Photo: Mike Kenneally
Venison shank casserole with pears and parsnips
26 ingredients
Serves 6
openrecipes
A wonderfully rich and fragrant casserole that would make a splendid winter supper with a robust and spicy red wine.
Estimated Nutrition (whole recipe, rough)
1109
Calories
94g
Protein
51g
Fat
62g
Carbs
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| 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 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Beetroot | 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
- 6 venison
- 350ml12fl oz red wine
- 150ml/5fl oz port
- 1 sprig thyme
- 2 cloves garlic
- 1 bay leaf
- 4 peppercorns
- 4 juniper berries
- 2 tbsp vegetable oil
- 4 rashers smoked bacon
- 1 onion
- 2 carrots
- 1 stick celery
- 2 litres/3½ pints chicken or beef stock
- 200g/7oz cooked chestnuts
- ½ onion squash
- 6 beetroot
- sea salt
- 2 sprigs thyme
- 2 garlic
- 6 tbsp vinaigrette
- 3 ripe pears
- freshly ground black pepper
- 150g/5½oz butter
- 150ml/5fl oz chicken stock
- 3 parsnips
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