Haunch of venison with morels
( 651 )
| Meat |
| Servings : 4 servings | |
Difficulty :  , Duration :  , Cost :  |
Ingredients
1 haunch of venison 1 half bottle of Cotes du Rhone 100 g morels 40g butter 1 small jar cranberry Natural 2 shallots 1 large onion 1 carrot 1 bouquet garni 1 tablespoon flour salt pepper 5 tablespoons oil
Preparation
In a bowl, put the haunch the bouquet garni, sprinkle with wine and oil Add onion, finely chopped carrot and let marinate for 8 hours in refrigerator Drain haunch Filter the marinade to get rid of the bouquet Bake in hot oven for 10 minutes then turn down to gas mark 6 for 50 min Turn the meat halfway through cooking and add a glass of water Chop shallots and fry in butter Add the flour and the marinade Simmer for 20 minutes Add the cranberries Brown the morels haunch Serve with sliced morels around and the sauce in the gravy.
Nutritional references
| Product | Source | Portion (g) | Kcal | Carbohydrates (g) | Fats (g) | Proteins (g) |
|---|---|---|---|---|---|---|
| Cotes du Rhone | INRA - CIQUAL | 100 | 69 | 0.3 | 0 | 0.2 |
| Haunch of venison | 100 | 122 | 0 | 3.6 | 22.4 | |
| Cranberries | 100 | 31 | 6.2 | 0.5 | 0.3 | |
| Morels | 100 | 10 | 0 | 0.3 | 1.7 | |
| Flour | INRA - CIQUAL | 100 | 346 | 78.6 | 1.3 | 10 |
| Oil | INRA - CIQUAL | 100 | 899 | 0 | 99.9 | 0 |
| Bouquet garni | WWW | 100 | 0 | 0 | 0 | 0 |
| Butter | INRA - CIQUAL | 100 | 752 | 0.5 | 83 | 0.7 |
| Carrots | INRA - CIQUAL | 100 | 31 | 6.7 | 0.3 | 0.8 |
| Shallots | JPB | 100 | 75 | 17 | 0 | 1.3 |
| Onions | INRA - CIQUAL | 100 | 34 | 7.1 | 0.2 | 1.3 |
