Venison Stew Recipe
Ingredients
| Boneless venison | 2 Pound, cut into 0.5-inch cubes | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Bacon drippings | 1⁄4 Cup (4 tbs) | |
| Carrots | 4 , cut into 0.5-inch slices | |
| Canned beef broth | 21 Ounce, undiluted | |
| Red wine | 2 Cup (32 tbs) | |
| Bay leaves | 2 | |
| Canned french onion soup | 10 1⁄2 Ounce, undiluted | |
| Onion | 1 Large, coarsely chopped | |
| Green pepper | 1 Large, coarsely chopped | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 1252 Calories from Fat 368
% Daily Value*
Total Fat 41 g63%
Saturated Fat 15.5 g77.6%
Trans Fat 0 g
Cholesterol 108.9 mg36.3%
Sodium 1850.7 mg77.1%
Total Carbohydrates 67 g22.4%
Dietary Fiber 9.3 g37.2%
Sugars 16.4 g
Protein 109 g218.3%
Vitamin A 416.7% Vitamin C 152.6%
Calcium 14.8% Iron 91.9%
*Based on a 2000 Calorie diet
Directions
Add remaining ingredients except rice, cover, reduce heat, and simmer 2 hours.
Remove bay leaves before serving.
Serve over rice or biscuits, if desired.
Chef
