Try this Venison Loin with Sundried Cherries And Brie recipe, or contribute your own.
Suggest a better descriptionIn a small saute pan, heat 1 tablespoon olive oil. Season venison with salt and pepper. Place venison in the saute pan and sear for 5 minutes on each side and remove, allow to cool slightly. Meanwhile, in a bowl soak the cherries and shallots in the vinegar for 10 minutes. Add the remaining olive oil and mix well. Season with salt and pepper and sweeten with the honey. Carefully toss the bitter greens with some of the cherry vinaigrette. Divide the greens between two entree plates. Sprinkle both salads with cashews and position the brie on either side of the plate. Thinly slice the venison and place onto the salad plates. Sprinkle the plates with the chopped chervil. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 2 servings | ||
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Calories: 386 | ||
Calories from Fat: 242 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 72mg | 22 % | |
Sodium 358.9mg | 12 % | |
Potassium 114.6mg | 3 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.6g | ||
Protein 30.2g | 43 % | |
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: 386
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