Photo: Niklas Rhose
Venison carpaccio recipe
8 ingredients
10 min + 5 min
2 people
openrecipes
Mark Sargeant likes his venison carpaccio style, and serves it simply with an agave, lemon and mustard dressing.
Estimated Nutrition (whole recipe, rough)
319
Calories
31g
Protein
17g
Fat
11g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Agave syrup
- tbsp lemon, zest and juice
- 1 English mustard
- 1 oil
- tbsp oil
- 3 venison loin
- tbsp salt and pepper
- 1 chopped fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes