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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. elk backstrap (venison would work here too I guess cut into 1″ thick medallions)
- 2 glasses red wine (a robust)
- 2 cups beef stock
- 6 juniper berries (crushed)
- 5 black peppercorns
- 1 shallot (small, diced)
- 4 sprigs thyme
- 1 Tbsp. butter
- 2 Tbsp. lard (or olive oil for roasting)
- 6 turnips (cut into 3″ pieces)
- 6 parsnips (small, cut into 3″ pieces)
- salt
- freshly ground black pepper
- olive oil (or Grapeseed, for cooking the elk.)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium730mg30% |
| Potassium2140mg61% |
| Protein59g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber12g48% |
| Sugars18g |
| Vitamin A10% |
| Vitamin C120% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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