Venison Meatball Stew

February 14, 2013

571

It is a family tradition that my husband brings this stew for the deer hunters to enjoy for dinner after a day in the woods hunting.

1 can (10 1/2 oz.) condensed beef broth
1 1/3 cups water
16 oz. frozen mixed veggies of your choice
16 venison meatballs (recipe follows)
1 medium onion, cut into 1 inch cubes
6 to 8 fresh basil leaves
pepper
1/4 cup flour
1/4 cup water
Venison Meatballs:
2 eggs
2 pounds ground venison
1/4 cup dry breadcrumbs
1/4 teaspoon pepper
1/2 cup milk
1 cup chopped onions
1 teaspoon sal1 teaspoon Worcestershire sauce

In a 4 quart saucepan or Dutch oven, combine all ingredients except four and 1/4 cup water. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until meatballs are thoroughly heated and vegetables are tender stirring occasionally. In a small jar with a tight fitting lid, combine water and flour, shake well. Gradually stir into stew mixture and cook until thickened, stirring frequently.

Nutritions

Calories
256

Sodium
1192mg
49% DV

Fat
7g
11% DV

Protein
12g
24% DV

Carbs
36g
12% DV

Fiber
5g
20% DV