Venison

with mustard and herb crust
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Venison
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
604
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories604 kcal(29 %)
Protein77.7 g(79 %)
Fat26.8 g(23 %)
Carbohydrates9 g(6 %)

Ingredients

for
4
Ingredients
1 kilogram Leg of venison (boneless)
2 tablespoons vegetable oil
salt
ground peppers
1 slice white bread (dried)
1 egg white
thyme
rosemary
3 tablespoons Mustard (medium hot)
400 milliliters Game stock
100 milliliters dry Red wine
as needed sauce thickener
How healthy are the main ingredients?
Mustardwhite breadsaltthymerosemary

Preparation steps

1.

Rinse the venison and pat dry. Heat the oil in a pan and brown the meat over high heat on all sides. Season with salt and pepper and remove from the pan.

2.

Grind the white bread finely. Beat the egg white until stiff. Rinse the herbs and pat dry. Chop the leaves finely and mix in 2 tablespoons of mustard and white bread crumbs. Fold in the egg white.

3.

Preheat the oven to 180°C / 350°F (convection oven 160°C, gas mark 1-2, approximately 325°F). Spread the meat on all sides with the mustard sauce and place in an ovenproof dish. Pour in the stock and the wine and cook the leg in the oven for about 60 minutes.

4.

Pour the gravy into a saucepan and bring to a boil. Season with salt, pepper and 1 tablespoon mustard to taste and thicken as needed with a little constarch. Serve venison with gravy.