Try this Seared Cervena Venison with Asian Pan Juice recipe, or contribute your own.
Suggest a better descriptionRoll the Cervena medallions in the sesame seeds and set aside. In a large skillet over high heat, heat the olive oil and sear medallions on each side, set aside on oven tray. In the skillet saute the scallions and garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star anise and cilantro. Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the medallions in a 400 degree oven for 5 minutes. Rest the meat for three minutes. In the meantime bring the sauce back to a boil and whisk in butter. Transfer to serving plate and spoon sauce over meat. Top with fried leeks. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman"
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 219 | ||
Calories from Fat: 178 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 34.1mg | 10 % | |
Sodium 913.4mg | 31 % | |
Potassium 155.3mg | 4 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 7g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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