Directions:
- Venison Ragu.
- In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
- Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
- Serve with noodles, polenta, or gnocchi.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.64 Kcal (283 kJ) | ||
| Calories from fat | 0.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 180.74mg | 8% | |
| Potassium | 322.52mg | 7% | |
| Total Carbs | 11.82g | 4% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.35 Kcal (190 kJ) | ||
| Calories from fat | 0.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 121.17mg | 8% | |
| Potassium | 216.22mg | 7% | |
| Total Carbs | 7.92g | 4% | |
| Sugars | 2.17g | 13% | |
| Dietary Fiber | 1.77g | 11% | |
| Protein | 1.09g | 3% | |
| Vitamin C | 10.7mg | 27% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 6% | |
| Calcium | 36.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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