Directions:
- In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.
- Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.99 Kcal (1352 kJ) | ||
| Calories from fat | 127.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.14g | 22% | |
|---|---|---|---|
| Cholesterol | 42.13mg | 14% | |
| Sodium | 23.43mg | 1% | |
| Potassium | 225.29mg | 5% | |
| Total Carbs | 7.59g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 35.07g | 70% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 13.6mg | 76% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 99.18 Kcal (415 kJ) | ||
| Calories from fat | 39.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 22% | |
|---|---|---|---|
| Cholesterol | 12.94mg | 14% | |
| Sodium | 7.2mg | 1% | |
| Potassium | 69.18mg | 5% | |
| Total Carbs | 2.33g | 3% | |
| Sugars | 0.74g | 10% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 10.77g | 70% | |
| Vitamin C | 7.2mg | 39% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 4.2mg | 76% | |
| Calcium | 25.1mg | 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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