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Bryany County Venison

 

22

Yield

9

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 cup onions
chopped
4 tablespoons vegetable oil
3 pounds venison
cut in 1 inch cubes
¼ cup all-purpose flour
1 ¼ teaspoons salt
½ teaspoon thyme
*
1 each bay leaves
*
teaspoon black pepper
*
½ cup beef stock
1 cup red wine
dry
*
½ pound mushrooms
sliced
2 tablespoons butter
melted

Directions

Sauté onion in hot oil until tender.

Dredge venison in flour and brown in oil.

Add salt, thyme, bay leaf, pepper, bouillon, and wine; cook at a simmer for one hour, stirring occasionally.

If necessary, add more wine or bouillon.

Sauté mushrooms in butter; add meat andamp; simmer for about 30 minutes more or until meat is tender.

Serve with potatoes or over rice or noodles.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 26742% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 423mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 68g
Vitamin A 2% Vitamin C 3%
Calcium 2% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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