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Hearty Venison Stew

When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.

4 ServingsPrep: 10 min. Cook: 1-1/4 hours

Ingredients

1 pound venison, cubed
1 tablespoon olive oil
2 cans (14-1/2 ounces each) beef broth
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
6 to 8 whole peppercorns
1 bay leaf
2 cups cubed peeled potatoes
1 large onion, chopped
2 medium carrots, sliced
2 celery ribs, chopped
2 tablespoons all-purpose flour
3 tablespoons water
1/8 to 1/4 teaspoon browning sauce

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

2 of 2

Hearty Venison Stew (continued)

Directions (continued)

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: One serving (1-1/2 cups) equals 306 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 1,104 mg sodium, 29 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.