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Roe buck saddle, greens, barley, jelly ear
Photo: Dana DeVolk

Roe buck saddle, greens, barley, jelly ear

28 ingredients 2 hr Serves 4 openrecipes

Venison coated with powdered dandelion root and a mix of powdered mushrooms, served with a creamy onion purée and pearl barley.

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Estimated Nutrition (whole recipe, rough)

1165
Calories
93g
Protein
39g
Fat
109g
Carbs

Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 17 portions →
Ingredient Portion assumed kcal
Beef 100g cooked 250
Barley 1 cup cooked (157g) 193
Chicken 100g cooked 165
Butter 1 tbsp (14g) 102
Shrimp 100g cooked 99
Apple 1 medium (182g) 95
Broccoli 1 cup chopped (156g) 55
Cream 1 tbsp (15ml) heavy 51
Sugar 1 tbsp (12.5g) granulated 49
Onion 1 medium (110g) 44
Wine 2 tbsp cooking wine (30ml) 25
Mushroom 1/2 cup sliced (35g) 15
Nutmeg 1 tsp ground (2.2g) 12
Black Pepper 1 tsp ground (2.3g) 6
Vinegar 1 tbsp (15ml) distilled 3
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Roe not in our table 0
Rapeseed Oil not in our table 0
Dandelion not in our table 0
Star Anise 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

  • 2kg/4lb 8oz crab apples
  • 1kg/2lb 4oz rowan berries
  • granulated sugar
  • 1 saddle of roe buck on the bone
  • salt and freshly ground black pepper
  • 50ml/1¾fl oz rapeseed oil
  • knob of butter
  • 10g/¼oz wild dandelion
  • 10g/¼oz dried mixed mushroommushrooms
  • 30g/1oz unsalted butter
  • 3 medium English onions
  • sea salt
  • 50ml/1¾fl oz double cream
  • 60g/2¼oz pearl barley
  • 500ml/18fl oz dark chicken stock
  • 100ml/3½fl oz red wine
  • 50ml/2fl oz red wine vinegar
  • 500ml/18fl oz beef stock
  • 500ml/18fl oz dark chicken stock
  • 1 star anise
  • 1 large spoonful crab apple and rowan jelly (from above)
  • 10g/¼oz English curly parsley
  • a few knobs of butter
  • 6 large cabbage
  • salt and freshly ground black pepper
  • pinch nutmeg
  • 30ml/1fl oz chicken stock
  • 6 good sized jelly ear mushrooms

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

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