Venison with Red Cabbage

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Venison with Red Cabbage
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
875
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie875 kcal(42 %)
Protein70.98 g(72 %)
Fat41.2 g(36 %)
Carbohydrates45.25 g(30 %)
Sugar added1.05 g(4 %)
Roughage8.53 g(28 %)
Vitamin A255.41 mg(31,926 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.69 mg(22 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂1.46 mg(133 %)
Niacin18.49 mg(154 %)
Vitamin B₆0.71 mg(51 %)
Folate53.37 μg(18 %)
Pantothenic acid0.73 mg(12 %)
Biotin8.56 μg(19 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C124.67 mg(131 %)
Potassium1,555.46 mg(39 %)
Calcium175.84 mg(18 %)
Magnesium107.4 mg(36 %)
Iron13.32 mg(89 %)
Iodine1.5 μg(1 %)
Zinc6.8 mg(85 %)
Saturated fatty acids11.28 g
Cholesterol257 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
4 tablespoons
2
2
3
2
1 teaspoon
4 tablespoons
¼ liter
2 tablespoons
800 grams
200 grams
Bacon (cut in slices)

Preparation steps

1.

Rinse and slice the vegetables. Peel and dice the onions. Heat the oil in the saucepan. Sauté the onion.

2.

Stir in the cabbage, apples and spices.

3.

Add in the vinegar and red wine. Put on the lid and cook over medium heat 60-90 minutes.

4.

Season the venison with pepper, wrap it with bacon and close with the bay leaf branches. Heat olive oil on a griddle and fry the venison for 15-20 minutes at low heat, turning occasionally. Stir the currant jelly into the cabbage just before serving with the venison.