Game Meat Steak with Fruit

0
Average: 0 (0 votes)
(0 votes)
Game Meat Steak with Fruit
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
941
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie941 kcal(45 %)
Protein137.88 g(141 %)
Fat21.65 g(19 %)
Carbohydrates42.67 g(28 %)
Sugar added25.15 g(101 %)
Roughage2.66 g(9 %)
Vitamin A7.2 mg(900 %)
Vitamin D0 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.84 mg(84 %)
Vitamin B₂2.76 mg(251 %)
Niacin30.72 mg(256 %)
Vitamin B₆0.08 mg(6 %)
Folate7.48 μg(2 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.09 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.95 mg(20 %)
Potassium1,754.24 mg(44 %)
Calcium58.03 mg(6 %)
Magnesium121.64 mg(41 %)
Iron21.24 mg(142 %)
Zinc12.58 mg(157 %)
Saturated fatty acids6.65 g
Cholesterol508.02 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
small venison haunch steaks
2 sprigs
2 tablespoons
olive oil (plus extra for frying)
1 teaspoon
freshly ground Black pepper
4
shallots (sliced)
For the quince puree
½ cup
2 cups
½
lemon (juice)
3.333 cups
Quince (peeled, cored & chopped)
freshly ground Black pepper
To serve
To garnish
How healthy are the main ingredients?
shallotlemon

Preparation steps

1.
Marinate the venison with the rosemary, olive oil and pepper for at least 2 hours.
2.
Heat a frying pan with a dash of olive oil and add the shallots. Season the steaks with salt, then brown on both sides for 1-2 minutes.
3.
Place the venison and shallots on a baking tray and put in the oven for 5 minutes. Remove and rest for 10 minutes.
4.
For the quince puree: heat the sugar, water and lemon juice in a pan until the sugar has dissolved. Add the quince and bring to a boil. Reduce the heat and simmer until the quince has softened. Strain off the liquid, reserving a little.
5.
Transfer the drained quince to a food processor and blend to a smooth puree. Pass the puree through a sieve, loosening the strained mixture with a little of the reserved cooking liquid if necessary. Season to taste, with salt and black pepper.
6.
Place the venison and shallots on warm serving plates with a spoonful of quince puree. Serve with boiled greens and fried onions. Garnish with thyme and rosemary.