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Ingredients
US|METRIC
4 SERVINGS
- 34 oz. venison (roast)
- 1 1/2 cups water (12oz, 360ml )
- 1 1/2 cups red wine vinegar (12oz, 360ml )
- 1 Tbsp. salt
- 2 bay laurel leaves
- 2 tsp. juniper berries
- 1/2 tsp. whole cloves
- 3 shallots (cut in half)
- 1 red onion (cut into wedges)
- 8 cloves garlic (smashed)
- 1 Tbsp. olive oil
- 1 cup red wine (8oz, 240ml)
- 3/4 cup beef stock (6oz, 180ml)
- 3 bay laurel leaves
- 1 bouquet garni
- 1 tsp. paprika
- 2 Tbsp. cornstarch (maizena, corn flour dissolved in 3 tbs water)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1890mg79% |
| Potassium560mg16% |
| Protein57g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium10% |
| 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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