L.R. creamy venison stew

5 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 284.2
  • Total Fat: 11.7 g
  • Cholesterol: 77.9 mg
  • Sodium: 620.7 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.2 g

View full nutritional breakdown of L.R. creamy venison stew calories by ingredient
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Number of Servings: 13


    2 lbs. ground venison, browned
    9 cups large cubed potatoes
    3 cups chunked carrots
    2-1/2 cups fresh mushrooms, cut in half or quarters
    2 cups onion, chopped
    1 cup chopped red or green pepper
    1 T. basil
    1 tsp. pepper
    1 T. salt
    1 cup cream or evaporated milk
    1 cup 2% milk
    2 T. cornstarch


In a large roaster, combine all meat and vegetables. Add seasonings and mix well. Bake at 350 for 1 hour. Add cream and milk. Bake 30-40 more minutes or until vegetables are tender. Place roaster on stove top burner. Mix cornstarch with a little water and stir into stew. Cook and stir until thick. Add more cornstarch if needed. Makes about 13 slightly rounded cups.

Number of Servings: 13

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

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Member Ratings For This Recipe

  • Very good. My husband (the hunter) thought it was a great addition to our meal planner! Easy to make. - 5/1/11

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  • Sounds great. I have lots of venison in the freezer. I'll try it tonight. - 6/1/09

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  • I am excited to see a recipe for venison as I have 2 freezers full! - 2/27/09

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  • I will make this tonite--I love soups and stews

    - 2/25/09

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  • Incredible!
    0 of 1 people found this review helpful
    I used chicken, added celery, garlic, thyme, and rosemary...yum! This ought to work w/essentially any meat for a rich "pot Pie" sort of stew. Tomatoes could be added as well for variety. Thanks! - 2/24/09

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