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10Ingredients
60Minutes
60Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 venison (Backstrap, can sub beef or pork tenderloin)
- 2 tsp. coarse salt
- 1 tsp. black pepper
- 4 garlic cloves (finely minced)
- 8 rosemary sprigs
- 1 Tbsp. olive oil
- 1/2 medium onion (chopped)
- 1 cup beef stock
- salt
- pepper
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1500mg63% |
| Potassium220mg6% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium6% |
| Iron8% |
* 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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Reviews(4)
Paul a year ago
Made a sauce in the pan with mushrooms and red wine. Served with green beans and potatoes dauphinois. A perfect birthday dinner
Mr. Crowder a year ago
I used venison round steak with this recipe as a base. Instead of oil I used butter to cook it in and I used garlic powder instead of crushed garlic. It worked better that way. Delicious! The whole family ate it, and the one who shot it wanted it in her school lunch.
Wills 2 years ago
It turned out good but I over cooked it on accident I had thinner pieces to work with so I advise that if your pieces aren’t as thick turning the temperature down or not cooking it as long