This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Hearty Venison and Vegetable Bake

By: marybcurlyq

"This is one hearty meal, great for cold days during the winter!"

Rate/Review | No Reviews Yet!

What to Drink?
	Syrah
	Negroni Cocktail II
	Good Ol' Alabama Sweet Tea

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound venison, cut into cubes
1 pound mushrooms, quartered
4 green onions, cut into 1/2-inch pieces
1 bulb fennel, sliced
2 parsnips, peeled and cut into 1/2 inch slices
2 tablespoons olive oil
salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).
Toss the venison, mushrooms, green onion, fennel, and parsnips with olive oil. Season to taste with salt and pepper; toss to coat. Transfer to a glass baking dish.
Bake in preheated oven until the vegetables and venison are browned and tender, about 50 minutes.

Nutritional Information

Amount Per Serving Calories: 272 | Total Fat: 9.8g | Cholesterol: 79mg Powered by ESHA Nutrient Database

ADVERTISE WITH US

reviews custom versions menus people who saved this

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!