Try this Venison Espagnole Sauce recipe, or contribute your own.
Suggest a better descriptionyields about 2 quarts Method: In a pot large enough to hold everything, saute vegetables in butter until tender, add thyme. Add flour all at once, stirring well to mix. Dont worry if the vegetables are broken in the process. Cook until raw smell is gone, 5 to 8 minutes. Whisk-in stock, tomato puree and bay leaf and simmer for at least 2 1/2 hours, skimming as necessary. Strain out solids as above and cool. Espagnole sauce is usually made with beef, but this one is equally full-bodied and satisfying. Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 1 | ||
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Calories: 2273 | ||
Calories from Fat: 1269 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141g | 188 % | |
Saturated Fat 87.7g | 439 % | |
Monounsaturated Fat 36g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 364.4mg | 112 % | |
Sodium 1654.2mg | 57 % | |
Potassium 2737.4mg | 72 % | |
Total Carbohydrate 226.8g | 67 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 208.2g | ||
Protein 35.3g | 50 % | |
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: 2273
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