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Ingredients
US|METRIC
6 SERVINGS
- 25 grams dried porcini mushrooms
- 1 Tbsp. olive oil
- 100 grams pancetta (or smoked bacon lardons)
- 1 kg venison (shoulder, cut into 2-3cm dice)
- 2 Tbsp. flour
- 1 finely chopped onion
- 2 celery sticks (finely chopped)
- 1 carrot (large, finely chopped)
- 1 sprig thyme
- 1 bay leaf
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 Tbsp. tomato puree
- 200 mL red wine
- 200 mL chicken stock
- 1 Tbsp. butter
- 400 grams mushrooms (roughly chopped)
- 2 Tbsp. chopped parsley
- salt
- black pepper
- 750 mL water
- 125 grams polenta
- 50 grams butter
- 2 Tbsp. grated Parmesan (plus extra for sprinkling over)
- 400 grams black kale (cavolo nero)
- 2 Tbsp. olive oil
- 3 cloves garlic (thinly sliced)
- salt
- black pepper
- 600 grams beetroot (peeled and grated)
- 2 Tbsp. butter
- 2 Tbsp. balsamic vinegar
- 1 pinch allspice
- olive oil (for drizzling)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol75mg25% |
Sodium830mg35% |
Potassium1340mg38% |
Protein50g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber8g32% |
Sugars12g |
Vitamin A250% |
Vitamin C160% |
Calcium20% |
Iron60% |
* 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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