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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 5 cups venison (shoulder, ready-to-cook, diced)
- 3 shallots (finely chopped)
- 2 garlic clove (finely chopped)
- 1 tsp. tomato puree
- 2/3 cup dry red wine
- 1 tsp. fresh rosemary (chopped)
- 1 tsp. fresh thyme (chopped)
- 1/2 tsp. fresh sage (chopped)
- 1 bay leaf
- 3 juniper berries
- 1 2/3 cups game stock
- 4 cups waxy potatoes (peeled, grated and drained)
- 1 egg
- 1/3 cup flour
- 1 tsp. cornstarch
- 1 Tbsp. butter
- 2 1/2 cups mushroom (Mixed, e. g. chanterelle mushrooms, boletes, porcini mushrooms, sliced)
- 2 carrots (sliced)
- 1 zucchini (diced)
- 1 red pepper (diced)
- 2/3 cup crème fraiche
- chervil (to garnish, optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium120mg5% |
| Potassium1550mg44% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A150% |
| Vitamin C150% |
| Calcium15% |
| Iron25% |
* 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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