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Venison Roast with Autumn Vegetables
HTTP://WWW.RICARDOCUISINE.COM/19Ingredients
20Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 celery root (peeled and cut into 1/2-inch, 1-cm thick wedges)
- 1 turnip (peeled and cut into 1/2-inch, 1-cm thick wedges)
- 1 fennel bulb (trimmed and cut into 6 wedges)
- 1 sweet onion (large, peeled and cut into 8 wedges)
- 1 sweet potato (peeled and cut into 1/2-inch, 1-cm thick wedges)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 venison roast (boneless, or about 3 lbs, 1.4 kg, tied)
- 1 top sirloin (roast beef)
- 2 Tbsp. butter
- 2 Tbsp. whole grain mustard
- 2 tsp. cracked black pepper
- 4 shallots (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 1/2 cups red wine
- 1 1/2 cups chicken broth
- 1 tsp. chopped fresh thyme
- 2 Tbsp. butter (cold, cubed)
- pepper (uncheckedSalt and)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol30mg10% |
Sodium380mg16% |
Potassium1410mg40% |
Protein10g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A130% |
Vitamin C60% |
Calcium20% |
Iron25% |
* 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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