Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Deer | 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
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- 1-1/3 lbs (600 gms) farm-raised deer loin roast
- 1 tbsp (15 ml) Olive oil
- 1/2 cup (125 ml) dry red wine
- Salt and pepper
- Chopped fresh parsley or chives
- =
Directions
Preheat oven to 425 degrees F (215 C). Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce oven temperature to 350 F (180 C) and roast 12-15 minutes, but do not overcook.
Remove loin from skillet, set aside and keep warm. Pour wine into skillet, reduce by 1/2 to 2/3 and season with salt and pepper to taste.
Slice loin and serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.