Photo: Sorin Gheorghita
Rack of venison with sage and caramelised endive
18 ingredients
30 min + 1 hr
Serves 4
openrecipes
Mellow sweet flavours of braised endives go beautifully with rack of venison and a rich red wine sauce.
Estimated Nutrition (whole recipe, rough)
534
Calories
64g
Protein
19g
Fat
20g
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 |
|---|---|---|
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Rapeseed Oil | not in our table | 0 |
| Endive | 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 tbsp rapeseed oil
- 2 racks venison
- and freshly ground saltblack pepper
- 55g/2oz butter
- ½ bunch sage
- 8 medium-sized Belgian endives
- 250ml/9fl oz chicken stock
- 30g/1oz butter
- 2 tbsp rapeseed oil
- 1 tbsp chopped chives
- 1 tbsp rapeseed oil
- trimmings from the venison
- 1 carrot
- 1 onion
- ½ celery
- 125ml/4½fl oz red wine
- 568ml/1 pint chicken stock
- 55g/2oz butter
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