Photo: Sorin Gheorghita
Loin of roe deer on brioche with chanterelles and elderberry jus
11 ingredients
30 min + 30 min
Serves 6
openrecipes
This rich and earthy venison recipe is full of autumn flavours.
Estimated Nutrition (whole recipe, rough)
409
Calories
33g
Protein
28g
Fat
6g
Carbs
Counts 8 of 11 ingredients — the other 3 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Chanterelle | 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
- 1 loin of venison
- 2 tbsp olive oil
- 50g/2oz butter
- 500ml/18fl oz venison
- 1 brioche
- 1 tbsp hazelnut oil
- 1 shallot
- small handful chanterelle mushrooms
- 2 sprigs fresh tarragon
- 2 sprigs elderberries
- salt and freshly ground black pepper
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