Directions:
- In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.01 Kcal (1164 kJ) | ||
| Calories from fat | 62.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 414.95mg | 17% | |
| Potassium | 490.34mg | 10% | |
| Total Carbs | 26.09g | 9% | |
| Sugars | 6.44g | 26% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 28.13g | 56% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1mg | 32% | |
| Iron | 5mg | 28% | |
| Calcium | 82.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 86.96 Kcal (364 kJ) | ||
| Calories from fat | 19.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 11% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 7% | |
| Sodium | 129.79mg | 17% | |
| Potassium | 153.38mg | 10% | |
| Total Carbs | 8.16g | 9% | |
| Sugars | 2.01g | 26% | |
| Dietary Fiber | 1.47g | 19% | |
| Protein | 8.8g | 56% | |
| Vitamin C | 2.5mg | 13% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 1.6mg | 28% | |
| Calcium | 25.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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