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Wildwood Fennel Slaw

"This unusual fennel slaw that Cory Schreiber serves at his popular Wildwood restaurant in Portland, Oregon is one of my treasured recipes to pair with game. The acidic bite from the vinegar cuts the richness of any game it is served with. I have made it with savoy and Napa cabbage: Both worked beautifully. Serve it with any grilled or roasted game birds, such as quail or squab, or with grilled game meat like wild boar, venison, or buffalo. I like to leave the fennel seeds whole-they add a pleasant woodsy aftertaste."

Ingredients

1 small head cabbage (preferably savoy)

1 small fennel bulb

2 carrots, peeled and grated

1 red onion, sliced very thinly

¼ cup mayonnaise

¼ cup chopped fennel fronds

¼ cup red wine vinegar

1 tablespoon fennel seeds, toasted and ground (Recipe)

¾ teaspoon coarse salt

Freshly ground black pepper

Serves 6 To 8

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Remove the tough outer leaves of the cabbage and fennel, and slice them very thinly, discarding their cores. Combine in a large bowl and mix with the carrots and onion. Add the remaining ingredients and toss.

Let sit in the refrigerator for 1 hour to allow the flavors to blend.

Serve chilled.

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