Venison Stew
(2 votes)
(2 votes)
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)
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,384 mg | (35 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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