15 Ingredients
  • 500g/1lb 2oz venison fillet, at room temperature
  • 3 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • 300g/10½oz fine green beans
  • 100g/3½oz bag watercress, or a mix of peppery leaves
  • ½ shallot, finely sliced
  • Handful of walnuts, roughly broken
  • 1 tbsp walnut oil
  • 1 tsp english mustard powder
  • 1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar
  • 1 gherkin, chopped
  • ¼ tsp freshly ground black pepper
  • 1 tsp worcestershire sauce
  • 1 sprig tarragon, leaves picked
  • ½ tsp red wine vinegar
Nutrition
361
18% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free
     

Fat

35% 23

Saturated

12% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 8

Carbs

3% 10

Carbs (net)

- 6

Fiber

14% 4

Sugars

- 4

Sugars, added

- 0

Protein

61% 31

Cholesterol

8% 23

Sodium

27% 644

Calcium

9% 90

Magnesium

11% 44

Potassium

7% 348

Iron

29% 5

Zinc

5% 1

Phosphorus

12% 87

Vitamin A

8% 69

Vitamin C

24% 21

Thiamin (B1)

31% 0

Riboflavin (B2)

45% 1

Niacin (B3)

57% 9

Vitamin B6

17% 0

Folate equivalent (total)

10% 40

Folate (food)

- 40

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

20% 3

Vitamin K

70% 84
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