In a saute pan, cook mushrooms, onions and venison in hot oil for 5 - 10 minutes. In seperate sauce pan combine wine, yogurt and worcestershire sauce. Mix cornstarch with beef stock then add to sauce pan. Simmer. Stir Occassionally until thickened. Do not boil. Add heated sauce to venison and mushroom mixture. Simmer for 5 minutes. Serve.
In a saucepan cover green beans and red bell pepper with water. Cook until fork tender. Drain and serve.
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|Serving Size: 1 Serving (892g)|
|Recipe Makes: 2|
|Calories from Fat: 107 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 22.5mg||7 %|
|Sodium 393.9mg||14 %|
|Potassium 2003.7mg||53 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 36.9g|
|Protein 41g||59 %|
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Calories per serving: 422
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