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Venison and Prune Potjie

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)369.4544
Energy (kCal)100665.6218
Carbohydrates (g)26173.4956
Protein (g)891.1992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 25 2137.5 98.2125 66.7875 180.0
    venison 1 kg boneless cubed - - - -
    streaky bacon 70 - - - -
    onion 1 diced 64.0 14.944 1.76 0.16
    garlic clove 2 chopped - - - -
    flour 1/2 tablespoon 18.0712 3.9564 0.2938 0.0701
    sage leaf 1 teaspoon chopped - - - -
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    prune 400 98280.0 26020.8 814.32 187.2
    water 750 0.0 0.0 0.0 0.0
    red wine 250 - - - -
    tomato 4 160.8396 34.7592 7.8633 1.7871
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    sea salt black pepper ground - - - -
    potato 1 1/2 1/2 peeled sweet - - - -
    butter 1 tablespoon 2137.5 98.2125 66.7875 180.0
    double cream 75 ml - - - -
    lime juice 1/4 teaspoon 0.3151 0.1061 0.0053 0.0009

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



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