venison stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 lbs venison, cut into bite-size pieces4 large baking potatoes, cut into bite size pieces1 lb baby carrots (1 bag)2 Tbsp EVOO2 Tbsp butter2 tsp ground black pepper (divided)1 tsp salt1 tsp garlic powder (less if desired)7 beef boullion cubes12 cups water1/4 c. cornstarch1/3 c. skim milk
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.
Serving Size: makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user CHRISRAPAVE1.
Nutritional Info 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
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