Recipe by Sherri
"This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice."
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venison, cut into strips
1 (28 ounce) can
1 (8 ounce) can
sliced mushrooms, drained
The meat was so tender and you did not taste wild in the stew at all. The only thing I'm going to do different next time will be add 1/2 of the onions in the beginning then add the carrots 5 minutes before the potatoes and the rest of the onions. Great stew.
this just didn't do it for us. my boyfriend gave it a 2.5 ... i thought it had more potential than that... I just would have to mess with it a bit
Easy to make and I served it over brown rice. The family loved it :)
This one's a keeper and a good base recipe for experimentation. We reduced the onion to 1/2 and added a bit of cumin, oregano, and 3-4 stalks of celery.
No gamey taste! Instead of using tarragon, I used cinnamon and parsley and severs it on top if some yummy roasted garlic and olive oil couscous!
Made this last night and it was delicious! I took some others advice and added a couple potatoes and carrots and added some of my own spices. Ended up with enough food for 6 people which was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Venison Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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