Directions:
- In a bowl, soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264122.27 Kcal (1105827 kJ) | ||
| Calories from fat | 103590.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11510.09g | 17708% | |
|---|---|---|---|
| Cholesterol | 23748.67mg | 7916% | |
| Sodium | 217.34mg | 9% | |
| Potassium | 96970.7mg | 2063% | |
| Total Carbs | 30298.62g | 10100% | |
| Sugars | 3677.92g | 14712% | |
| Dietary Fiber | 1302.42g | 5210% | |
| Protein | 12822.97g | 25646% | |
| Vitamin C | 2132.3mg | 3554% | |
| Vitamin A | 236.7mg | 7889% | |
| Iron | 1898.2mg | 10546% | |
| Calcium | 292462.8mg | 29246% | |
| Amount Per 100 g | |||
| Calories | 4285.09 Kcal (17941 kJ) | ||
| Calories from fat | 1680.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 186.74g | 17708% | |
|---|---|---|---|
| Cholesterol | 385.3mg | 7916% | |
| Sodium | 3.53mg | 9% | |
| Potassium | 1573.24mg | 2063% | |
| Total Carbs | 491.56g | 10100% | |
| Sugars | 59.67g | 14712% | |
| Dietary Fiber | 21.13g | 5210% | |
| Protein | 208.04g | 25646% | |
| Vitamin C | 34.6mg | 3554% | |
| Vitamin A | 3.8mg | 7889% | |
| Iron | 30.8mg | 10546% | |
| Calcium | 4744.9mg | 29246% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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