RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	89.8433
Energy (kCal)	796.5522
Carbohydrates (g)	10.02
Total fats (g)	43.6363
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3941
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2210
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7988
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0510
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.2917
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8016
Proline (g)	0.2849
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0069
Adjusted Protein (g)	0.0000
Cystine (g)	0.1121
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	71.5479
Copper, Cu (mg)	1.5917
Maltose (g)	0.0000
Zinc, Zn (mg)	5.6905
Total lipid (fat) (g)	43.6363
Vitamin K (phylloquinone) (g)	21.3864
Cholesterol (mg)	212.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0044
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	62.4650
Folate, total (g)	94.0188
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	489.3322
Energy (kcal)	796.5522
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4482
Fatty acids, total saturated 14:1 (g)	0.0005
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1793
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0978
Sugars, total (g)	0.0354
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0244
Vitamin C, total ascorbic acid (mg)	1.0106
Lutein + zeaxanthin (g)	13.0525
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1403
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3167
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	120.1062
Fatty acids, total saturated 16:0 (g)	4.7367
Carbohydrate, by difference (g)	10.0200
Vitamin D (IU)	0.0000
Fructose (g)	0.0066
Fluoride, F (g)	0.9832
Aspartic acid (g)	0.5386
Tyrosine (g)	0.2379
Potassium, K (mg)	1147.9828
Fatty acids, total saturated 12:0 (g)	0.0033
Vitamin A, RAE (g)	130.6042
Serine (g)	0.3035
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2964
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0458
Histidine (g)	0.1621
Isoleucine (g)	0.2425
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.5038
Water (g)	336.0628
Fatty acids, total saturated 8:0 (g)	0.0032
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	26.0185
Sodium, Na (mg)	312.4990
Iron, Fe (mg)	7.2441
Energy (kJ)	3331.2855
Ash (g)	6.7560
Caffeine (mg)	0.0000
Glycine (g)	0.3791
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	8.9939
Fatty acids, total polyunsaturated (g)	9.9088
Vitamin E (alpha-tocopherol) (mg)	6.0320
Sucrose (g)	0.0006
Vitamin B-6 (mg)	0.5668
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1797
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0044
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.5750
Starch (g)	0.0000
Pantothenic acid (mg)	0.2529
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8985
Folate, food (g)	94.0188
Fatty acids, total saturated 20:1 (g)	0.1042
Fatty acids, total monounsaturated (g)	25.5348
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	276.9439
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.3294
Vitamin B-12 (g)	4.2500
Calcium, Ca (mg)	643.0962
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0043
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2973
Glutamic acid (g)	1.2338
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3450
Vitamin E, added (mg)	0.0000
Retinol (g)	127.5000
Leucine (g)	0.4407
Folate, DFE (g)	94.0188
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.6214
Tryptophan (g)	0.1195
Threonine (g)	0.2300
Fatty acids, total polyunsaturated 18:1 c (g)	0.0186
Manganese, Mn (mg)	0.8163
Protein (g)	89.8433
Cryptoxanthin, beta (g)	0.7188
Fatty acids, total saturated 18:1 undifferentiated (g)	24.9422
Betaine (mg)	0.2829
Phosphorus, P (mg)	996.1185
Tocopherol, gamma (mg)	0.4127

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. Allow the venison to come to room temperature. | 2. Set the loin on a rack in a roasting pan and roast at 400°F until medium-rare, about 135°F on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices. | 3. Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving. | 4. Place the roasting pan on stove top over medium high heat and add the wine. Bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. Be sure to scrape the browned bits from the bottom of the pan. | 5. Add the stock and bring to a boil. Add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. | 6. Add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. Allow the butter to completely melt before removing from heat. | 7. Slice the venison thinly and serve with the hot sauce. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison loin	4	lb	boneless	378.25	0.0	84.15	2.125
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1	teaspoon		-	-	-	-
pepper	1 1/4	1/4	ground	7.2162	1.8386	0.2987	0.0937
thyme	3/4	teaspoon	crushed	0.606	0.1467	0.0334	0.0101
red wine	2	cups		-	-	-	-
beef	2	cups		-	-	-	-
butter	2	tablespoons	cut	171.0	7.857	5.343	14.4
berry cranberry sauce	15	ounces		378.25	0.0	84.15	2.125
ginger	1/2	teaspoon	powdered	0.8	0.1777	0.0182	0.0075
thyme sprig				378.25	0.0	84.15	2.125

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

Cooking in progress....

Roast Loin of Venison With Cranberries