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12Ingredients
55Minutes
520Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. venison (piece of, backstrap or tenderloin)
- salt
- 2 Tbsp. unsalted butter
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1/4 cup brandy
- 1/2 cup stock (venison, or beef broth)
- 2 Tbsp. worcestershire sauce
- 1 Tbsp. mustard
- 1 Tbsp. tomato paste
- 1/4 cup heavy cream
- herbs (Minced, for garnish, basil parsley, chives, etc, optional)
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Directions
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol100mg33% |
Sodium820mg34% |
Potassium530mg15% |
Protein30g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber<1g3% |
Sugars4g |
Vitamin A35% |
Vitamin C15% |
Calcium10% |
Iron30% |
* 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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Reviews(2)
Jared Messer 7 years ago
Amazing! Best way I've ever cooked deer backstrap! Followed recipe completely. Highly recommend everyone try it