Venison with Sweet and Sour Parsnips, Pear and Curly Kale
Succulent poached and seared venison loins served with glazed parsnip ribbons, wilted kale, fresh pear, and rich red wine gravy.
Estimated Nutrition
Calories
926.2
kcal / serving
1852.4 kcal total
Carbs
80.1g
per serving
160.2 g total
Fat
42.3g
per serving
84.6 g total
Protein
56.4g
per serving
112.8 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
110
g
CondimentsSauces
118
ml
200
ml
Red Wine Gravy
heated to boiling point
Dairy
75
g
Butter
divided use
Fruits
1
piece
Conference Pear
peeled, cored, sliced into ribbons lengthways
Liquids
110
ml
Meat
450
g
Venison Loin
fully trimmed
NutsSeeds
OilsFats
Method
1
2
3
4
5
6
7
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9
10