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Slow-cooked Venison Saddle With Suet Pudding and Carrot Purée
GREAT BRITISH CHEFS28Ingredients
80Minutes
980Calories
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Ingredients
US|METRIC
4 SERVINGS
- venison (saddle, 4 pieces each weighing 125g)
- 200 grams carrots (chopped)
- 50 grams butter
- 50 mL water
- 1/2 white cabbage (sliced)
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 1 sprig fresh thyme
- 1 bay leaf
- 2 peppercorns
- 1 juniper berry
- 1.5 liters white wine
- 25 grams smoked bacon
- 265 grams self raising flour
- 35 grams suet
- salt
- 50 mL water
- 350 grams venison (diced, shoulder)
- 100 grams onion (diced)
- 100 grams carrots (diced)
- 150 mL red wine
- 1 Tbsp. fresh thyme (chopped)
- 1 g xanthan gum
- Worcestershire sauce (to taste)
- salt
- pepper
- 150 grams leaves (Brussels sprout)
- 10 grams butter
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium660mg28% |
| Potassium1130mg32% |
| Protein30g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber9g36% |
| Sugars11g |
| Vitamin A320% |
| Vitamin C130% |
| Calcium20% |
| Iron45% |
* 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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