Try this Wild Highland Red Deer with Spiced Cabbage, Blueberries And recipe, or contribute your own.
Suggest a better descriptionSeal the venison steaks in a very hot pan and cook to the required degree. Remove from pan, deglaze with blueberry vinegar and caramelise castor sugar. Add game jus and reduce by half. Simmer for 10 minutes. Correct seasoning and pass through a fine sieve and the return to the steak pan. Add 15g (1/2oz) of dark, bitter chocolate and 60g (2oz) of unsalted butter. Simmer and stir until melted (N.B. The sauce should have a nice sheen and coat the back of a spoon). Add the blueberries and pears into the sauce. Using the jacket potatoes, make a potato gallete.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2020g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
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. |
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