Venison has just as much protein as steak, but way less fat.
Fried or roasted potatoes pair beautifully with this dish.
(Percentage of daily recommendation)
|Calorie||383 kcal||(18 %)|
|Protein||49 g||(50 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||16 g||(11 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4 g||(13 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2 mg||(17 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||9.1 mg||(76 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||20 μg||(7 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||0.6 μg||(1 %)|
|Vitamin B₁₂||1.7 μg||(57 %)|
|Vitamin C||4 mg||(4 %)|
|Potassium||7.7 mg||(0 %)|
|Calcium||36 mg||(4 %)|
|Magnesium||51 mg||(17 %)|
|Iron||4.5 mg||(30 %)|
|Iodine||3 μg||(2 %)|
|Zinc||6 mg||(75 %)|
|Saturated fatty acids||3.5 g|
|Uric acid||287 mg|
- 2 onions
- 1 piece fresh ginger (about 1 ounce)
- 1 ½ pounds Pear
- 3 tablespoons Canola oil
- ¾ cup white wine (or pear juice)
- 1 Star anise
- 1 stalk cinnamon
- 6 Venison steak (from the leg, each about 6-7 ounces)
- 2 garlic
- 1 sprig rosemary
- ¾ cup red Port wine (or cranberry juice)
- ¾ cup Game stock (or chicken stock)
Peel the onions and finely chop. Peel the ginger root and finely chop.
Rinse the pears, cut into quarters, then peel, core and cut into approximately 1/2-inch long pieces.
Heat half of the oil in a pot over medium heat, then sauté the onions and ginger until translucent, stirring frequently, about 1 minute.
Add the pear pieces and white wine and bring to a boil.
Add the star anise and cinnamon stick and season lightly with salt. Cook over medium heat for about 35 minutes. Season with salt and pepper, then remove star anise and cinnamon stick and set sauce aside.
While the sauce cooks, pat dry venison steaks and season with salt and pepper.
Heat the remaining oil in an oven-proof frying pan over medium-high heat. Cook the steaks until browned, about 1 minute on each side. Peel the garlic cloves and crush slightly. Rinse the rosemary, shake dry and add to the pan along with the garlic. Transfer to a preheated oven and roast at 275°F/convection 230°F until meat is cooked through, 15-20 minutes.
Remove venison from pan, cover with aluminum foil and let rest for about 5 minutes. Pour off fat from the pan.
Pour the port wine and stock into the pan and bring to a boil, stirring. Boil until reduced by half. Cut each steak into 3 slices, place on plates with the pear sauce and drizzle with the port sauce.