Hunter's Stew
Source of Recipe
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List of Ingredients
Number of Servings: 12
1 venison tenderloin cubed
3 tablespoons vegetable oil
2 medium onion coarsely chopped
3 stalks celery sliced
2 teaspoons basil leaves
2 teaspoons rosemary
2 teaspoons oregano
1/2 cup flour
2 cups chicken broth
1 bag frozen peas
3 carrots sliced
3 small red potatoes cubed
1 package mushrooms whole
2 packages long-grain wild rice
4 teaspoons lemon juice
1 teaspoon nutmeg
salt and pepper to taste
Heat oil in Dutch oven. Mix salt and pepper with flour in ziplock bag. Shake meat chunks until coated. Cook in oil until browned, add onion, celery and spices. Stir 4 tablespoons flour into chicken broth, add to oven. Add vegetables and cover. Cook 2 hours on low heat. Prepare rice and serve stew over rice.
Per serving (excluding unknown items): 111 Calories; 4g Fat (33% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 285mg Sodium
Recipe
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