- Recipes Home
- Interest Groups
Braised Venison A La Forestiere Recipe
|Shortening||1⁄4 Cup (4 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Stock||1 Cup (16 tbs) (Venison / Bouillon)|
|Mushrooms||1⁄2 Pound, sliced|
|Shallots/Green onions||3 , chopped|
Calories 450 Calories from Fat 171
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 6.3 g31.3%
Trans Fat 1.1 g
Cholesterol 52 mg
Sodium 70.4 mg2.9%
Total Carbohydrates 17 g5.5%
Dietary Fiber 1.1 g4.6%
Sugars 1.6 g
Protein 53 g106.1%
Vitamin A 7.4% Vitamin C 6.4%
Calcium 3% Iron 44.2%
*Based on a 2000 Calorie diet
Drain; saute in shortening to seal, then sprinkle with 2 tablespoons flour, and continue to cook until brown.
Add 1 cup of the marinade, tomato puree, juniper berries, and herb bouquet.
Cover and simmer until almost tender (about 1 1/2 hours), adding water or stock to replace evaporation.
Cool, and skim off fat.
Saute mushrooms and shallots in butter for 5 minutes.
Blend in the 4 tablespoons flour, cook a minute, and combine with meat and liquid.
Simmer until thickened, and serve with toast