Venison Steaks with Red Wine Fig Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
878
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 878 kcal | (42 %) | ||
| Protein | 137.96 g | (141 %) | ||
| Fat | 21.9 g | (19 %) | ||
| Carbohydrates | 20.24 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.08 g | (10 %) |
more nutritional values
| Vitamin A | 22.64 mg | (2,830 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.33 mg | (11 %) | ||
| Vitamin B₁ | 0.88 mg | (88 %) | ||
| Vitamin B₂ | 2.78 mg | (253 %) | ||
| Niacin | 30.99 mg | (258 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 6.14 μg | (2 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2.5 mg | (3 %) | ||
| Potassium | 1,779.87 mg | (44 %) | ||
| Calcium | 84.38 mg | (8 %) | ||
| Magnesium | 128.15 mg | (43 %) | ||
| Iron | 21.4 mg | (143 %) | ||
| Zinc | 12.65 mg | (158 %) | ||
| Saturated fatty acids | 6.28 g | |||
| Cholesterol | 508.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Figs
- 1 bay leaf
- 5 Juniper berries
- 1 tsp dried rosemary
- salt
- freshly ground peppers
- 4 Venison steak about 150 g (approximately 5 ounces) each
- 2 Tbsps Canola oil
- 1 tsp Red wine vinegar
- 100 milliliters dry Red wine
- 80 grams Figs (jelly)
Preparation steps
1.
Rinse and halve the figs. Preheat the oven to 80°C (approximately 175°F). convection preheat. Grind the bay leaf, juniper berries and rosemary with a mortar. Rub the venison steaks on both sides with the spice mixture and season with salt and pepper.
2.
Heat the canola oil in a pan and sear the steaks until browned on both sides. Transfer to a baking dish and place in the oven for about 15 minutes, or until desired level of doneness is reached.
3.
Sauté the figs in the same pan as the steaks. Deglaze with the vinegar and red wine. Stir in the fig jelly and season with salt and pepper. Simmer for 2-3 minutes.
4.
Plate the venison steaks and spoon the fig sauce on top. Serve immediately.
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