Venison Stew
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 to 10
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 bay leaf
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1/2 cup red wine
- 2 tablespoons cooking oil
- 2 lbs. venison stew meat
- 2 large cloves garlic, crushed
- 3 large onions, coarsely chopped
- 2 medium carrots, sliced
- 3 cups low-sodium beef broth
- 6 potatoes, peeled and sliced
Preparation Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened. 287 Calories 6 grams Fat tr grams Saturated Fat 2 milligrams Cholesterol 27 grams Protein 29 grams Carbohydrate 74 milligrams Sodium 937 milligrams Potassium Nutritional analysis provided by Cooking Without a Grain of Salt Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
Preparation Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened. 287 Calories 6 grams Fat tr grams Saturated Fat 2 milligrams Cholesterol 27 grams Protein 29 grams Carbohydrate 74 milligrams Sodium 937 milligrams Potassium Nutritional analysis provided by Cooking Without a Grain of Salt Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
