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Receta Pan Fried Noisette Of Venison

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Raciónes: 4

Ingredientes

Cost per serving $1.33 view details
  • 70 gm Heather honey
  • 100 gm Shallots
  • 1 tsp Parsley, minced
  • 6 x Lavender heads, up to 8
  • 50 ml Brandy
  • 1 x Bayleaf
  • 6 x Crushed peppercorns
  • 200 ml Dry red wine
  • 1 tsp Tomato puree
  • 1 Tbsp. Redcurrant jelly
  • 7 fl ounce brown stock
  • 1 Tbsp. Heather honey
  • 10 gm Unsalted butter
  •     Venison bones

Direcciones

  1. Mix all the ingredients together, place the ingredients in the marinade for approximately 11/2 hrs.
  2. Remove the venison and pat dry with a clean cloth or possibly disposable paper towel. Heat the thick based pan and add in a little clarified butter. Add in the venison and seal on all sides, turning carefully approximately 2 min on each side.
  3. Add in the minced venison bones and any trimmings, flame with a little brandy. As soon as the venison is cooked transfer to a clean tray and rest in a hot place.
  4. To the pan add in the marinade and bring to the boil. Add in 7floz of stock, reduce the heat and simmer for approximately 20 min.
  5. Add in 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of tomato puree and cook till the sauce is slightly syrupy. Strain into a clean pan and keep hot till ready for use.
  6. Before serving whisk in a nut size piece of unsalted butter.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 145g
Recipe makes 4 servings
Calories 121  
Calories from Fat 19 16%
Total Fat 2.17g 3%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 183mg 8%
Potassium 176mg 5%
Total Carbs 8.82g 2%
Dietary Fiber 0.1g 0%
Sugars 3.06g 2%
Protein 1.24g 2%
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