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Ingredients
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2 pounds cubed lean venison
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3 tablespoons all-purpose flour
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3 tablespoons canola oil
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1 (8 ounce) package sliced mushrooms
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1 onion, diced
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1 (15 ounce) can tomato sauce
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1 teaspoon pepper
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½ teaspoon garlic powder
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1 (8 ounce) container sour cream
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Toss venison cubes in flour to coat.
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Heat 2 tablespoons oil in a large skillet until smoking. Add venison and cook until well browned; transfer to a plate. Add remaining 1 tablespoon oil to the skillet; when hot, add mushrooms and cook until softened. Stir in onion and cook until soft and translucent.
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Return venison to the skillet, then stir in tomato sauce, Worcestershire sauce, salt, pepper, and garlic powder. Pour into a casserole dish. Cover and bake in the preheated oven for 1 1/2 hours, stirring occasionally.
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Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
Nutrition Facts (per serving)
266 | Calories |
14g | Fat |
9g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 266 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 26% |
Cholesterol 98mg | 33% |
Sodium 632mg | 27% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 26g | 52% |
Vitamin C 6mg | 7% |
Calcium 52mg | 4% |
Iron 5mg | 25% |
Potassium 526mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.