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Iowa Fried Venison Heart

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0304
Energy (kCal)104.165
Carbohydrates (g)12.988
Total fats (g)4.9149
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Split heart in half. | 2. Remove all vents and ducts. | 3. Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. | 4. Soak heart in marinade overnight. | 5. Dredge pieces in flour and fry in butter over high heat. | 6. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison heart 1 - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    mustard 1 teaspoon prepared 0.315 0.0545 0.0334 0.0049
    pickling spice 1 teaspoon - - - -
    salt 1 teaspoon - - - -
    wine vinegar 3 teaspoons 2.85 0.0405 0.006 0.0
    red wine 1 cup - - - -
    flour - - - -
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8

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



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