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Waitrose Extra Virgin Olive Oil1litre
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80p/100mlThis sumptuous Eastern European-inspired recipe is a real winner. Serve with rice or crusty bread to mop up all the delicious sauce. The parsley adds a fresh and crisp dimension of flavour to the dish.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat half the olive oil and butter in a non-stick frying pan. Add the shallots and cook gently for 3 minutes until softened. Add the mushrooms and cook over a high heat for a minute until starting to brown. Add the wine and simmer until reduced by half. Tip this mixture into a bowl and keep warm.
Heat the remaining oil and butter in the pan until almost smoking hot and add the venison. Cook quickly to brown on all sides – the middle should remain pink. Add the brandy and flame with a match. Return the mushroom mixture to the pan and stir in the soured cream. Heat gently but don’t allow to boil. Check seasoning, scatter with parsley and serve with steamed rice and green beans.
Typical values per serving when made using specific products in recipe
Energy | 952kJ/ 228kcals |
---|---|
Fat | 13.5g |
Saturated Fat | 6g |
Carbohydrates | 2.5g |
Sugars | 2.4g |
Fibre | 0.8g |
Protein | 24.1g |
Salt | 0.3g |
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£1.90Price per unit
£7.60/kg0kg added
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£3.35Price per unit
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£1.40Price per unit
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£8.99Price per unit
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£5.00Price per unit
£37.04/kg0 added
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£19.50Price per unit
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