Try this Smoked Fillet of Venison with Fresh Horseradish Cream recipe, or contribute your own.
Suggest a better descriptionMix the horseradish, mustard powder, salt, pepper, vinegar and sugar in a bowl. In another bowl, whip the cream lightly until it just begins to hold shape, then gently stir in other ingredients. Turn sauce out into a bowl and set aside. Fillet must be well seasoned and before smoking must be completely covered in coarse salt for 1-2 hours. Seal the fillet first in some hot oil. Smoke 1kg for 8-10 minutes using 200ml spirits. When serving slice the game very thinly and serve arranged around the horseradish dip. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 28, 1999
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 81 | ||
Calories from Fat: 64 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 25.8mg | 8 % | |
Sodium 46.3mg | 2 % | |
Potassium 27mg | 1 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4g | ||
Protein 0.5g | 1 % | |
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: 81
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