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Suggest a better descriptionFirst make the parnsip pur?e: Boil the chopped parsnips until totally soft, strain them through a colander and press to remove any excess water. Heat the cream and butter then pur?e the parsnips with these in a food processor, seson to taste and set aside. Heat the groundnut oil, season the venison then sear and brown on all sides for 2 minutes. Pour off the oil and add the butter, colour gently for a further 2 minutes not allowing the butter to go past golden brown. Place into the preheated oven for a further 5 minutes then remove the venison from the pan and set aside in a warm place to rest. Add the diced vegetables to the pan and caramelise for 2-3 minutes, pour the red wine and port into the pan and reduce by 2/3, add the stock and reduce by half then finish with the chocolate, salt and plenty of black pepper. Carve the venison then serve on top of the parsnip pur?e with the sauce and garnish around. Per serving: 726 Calories (kcal); 62g Total Fat; (78% calories from fat); 6g Protein; 33g Carbohydrate; 147mg Cholesterol; 404mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (709g) | ||
Recipe Makes: 2 servings | ||
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Calories: 4200 | ||
Calories from Fat: 3814 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 423.7g | 565 % | |
Saturated Fat 56.3g | 282 % | |
Monounsaturated Fat 66g | ||
Polyunsanturated Fat 281.4g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 216mg | 7 % | |
Potassium 2588.4mg | 68 % | |
Total Carbohydrate 80.2g | 24 % | |
Dietary Fiber 39.2g | 157 % | |
Sugars, other 41g | ||
Protein 89.4g | 128 % | |
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: 4200
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