HOMEADE ELK/DEER STEW
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp Salt 1.50 cup, chopped Carrots, raw 1 1tsp Canola Oil 1 cup, diced Celery, raw .5 large Onions, raw 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 cup Canned Tomatoes 3 serving ( 3 oz ) Venison 0.25 cup Flour - Gold medal all purpose flour 1 cup, chopped Cabbage, fresh 4 tsp Better than boullion beef flavored base - 1 tsp (by JESSIFABIANO) 3 tsp Chef Cuisine Minced Garlic (by KIANTY)
ROLL MEAT CHUNKS IN FLOUR AND BROWN IN STEW POT.
ADD BOULLION AND A CUP OF WATER AND SIMMER FOR 30 MINUTES TO HELP TENDERIZE THE MEAT.
ADD ALL OTHER INGREDIENTS, ALONG WITH ABOUT 3-4 PINTS OF WATER. COOK ON A SLOW BOIL UNTIL THE VEGETABLES ARE TO YOUR LIKING (NORMALLY 20 MINUTES OR SO)
ADD ADDITIONAL SPICES YOU MAY WANT (THYME, ROSEMARY, OREGENO)
ADD BOULLION AND A CUP OF WATER AND SIMMER FOR 30 MINUTES TO HELP TENDERIZE THE MEAT.
ADD ALL OTHER INGREDIENTS, ALONG WITH ABOUT 3-4 PINTS OF WATER. COOK ON A SLOW BOIL UNTIL THE VEGETABLES ARE TO YOUR LIKING (NORMALLY 20 MINUTES OR SO)
ADD ADDITIONAL SPICES YOU MAY WANT (THYME, ROSEMARY, OREGENO)
Nutritional Info Amount Per Serving
- Calories: 183.6
- Total Fat: 2.0 g
- Cholesterol: 33.6 mg
- Sodium: 1,021.3 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.4 g
- Protein: 16.7 g
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