Photo: Sorin Gheorghita
Rack of venison with sage
24 ingredients
30 min + 1 hr
Serves 4
openrecipes
A seasonal wonder for January. This recipe adds a new spin to unpromising swede and cabbage to make a roast dinner to impress.
Estimated Nutrition (whole recipe, rough)
565
Calories
65g
Protein
19g
Fat
27g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swede | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Redcurrant | 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
- ½ large swede
- 50g/1¾oz butter
- 1 tbsp rapeseed oil
- 568ml/1 pint chicken stock
- 2 racks of venison
- 2 tbsp rapeseed oil
- ½ carrot
- ½ onion
- ½ stick celery
- few sage
- 568ml/1 pint chicken stock
- and pepper salt
- 50g/1¾oz butter
- 4 juniper berries
- 1 glass red wine
- 1 tbsp redcurrant jelly
- ½ large green cabbage
- 1 garlic
- 3mm/1/8in disc of fresh root ginger
- small piece red chilli
- 1 tbsp rapeseed oil
- 1 tbsp white wine vinegar
- salt
- 2 tbsp chopped parsley
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