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Venison Meatballs in Wine Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2778
Energy (kCal)410.8215
Carbohydrates (g)31.1781
Total fats (g)29.3517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs. | 2. Form mixture into small balls. | 3. Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft . | 4. For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms. | 5. Add meat balls and juice. | 6. Fry 5 minutes; add wine; simmer until sauce thickens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 1 lb ground - - - -
    onion 1/4 cup minced 16.0 3.736 0.44 0.04
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    onion 1 cut 16.0 3.736 0.44 0.04
    garlic clove 1 - - - -
    mushroom 1/2 cup diced mixed - - - -
    flour 4 tablespoons 36.1425 7.9128 0.5876 0.1402
    red wine 1/2 cup - - - -

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



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