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Reedifer
Venison with Chestnut Mushrooms and Asparagus Points
A tasty recipe. The main course contains the following ingredients: meat, venison steaks, green asparagus tips, red onion, garlic, ginger root, red pepper, chestnut mushrooms, oriental stir-fry oil, sugar, wildfires (a 380 ml) and soy sauce.
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Ingredients
Directions
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Cut the steak transversely onto wire and allow to come to room temperature in about 10 minutes.
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Remove slice from the bottom of asparagus tips.
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Peel onion and cut into thin segments.
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Clean garlic, ginger and pepper and chop finely.
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Clean mushrooms, halve large ones.
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wok heating up to piping hot.
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Drain oil over pan bottom.
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Garlic, ginger and pepper for a short time stir-fry until the mixture starts to smell.
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Add meat and shoving on high heat in about 2 minutes around browning.
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Place meat on a hot plate and keep warm under aluminum foil.
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Bake for about 2 minutes in shortening onion and mushrooms.
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Add asparagus tips, sugar, fond and soy sauce.
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Heat about 3 minutes on medium heat, reduce to about half.
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Mix in the meat and heat for another 2 minutes.
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Serve with mashed potatoes..
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Nutrition
420Calories
Sodium30% DV710mg
Fat31% DV20g
Protein88% DV44g
Carbs5% DV16g
Fiber12% DV3g
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