Photo: Anna Pelzer
Venison salad with fig purée and wild mushrooms
20 ingredients
30 min + 30 min
Serves 4
openrecipes
Strongly falvoured venison is perfect with a light salad, dressed here with figs and wild mushroom sauce.
Estimated Nutrition (whole recipe, rough)
469
Calories
35g
Protein
29g
Fat
19g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fig | 1 medium (50g) | 37 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- 200ml/7fl oz groundnut oil
- 70ml/2½fl oz white wine vinegar
- pinch ground white pepper
- pinch salt
- 1 garlic
- 1 sprig fresh thyme
- 300g/10½oz ripe black or green figs
- 20g/¾oz butter
- pinch Chinese five-spice
- 30ml/1fl oz port
- 4 venisonvenison
- 1 tbsp vegetable oil
- 60g/2¼oz unsalted butter
- 1 shallot
- 125g/4½oz mixed wild mushrooms
- 80ml/2½fl oz chicken stock
- 1 tbsp chopped fresh parsley
- pinch Chinese five-spice
- 60g/2½oz mixed salad leaves
- 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