Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
55.7g
per serving
222.8 g total
Fat
78.1g
per serving
312.4 g total
Protein
34.7g
per serving
138.8 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
50
g
Soft Brown Sugar
For the cabbage
1
tbsp
Sugar
For sauce
CondimentsSauces
5
tbsp
2
tbsp
Dairy
75
g
Butter
For the red cabbage purée
50
g
Butter
For blackberry sauce
50
g
Butter
For celeriac and beetroots
75
g
Butter
For potato galette
50
g
Unsalted Butter
For kale
Fruits
150
g
Blackberry
Fresh
Liquids
Meat
400
g
Venison Fillet
Fully trimmed
NutsSeeds
2
pieces
0.5
stick
1
tsp
Salt
To taste
1
tsp
Black Pepper
To taste
1
clove
5
sprigs
Thyme
Leaves only
2
pieces
Juniper Berry
Crushed
0.5
leaf
Bay Leaf
Fresh
Vegetables
600
g
Red Cabbage
Leaves, finely sliced
1
piece
Shallot
Thinly sliced
1
piece
Celeriac
Large, peeled and diced
1
bunch
Baby Beetroot
Cooked, peeled and halved
2
pieces
Potato
Large, spiralized
1
head
Kale
Leaves removed and roughly chopped
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16