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Country-Style Venison

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Submitted by anne-marie

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G VENISON CHUCK ROAST
boneless, cut into 1 1/2 inch cubes *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 473
CUPS ML WATER
½ 118
CUP ML RED WINE
dry *
1 1
1 15
TABLESPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
6 6
SMALL SMALL ONIONS
6 6
SMALL SMALL CARROTS
whole
3 3
MEDIUM MEDIUM POTATOES
pared, cubed
1 1
MEDIUM MEDIUM KOHLRABI
pared, cubed *
4 4
EACH EACH CELERY STALKS
cut into 2 inch long strips
1 453.6
POUND G MUSHROOMS
whole, fresh
1 1
X X RICE
cooked *
1 1
X X PARSLEY LEAVES
fresh *

Directions

Brown venison cubes on all sides in hoy oil in large, heavy skillet.

Add water, wine, scallion, salt and pepper, bring to boil.

Reduce heat; cover and simmer 1½ hours.

Add vegetables, cover and simmer 20 minutes, or until tender.

Serve over hot cooked rice. Garnish with parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 292 16% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1235mg 51%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 23%
Sugars g
Protein 15g
Vitamin A 171% Vitamin C 29%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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