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Fillet of Venison With a Wild Thyme and Blueberry Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.1545
Energy (kCal)1318.5293
Carbohydrates (g)144.5068
Total fats (g)37.8685
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the venison into 1 inch discs. | 2. Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm. | 3. Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half. | 4. Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste. | 5. Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fillet venison 1 lb 403.4676 0.0 89.7602 2.2667
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    shallot 4 peeled sliced 460.8 107.52 16.0 0.64
    garlic clove 1 sliced 403.4676 0.0 89.7602 2.2667
    red currant jelly 1 tablespoon 403.4676 0.0 89.7602 2.2667
    red wine 2/3 cup - - - -
    blueberry 8 ounces 129.2737 32.8627 1.6783 0.7484
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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