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Suggest a better description1.Rub the meat with the seasons and than wrap the bacon around meat. 2. Put into a glass bowl; add bayleaf and peppercorns, smashed and pour the wine all over it. Put something heavy on top of meat, it MUST be covered with wine at all times. Let stand for about 2-5 days in a cool place. 3.Take meat out of the marinade and dry.Fry in very hot fat on all sides until good and brown. 4. Add the cleaned and chopped soup greens and the mushrooms(If you like also one finely chopped onion) 5.Add some of the marinade, just as much as needed.After 2 hours the meat is done, take it out and slice thinly and keep warm. 6. Bind the gravy with some cornstarch and serve with potatoes or dumplings.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 578 | ||
Calories from Fat: 327 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 138.5mg | 43 % | |
Sodium 130.5mg | 5 % | |
Potassium 916.3mg | 24 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 12g | ||
Protein 41.2g | 59 % | |
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: 578
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