Pečená Jelenia Krkovička s Lesnými Hubami
Roasted Venison Neck with Wild Mushrooms and Natural Jus
Yes, with a tweak: ensure no flour or starch is used in the jus. About 6g net carbs per serving, lower than 6 in 10 Slovak dishes.
What it is
A robust dish featuring a generous portion of slow-roasted venison neck, known for its rich flavor and tender texture. It is served with a medley of sautéed wild mushrooms and a natural pan jus, prepared without any flour or starch thickeners. Accompanied by low-carb green vegetables.
Key ingredients
Venison neck, wild mushrooms (e.g., porcini, chanterelles), butter, olive oil, onion, garlic, red wine (trace amounts for jus, cooked off), beef broth, fresh herbs (thyme, rosemary), salt, black pepper, green vegetables (e.g., asparagus, green beans).
How to make it keto
Ensure no flour or starch is used in the jus. Confirm vegetables are low-carb and not starchy root vegetables. Request no sugary glazes.
Watch out for
Hidden flour/starch in sauces or glazes, sugar in broth, high-carb vegetables if not specified, excessive onion content.
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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