Canapés with Venison, Cranberries, and Foie Gras

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Canapés with Venison, Cranberries, and Foie Gras
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
1021
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,021 kcal(49 %)
Protein45.09 g(46 %)
Fat52.19 g(45 %)
Carbohydrates101.42 g(68 %)
Sugar added0 g(0 %)
Roughage9.27 g(31 %)
Vitamin A1,169.48 mg(146,185 %)
Vitamin D0 μg(0 %)
Vitamin E1.67 mg(14 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.93 mg(85 %)
Niacin11.51 mg(96 %)
Vitamin B₆0.38 mg(27 %)
Folate274.15 μg(91 %)
Pantothenic acid1.49 mg(25 %)
Biotin15.52 μg(34 %)
Vitamin B₁₂5.71 μg(190 %)
Vitamin C24.54 mg(26 %)
Potassium1,552.7 mg(39 %)
Calcium200.84 mg(20 %)
Magnesium88.28 mg(29 %)
Iron10.86 mg(72 %)
Iodine26.95 μg(13 %)
Zinc4.3 mg(54 %)
Saturated fatty acids20.62 g
Cholesterol243.05 mg

Ingredients

for
10
Ingredients
300 grams Venison fillet
2 tablespoons clarified butter
salt
peppers
5 leaves Iceberg lettuce
5 slices Nut bread
6 tablespoons Canned cranberry (jarred, including sryup)
1 teaspoon cornstarch
200 grams Duck Foie Gras
2 tablespoons butter
1 small sprig rosemary
How healthy are the main ingredients?
saltrosemary

Preparation steps

1.

Rinse the venison loin and blot dry. In a sauté pan, heat the clarifed butter, add the venison, and sear until colored on all sides,  about 4 to 6 minutes. Remove from the pan, wrap in aluminum foil. and transfer to an oven preheated to 80°C (approximately 175°F). Take the venison from the oven and season with salt and pepper. Once cooled, cut into 20 thin slices.

Meanwhile, simmer the cranberries and their syrup over low heat. Combine the cornstarch with a little cold water and stir into the simmering cranberries. Continue to simmer, stirring frequently, until the liquid thickens.

2.

Trin the lettuce, rinse, spin dry, and tear into small pieces. Cut the bread slices in half and spread with butter.

To assemble the canapés, top the buttered bread with some of the lettuce and then the sliced venison. Top with the cranberries. Cut the foie gras into small cubes, put on top, and garnish with a few rosemary needles. Arrange on a platter and serve.