SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 176.2
  • Total Fat: 4.7 g
  • Cholesterol: 50.1 mg
  • Sodium: 439.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 18.9 g

View full nutritional breakdown of venison stew calories by ingredient
Report Inappropriate Recipe

venison stew

Submitted by: CHRISRAPAVE1
venison stew

Introduction

one of my fave meals on a cold wintery day one of my fave meals on a cold wintery day
Number of Servings: 16

Ingredients

    2 lbs venison, cut into bite-size pieces
    4 large baking potatoes, cut into bite size pieces
    1 lb baby carrots (1 bag)
    2 Tbsp EVOO
    2 Tbsp butter
    2 tsp ground black pepper (divided)
    1 tsp salt
    1 tsp garlic powder (less if desired)
    7 beef boullion cubes
    12 cups water
    1/4 c. cornstarch
    1/3 c. skim milk

Directions

heat a large skillet over med-high heat. add the evoo & butter, and 1 tsp pepper to the pan. stir to mix well. add the meat & cook until done, about 20 minutes, until no longer red, stirring frequently. place other ingredients except cornstarch & milk, into large soup pot. add all contents of skillet (meat & drippings) to pot over med heat. stir well, cover & bring to boil. reduce heat to med low & simmer for 45 minutes. in a small bowl, combine cornstarch & milk until smooth. stir into pot to thicken the gravy. cook for about another 10 minutes, stirring often. Makes about 16 1-cup servings.

Serving Size: makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user CHRISRAPAVE1.






Great Stories from around the Web


Rate This Recipe