Roast Saddle of Venison with Braised Red Cabbage and Parsnip Purée by @gordongram
1h30
Hard
2 servings
🦌
680 g
Venison Saddle
🥬
500 g
Red Cabbage
🥕
450 g
Parsnip
Preparation Steps
Step 1/5
Season venison
Step 2/5
Roast venison
Step 3/5
Braise cabbage
Step 4/5
Cook parsnips
Step 5/5
Purée parsnips
Composition
Ingredients
Types
Meat, Vegetables
Ingredients
venison saddle, red cabbage, parsnip
Allergens
to inform
Dietetics
Dietary regimen
Paleo, Gluten-Free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
30 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 30 minutes
Difficulty
Level
Hard (3/4)
Steps
5 steps
Equipments
Utensils
knife, pan, pot
Appliances
oven, stove
Type
Type
Type Of Dish
Main Course
Occasions
Valentine's Day
Origin
Source
Platform
Original Creator
@gordongram
Origin
Cuisine
European
Geographic
to inform
Various
Aspect
Texture
Crunchy, Smooth
Flavors
Savory, Earthy
Other
Price
High
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-5 days (covered), freezer : up to 3 months (airtight container)