Heat oil in a Dutch oven over medium heat. Sear steaks on both sides, then add cabbage, and onion to the pot over the meat. Remove from heat. Make sure everything is well peppered.
In a saucepan, melt the butter. Cook the ginger in the hot oil for 3 minutes, then add jelly and stir until melted. Add sugar, stock, port, orange zest, and orange juice. Pour over the vegetables and venison in the Dutch oven. Cover.