Country-Style Venison
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
venison chuck roast
boneless, cut into 1 1/2 inch cubes |
* |
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
water
|
|
| ½ | cup |
red wine
dry |
*
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 6 | small |
onions
|
|
| 6 | small |
carrots
whole |
|
| 3 | medium |
potatoes
pared, cubed |
|
| 1 | medium |
kohlrabi
pared, cubed |
*
|
| 4 | each |
celery stalks
cut into 2 inch long strips |
|
| 1 | pound |
mushrooms
whole, fresh |
|
| 1 | x |
rice
cooked |
*
|
| 1 | x |
parsley leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
venison chuck roast
boneless, cut into 1 1/2 inch cubes |
* |
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
water
|
|
| 118 | ml |
red wine
dry |
*
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 6 | small |
onions
|
|
| 6 | small |
carrots
whole |
|
| 3 | medium |
potatoes
pared, cubed |
|
| 1 | medium |
kohlrabi
pared, cubed |
*
|
| 4 | each |
celery stalks
cut into 2 inch long strips |
|
| 453.6 | g |
mushrooms
whole, fresh |
|
| 1 | x |
rice
cooked |
*
|
| 1 | 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.
