Mix the peppercorns, shallots, honey, double cream, mustard, sherry and salt and pepper together in a bowl and thoroughly coat the venison steaks, and leave them for 2 hours. Place the steaks into a hot frying pan and cook for 3 minutes either side, adding the mustard marinade. Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves. Place the steaks on warm plates, with a little of the mustard sauce, served with the green leaf salad. Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4|
|Calories from Fat: 110 (29%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 60.7mg||19 %|
|Sodium 223.4mg||8 %|
|Potassium 261.9mg||7 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 16.6g|
|Protein 50.8g||73 %|
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Calories per serving: 385
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