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Peppercorn and Herb-Crusted Venison with Homemade Tomato Chutney and Buttered Kale

Pan-seared venison topped with a herb crust, served alongside a quick simmered tomato chutney and wilted buttered kale.

DinnerHigh ProteinVenisonChutneyHerb-Crusted
Estimated Nutrition
Calories
952.4
kcal / serving
952.4 kcal total
Carbs
53.5g
per serving
53.5 g total
Fat
62.1g
per serving
62.1 g total
Protein
45.8g
per serving
45.8 g total
Cook Time
25
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
CondimentsSauces
2
tsp
Red Wine Vinegar
2
tsp
Tomato Purée
Dairy
25
g
Butter
part reserved for crust
25
g
Butter
for kale
GrainsCereals
55
g
Breadcrumbs
fresh
Meat
150
g
Venison Fillet
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
2
cloves
Garlic
peeled and crushed
4
sprigs
Thyme
leaves only, used in two parts
1
handful
Parsley
fresh, chopped
1
tsp
Black Peppercorns
crushed
OilsFats
1
dash
Olive Oil
Vegetables
150
g
Cherry Tomatoes
quartered
1
handful
Kale
fresh, chopped

Method

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