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Bryany County Venison

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Recipe

 

Yield

9 servings

Prep

10 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

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

Amount Measure Ingredient Features
237 ml onions
chopped
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6E+1 ml vegetable oil
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1.4 kg venison
cut in 1 inch cubes
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59 ml all-purpose flour
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6.3 ml salt
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2.5 ml thyme
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1 each bay leaves
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0.6 ml black pepper
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118 ml beef stock
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237 ml red wine
dry
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226.8 g mushrooms
sliced
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3E+1 ml butter
melted
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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 26742% 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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