Venison Carpaccio With Pickled Vegetables Recipe
Recipe By Kitchen Nine
4.7
15 Rating -
Rate
Non Vegdiet
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Venison Carpaccio With Pickled Vegetables Recipe
- 0.08 cup Each flat leaf parsley and chives, finely chopped
- 0.92 teaspoon Salted capers, rinsed, finely chopped
- 1/25 Anchovy fillet, finely chopped
- 1/25 Garlic Clove, Finely Chopped
- 1/25 Finely grated rind lemon
- 63.33 gram Venison loin, trimmed, sinew removed
- 12.50 milliliter Extra virgin olive oil
- sprig To serve:dill sprigs and coriander shoots
- 58.33 milliliter Champagne vinegar
- 0.33 tablespoon Caster sugar
- 0.33 tablespoon Sea salt
- 8.33 gram Each broccoli and cauliflower florets
- 2 Heirloom baby carrots, trimmed, cut lengthways into quarters
Nutrition
value
value
295
calories per serving
16 g Fat16 g Protein16 g Carbs8 g FiberOther
Current Totals
- Fat16g
- Protein16g
- Carbs16g
- Fiber8g
MacroNutrients
- Carbs16g
- Protein16g
- Fiber8g
Fats
- Fat16g
Vitamins & Minerals
- Calcium115mg
- Iron4mg
- Vitamin A4562mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B975mcg
- Vitamin B123mcg
- Vitamin C30mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium53mg
- Manganese< 1mg
- Phosphorus197mg
- Selenium25mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine