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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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With three hunters in the family and plenty of wild rice on hand, this hearty stew is a 'must' at our house, says Darla Haseltine of Wyoming, Minnesota. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon pepper |
1-1/2 pounds venison, cut into 1-inch cubes |
2 tablespoons canola oil |
2-3/4 cups water |
1 can (14-1/2 ounces) beef broth |
1/2 teaspoon beef bouillon granules |
2 medium potatoes, peeled and cubed |
1 medium onion, cut into wedges |
2 medium carrots, cut into 3/4-inch pieces |
1/3 cup uncooked wild rice |
Directions:
1. In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender. Yield: 6 servings.
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