Put the sugar, water, blackberries and lemon juice into a small pan. Cook to soften. Peel asparagus, cook whole until tender but crisp. Cut off tips and reserve stalks. Cook the venison in oil over a high heat for one minute on both sides. Deglaze the pan with shallots, thyme and port. Add some of the port and reduce by half then strain. Cook the pasta al dente, drain and add chopped asparagus stalks. Assemble on a plate with the pasta in the middle, meat placed around the pasta. Pour the sauce around the outside of the meal with a few of the drained blackberries. Place the asparagus between the meat and sprinkle with crushed pink peppercorns.
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|Serving Size: 1 Serving (6164g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 859 (4%)|
|Amt Per Serving||% DV|
|Total Fat 95.4g||127 %|
|Saturated Fat 58.5g||293 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 243.8mg||75 %|
|Sodium 662.4mg||23 %|
|Potassium 576.2mg||15 %|
|Total Carbohydrate 5818.9g||1711 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 5814.5g|
|Protein 4.5g||6 %|
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Calories per serving: 23371
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