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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. venison roast (top or bottom round)
- 2 Tbsp. peppercorns
- 2 tsp. smoked salt (/sea salt)
- 1 sprig fresh rosemary
- 3 cloves garlic (smashed)
- 1 shallot (sliced, or 1/4 small yellow onion)
- 2 Tbsp. butter (divided)
- oil (for cooking)
- 1 cup venison (/beef stock)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1230mg51% |
| Potassium140mg4% |
| Protein1g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber<1g4% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium4% |
| 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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