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I am an avid hunter so ever year we have venison to eat. I use it a lot in recipe instead of using beef. This stew is perfect to make the meat very tender and tasty.Gene Pitts, Wilsonville, Alabama
Nutritional Facts 1 serving (1 cup) equals 323 calories, 9 g fat (3 g saturated fat), 56 mg cholesterol, 788 mg sodium, 38 g carbohydrate, 5 g fiber, 22 g protein.
Originally published as Beef or Venison Stew in Reminisce September/October 1991, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 22, 2011 by lil momma jenn
I had to add some beef broth since this doesn't have any liquid & the cook time is off. The flavor wasn't bad in the end though. I think the meat would be bettter in a slow cooker version so it would end up tender.
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