Tomato Venison Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp olive oil4 cloves garlic, diced1 large onion, diced2 tsp. Italian Seasoning (or more, to taste)2 cans Del Monte Petite Diced Tomatoes1 lb. Venison Stew meat, cubed
In a pressure cooker:
Heat olive oil.
Saute garlic and onions.
Add Italian seasonings, saute another minute.
Make sure the pressure is good and hot then
Add and brown venison.
Once venison is evenly browned, add tomatoes. Heat until boiling.
Seal pressure cooker lid and bring to high pressure.
Cook on high pressure for 10 minutes, let pressure release naturally.
The stew will be thin and soupy.
Serve over brown rice or whole wheat pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user ELLENSUN.
Heat olive oil.
Saute garlic and onions.
Add Italian seasonings, saute another minute.
Make sure the pressure is good and hot then
Add and brown venison.
Once venison is evenly browned, add tomatoes. Heat until boiling.
Seal pressure cooker lid and bring to high pressure.
Cook on high pressure for 10 minutes, let pressure release naturally.
The stew will be thin and soupy.
Serve over brown rice or whole wheat pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user ELLENSUN.
Nutritional Info Amount Per Serving
- Calories: 204.0
- Total Fat: 4.4 g
- Cholesterol: 67.1 mg
- Sodium: 383.7 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.7 g
- Protein: 27.7 g
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