Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
175
Calories
31g
Protein
4g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons Belvedere ®
- 3 ounces venison stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon Blair's Death Rain Habanero Dry Rub ®
Directions
1
1.Measure out 3 ounces ground venison
2
using measuring cup;pour into stock pot.
3
2.Add 3 ounces cold water.
4
3.Simmer venison in stock pot
5
until 3 ounces stock may be obtained.
6
4.Shake stock well with other
7
ingredients in shaker with ice.
8
5.Fill old fashioned with
9
ice;strain and serve.
10
Category:Cocktail Recipes
11
Category:Dinner Party
12
Category:Party Recipes
Recipe sourced from
fandom