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Salad With Game And Celery Recipe
|Roast game||1⁄2 Pound|
|Celery||3⁄4 Bunch (75 gm) (Small Size)|
|Mushrooms||1⁄2 Pound (1 Jar)|
|Sherry vinegar||4 Tablespoon|
|Walnut oil||3 Tablespoon|
|Cumberland sauce||2 Tablespoon|
|Freshly ground black pepper||1 Pinch|
|Chopped fresh tarragon||1 Tablespoon|
|Grapes||2⁄3 Cup (10.67 tbs) (Red / Green Colored)|
Serving size: Complete recipe
Calories 1337 Calories from Fat 696
% Daily Value*
Total Fat 78 g120.8%
Saturated Fat 12.7 g63.4%
Trans Fat 0 g
Cholesterol 200 mg
Sodium 3069.4 mg127.9%
Total Carbohydrates 122 g40.7%
Dietary Fiber 15.8 g63.1%
Sugars 74 g
Protein 53 g106.5%
Vitamin A 62.1% Vitamin C 360.6%
Calcium 42.2% Iron 53.2%
*Based on a 2000 Calorie diet
Wash the celery, remove the strings and cut into 1/2- inch slices.
Reserve the small inner stalks for garnishing.
Rinse and drain the mushrooms and slice the large ones in half.
Peel and dice the shallots.
Season the meat, celery, mushrooms, and shallots with the oil, Cumberland sauce, salt, pepper, and tarragon.
Wash, dry, and halve the grapes; remove the seeds.
Cut the oranges in half, remove the flesh from the white skins with a small, sharp knife and dice.
Hollow out the orange entirely.
Mix the fruit with the other salad ingredients and spoon the mixture into the hollowed-out orange skins.