Venison Stew - (1-cup servings)

Name: Venison Stew - (1-cup servings) Recipe
Yield: 4
Ingredients: 3/4 lb. venison cubed; 1 Tbs. olive oil; 1/4 med onion sliced thin; 1 clove garlic chopped fine; 2 med. carrots sliced in circles; 1 med russet potato cubed; 2 cups Swanson's Beef Broth; 1 Tbs. corn starch; fresh ground black pepper (optional)

Number of Servings: 4

Ingredients

3/4 lb. venison, cubed1 Tbs. olive oil1/4 med onion, sliced thin1 clove garlic, chopped fine2 med. carrots, sliced in circles1 med russet potato, cubed2 cups Swanson's Beef Broth1 Tbs. corn starchfresh ground black pepper (optional)

Directions

Brown venison in olive oil. Add onions and garlic just before the venison is done browning. Add the carrots and potato. Add the beef broth reserving 3 Tbs. Mix together the corn starch and the reserved broth. Add to the pot. Bring to boil and then reduce to medium heat until the potato and carrots are tender and the broth has thickened.

Serving Size:�makes 4 1-cup servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 136.1
Total Fat: 4.0 g
Cholesterol: 16.0 mg
Sodium: 255.2 mg
Total Carbs: 16.5 g
Dietary Fiber: 1.6 g
Protein: 8.8 g

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