Try this Venison & Potatoes 2 recipe, or contribute your own.
Suggest a better description1. Chop the onion into large chunks and half or quarter the potatoes (if they are really tiny half them, if larger quarter them).
2. Sprinkle black pepper, salt, oregano and basil all over the venison and the veggies.
3. Preheat the oven to 375 F and also preheat an oven-safe pan. Spray with oil (if needed). I used my copper pan, so I didn’t need any oil.
4. Place the tenderloin in the bottom of the pan and place the veggies on top of the tenderloin and add butter (optional).
5. Bake in the oven until potatoes are tender, about 20 minutes.
Prep Time: 3 Minutes Yield: 4 Servings
Cook Time: 20 Minutes Serving Size: 1/4 of Everything
Total Time: 23 Minutes Calories Per Serving: 299
: Serves 4 Serving Size: 1/4
Calories 299 Calories from fat: 0.09
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 540 mg 23%
Potassium 460 mg 13%
Total Carbohydrates 28 g 9%
Dietary Fiber 1 g 5%
Sugars 2 g
Protein 37 g 73%
Vitamin A 1% Vitamin C 36%
Calcium 3% Iron 15%
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1017g) | ||
Recipe Makes: 1 | ||
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Calories: 547 | ||
Calories from Fat: 110 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 81.6mg | 25 % | |
Sodium 4.4mg | 0 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.4g | ||
Protein 98.7g | 141 % | |
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: 547
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