Ovnbagt Dyrekølle med Flødesauce og Rosenkål
Oven-Baked Venison Roast with Cream Sauce and Brussels Sprouts
Yes, keto as served. About 4g net carbs per serving, lower than 8 in 10 Danish dishes.
What it is
A succulent oven-baked venison leg roast, slow-cooked to tender perfection, served with a rich, creamy sauce made from pan drippings and heavy cream, accompanied by perfectly roasted Brussels sprouts.
Key ingredients
Venison leg roast, heavy cream, butter, beef broth, onion, garlic, rosemary, thyme, salt, pepper, Brussels sprouts.
Optional tweaks
Ensure no flour or starch is used to thicken the sauce. Confirm Brussels sprouts are roasted or steamed without sugary glazes or high-carb additions.
Say this to the waiter (Danish)
Til Ovnbagt Dyrekølle, kan jeg bede om at få sovsen jævnet uden mel eller stivelse? Rosenkål skal steges/dampes uden sukkerglasering eller høj-kulhydrat tilbehør.
For the Ovnbagt Dyrekølle, please ensure the sauce is thickened without flour or starch. Rosenkål should be roasted or steamed, without sugary glazes or high-carb additions.
Watch out for
Sauces can sometimes have hidden sugars or thickeners. Vegetables might be glazed with sugar or served with potatoes/other high-carb sides.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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