Back to Wild Rice Venison Stew

Print Options

 
 
 Print

Wild Rice Venison Stew Recipe

"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: 2 hours YIELD: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

Directions

  • 1. In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in batches in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  • 2. 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 Facts

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.