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venison - Venison Stew

Source of Recipe

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Recipe Introduction

This one is diabetic also.

List of Ingredients

3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless venison, cut into 1 1/2 inch pieces
1 tablespoon Olive oil
2 minced garlic cloves
2 cups dry red wine, or unsweetened grape or apple juice
1 cups water
2 tablespoons tomato paste
2 cups sliced carrots
1 bay leaf
12 small whole white onions, from a jar,
...or 3/4 pound of freshly peeled
1, 8 ounce jar/can mushrooms, stems trimmed
1 teaspoon dried thyme


Recipe

Stir together the flour, salt and pepper in a pie plate.
Dredge the venison in the seasoned flour.
Heat the oil and garlic together in a large non stick frying pan over a medium/high heat.
Brown the meat in the oil, in batches if necessary.
Add the wine, water, and tomato paste.
Bring to a boil.
Then add the carrots and bay leaf.
Reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Add the onions, mushrooms, and thyme.
Simmer, covered for 30 minutes longer, or until the venison and onions are fork tender.
Uncover and simmer until the sauce is the thickness of your liking.
Makes 6 servings.

Nutritional info per 1 cup serving:
Calories: 239, Fat: 5g, Chol: 95mg, Sod: 291mg, Carb: 16g, Diet Fbr: 3g, Sugars: 6g, Prot: 28g
Diabetic exchanges: 1 Starch, 4 Very Lean Meat