Try this Peppered Venison Loins recipe, or contribute your own.
Suggest a better description1. Make a strong base of rooibos (redbush) tea (4 tea bags and 500ml boiling water). Allow to cool.
2. Remove tea bags and marinade the venison in the tea for an hour. Drain and dry.
3. Splash the venison with the red wine, which has been marinating for 30 minute with the chervil and the juniper berries.
4. Roll the loins in the cracked pepper and season with salt.
5. Heat a cast iron pan till hot, add some olive oil and sear the loins on all sides to create a peppered crust. Cook for a further 2 minutes in an oven. Remove and allow resting for 2 minutes.
6. Slice each loin into 3 or 4 pieces and arrange overlapping pieces to form a crown.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 51 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 0g | 0 % | |
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: 93
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