Venison with Mushrooms and Sprouts

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Venison with Mushrooms and Sprouts
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
424
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie424 kcal(20 %)
Protein48.4 g(49 %)
Fat20.51 g(18 %)
Carbohydrates10.37 g(7 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A122.73 mg(15,341 %)
Vitamin D2.86 μg(14 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂1.07 mg(97 %)
Niacin13.05 mg(109 %)
Vitamin B₆0.16 mg(11 %)
Folate39.03 μg(13 %)
Pantothenic acid0.78 mg(13 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C51.4 mg(54 %)
Potassium1,013.21 mg(25 %)
Calcium69.11 mg(7 %)
Magnesium57.49 mg(19 %)
Iron9.45 mg(63 %)
Zinc4.75 mg(59 %)
Saturated fatty acids8 g
Cholesterol191.96 mg
Author of this recipe:

Ingredients

for
4
Ingredients
21 ounces
Venison loin (fillet)
freshly ground Black pepper
2 tablespoons
2 ⅔ cups
4 cups
1 clove
2 tablespoons
1 tablespoon
freshly chopped parsley
1 sprig
4 tablespoons
How healthy are the main ingredients?
ChanterellegarlicparsleyNutmeg

Preparation steps

1.
Preheat the oven to 120°C.
2.
Wash the venison, pat dry and cut into four equal pieces. Season with salt and pepper. Heat the oil and brown the meat on all sides. Then place on a rack (with a drip pan underneath) and cook in the preheated oven for 25-30 minutes, until 'medium'.
3.
Wash and trim the Brussels sprouts and pull off the leaves. Blanch in salted water for 1-2 minutes, then refresh in cold water and drain. Peel and finely chop the garlic. Clean and slice the chanterelles. Heat the butter and saute the mushrooms for 2-3 minutes. Then toss the garlic and Brussels sprout leaves in the butter and reduce the heat. Add the parsley to the pan. Pick off and finely chop the rosemary leaves, reserving a few to garnish. Add to the pan and season to taste with salt, pepper and nutmeg.
4.
Take the venison out of the oven, allow to rest briefly and slice. Serve the Brussels sprouts and chanterelles onto plates, arrange the sliced venison on top and add a few spots of sour cream. Serve garnished with the reserved rosemary.