Cookout

venison stew is for Dinner.

venison stew takes 15 minutes to prepare.

venison stew takes 60 minutes to cook.

venison stew makes 16 servings.

The ingredients for venison stew are:

2 lbs venison, cut into bite-size pieces
4 large baking potatoes, cut into bite size pieces
1 lb baby carrots (1 bag)
2 Tbsp EVOO
2 Tbsp butter
2 tsp ground black pepper (divided)
1 tsp salt
1 tsp garlic powder (less if desired)
7 beef boullion cubes
12 cups water
1/4 c. cornstarch
1/3 c. skim milk

Here is how you make venison stew:

heat a large skillet over med-high heat. add the evoo & butter, and 1 tsp pepper to the pan. stir to mix well. add the meat & cook until done, about 20 minutes, until no longer red, stirring frequently. place other ingredients except cornstarch & milk, into large soup pot. add all contents of skillet (meat & drippings) to pot over med heat. stir well, cover & bring to boil. reduce heat to med low & simmer for 45 minutes. in a small bowl, combine cornstarch & milk until smooth. stir into pot to thicken the gravy. cook for about another 10 minutes, stirring often. Makes about 16 1-cup servings.Serving Size: makes 16 1-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user CHRISRAPAVE1.

The nutritional information for venison stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 176.2

• Total Fat: 4.7 g
• Cholesterol: 50.1 mg
• Sodium: 439.8 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.4 g
• Protein: 18.9 g

The dietary needs meet for venison stew is Low Fat