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Ingredients
US|METRIC
8 SERVINGS
- 2 carrots (roughly chopped)
- 140 grams turnips (or swede, roughly chopped)
- 2 onions (roughly chopped)
- 3 celery sticks (roughly chopped)
- olive oil (and butter, for frying)
- 1 garlic clove (crushed)
- 1 kg venison (boned leg or shoulder of, cut into large chunks, or buy ready-cubed venison for stewing)
- 5 Tbsp. plain flour (seasoned with salt and pepper)
- 2 Tbsp. jelly (redcurrant, or rowan or hawthorn jelly)
- 450 mL dry red wine (Rioja is good)
- 450 mL beef stock
- 2 thyme (sprigs)
- 1 bay leaf
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium160mg7% |
| Potassium380mg11% |
| Protein30g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C15% |
| Calcium6% |
| Iron20% |
* 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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