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Receta Hunter’s Pie, with Venison and Duck Sausage, Je suis Charlie
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Ingredientes
- 2 medium potatoes
- 2 tsp butter
- 2 tbs Greek or plain yogurt
- 1 tbs Dijon-style mustard
- Filling:
- 6oz (180gr) leftover venison in red wine, or beef, cut into pieces
- 6oz (180gr) duck sausages, or pork sausage
- 1 medium carrot, roughly chopped, about 1/2 cup
- 1/2 cup peas
- 1/2 cup sweet corn
- 1 onion, chopped
- 1 rib celery, chopped
- 3oz (90gr) mushrooms, sliced
- 1/2 cup (4oz, 120ml) beef broth
- 1/2 cup (4oz, 120ml) red wine
- 1 tsp marjoram
- 1 tsp parsley
- 1 tsp paprika
- 2 tsp olive oil
- 1 tbs maizena (cornstarch, corn flour) dissolved in 1 tbs water
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 638g | |
| Calories 553 | |
| Calories from Fat 170 | 31% |
| Total Fat 19.34g | 24% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 166mg | 7% |
| Potassium 2031mg | 58% |
| Total Carbs 85.17g | 23% |
| Dietary Fiber 14.1g | 47% |
| Sugars 15.51g | 10% |
| Protein 14.93g | 24% |
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