Venison stew

Ingredients

  • 2 tbsp olive oil
  • 448g venison
  • 448g swede
  • 2 leeks
  • 28g celery
  • 1 medium bell pepper
  • 2 tsp thyme
  • 1 cup beef stock
  • 1 glass red wine
  • 1/4 cup plain flour

Method

Heat the oil in a casserole pot suitable for stove top and oven use. Brown the cubed venison in the hot oil. Add the rest of the ingredients except the potato. Serve with mashed potato.

Nutritional Information

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.5
  • Total Fat: 10.7 g
  • Cholesterol: 90.5 mg
  • Sodium: 502.7 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 39.7 g

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