1. Heat a dutch oven or deep sauce pan on medium-high heat add butter and venison and brown. Season with salt and pepper, to taste. Add broth, onion soup or water and cook until venison is tender, about 25 minutes.
2. Meanwhile, peel carrots and potatoes and cube into bite size pieces. Chop the onions and celery. Mince the garlic. Add the chopped vegetables, garlic and tomatoes to the venison and continue to cook until vegetables are tender, about 15 minutes. Adjust seasonings to taste.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 10.2mg||3 %|
|Sodium 544mg||19 %|
|Potassium 1026.7mg||27 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 27.3g|
|Protein 5.3g||8 %|
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Calories per serving: 187
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