Try this Smoked Fillet of Venison with Fresh Horseradish Cream recipe, or contribute your own.Suggest a better description
Mix 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|
|Calories from Fat: 64 (79%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 81
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