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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak rack of venison in buttermilk for two days in a refrigerator. | 2. After 2 days, remove the skin. Wrap bacon around the rack and place in Dutch oven with butter. Brown on all sides. | 3. Add the chopped vegetables along with the rest of the ingredients except the sour cream and wine. Add enough water to Dutch oven so meat and vegetables do not burn. | 4. Cook at 350F for about 1 1/4 to 1 1/2 hours. | 5. When done, strain the sauce and whisk in the sour cream and wine. Thicken the gravy, if necessary, with flour and water or cornstarch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rack venison	1			403.4676	0.0	89.7602	2.2667
buttermilk	2	quarts		-	-	-	-
bacon	5	slices		583.8	1.7919999999999998	17.668	55.566
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
onion	1		chopped	60.0	14.01	1.65	0.15
parsley	5		chopped	6.84	1.2027	0.5643	0.1501
juniper berry	5		crushed	403.4676	0.0	89.7602	2.2667
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cream	1	pint	sour	-	-	-	-
madeira wine	2	tablespoons		403.4676	0.0	89.7602	2.2667

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