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NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)38.1862
Energy (kCal)2429.1533
Carbohydrates (g)504.7531
Protein (g)34.708
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 4 - - - -
    extra virgin olive oil 1/2 cup - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 1 71.5 0.36 6.28 4.755
    breadcrumb 3/4 cup - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    currant jelly 4 tablespoons - - - -
    sugar 2 tablespoons 1208.97 302.394 0.0 0.0
    salt 1 teaspoon - - - -
    caraway seed 1 teaspoon 6.992999999999999 1.0479 0.4152 0.3064
    orange juice 2 223.2 51.583999999999996 3.472 0.992
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    lemon juice 1 teaspoon 26.84 8.418 0.42700000000000005 0.2928
    apple cider vinegar 1 teaspoon - - - -
    apple 1 peeled grated 65.0 17.2625 0.325 0.2125
    red cabbage 1 lb shredded 140.6138 33.4298 6.4864 0.7257
    extra virgin olive oil 2 tablespoons - - - -
    butter 2 tablespoons 342.0 15.714 10.686 28.8
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    apple cider vinegar 1/2 cup - - - -
    red wine 1/4 cup - - - -
    salt pepper - - - -

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



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