Venison Stew

Venison Stew

Venison Stew

45 minutes

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Details
  • Serving Size:   7
  • Dairy-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 pounds venison stew meat, cut in cubes
  • Spices: onion salt, 8 cups water 4 pieces large potatoes 1 piece large onion 4 pieces carrots or baby carrots 4 stalks celery 1 can mushrooms 1 piece green pepper 1 cup flour and 3 tbsp 2 tablespoons beef bouillon
  • 8 cups water
  • 4 pieces large potatoes
  • 1 piece large onion
  • 4 pieces carrots or baby carrots
  • 4 stalks celery
  • 1 can mushrooms
  • 1 piece green pepper
  • 1 cup flour and 3 tbsp
  • 2 tablespoons beef bouillon
Instructions

Cut all ingredients into 1 inch pieces. Dredge venison with flour and spices. Brown venison in hot vegetable oil. Boil and simmer venison 2 hours with beef bouillon and water.

Add remaining ingredients and simmer for 1/2 hour.

Mix 3 tablespoons flour and 1 cup cold water and add to stew to thicken.

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