Photo: Lars Blankers
Wild Scottish venison with port, figs and potato wedges
11 ingredients
30 min + 1 hr
Serves 4
openrecipes
Because venison is so low in fat, cook it quickly and keep it on the rare side or it will be tough.
Estimated Nutrition (whole recipe, rough)
407
Calories
37g
Protein
4g
Fat
57g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Red Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Salad | 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
- 100ml/3½fl oz cold-pressed rapeseed oil
- 4 large potatoes
- pinch smoked sea salt
- 100ml/3½fl oz cold-pressed rapeseed oil
- 5 small red chillies
- 4 small red onions
- 800g/1lb 12oz wild Scottish venison
- 200g/7oz soft dried figs
- 50ml/2fl oz port
- 150ml/5fl oz balsamic vinegar
- salad, to serve watercress
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