toodle.

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.

DinnerHigh ProteinAutumnalVenisonKale
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
Caster Sugar
CondimentsSauces
118
ml
Malt Vinegar
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
Chicken Stock
Meat
450
g
Venison Loins
fully trimmed
NutsSeeds
1
1
Black Pepper
freshly ground
20
piece
Juniper Berries
freshly ground
1
1
Salt
to taste
OilsFats
15
ml
Extra Virgin Olive Oil
Vegetables
1
piece
Parsnip
peeled, sliced into ribbons on a mandoline
200
g
Kale
washed, tough stalks removed

Method

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