Photo: Andrew Ridley
Hearty Venison and Vegetable Bake
7 ingredients
20 min + 50 min
4 servings
openrecipes
"This is one hearty meal, great for cold days during the winter!"
Estimated Nutrition (whole recipe, rough)
424
Calories
36g
Protein
18g
Fat
33g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 pound venison, cut into cubes
- 1 pound mushrooms, quartered
- 4 green onions, cut into 1/2-inch pieces
- 1 bulb fennel, sliced
- 2 parsnips, peeled and cut into 1/2 inch slices
- 2 tablespoons olive oil
- 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 →
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Recipe sourced from
openrecipes