Baked Deer Meat Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds deer meat, trimmed and cut into bite size peices2 cups onion, chopped4 medium potatoes, scrubbed and cut into bite size peices1 bulb garlic, peeled2 cups chicken stock1 cup water1 cup flour (may need a bit more)1 tsp salt1 tsp black pepper2 TBS EVOO
Heat a large pot over medium heat
Add EVOO
Meanwhile in large bowl mix the flour, salt & pepper with a fork
Coat meat in flour mixture and add to hot oil
Brown on one side (about 2 minutes) flip and brown other side, remove browned meat to plate, repeat till all meat is browned
Add chicken stock to hot pot, bring to a boil, scraping bottom to lift browned flour & meat drippings
Add the unused flour mixture to the boiling stock, wisking until well belended and thickened (add more flour if needed)
Turn off heat and place browned meat into hot stock
Preheat oven to 300 degrees F
Meanwhile scrub and cut up potatoes peel and chop onion, peel garlic
Add veggies to pot, add just enough water to cover meat and veggies
Cover pot and place in preheated oven
Cook for approximately 3 hours, until meat and veggies are tender
Ladle into bowls and serve hot
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNFIRE.
Add EVOO
Meanwhile in large bowl mix the flour, salt & pepper with a fork
Coat meat in flour mixture and add to hot oil
Brown on one side (about 2 minutes) flip and brown other side, remove browned meat to plate, repeat till all meat is browned
Add chicken stock to hot pot, bring to a boil, scraping bottom to lift browned flour & meat drippings
Add the unused flour mixture to the boiling stock, wisking until well belended and thickened (add more flour if needed)
Turn off heat and place browned meat into hot stock
Preheat oven to 300 degrees F
Meanwhile scrub and cut up potatoes peel and chop onion, peel garlic
Add veggies to pot, add just enough water to cover meat and veggies
Cover pot and place in preheated oven
Cook for approximately 3 hours, until meat and veggies are tender
Ladle into bowls and serve hot
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNFIRE.
Nutritional Info Amount Per Serving
- Calories: 463.1
- Total Fat: 9.7 g
- Cholesterol: 129.3 mg
- Sodium: 575.6 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 4.9 g
- Protein: 42.3 g
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