Photo: Ernest Porzi
Roe deer with beetroot, cauliflower and sage
55 ingredients
Serves 4
openrecipes
For this recipe you will need four mini copper saucepans.
Estimated Nutrition (whole recipe, rough)
1377
Calories
101g
Protein
55g
Fat
120g
Carbs
Counts 24 of 29 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Roe | not in our table | 0 |
| Deer | not in our table | 0 |
| Pie | 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
- Bunch fresh sage
- 850ml/1½pints rapeseed oil
- 1 lemon
- 4 large beetroot
- 1.7 litres /3 pints vegetable oil
- 100ml/3½fl oz rapeseed oil
- 3 tbsp balsamic vinegar
- Salt
- 3 sprigs fresh thyme
- 1 kg/2lb 3oz roe deer shoulder, bone removed
- 500ml/18 fl oz red wine
- 3 sprigs fresh thyme
- ½ garlic bulb, cloves
- 2 fresh bay leaves
- 1 tsp juniper berries
- 2 tbsp rapeseed oil
- 1 carrot
- ½ leek
- 1 onion
- 3 celery
- 2 tbsp tomato purée
- 1 litre/1 pint 15fl oz beef stock
- 200g/7¼oz potatoes
- 100g/3½oz unsalted butter
- 1 tsp chopped thyme
- 2 banana shallots
- 8 large onions
- 100ml/3½fl oz balsamic vinegar
- 100g/3½oz sugar
- 1 beetroot
- 1 kg/2lb 3¼oz roe deer bones, chopped into small pie
- 2 tbsp rapeseed oil
- 2 onions
- ½ garlic
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- , to taste Sea salt
- 3 tbsp sherry vinegar
- 750ml/1 pint 7fl oz red wine
- 1.5 litres/2 pints 12fl oz dark chicken stock
- 1.5 litres/2 pints 12fl oz beef stock
- 500g/1lb 1oz cauliflower
- 3 banana shallots
- 2 garlic cloves
- 125g/ 4½oz unsalted butter
- 300ml/10½fl oz double cream
- Sea salt and ground white pepper
- 3 venison
- 30g/1¼oz unsalted butter
- 1 sprig fresh thyme
- 1 garlic
- Knob of butter
- 1 tbsp rapeseed oil
- 1 roe deer loin, off the saddle
- 50g/2 oz unsalted butter
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