设备与配件
Venison Stew with Root Vegetables and Prunes
准备工作 15 分钟
总数 1小时 50 分钟
4 portions
食材
-
garlic cloves2
-
onions sliced (5 mm)200 g
-
olive oil20 g
-
venison boneless, cut in pieces (2 cm)600 g
-
plain flour1 ½ Tbsp
-
carrots halved lengthways then sliced (3 cm)300 g
-
butternut squash cut in pieces (3 cm)250 g
-
tomato purée30 g
-
port50 g
-
water700 g
-
1 heaped tsp beef stock paste, homemadebeef stock cube (for 0.5 l) crumbled1
-
fine sea salt plus extra to taste1 tsp
-
ground black pepper plus extra to taste¼ - ½ tsp
-
fresh rosemary leaves only2 sprigs
-
fresh bay leaves2
-
pitted prunes120 g
-
ground black pepper to taste
难易度
初级
营养价值 每 1 portion
钠
952 mg
蛋白质
37 g
热量
1645 kJ /
391 kcal
脂肪
8 g
饱和脂肪
2 g
碳水化合物
35 g
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