Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1302
Calories
80g
Protein
42g
Fat
146g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Meat | 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
- Ingredients:
- 2lb Venison (cubed)
- 5fl oz port
- 2 tablespoons vegetable oil or beef dripping
- 4 oz smoked bacon (diced)
- 1 large onion (roughly diced)
- 1 oz plain flour
- 1 & 1/2 pints beef stock
- 8 oz cranberries
- 8 oz Chestnuts
- 4 oz mushrooms (button preferred, or other to suit personal tastes)
- 1 bayleaf
- pepper to taste
- Salt to taste
- 3fl oz double cream
- Method:
- Set the oven to 275F. Heat the fat in a flameproof casserole dish and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the cranberries, chestnuts, mushrooms and bayleaf. season to taste.
- Bring slowly to simmering point then cover and cook in the oven for 2 to 2&1/2 hours(ensure the meat is tender). Remove from the oven and stir in the cream.
- Serve with a potato dish of your choice.
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