Pečená Jelenia Sviečková na Červenom Víne (Keto Modifikácia)
Roast Venison Loin in Red Wine Sauce with Sautéed Vegetables
Yes, with a tweak: ensure the red wine sauce is reduced naturally or thickened with a minimal amount of low-carb thickener (e.g., xanthan gum) instead of flour or cornstarch. About 10g net carbs per serving, on the higher side for Slovak food, so watch the portion.
What it is
Succulent venison loin, slow-roasted and served with a rich, unthickened red wine reduction sauce. Accompanied by a generous portion of sautéed green vegetables, such as asparagus or green beans, with butter and herbs.
Key ingredients
Venison loin, red wine (dry), beef broth, butter, olive oil, garlic, onion (minimal), herbs (rosemary, thyme), salt, black pepper, non-starchy green vegetables (e.g., asparagus, green beans).
How to make it keto
Ensure the red wine sauce is reduced naturally or thickened with a minimal amount of low-carb thickener (e.g., xanthan gum) instead of flour or cornstarch. Request no root vegetables or sugary elements in the sauce or side.
Watch out for
Flour/cornstarch used as thickener in sauce, added sugar to balance wine acidity, high-carb vegetables (carrots, potatoes, parsnips) served as side.
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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