Photo: Sorin Gheorghita
Venison with beetroot, blackberries & port
10 ingredients
10 min + 30 min
Serves 4
openrecipes
Rare venison goes with autumnal purple-red produce in both colour and flavour
Estimated Nutrition (whole recipe, rough)
477
Calories
33g
Protein
29g
Fat
16g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blackberry | 1 cup (144g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | 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
- 125ml red wine
- 150g blackberries
- 450g venison fillet, trimmed
- 25g butter
- 3-4 sprigs thyme
- olive oil
- 12 small beetroot , cooked
- 100ml port
- 100g watercress
- red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes