Gourmet Game Steak with Veggies and Rice

Name: Gourmet Game Steak with Veggies and Rice
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 carrots (juilenned); 2 tablespoons olive oil; 1 tablespoon butter; 2 large, white onions (thinly sliced); 5 ripe Plum tomato (thinly sliced); 1 sprig Rosemary needle; 3 sticks Celery (juilenned); 1.667 cups Wild rice; 2 tablespoons white Mustard seed; 1 tablespoon white Mustard seed; 4 Venison fillet (150 g each); 1 tablespoon clarified butter

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Health Score:

6,8 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

1004

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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 author

How healthy are the main ingredients?

carrot olive oil onion Celery

Ingredients

for

servings

Ingredients: 4
carrots (juilenned); 2 tablespoons
olive oil; 1 tablespoon
butter; 2
large, white onions (thinly sliced); 5
ripe Plum tomato (thinly sliced); 1 sprig
Rosemary needle; 3 sticks
Celery (juilenned); 1 ⅔ cups
Wild rice; 2 tablespoons
white Mustard seed; 1 tablespoon
white Mustard seed; 4
Venison fillet (150 g each); 1 tablespoon
clarified butter

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Preparation steps

Blanch the carrots in boiling salted water for 3-4 minutes and drain well.

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.

Cook the rice according to the directions on the packet and then set aside. Heat the oven to its lowest setting.

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.

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.

Cut the meat into slices and serve on the vegetables and the rice. Garnish with two sticks of celery and serve immediately.