Wild Rice Venison Stew Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES: 6 servings

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

Nutritional Facts

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.

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

Nutritional Facts

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.

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Reviewed Apr. 15, 2008

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

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