Ingredients For Venison, Tomato And Rosemary Ragù Recipe
2 tablespoon Light Olive Oil
1 kilogram Diced venison shoulder
3 Red onions
8 Juniper berries
1 Bay leaf
10 gram Freshly ground black pepper
1 Star anise
6 sprig Rosemary
1 tablespoon Tomato puree
250 milliliter Red wine
1 liter Beef Stock
1000 gram Piccolo cherry tomatoes
150 gram Polenta
750 milliliter Vegetable Stock
100 milliliter Milk
Salt
150 gram Polenta
100 milliliter Milk
Salt
750 milliliter Vegetable Stock
2 tablespoon Light Olive Oil
1 kilogram Diced venison shoulder
3 Red onions
8 Juniper berries
1 Bay leaf
10 gram Freshly ground black pepper
1 Star anise
6 sprig Rosemary
250 milliliter Red wine
1 tablespoon Tomato puree
Nutrition value
1141
calories per serving
54 g Fat58 g Protein81 g Carbs3 g FiberOther
Current Totals
54 g Fat
58 g Protein
81 g Carbs
3 g Fiber
MacroNutrients
Carbs
81 g
Protein
58 g
Fiber
3 g
Fats
Fat
54 g
Vitamins & Minerals
Calcium
159 mg
Iron
8 mg
Vitamin A
93 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
14 mg
Vitamin B6
2 mg
Vitamin B9
102 mcg
Vitamin B12
0 mcg
Vitamin C
57 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
119 mg
Manganese
0 mg
Phosphorus
686 mg
Selenium
32 mcg
Zinc
12 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