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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.4
  • Total Fat: 3.1 g
  • Cholesterol: 22.4 mg
  • Sodium: 287.5 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 13.7 g

View full nutritional breakdown of Candi's Venison Vegetable Stew calories by ingredient
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Candi's Venison Vegetable Stew

Submitted by: CANDOLA3

Introduction

Slow cook this hardy and delicious stew to warm you up. Fix it in the morning and enjoy when you get home. Could be made with any stew meat, venison is just super low fat. Slow cook this hardy and delicious stew to warm you up. Fix it in the morning and enjoy when you get home. Could be made with any stew meat, venison is just super low fat.
Number of Servings: 12

Ingredients

    4 cups (1-1# bag) frozen green beans
    1 can (15 oz) black beans, drained and rinsed
    1 can (15 oz) corn, drained and rinsed
    3 large carrots, sliced
    1 large celery stick, sliced
    2 cups cooked long grain brown rice
    4 cups low-sodium beef broth
    1 can tomato soup (add the water)
    4-6 sprigs of fresh parsley

    1 lb venison tips
    1 Tbl canola oil
    1/4 cup red cooking wine
    3 garlic cloves
    1/4 cup onion, chopped
    1 tsp ground black pepper
    1 tsp oregeno
    1/2 tsp rosemary
    1/4 tsp paprika



Directions

Add vegtables, rice, broth, soup & parsely to slow cooker. In separate pan, heat oil to medium high. Season venison with spices, add to pan. Add onions. Add garlic, then add cooking wine. When venison is browned add all to slow cooker. Mix well.
Slow cook on low for 6-8 hours.
Makes 12 1-cup servings.


Number of Servings: 12

Recipe submitted by SparkPeople user CANDOLA3.






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