Try this Venison Stew #3 recipe, or contribute your own.
Suggest a better descriptionBrown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, Ive just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho it already been reheated several times. IMHO, thats the best stew. Recipe by: Mrs.Ora Moore of Dillsboro, Indiana Posted to Bakery-Shoppe Digest V1 #222 by Mindy
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Serving Size: 1 Serving (2714g) | ||
Recipe Makes: 1 | ||
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Calories: 3263 | ||
Calories from Fat: 1231 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.8g | 182 % | |
Saturated Fat 48.7g | 243 % | |
Monounsaturated Fat 61.2g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 426.4mg | 131 % | |
Sodium 866.5mg | 30 % | |
Potassium 9809.5mg | 258 % | |
Total Carbohydrate 293.6g | 86 % | |
Dietary Fiber 45g | 180 % | |
Sugars, other 248.6g | ||
Protein 216.3g | 309 % | |
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: 3263
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