Photo: K8
Estimated Nutrition (whole recipe, rough)
1372
Calories
105g
Protein
49g
Fat
117g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 3 lb. boneless venison such as rump pot roast,
- sirloin tip or top round, cut into 1 1/2-inch
- cubes
- 2 Tbs. all-purpose flour
- 2 Tbs. olive oil
- 3 oz. pancetta, finely chopped
- 1 yellow onion, finely chopped
- 6 fresh flat-leaf parsley sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine such as Barolo,
- Cabernet Sauvignon or Côtes-du-Rhône
- 4 cups chicken, beef or veal broth
- 1 Tbs. tomato paste
- 1 lb. pearl onions
- 2 Tbs. unsalted butter
- 1 lb. small fresh button mushrooms, brushed
- clean
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground 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 williamssonoma ·
Recipe sourced from
openrecipes