Venison Stuffed Cabbage Rolls by Nevada Berg - Andrew Zimmern

Ingredients

• 1 3/4 pounds (800 g) ground venison
• 2 1/2 teaspoons salt
• 1 large egg
• 1 clove garlic, minced
• 2 tablespoons cornstarch
• 1 teaspoon black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• 1 1/2 cups (360 ml) milk
• 1 large leafy green cabbage, such as savoy or summer cabbage
• 2 tablespoons lightly salted butter, cut into pieces