Pečená Jelenia Sviečková na Lôžku z Lesných Húb
Roast Venison Tenderloin on a Bed of Wild Mushrooms
Yes, keto as served. About 5g net carbs per serving, lower than 7 in 10 Slovak dishes.
What it is
A refined and hearty Slovak dish featuring tender venison tenderloin, expertly roasted and served atop a generous bed of earthy, sautéed wild mushrooms. Enhanced with aromatic herbs and rich butter, this dish highlights the natural flavors of the forest.
Key ingredients
Venison tenderloin, mixed wild mushrooms (e.g., porcini, chanterelles), unsalted butter, olive oil, minced garlic, fresh thyme, fresh rosemary, sea salt, freshly ground black pepper.
Optional tweaks
Ensure the mushrooms are sautéed simply with butter/oil and herbs, without any flour or starch-based thickeners in the sauce.
Watch out for
Some restaurant preparations might include hidden starches or sugars in mushroom sauces or glazes. Always confirm the preparation method.
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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