Venison With Parsnip Puree, Dumpling And Sausage Casserole Recipe

Recipe By Great British Chefs

This venison recipe takes the flavours of a classic casserole and presents them in a refined, dinner-party-ready way.

4.9
16 Rating - Rate
Non Vegdiet
2hr 20minstotal

ingredients serves

Ingredients For Venison With Parsnip Puree, Dumpling And Sausage Casserole Recipe

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

More Recipes by Great British Chefs

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