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Wild Rice Venison Stew Recipe

100% would make again

"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.

This recipe is:

Healthy

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6 Servings
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.

Nutritional Analysis: One serving (1 cup) equals 301 calories, 8 g fat (2 g saturated fat), 103 mg cholesterol, 362 mg sodium, 24 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch, 1 vegetable.

Wild Rice Venison Stew published in Taste of Home August/September 2001, p60

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