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Venison Royale Recipe
|Venison||1 Small (A Small Saddle)|
|Oil||7 Ounce (200 Milliliter Or 7/8 Cup)|
|Flour||3 Ounce (75 Grams Or 1/2 Cup)|
|Wine vinegar||4 Ounce (100 Milliliters Or 1/2 Cup)|
|Dessert apples||12 , peeled|
|Butter||10 Ounce (275 Grams Or 1 1/4 Cups)|
|Shortcrust pastry||1 , made|
|Potatoes||1 Pound (450 Grams)|
|Chestnut||2 Pound (1 Kilogram)|
|Double cream||8 Ounce (225 Grams Or 1 Cup)|
|Boiling milk||1 Pint (550 Milliliter 2 1/2 Cups)|
|Freshly ground black pepper||15 Milliliter, milled (1 Tablespoon)|
|Sandwich bread slice||6|
|Oil||15 Milliliter (1 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon, Mixed With Oil)|
|Cranberries||1⁄2 Pound, canned (225 Grams)|
|Red currant jelly||1⁄2 Pound (225 Grams / 3/4 Cup)|
|Carrots||2 , sliced|
|Onions||2 , sliced|
|Shallots||5 , chopped|
|Garlic||4 Clove (20 gm), crushed|
|Peppercorns||2 Teaspoon (10 Milliliters)|
|Red wine||1 3⁄4 Pint (1 Liter Or 4 1/2 Cups)|
|Brandy||7 Ounce (200 Milliliter Or 7/8 Cup)|
|Peanut oil||4 Ounce (100 Milliliter Or 1 Cup)|
Serving size: Complete recipe
Calories 15140 Calories from Fat 6940
% Daily Value*
Total Fat 790 g1214.9%
Saturated Fat 228.2 g1141%
Trans Fat 0 g
Cholesterol 1049.9 mg
Sodium 1645.7 mg68.6%
Total Carbohydrates 1276 g425.3%
Dietary Fiber 131 g523.9%
Sugars 446.7 g
Protein 530 g1060.4%
Vitamin A 635.2% Vitamin C 479.6%
Calcium 141.7% Iron 729.9%
*Based on a 2000 Calorie diet
Chop the bones and place them with the trimmings and fillet in a deep dish.
Add all the ingredients for the marinade and leave overnight.
2 The following day, remove the trimmings, bones and fillet.
Strain the marinade, reserving both the liquid and the vegetables.
3 Heat 100 ml (4 floz) (1/2 cup) of the oil in a large frying pan (skillet) and fry the trimmings and bones for 5 minutes.
Transfer them to a dish.
In the same pan, fry the vegetables from the marinade until golden-brown.
Sprinkle them with 50 g (2 oz) (1/2 cup) of the flour and, stirring continuously, cook for 2 minutes over a low heat.
Add the wine vinegar and marinade liquid and, still stirring, gradually bring the mixture to the boil.
Remove the scum from the surface and return the trimmings and bones to the pan.
Season, cover and leave to simmer for 2 1/4 hours.