Photo: Mike Kenneally
Shoulder and Breast collared and roasted, or braised
11 ingredients
World
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Estimated Nutrition (whole recipe, rough)
346
Calories
30g
Protein
15g
Fat
16g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Currant | 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
- venison
- mutton fat
- allspice
- salt
- garlic vinegar
- port wine
- sugar
- stock
- red vinegar
- currant jelly
- butter
Directions
Step-by-step directions aren't available for this recipe in our database.