11Ingredients
620Calories
75Minutes

Ingredients

  • 5 tablespoons rosemary needles (finely chopped)
  • 3 tablespoons black peppercorns (coarsely chopped)
  • 3 1/3 pounds venison (saddle)
  • 1/3 pound bacon (sliced)
  • 4 onions (peeled and sliced)
  • 1/3 cup sliced almonds (toasted)
  • 2/3 cup dry red wine
  • 1 2/3 cups beef stock
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 head broccoli (cut into florets)

Directions

  1. Preheat the oven to 400°F. Mix the rosemary and black pepper together then rub into the venison. Lay the bacon slices on top of the venison then place in a roasting pan. Scatter the onions around the meat and roast for 25 mins. Pour the red wine and 1/2 cup hot water over the venison then return to the oven for another 10-15 mins. Remove from the oven, cover with foil and set aside to rest.
  2. For the sauce, strain the pan juices into a clean saucepan. Add the stock and simmer for 4-5 mins. Mix the cream and cornstarch together until smooth then add to the gravy and simmer, stirring, for 2-3 mins until the sauce thickens. Add the sugar and season.
  3. Meanwhile, cook the broccoli in salted boiling water for 4-5 mins, until just tender. Drain.
  4. To serve, slice the venison then place on serving plates with the broccoli. Sprinkle the almonds over the broccoli and serve the gravy on the side.
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NutritionView more

620Calories
Sodium16%DV390mg
Fat46%DV30g
Protein129%DV66g
Carbs7%DV21g
Fiber24%DV6g

PER SERVING *

Calories620Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat12g60%
Trans Fat
Cholesterol95mg32%
Sodium390mg16%
Potassium740mg21%
Protein66g129%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber6g24%
Sugars6g12%
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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