Gourmet Game Steak with Veggies and Rice
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1004
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,004 kcal | (48 %) | ||
| Protein | 143.72 g | (147 %) | ||
| Fat | 29.4 g | (25 %) | ||
| Carbohydrates | 34.87 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.54 g | (22 %) |
more nutritional values
| Vitamin A | 1,479.54 mg | (184,943 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.96 mg | (96 %) | ||
| Vitamin B₂ | 2.85 mg | (259 %) | ||
| Niacin | 33.23 mg | (277 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 62.52 μg | (21 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 6.28 μg | (14 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 23.53 mg | (25 %) | ||
| Potassium | 1,998.16 mg | (50 %) | ||
| Calcium | 106.14 mg | (11 %) | ||
| Magnesium | 167.33 mg | (56 %) | ||
| Iron | 21.56 mg | (144 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 13.97 mg | (175 %) | ||
| Saturated fatty acids | 10.39 g | |||
| Cholesterol | 523.29 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 4
carrots (juilenned)
- 2 tablespoons
- 1 tablespoon
- 2
- 5
- 1 sprig
- 3 sticks
Celery (juilenned)
- 1 ⅔ cups
- 2 tablespoons
white Mustard seed
- 1 tablespoon
white Mustard seed
- 4
Venison fillet (150 g each)
- 1 tablespoon
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.
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