Venison Stew I Recipe

Recipesfull introduces to you: Popular Recipes. (Venison Stew I Recipe). A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Brief

Servings: 7

Yield: 6 to 8 servings

Venison Stew I Recipe

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 oregano

1 tablespoon salt

3 cups water

7 small potatoes

peeled and quartered

1 pound carrots

cut into 1 inch pieces

¼ cup all-purpose flour

¼ cup water

Soup, Stew and Chili

Directions

Step 1

In a skillet deeply brown the meat in oil. Add onions garlic. Worcestershire sauce bay leaf oregano salt and water. Simmer covered for 1 1/2 to 2 hours or until meat is tender.

Step 2

Add potatoes and carrots; cook until tender.

Step 3

Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Nutritional Information

Venison Stew I Recipe

Servings Per Recipe:7

Calories: 386.4

% Daily Value *

Protein: 34.8g 70%

Carbohydrates: 44.6g 14%

Dietary Fiber: 6.5g 26%

Sugars: 6.7g

Fat: 7.5g 12%

Saturated Fat: 1.8g 9%

Cholesterol: 110.2mg 37%

Vitamin A Iu: 10850.1IU 217%

Niacin Equivalents: 12.2mg 94%

Vitamin B6: 1.1mg 71%

Vitamin C: 41.5mg 69%

Folate: 62.4mcg 16%

Calcium: 69.7mg 7%

Iron: 6.4mg 36%

Magnesium: 84.4mg 30%

Potassium: 1435mg 40%

Sodium: 1146.9mg 46%

Thiamin: 0.6mg 56%

Calories From Fat: 67.3

*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.