nordic

Juniper Venison Patties with Creamy Carrot Parsnip Mash

Name: Juniper Venison Patties with Creamy Carrot Parsnip Mash
Yield: 1 serving
Cuisine: nordic
Ingredients: 180 g ground venison; 220 g carrots, peeled and chopped; 160 g parsnip, peeled and chopped; 60 g onion, grated; 10 g canola oil; 14 g butter; 60 g whole milk; 2 g juniper berries, crushed; 1 g salt and black pepper

This pan-seared dish pairs ground venison with carrots, peeled and chopped, parsnip, peeled and chopped and juniper berries, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

59 g Carbohydrates

29 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g ground venison 209 kcal
220g carrots, peeled and chopped 90 kcal
160g parsnip, peeled and chopped 120 kcal
60g onion, grated 24 kcal
10g canola oil 88 kcal
14g butter 100 kcal
60g whole milk 37 kcal
1 tsp (2g) juniper berries, crushed 1 kcal
1g salt and black pepper 0 kcal

Cooking instructions

carrotsparsnip
Boil carrot and parsnip in salted water until very tender, 12-15 minutes; drain and steam-dry 1 minute.
butterwhole milksalt and black pepper
Mash vegetables with milk and butter until smooth; season with salt and pepper. Keep warm.
ground venisononionjuniper berriessalt and black pepper
In a bowl, combine ground venison, grated onion, crushed juniper berries, and salt and pepper. Form into 2 small patties.
canola oil
Heat oil in a skillet over medium-high heat. Cook patties 3-4 minutes per side until browned and cooked through.
Deglaze the pan with a splash of water and scrape up browned bits; spoon over patties for a quick pan glaze.
carrotsparsnip
Serve patties over the carrot-parsnip mash with any pan juices.