Directions:
- Drain and pat dry the venison. Strain and reserve the marinade. Brown the venison in the fat. Transfer to casserole. Add salt, pepper, and all but the last two ingredients.
- Cook covered in 325 oven for 2 -3 hours. OR cook in slow cooker .
- Remove venison to serving dish. Strain liquid add red currant jelly and cream and heat to warm but do not boil. Serve with crusty warm bread or oven fries and a veggie of choice. Requires a robust burgundy for even more pleasure.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.35 Kcal (2066 kJ) | ||
| Calories from fat | 142.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 24% | |
|---|---|---|---|
| Cholesterol | 34.97mg | 12% | |
| Sodium | 9432.75mg | 393% | |
| Potassium | 312.89mg | 7% | |
| Total Carbs | 29.75g | 10% | |
| Sugars | 12.84g | 51% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 37.74g | 75% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.9mg | 38% | |
| Calcium | 82.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 161.5 Kcal (676 kJ) | ||
| Calories from fat | 46.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 24% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 12% | |
| Sodium | 3087.81mg | 393% | |
| Potassium | 102.42mg | 7% | |
| Total Carbs | 9.74g | 10% | |
| Sugars | 4.2g | 51% | |
| Dietary Fiber | 0.84g | 10% | |
| Protein | 12.35g | 75% | |
| Vitamin C | 1mg | 5% | |
| Iron | 2.3mg | 38% | |
| Calcium | 26.9mg | 8% | |
* 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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