Ingredients For Venison With Parsnip Puree, Dumpling And Sausage Casserole Recipe
1 Venison loin
10 gram Juniper berries
10 gram Maldon salt
1 Large potato
Sea salt
Unsalted butter
500 gram Self raising flour
2 gram Sea salt
250 gram Suet
500 gram Parsnip
1 dash Rapeseed oil
1 Knob of unsalted butter
Sea salt
500 milliliter Whole milk
Thyme leaves
1 dash Rapeseed oil
3 Carrots
3 stick Celery
0.5 Celeriac
4 Venison sausages
2 Star anise
Sea salt
125 milliliter Port
250 milliliter Red wine
1 liter Brown chicken stock
10 gram Juniper berries
125 milliliter Port
250 milliliter Red wine
1 liter Brown chicken stock
1 dash Rapeseed oil
1 Knob of unsalted butter
500 gram Parsnip
Sea salt
500 milliliter Whole milk
500 gram Self raising flour
2 gram Sea salt
250 gram Suet
1 Large potato
Sea salt
Unsalted butter
4 Venison sausages
1 dash Rapeseed oil
3 Carrots
3 stick Celery
0.5 Celeriac
2 Star anise
Sea salt
1 Venison loin
Nutrition value
1026
calories per serving
60 g Fat70 g Protein36 g Carbs8 g FiberOther
Current Totals
60 g Fat
70 g Protein
36 g Carbs
8 g Fiber
MacroNutrients
Carbs
36 g
Protein
70 g
Fiber
8 g
Fats
Fat
60 g
Vitamins & Minerals
Calcium
369 mg
Iron
7 mg
Vitamin A
5303 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
20 mg
Vitamin B6
2 mg
Vitamin B9
97 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
147 mg
Manganese
1 mg
Phosphorus
882 mg
Selenium
69 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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