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Ingredients
US|METRIC
4 SERVINGS
- 1 venison (backstrap, about 1.5 to 2 pounds or 680-907 grams)
- 1 Tbsp. canola oil
- 4 tsp. sea salt
- 1 tsp. coarse black pepper (medium-)
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 5 garlic cloves (20 grams, peeled, minced)
- 1/4 cup unsalted butter
- 1 1/2 Tbsp. fresh parsley (from about three 6” sprigs)
- 1/4 tsp. salt
- fresh parsley
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium2510mg105% |
| Potassium85mg2% |
| Protein<1g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium2% |
| Iron4% |
* 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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