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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan. | 2. Add the plums, sage, and scallions and cook for two minutes. | 3. Mix the cornstarch with the water and add to the pan. | 4. Add the stock, Calvados, and jelly, and heat until thickened. | 5. Return the venison, and heat gently to warm through. | 6. (Can also be made with elk). | ---------------------------------------------------------------------------

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.