Venison Stew

4.5
Average: 4.5 (2 votes)
(2 votes)
Venison Stew
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Health Score:
70 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
718
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie718 cal.(34 %)
Protein44 g(45 %)
Fat37 g(32 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.3 μg(7 %)
Vitamin E4 mg(33 %)
Vitamin K17.1 μg(29 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.8 mg(57 %)
Folate42 μg(14 %)
Pantothenic acid3.5 mg(58 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C15 mg(16 %)
Potassium1,384 mg(35 %)
Calcium94 mg(9 %)
Magnesium84 mg(28 %)
Iron8.9 mg(59 %)
Iodine41 μg(21 %)
Zinc7 mg(88 %)
Saturated fatty acids15.2 g
Uric acid262 mg
Cholesterol145 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 onions
2 carrots
2 garlic cloves
1 sprig rosemary
1 bunch thyme
2 bay leaves
10 peppercorns
750 grams Venison goulash
Red wine
125 grams shallots
100 grams marbled Bacon
2 Tbsps vegetable oil
1 splash Cognac
1 Tbsp Pastry flour
250 grams button Mushroom
1 Tbsp butter
How healthy are the main ingredients?
shallotthymerosemaryonioncarrotgarlic clove

Preparation steps

1.

Rinse and peel onions, carrots and garlic. Mix together with herbs, peppercorns, venison and red wine and leave to marinate for 12 hours. Peel shallots. Cut bacon into strips. Saute shallots and bacon in hot oil. Set aside. Remove venison from marinade, pat dry and fry in bacon fat. Deglaze with Cognac. Sprinkle flour over venison and then gradually pour marinade over it. Cover and simmer for 1 hour. Slice mushrooms into quarters and saute in butter. Add to the sauce with the bacon mixture. Season with salt and pepper. Top venison with sauce and serve.

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