Photo: Sorin Gheorghita
Roast loin of venison with sweet and sour parsnips, juniper berries, pear and curly kale
13 ingredients
30 min + 1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
790
Calories
64g
Protein
32g
Fat
56g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Malt | 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 x 225g/8oz venison
- freshly ground black pepper
- 20 juniper berries
- 75g/3oz butter
- 110g/4oz caster sugar
- 110fl oz/4fl oz malt vinegar
- 1 medium parsnip
- 110ml/4fl oz chicken stock
- 200g/7oz kale
- 1 Conference pear, peeled, core removed, sliced into ribbons lengthways on a mandoline
- 1 tbsp extra virgin olive oil
- , to taste salt
- 200ml/7fl oz red wine
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