Photo: Lars Blankers
Venison with potato latkes and red wine and shallot jus
14 ingredients
30 min + 30 min
Serves 1
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Estimated Nutrition (whole recipe, rough)
616
Calories
37g
Protein
18g
Fat
75g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Chervil | 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
- 150g grated new potatoes
- 1 tbsp cornflour
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 banana shallot
- ½ garlic
- 40ml/1½fl oz red wine
- 1 miniature bottle brandy
- 1 tbsp chopped chervil
- 150g/5½ oz lean venison
- 1 tsp olive oil
- 50g green beans
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