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venison root vegetable stew (the venison diaries, part V)
SIMMER DOWN!10Ingredients
70Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 venison roast (small, about 1.5 to 2 lbs)
- 3 Tbsp. bacon fat
- 2 cups stock (preferably homemade: beef, lamb or chicken will work, mine was actually turkey, leftover from Thanksgiving)
- 1 sprig rosemary (or thyme would all work)
- 2 large carrots (peeled and cut into large chunks)
- 1 parsnips (large or 2 small, peeled & cut into chunks)
- 6 shallots (small, peeled & trimmed)
- 4 small potatoes (scrubbed and cut in halves or quarters)
- 1 celery stalk (trimmed & cut into ½-inch pieces)
- salt (to taste)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium440mg18% |
| Potassium1630mg47% |
| Protein13g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A160% |
| Vitamin C90% |
| Calcium10% |
| Iron20% |
* 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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