Caramelized Venison with Poblano Pepper and Eggplant
- Allspice5 g13 kcal
- Chervil1 bunch7 kcal
- Cumin4 g15 kcal
- Eggplant2 piece225 kcal
- Lovage1 bunch11 kcal
- Margarine37 g265 kcal
- Poblano pepper2 piece36 kcal
- Salt8 g0 kcal
- Sushi rice135 g483 kcal
- Venison197 g236 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tuscan-inspired comfort food: tender venison paired with poblano pepper and eggplant and sushi rice, finished with chervil and lovage and a hit of cumin and allspice. 1. Pat the venison dry and season with salt, cumin and allspice. 2. Heat margarine in a heavy pan and sauté the venison until it develops a deep golden crust, about 16 minutes. 3. Add poblano pepper and eggplant to the pan and cook until just tender, stirring in chervil and lovage for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.