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Hilpete
Deer steaks with red cabbage and balsamic vinegar
A tasty Dutch recipe. The main course contains the following ingredients: meat, potato wafers (frozen, 450 g), pine nuts (65 g), onions, olive oil, red cabbage with apple (boiled (520 g)), balsamic vinegar, oregano (jar of 10 g), venison steak (with game sauce and mango chutney (about 550 g)) and butter.
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Ingredients
Directions
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Prepare potato wedges in oven according to directions on packaging.
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Pine nuts in a dry frying pan over medium heat stirring until browned.
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Cool on plate.
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Peel onions and cut into wedges.
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Fry 2 tbsp oil in frying pan and fry onions for 3 min.
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Add red cabbage and balsamic vinegar and heat on medium heat.
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Create pine nuts through it.
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Meanwhile mix 2 tbsp olive oil with oregano and salt and pepper to taste.
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This is how to rub deer steaks around.
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Make butter brown in frying pan.
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In this, steak on medium heat in about 6 min.
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Around brown bowls.
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Sprinkle and heat the contents of the bag of sauce with gravy.
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Spread red cabbage and potato wafers over 4 plates.
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Place deer steaks next to it.
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Create sauce over meat and create (cold) chutney next to it..
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Nutrition
756Calories
Sodium11% DV265mg
Fat62% DV40g
Protein64% DV32g
Carbs22% DV67g
Fiber40% DV10g
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