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Roast Venison Shoulder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)178.8996
Energy (kCal)4616.94
Carbohydrates (g)966.7384
Total fats (g)31.8989
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 190°C. | 2. Heat olive oil on medium high heat in a oven safe pan. | 3. Salt and pepper the meat. | 4. Mix together the other dry ingredients other than bouillon granules and rub into the meat. | 5. Sear meat on both sides. | 6. Pour in port and Creme de Cassis and add the bouillon granules. | 7. Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison shoulder 700 -900 g 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt pepper 0.0 0.0 0.0 0.0
    caraway 2 dashes ground - - - -
    rosemary 2 dashes ground - - - -
    allspice 2 dashes ground - - - -
    coriander 2 dashes ground - - - -
    cinnamon 1 dash ground - - - -
    nutmeg 1 dash ground - - - -
    bay leaf 1 ground - - - -
    berry 14 chopped 4377.856 966.6406 178.8774 4.8922
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    port wine 150 0.0 0.0 0.0 0.0
    creme de cassis 2 tablespoons 0.0 0.0 0.0 0.0
    beef bouillon granule 1/2 teaspoon 0.0 0.0 0.0 0.0

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



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