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Deer Stew With Mustard and Cashew Nuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.4185
Energy (kCal)1832.6828
Carbohydrates (g)288.9456
Total fats (g)52.567
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the carrots, celery and cabbage in small bits. | 2. Dice the deer. | 3. Cut the onions in quarters. | 4. Bake the meat in the oil for about 5 minutes. | 5. Add all remaining ingredients except for the nuts and simmer for about 1 hour 45 minutes. | 6. Add the cashewnuts and simmer 15 more minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    deer 1 kg - - - -
    baby onion 4 3.56 0.0 0.792 0.02
    carrot 4 209.92 49.0496 4.7616 1.2288
    celery rib 2 3.56 0.0 0.792 0.02
    green cabbage 4 leaves 3.56 0.0 0.792 0.02
    red wine 200 - - - -
    vegetable bouillon 700 ml 1617.3128 239.5691 61.6647 51.2888
    olive oil - - - -
    mustard 2 tablespoons 1.89 0.3269 0.2002 0.0294
    cashew 100 - - - -
    parsley - - - -

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



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