Photo: Kevin McCutcheon
Easy Venison Stew
10 ingredients
10 min + 30 min
4 servings
openrecipes
"This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice."
Estimated Nutrition (whole recipe, rough)
377
Calories
35g
Protein
18g
Fat
21g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves minced garlic
- 1 pound venison, cut into strips
- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) can sliced mushrooms, drained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes