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Grandpa's Venison Stew

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Submitted by eddyd84

Venison Stew recipe

YIELD

8 servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 453.6
POUND G VENISON
cubed
2 3E+1
TABLESPOONS ML VEGETABLE OIL
6 1.4
CUPS L WATER
1 237
CUP ML ONIONS
chopped
1 237
CUP ML GREEN PEAS
1 237
CUP ML GREEN BEANS
4 4
EACH POTATOES
peeled, chopped *
1 ½ 355
CUPS ML CARROTS
sliced
1 237
CUP ML CORN
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 2
EACH BAY LEAVES *
3 45
TABLESPOONS ML CORNSTARCH
1 237
CUP ML WATER
cold

Directions

Brown the venison in the oil in a stock pot then drain.

Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over medium heat for 45 min. to an hour or until the meat and veggies are tender.

Combine the cornstarch and the remaining water in a small bowl, and stir into the stew till thickened, stirring constantly. Remove and discard the bay leaves. Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 220 21% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 360mg 15%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 84% Vitamin C 23%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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