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Venison Stew Recipe
A healthier option than beef!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Stew
Cuisine:
American
Servings:
3
servings
Calories:
392
kcal
Ingredients
2
tbsp.
olive oil
¾
cup
chopped red onion
¼
lb.
baby carrots
1
small
sweet potato
(peeled and cut into stew-size chunks)
¼
lb.
mushrooms
3
cups
low sodium chicken broth
(no sugar added)
2
tsp.
garlic powder
1
tsp.
pepper corns
OR ground black pepper
1
tbsp.
balsamic vinegar
1
large
bay leaf
1
lb.
backstrap venison
(cut into stew size pieces)
salt
to taste after cooking
US Customary
-
Metric
Instructions
Sauté the onion, carrots, and sweet potatoes in the olive oil.
Add in all ingredients except the venison and bring to a boil.
In a separate pan, brown the venison.
Once the sweet potatoes and carrots begin to soften, add the venison into to stew and cook until fully cooked through.
Allow to cool slightly and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup (approximately)
|
Calories:
392
kcal
|
Carbohydrates:
23
g
|
Protein:
42
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
129
mg
|
Sodium:
208
mg
|
Potassium:
1141
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
11360
IU
|
Vitamin C:
6
mg
|
Calcium:
58
mg
|
Iron:
7
mg