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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 5 lb. venison (backstrap or tenderloin, cut into 2½-inch medallions)
- 1 tsp. coarse sea salt
- 1/2 tsp. ground black pepper
- 1 cup brandy
- 1 cup sweet onion (diced)
- 4 garlic cloves (minced)
- 2 shallots (finely chopped)
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. Dijon mustard
- 1 qt. beef broth
- 3/4 cup tomato paste (6 ounces)
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NutritionView More
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1000Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1000Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1900mg79% |
| Potassium980mg28% |
| Protein132g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium10% |
| Iron110% |
* 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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