Spicy Game Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.7
- Total Fat: 6.0 g
- Cholesterol: 70.3 mg
- Sodium: 395.8 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.8 g
- Protein: 25.5 g
View full nutritional breakdown of Spicy Game Stew calories by ingredient
Introduction
I like to use bison, but you can use other game, beef, or pork. Bison is naturally low in fat. This is a very hearty stew, and is even better as leftovers. Good served with parsley noodles, carrots, and swiss chard or spinach.I buy my bison at the farmers' market. If you can't find hot paprika, you can substitute 1/4 t. cayenne, but the paprika has a better flavor. You could also try smoked paprika. I like to use bison, but you can use other game, beef, or pork. Bison is naturally low in fat. This is a very hearty stew, and is even better as leftovers. Good served with parsley noodles, carrots, and swiss chard or spinach.
I buy my bison at the farmers' market. If you can't find hot paprika, you can substitute 1/4 t. cayenne, but the paprika has a better flavor. You could also try smoked paprika.
Number of Servings: 8
Ingredients
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2 lb. bison chuck roast
2 T. canola oil
2 cups sliced onions
2 cloves garlic, minced
1 t. salt
2 T. tomato paste
1 T. hot paprika
2 T. sweet paprika
2 bay leaves
2 t. marjoram
salt to taste
1 c. green pepper strips
opt: mushrooms
Directions
Makes 8 3/4-cup servings
Cut away any visible fat, and then cut meat into stew-size chunks. Brown meat in oil in dutch oven; remove from pot. Add onions, garlic, and 1 t. salt, and cook over low heat until soft. Add a little more oil if necessary. Stir in tomato paste, add 1/4 cup water if necessary to soften paste, add the bay leaf, and return meat to pot. The onions will give all the moisture you need for this recipe. Cover and let cook over very low heat for one to two hours (or longer), or until onions have melted away and meat is falling apart. Add paprika and marjoram and let simmer another 15 minutes. Add pepper strips (and optional mushrooms) and salt to taste. Simmer until pepper strips are cooked through. While this is simmering, you can make accompanying dishes, such as parsley noodles.
Number of Servings: 8
Recipe submitted by SparkPeople user CWINKLER26.
Cut away any visible fat, and then cut meat into stew-size chunks. Brown meat in oil in dutch oven; remove from pot. Add onions, garlic, and 1 t. salt, and cook over low heat until soft. Add a little more oil if necessary. Stir in tomato paste, add 1/4 cup water if necessary to soften paste, add the bay leaf, and return meat to pot. The onions will give all the moisture you need for this recipe. Cover and let cook over very low heat for one to two hours (or longer), or until onions have melted away and meat is falling apart. Add paprika and marjoram and let simmer another 15 minutes. Add pepper strips (and optional mushrooms) and salt to taste. Simmer until pepper strips are cooked through. While this is simmering, you can make accompanying dishes, such as parsley noodles.
Number of Servings: 8
Recipe submitted by SparkPeople user CWINKLER26.
Member Ratings For This Recipe
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