Photo: Joanna Kosinska
Venison on a herb purée with buttered spring greens, parsnip purée and a red wine and blueberry sauce and shaved hazelnuts
27 ingredients
30 min + 1 hr
Serves 4
openrecipes
Rich venison with fresh herbs, buttered greens and uncutous parsnip purée, covered with red wine and blueberry sauce.
Estimated Nutrition (whole recipe, rough)
642
Calories
36g
Protein
30g
Fat
58g
Carbs
Counts 16 of 21 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Chervil | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
| Hazelnut | 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
- 4 venison
- 3 tbsp olive oil
- 1 lemon
- 1 tsp fennel seeds
- 2 tbsp vegetable oil
- 2 knobs of butter
- drizzle of olive oil
- 2 shallots
- 1 garlic
- 1 large glass red wine
- 20 blueberries
- 2 parsnips
- 25g/1oz unsalted butter
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
- large handful flat leaf parsley
- small handful chives
- small handful chervil
- small handful mint
- 6 large basil
- 6-8 tbsp olive oil
- salt and freshly ground black pepper
- 4 spring green leaves, finely chopped
- iced water, for blanching
- knob of butter
- salt and freshly ground black pepper
- 4 hazelnuts
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