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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. venison roast (boneless, cut in 1-inch cubes)
- 2 Tbsp. canola oil
- 4 1/4 cups water (divided)
- 1/2 cup tomato juice
- 2 onions (medium, cut in wedges)
- 2 celery ribs (sliced)
- 1 tsp. worcestershire sauce
- 2 bay leaves
- 3 tsp. salt
- 1/2 tsp. pepper
- 6 carrots (medium, quartered)
- 1 rutabaga (large, peeled and cubed)
- 6 potatoes (medium, peeled and quartered)
- 1 cup frozen peas
- 1 Tbsp. cornstarch
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium970mg40% |
| Potassium1080mg31% |
| Protein5g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A160% |
| Vitamin C90% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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