Gourmet Game Steak with Veggies and Rice
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
724
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 2,004 mg | (50 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 373 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots (juilenned)
- 2 Tbsps olive oil
- 1 Tbsp butter
- 2 large, white onions (thinly sliced)
- 5 ripe Plum tomato (thinly sliced)
- 1 sprig rosemary
- 3 sticks Celery (juilenned)
- 1 ⅔ cups Wild rice
- 2 Tbsps white Mustard seed
- 1 Tbsp white Mustard seed
- 4 Venison fillet (150 g each)
- 1 Tbsp clarified butter
Preparation steps
1.
Blanch the carrots in boiling salted water for 3-4 minutes and drain well.
2.
Heat 1 tbsp oil and the butter in a pan and fry the onions until golden brown. Reduce the heat and add the tomatoes and the rosemary. Add the carrots and then season with salt and ground black pepper.
3.
Cook the rice according to the directions on the packet and then set aside. Heat the oven to its lowest setting.
4.
Blanche the mustard seeds for one minutes in boiling salted water for 10 seconds. Drain. Place the mustard seeds with roughly ground peppercorns and 1 tbsp oil in a blender and mix until creamy. Alternatively grind in a mortar.
5.
Season the meat with salt and ground black pepper and brush with the paste. Fry on all sides in hot clarified butter for four minutes. Remove from the pan and leave to rest in the hot oven.
6.
Cut the meat into slices and serve on the vegetables and the rice. Garnish with two sticks of celery and serve immediately.
