| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Food3, Ood9 | 4 | Servings |
INGREDIENTS
| 1 | T | Pink peppercorns |
| 4 | 225 g, 8oz venison steaks | |
| 8 | Shallots, diced | |
| 2 | T | Honey, warmed |
| 8 | T | Double cream |
| 2 | T | Dijon or English mustard |
| 2 | T | Dry sherry |
| Salt and freshly milled | ||
| black pepper | ||
| Virgin olive oil | ||
| Sun blush tomatoes | ||
| Mixed leaf green salad | ||
| 1 | Other Carbohydrates |
INSTRUCTIONS
Mix the peppercorns, shallots, honey, double cream, mustard, sherry and salt and pepper together in a bowl and thoroughly coat the venison steaks, and leave them for 2 hours. Place the steaks into a hot frying pan and cook for 3 minutes either side, adding the mustard marinade. Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves. Place the steaks on warm plates, with a little of the mustard sauce, served with the green leaf salad. Converted by MC_Buster. Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 581
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 95.5mg
Potassium: 2654.5mg
Carbohydrates: 133.8g
Fiber: 25.4g
Sugar: 62.3g
Protein: 19.8g