Directions:
- Put venison in large bowl with spices including salt and pepper.
- Mix well to cover meat with spices and combine.
- Cover
- Refrigerate for at least 1 hour. (longer is better)
- Heat a large dutch oven and add oil.
- When oil just begins to smoke, add venison and cook til well browned.
- About 8 minutes.
- Add tomatoes, tomato paste and onion.
- Cook about five minutes.
- Add garlic then cook another minute
- Add pumpkin, chile (if using) and chicken broth and bring to a simmer.
- Reduce heat to low and simmer gently for two hours or till meat is very tender.
- Stir in Cilantra.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.43 Kcal (843 kJ) | ||
| Calories from fat | 51.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 169.04mg | 7% | |
| Potassium | 511.56mg | 11% | |
| Total Carbs | 11.42g | 4% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 26.91g | 54% | |
| Vitamin C | 24mg | 40% | |
| Iron | 4.1mg | 23% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.42 Kcal (249 kJ) | ||
| Calories from fat | 15.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 9% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 7% | |
| Sodium | 49.87mg | 7% | |
| Potassium | 150.91mg | 11% | |
| Total Carbs | 3.37g | 4% | |
| Sugars | 1.69g | 23% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 7.94g | 54% | |
| Vitamin C | 7.1mg | 40% | |
| Iron | 1.2mg | 23% | |
| Calcium | 13.5mg | 5% | |
* 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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