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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (581g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar 3 teaspoons pickling spices |
||
| Calories 664 | ||
| Calories from Fat 98 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 380mg | 126% | |
| Sodium 209mg | 8% | |
| Potassium 1429mg | 40% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 3.2g | ||
| Protein 103.5g | 207% | |
Ingredients
marinade
- 2 cups dry red wine
- 1 large onion, chopped
- 1 cup red wine vinegar
- 2 garlic cloves
- 1 cup water
- 1 teaspoon ground pepper
- 1 carrot, chopped
- 3 teaspoons pickling spices
- 1 stalk celery, chopped
- 4 lbs venison, cubed
Directions
1
Place all ingrediants into a large bowl. Marinate in refrigerator for 5 to 10 days (for more than 4 lbs meat increase liquids only).
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