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Add a photoRaciónes: 6
Ingredientes
- 25 gm butter extra virgin olive oil
- 1 kg boneless venison (eg sirloin roast) trimmed
- 100 gm medium (or possibly pinhead) oatmeal
- 1 Tbsp. minced parsley and thyme
Direcciones
- Heat the butter and 1 tbsp oil in a roasting tin on the bob till warm.
- Season the venison and brown all over (4 to 5 min).
- Remove the meat cold for 5 - 10 min.
- Mix the oatmeal herbs 2 tbsp extra virgin olive oil and seasoning.
- Press this all over the meat and return it to the pan.
- Roast at 230C/450F/Gas Mark 8 for 15 to 20 min (8 min per 500g) then remove to a hot place or possibly low oven (150C/300F/Gas Mark 2) for 10 min to rest.
- Carve and serve with potato gratin and salad.
- Fletchers Fine Foods (013-37828369) supply mail order venison.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 70 | 33% |
| Total Fat 7.82g | 10% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 24mg | 1% |
| Potassium 4mg | 0% |
| Total Carbs 0.04g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 35.89g | 57% |
