Venison Stew
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 865.8
- Total Fat: 8.7 g
- Cholesterol: 67.2 mg
- Sodium: 2,599.9 mg
- Total Carbs: 147.0 g
- Dietary Fiber: 30.5 g
- Protein: 53.7 g
View full nutritional breakdown of Venison Stew calories by ingredient
Introduction
very good stew my family and friends love this stew served over noodles or with crackers Sometimes we add a grated cheese on top very good stew my family and friends love this stew served over noodles or with crackers Sometimes we add a grated cheese on topNumber of Servings: 1
Ingredients
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1 serving ( 3 oz ) Venison
1 cup, chopped Onions, raw
1 cup Mixed Vegetables, canned
1 cup Peas, canned
1 cup Green Beans, Canned, Premium cut green beans, S&W
1 cup Yellow Sweet Corn, Canned
1 cup Great Value Diced Tomatoes (in Tomato juice)
1 clove Garlic
0.25 tsp Celery Salt (by STACYCAIN20)
1 serving Crackers 0 salt & black peper M&S (by LISAMLINEHAN)
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
Tips
You can make it ahead and freeze it for when unexpected guest arrive make it special in minutes by stirring in chopped cilantro or chopped green onions while heating or both then add cheese and slightly brown the cheese on top.
Directions
soak venison in cold salt water to get out access blood. when this is done soak in cold water to remove the salt this process should only take about 1/4 hour
start venison cooking on very slow heat so it can make its own water add 1/2 onion 1/2 garlic and salts & pepper. while venison is cooking cut potato,& onion dice and wash put in clean water to soak out starch.
when meat is tender drain potatoes and add to meat cook over low to medium heat until potatoes are about 1/2 done add rest of the onion salts and pepper.
Add mixed vegetables, corn beans,peas one at a time after draining. add tomatoes juice and all cooked until Meat, potatoes, and onions are very tender. serve hot
Serving Size: 6 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ALLIEE4.
start venison cooking on very slow heat so it can make its own water add 1/2 onion 1/2 garlic and salts & pepper. while venison is cooking cut potato,& onion dice and wash put in clean water to soak out starch.
when meat is tender drain potatoes and add to meat cook over low to medium heat until potatoes are about 1/2 done add rest of the onion salts and pepper.
Add mixed vegetables, corn beans,peas one at a time after draining. add tomatoes juice and all cooked until Meat, potatoes, and onions are very tender. serve hot
Serving Size: 6 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ALLIEE4.