Venison Stew II

4.6

(55)

46 Reviews

5 Photos

This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.

Submitted by BUCHKO

Updated on April 3, 2019

5

Servings:

7

Yield:

6 to 8 servings

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Ingredients

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
¼ cup all-purpose flour
¼ cup water

Directions

In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

Nutrition Facts (per serving)

408	Calories
8g	Fat
50g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 7
Calories 408
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	9%
Cholesterol 110mg	37%
Sodium 1105mg	48%
Total Carbohydrate 50g	18%
Dietary Fiber 8g	28%
Total Sugars 7g
Protein 35g	70%
Vitamin C 49mg	54%
Calcium 69mg	5%
Iron 7mg	37%
Potassium 1469mg	31%

* 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.

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