Venison served raw and marinated in a honey rosemary vinairgrette.
Use the fillet or scotch of the venison and slice finely across the grain. Combine the grapeseed oil,vinegar, honey, soy, rosemary, salt and pepper then add the venison. Mix well and place in the fridge to marinate for an hour.
Remove from the fridge and drain then divide and arrange on individual plates. Sprinkle over the chives, black pepper and truffle oil then serve.
Enjoy.
This is the best venison recipe I have ever tried.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (104g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 244 | ||
Calories from Fat: 162 (66%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18g | 24 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 15mg | 5 % | |
Sodium 14.2mg | 0 % | |
Potassium 8.3mg | 0 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3g | ||
Protein 18g | 26 % | |
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: 244
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.