Photo: Lars Blankers
Slow-cooked shin and cutlet of venison with potato dumplings, creamed black kale, parsnip purée and pearl barley sauce
38 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1948
Calories
98g
Protein
66g
Fat
236g
Carbs
Counts 23 of 24 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 venison shins
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 1 tbsp butter
- 6 shallots
- 1 large carrot
- 3 celery
- 2 tbsp tomato purée
- 200ml/7fl oz red wine
- 2 sprigs fresh thyme
- 1 garlic
- 1 litre/2 pints venison stock (substitute beef stock
- 50g/2oz pearl barley
- 1 x 8-rib venison
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 50g/2oz unsalted butter
- 1 sprig fresh thyme
- 1kg/2lb 2oz floury potatoes, such as King Edward
- 225ml/8fl oz water
- 100g/3½oz butter
- 150g/5oz plain flour
- 4 free-range eggs
- pinch freshly-grated nutmeg
- , for frying vegetable oil
- salt and freshly ground black pepper
- 100g/3½oz baby spinach
- 1 tbsp butter
- 4 shallots
- 1 garlic
- 80g/3oz pancetta
- 400g/14oz black kale (cavolo nero), tough stems removed, shredded (substitute Savoy cabbage
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- 4 parsnips
- 1 litre/2 pints milk
- 55g/2oz butter
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes