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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add 1/2 cup of wine and mustard to a large dish and stir up. Salt and pepper the loin and place the loin in the wine and roll around. Marinate for 3 hours in the refrigerator. Season the venison with salt and pepper. | 2. Bring water to a boil and add salt and noodles. Cook the egg noodles until al dente. Strain. Place back into the pot, add butter and stir around until distributed. | 3. Remove loin from marinade and pat dry with a paper towel. Heat walnut oil in a sauté pan over medium-high heat. Sear the loin on all sides, about 5 minutes total. The cooking time will vary on the thickness of the loin; it should be pink in the center. | 4. Remove from pan and wrap with tin foil and let rest ten minutes; it will continue to cook. Return the pan to the stove, add the rest of the wine, peppercorns, ginger, shallot and stock. Bring to a boil and reduce heat and add cream; let simmer until reduced by almost half. Strain. Add cinnamon, jelly, and vinegar. Re-warm slightly. | 5. Slice the loin into thin slices. Place on top of noodles. Pour sauce over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinot noir wine	1 1/2	1/2		605.2014	0.0	134.6403	3.4
grainy mustard	2	tablespoons		605.2014	0.0	134.6403	3.4
venison loin	1 1/2	1/2		605.2014	0.0	134.6403	3.4
salt pepper				605.2014	0.0	134.6403	3.4
egg noodle	1/2	lb		875.5219999999999	162.496	32.2849	10.1232
butter	2	tablespoons		171.0	7.857	5.343	14.4
walnut oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
peppercorn	1	tablespoon		75.57600000000001	0.469	0.1608	8.2276
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
shallot	1		minced	115.2	26.88	4.0	0.16
chicken stock veal	1	cup		605.2014	0.0	134.6403	3.4
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
cinnamon	1	teaspoon		-	-	-	-
red currant jelly	1	teaspoon		605.2014	0.0	134.6403	3.4
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0

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