Venison Steaks with Red Wine Fig Sauce

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Venison Steaks with Red Wine Fig Sauce
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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)
Calorie878 kcal(42 %)
Protein137.96 g(141 %)
Fat21.9 g(19 %)
Carbohydrates20.24 g(13 %)
Sugar added0 g(0 %)
Roughage3.08 g(10 %)
Vitamin A22.64 mg(2,830 %)
Vitamin D0 μg(0 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.88 mg(88 %)
Vitamin B₂2.78 mg(253 %)
Niacin30.99 mg(258 %)
Vitamin B₆0.12 mg(9 %)
Folate6.14 μg(2 %)
Pantothenic acid0.29 mg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.5 mg(3 %)
Potassium1,779.87 mg(44 %)
Calcium84.38 mg(8 %)
Magnesium128.15 mg(43 %)
Iron21.4 mg(143 %)
Zinc12.65 mg(158 %)
Saturated fatty acids6.28 g
Cholesterol508.02 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6
1
5
1 teaspoon
dried Rosemary
freshly ground Pepper
4
Venison steaks about 150 g (approximately 5 ounces) each
2 tablespoons
1 teaspoon
100 milliliters
80 grams
Fig (jelly)
How healthy are the main ingredients?
Juniper berries

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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