Wild Rice Venison Stew Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 301
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 103 mg
  • Sodium:
  • 362 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 2 g
  • Protein:
  • 32 g
  • Diabetic Exchange:
  • 3-1/2 lean meat, 1-1/2 starch, 1 vegetable.


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Wild Rice Venison Stew

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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.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: Prep: 15 min. Cook: 1-3/4 hours

Ingredients:

  • 1/3 cup 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:

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.

  • Re: Wild Rice Venison Stew

    added 1 tsp. rosemary & 2 cloves garlic, minced when the veggies & rice are added

    robertshaw
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