Photo: Lily Banse
Gordo's Good Venison
14 ingredients
10 min + 20 min
4 servings
openrecipes
"Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices."
Estimated Nutrition (whole recipe, rough)
579
Calories
63g
Protein
33g
Fat
6g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (2 pound) venison roast
- 1 1/2 cups water
- 1 cup chicken broth
- 1/2 cup olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Louisiana-style hot sauce
- 1 tablespoon distilled white vinegar
- 1/4 cup chopped fresh parsley
- 3 leaves fresh basil, chopped
- 2 tablespoons fresh rosemary
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes