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Venison - Vegetable Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)185.9477
Energy (kCal)1001.1374
Carbohydrates (g)44.7332
Total fats (g)5.7901
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove casing from sausage, and discard. | 2. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. | 3. Remove sausage, and drain well, reserving drippings in skillet. | 4. Saute onion in drippings; drain well, and discard drippings. | 5. Combine onion, tomatoes, oregano, and pepper in skillet. | 6. Simmer until thoroughly heated; remove from heat. | 7. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. | 8. Top with carrots. | 9. Sprinkle sausage over carrots; spoon tomato mixture over sausage. | 10. Cover with aluminum foil. | 11. Bake at 350F for 45 minutes. | 12. 8 servings. | 13. Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison sausage 2 lbs smoked 806.9352 0.0 179.5204 4.5333
    onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    potato 4 sliced - - - -
    carrot 4 sliced 100.04 23.3752 2.2692 0.5856

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



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