Try this Venison Stew with Raspberries recipe, or contribute your own.
Suggest a better descriptionPREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well. Remove from the pan and set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and preserves. Replace the venison. Cover and place in the oven for 1 1/2 hours or until tender. When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes. To serve, arrange the meat on a platter and pour over the sauce.
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Serving Size: 1 Serving (630g) | ||
Recipe Makes: 4 | ||
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Calories: 876 | ||
Calories from Fat: 436 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 65 % | |
Saturated Fat 26.1g | 130 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 162.3mg | 50 % | |
Sodium 57.6mg | 2 % | |
Potassium 459.3mg | 12 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 18.9g | ||
Protein 74.8g | 107 % | |
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: 876
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