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Venison Soup Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0232
Energy (kCal)1.9485
Carbohydrates (g)0.1892
Total fats (g)0.1343
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crack deer bones after removing from meat (large ham bone& pelvic bones, etc). | 2. Place in large stew pot, add seasonings. | 3. Bring to a boil, then cover and simmer for three hours. | 4. Strain stock through tea strainer, then through cloth to remove any particles. | 5. Allow to cool, then skim off any fat which accumulates. | 6. Use as base for soup or stew. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 2 cracked bone - - - -
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    mace 1/16 teaspoon 0.5047 0.0537 0.0071 0.0344
    green peppercorn 12 crushed - - - -
    water 8 cups 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon smoked - - - -

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



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