Ingredients

  • 1 steak (venison fillet, about 100g)
  • 1 streaky bacon (rasher)
  • 200 grams broccoli florets
  • 40 grams pasta ribbons (dried pappardelle)
  • 1 tablespoon sunflower oil
  • 1/4 teaspoon cornflour
  • 200 milliliters vegetable stock
  • 25 grams frozen cranberries (or fresh)
  • 3 sprigs marjoram
  • 2 teaspoons single cream

Directions

  1. Season the venison with plenty of pepper and wrap in the strip of bacon. Tie with string to secure in place. Cook the broccoli in boiling water for 4-5 minutes until tender. Cook the pasta in a separate pan of boiling, salted water until tender, about 12 minutes.
  2. Heat the oil in a small frying pan and saute the venison for 2-4 minutes on each side. Transfer to a plate and keep warm.
  3. Mix the cornstarch with a little of the stock and add to the frying pan with the remaining stock, cranberries and marjoram. Bring to a boil, reduce the heat and cook, stirring for 2-3 minutes until thickened. Stir in the cream and season to taste with salt and pepper. Serve with the venison, pasta and broccoli.
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NutritionView more

800Calories
Sodium50%DV1190mg
Fat91%DV59g
Protein86%DV44g
Carbs9%DV26g
Fiber44%DV11g

PER SERVING *

Calories800Calories from Fat530
% DAILY VALUE*
Total Fat59g91%
Saturated Fat18g90%
Trans Fat
Cholesterol135mg45%
Sodium1190mg50%
Potassium1360mg39%
Protein44g86%
Calories from Fat530
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber11g44%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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