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1) 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
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|Serving Size: 1 Serving (630g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 525
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