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Bryany County Venison

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Submitted by [email protected]

YIELD

9 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

1 237
CUP ML ONIONS
chopped
4 6E+1
TABLESPOONS ML VEGETABLE OIL
3 1.4
POUNDS KG VENISON
cut in 1 inch cubes
¼ 59
1 ¼ 6.3
TEASPOONS ML SALT
½ 2.5
TEASPOON ML THYME *
1 1
EACH EACH BAY LEAVES *
0.6
TEASPOON ML BLACK PEPPER
½ 118
CUP ML BEEF STOCK
1 237
CUP ML RED WINE
dry *
½ 226.8
POUND G MUSHROOMS
sliced
2 3E+1
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 267 42% 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?
Trans-fat Free, Low Carb
 

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