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    You are in: Home / Recipes / Zahnstange Der Wildbret Bayerart (Venison Bavarian Style) Recipe
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    Zahnstange Der Wildbret Bayerart (Venison Bavarian Style)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Member #610488's Note:

    This excellent recipe is from the Red Lion Inn, Boulder Canyon in Boulder, CO. Times listed do not include marinating time. This recipe is served with Red Cabbage (Krassnaya Kapusta).

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    Ingredients:

    Yield:

    rack

    Units: US | Metric

    Directions:

    1. 1
      Soak rack of venison in buttermilk for two days in a refrigerator.
    2. 2
      After 2 days, remove the skin. Wrap bacon around the rack and place in Dutch oven with butter. Brown on all sides.
    3. 3
      Add the chopped vegetables along with the rest of the ingredients except the sour cream and wine. Add enough water to Dutch oven so meat and vegetables do not burn.
    4. 4
      Cook at 350F for about 1 1/4 to 1 1/2 hours.
    5. 5
      When done, strain the sauce and whisk in the sour cream and wine. Thicken the gravy, if necessary, with flour and water or cornstarch.

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    Nutritional Facts for Zahnstange Der Wildbret Bayerart (Venison Bavarian Style)

    Serving Size: 1 (2893 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2745.0
     
    Calories from Fat 1798
    65%
    Total Fat 199.8 g
    307%
    Saturated Fat 109.7 g
    548%
    Cholesterol 449.4 mg
    149%
    Sodium 4229.8 mg
    176%
    Total Carbohydrate 144.9 g
    48%
    Dietary Fiber 7.1 g
    28%
    Sugars 108.3 g
    433%
    Protein 96.2 g
    192%

    The following items or measurements are not included:

    rack of venison

    juniper berries

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