Classic Venison Stew

JC Carter

December 04, 2013

270

This recipe is a basic stew recipe that showcases the natural flavor of the venison. I know that many people think that the meat can be gamey, so for those people I suggest adding a little more thyme and just a teaspoon or two of Worcestershire sauce, while the vegetables are sautéing. In my experience these little tweaks really change the flavor, and help with the gaminess.

2 tbsp butter
2 large leeks, diced
2 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
3 large celery stalks, chopped
2 tbsp flour
1 tsp thyme
1 tsp pepper
2 cups potatoes peeled and chopped
1 lb venison, cut into 1-2 inch pieces
3 cups low sodium beef or vegetable broth

In a large thick bottomed sauce pan melt butter and sauté leeks, carrots, parsnip, and celery for 2-3 minutes, or until they begin to soften. Stir in flour, thyme, pepper and cook for an additional minute...
See the full directions on my site

Nutritions

Calories
369

Sodium
6503mg
270% DV

Fat
6g
9% DV

Protein
15g
30% DV

Carbs
66g
22% DV

Fiber
12g
48% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 3g 19%

Polysaturated Fat 0.6000000000000001g 3%

Monosaturated Fat 1g 10%

Cholesterol 20mg 6%

Sodium 6503mg 270%

Potassium 1563mg 44%

Protein 15g 30%

% DAILY VALUE^*

Total Carbohydrate

Fiber 12g 48%

Sugar 13g 26%

Vitamin A 11969IU 239%

Vitamin B6 0.97mg 48%

Vitamin C 47mg 78%

Calcium 158mg 15%

Iron 6mg 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.