Venison with Lingonberries and Sprouts

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Venison with Lingonberries and Sprouts
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
303
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein37 g(38 %)
Fat13 g(11 %)
Carbohydrates9 g(6 %)
Sugar added3 g(12 %)
Roughage4 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K32.9 μg(55 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.7 mg(50 %)
Folate61 μg(20 %)
Pantothenic acid1.7 mg(28 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C75 mg(79 %)
Potassium849 mg(21 %)
Calcium95 mg(10 %)
Magnesium58 mg(19 %)
Iron5.4 mg(36 %)
Iodine6 μg(3 %)
Zinc5 mg(63 %)
Saturated fatty acids3.4 g
Uric acid203 mg
Cholesterol105 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
600 grams Venison rib (ready to cook)
½ head Red cabbage
3 Tbsps sesame oil
100 grams Sprout
light soy sauce
Fish sauce
4 Tbsps lingonberry (from a jar)
1 Tbsp honey
salt
freshly ground peppers
How healthy are the main ingredients?
Red cabbagesesame oilhoneysoy saucesalt

Preparation steps

1.

Rinse venison, pat dry and cut into strips.

2.

Rinse cabbage, remove stalk and slice finely.

3.

Sauté venison strips in 2 tablespoons oil and remove from pan. Sauté cabbage in remaining oil, pour in some water and simmer until al dente, 5-6 minutes. Stir venison strips, sprouts and lingonberries into cabbage season to taste with honey, soy and fish sauces, salt and pepper. Simmer over low heat, letting venison remain pink, 6-8 minutes.

4.

Remove venison from cabbage mixture before serving, if desired, or serve together.