Another Venison Stew

Another Venison Stew
Serves 6
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270 calories
22 g
85 g
7 g
30 g
2 g
619 g
1196 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
619g
Servings
6
Amount Per Serving
Calories 270
Calories from Fat 66
% Daily Value *
Total Fat 7g
12%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 85mg
28%
Sodium 1196mg
50%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
17%
Sugars 8g
Protein 30g
Vitamin A
83%
Vitamin C
33%
Calcium
8%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound venison meat
  2. 1 sweet onion
  3. 4 celery ribs
  4. 2 carrots
  5. 1 cup frozen corn (kernels)
  6. 1 cup frozen peas
  7. 2 14-oz cans of diced tomatoes
  8. 3-1/2 cups beef broth (we make this with broth base from Orrington Farms)
  9. 2 bay leaves
  10. 2 tsp garlic powder
  11. 1/4 cup all purpose flower
  12. 2 tbsp olive oil
  13. 4 cups water
  14. 1 or 2 tsp Sriracha (Huy Fong Srirachais the favorite)
Instructions
  1. Slice meat into bite size 1/2 inch pieces.
  2. Brown the meat in a pan with some olive oil and set aside with sucs & juices from the pan.
  3. Coarsely chop onion, celery, potatoes and carrots, separately.
  4. Saute onion and celery in bottom of your stock pot with more olive oil until onion is golden or cooked.
  5. Add the meat & sucs, broth, tomatoes (with juices), carrots, potatoes, corn, garlic and bay leaves.
  6. Bring to a boil then reduce heat and simmer for about 1 hour.
  7. Add Sriracha and peas.
  8. Cover and simmer for 15 minutes.
  9. Uncover and slowly sift flour into the soup while mixing to avoid clumping. (this will add just a little thickness to the stew.)
  10. Recover and simmer another 15 minutes.
  11. Serve, season and present as desired.
beta
calories
270
fat
7g
protein
30g
carbs
22g
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JimF

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