Stir-Fried Venison with Cranberries and Kale

Name: Stir-Fried Venison with Cranberries and Kale
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: International
Ingredients: 260 g Venison steak, raw; 150 g Kale, raw; 50 g Canned cranberries in water; 1 tbsp Rapeseed oil

A highly refined autumn plate, pairing bold wild game with the fruity acidity of cranberries.

MediumPrep 15 minCook 8 min2 servings

Nutrition facts

Per serving

242Calories

32gProtein

2gCarbs

12gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Venison steak, raw260 g
Kale, raw150 g
Canned cranberries in water50 g
Rapeseed oil1 tbsp

Steps

1
Finely slice the venison steak into strips and strip the tough ribs from the kale.
2
Heat the rapeseed oil in a large pan and toss in the kale for 3 minutes.
3
Add the sliced venison and stir-fry over very high heat for 3 minutes to sear it medium-rare.
4
Stir in the drained cranberries at the last second, mix for 1 minute, and serve immediately.

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