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Venison with rosti potato, roasted vegetables, and a port and kumquat reduction
Photo: Lars Blankers

Venison with rosti potato, roasted vegetables, and a port and kumquat reduction

25 ingredients 1 hr Serves 4 openrecipes
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Estimated Nutrition (whole recipe, rough)

1024
Calories
70g
Protein
33g
Fat
110g
Carbs

Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 18 portions →
Ingredient Portion assumed kcal
Chicken 100g cooked 165
Potato 1 medium (173g) baked 161
Venison 100g cooked 158
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
Honey 1 tbsp (21g) 64
Parsnip 1/2 cup (78g) 55
Sugar 1 tbsp (12.5g) granulated 49
Onion 1 medium (110g) 44
Turnip 1 medium (122g) 34
Wine 2 tbsp cooking wine (30ml) 25
Carrot 1 medium (61g) 25
Shallot 1 tbsp minced (10g) 7
Black Pepper 1 tsp ground (2.3g) 6
Thyme 1 tsp dried (1.4g) 4
Garlic 1 clove (3g) 4
Bay Leaf 1 leaf (0.6g) 2
Salt 1 tsp (6g) 0
Kumquat 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

  • 450g/1lb venison
  • 3-4 sprigs fresh thyme
  • 150ml/5fl oz olive oil
  • 3-4 black peppercorns
  • 2 bay leaves
  • 2 juniper berries
  • 25g/1oz butter
  • 1 shallot
  • 2 garlic
  • 2 sprigs fresh thyme
  • 75g/3oz fresh kumquats
  • 50g/2oz dark brown sugar
  • 250ml/½ pint red wine
  • 110ml/4fl oz chicken stock
  • 25ml/1fl oz good-quality port
  • 2 carrots
  • 1 parsnip
  • ½ turnip
  • 50g/2oz butter
  • 12 pearl onions
  • 2 sprigs fresh thyme
  • 2 tbsp clear honey
  • 3 large potatoes, peeled and grated
  • salt and freshly ground black pepper
  • about 50g/2oz 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

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