Try this Venison Stew recipe, or contribute your own.
Suggest a better description1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... Source: Cyndie Steria, Carthage NY from "Bill Saiffs Rod & Reel Recipes for Hookin & Cookin" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (630g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 525 | ||
Calories from Fat: 68 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.5g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 74.4mg | 3 % | |
Potassium 1516.7mg | 40 % | |
Total Carbohydrate 89.5g | 26 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 78.2g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.