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How to cook venison
15 ingredients
30 min + 30 min
Serves 4
openrecipes
This is venison cooked to melt in your mouth and served with a punchy pickle dressing on a light, refreshing salad.
Estimated Nutrition (whole recipe, rough)
368
Calories
34g
Protein
20g
Fat
12g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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
- 500g/1lb 2oz venison
- 3 tbsp vegetable oil
- salt and freshly ground black pepper
- 300g/10½oz fine green beans
- 100g/3½oz bag watercress
- ½ shallot
- handful of walnuts
- 1 tbsp walnut oil
- 1 tsp English mustard
- 1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar
- 1 gherkin
- ¼ tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
- 1 sprig tarragon
- ½ tsp red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes