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Venison With Plums and Calvados

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)35.8035
Energy (kCal)978.8667
Carbohydrates (g)63.7904
Protein (g)104.9776
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 tenderloin 16 ounces 403.4667 0.0 89.76 2.2667
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    plum 4 halved pitted sliced - - - -
    sage 1 teaspoon chopped - - - -
    scallion 6 cut 192.0 44.04 10.98 1.14
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    stock 2/3 cup 114.24 12.4488 4.2168 5.3928
    calvados 4 tablespoons 403.4667 0.0 89.76 2.2667
    red currant jelly 1 tablespoon 403.4667 0.0 89.76 2.2667

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



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