Venison Vegetable Stew - KNEP - Kentucky Nutrition Education Program

Recipes

Venison Vegetable Stew

Servings:9Serving Size:1 1/2 cups
Venison Vegetable Stew in a bowl

Ingredients:

  • 2 pounds roast venison, cubed 
  • 1 large can (28 ounces) no-salt-added diced tomatoes 
  • 3 cups low-sodium beef broth 
  • 1 cup tomato juice 
  • 2 bags (12 ounces each) frozen mixed vegetables (beans, peas, corn, carrots)
  • 1 cup potatoes, diced 
  • 1 cup onion, diced 
  • 1 cup celery, diced 
  • 1 can (15 ounces) lima beans, drained
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon thyme 
  • 2 bay leaves 
  • 1/4 cup cold water 
  • 3 tablespoons cornstarch

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
  3. Place cubed venison in the slower cooker.
  4. Add beef broth and tomato juice.
  5. Add mixed vegetables, potatoes, onion, celery, and lima beans.
  6. Sprinkle salt, pepper, garlic powder, onion power, thyme and bay leaves.
  7. Mix all contents in to slow cooker.
  8. To thicken, in a small bowl, combine ¼ cup cold water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  9. Cook on low for 5 to 6 hours. (This is less time than with beef.)
  10. Refrigerate leftovers within 2 hours

 

Source: William Adams

Tips

Recommend at least a 6-quart slow cooker.

290 calories; 3g total fat; 1g saturated fat; 0g trans fat; 85mg cholesterol; 560mg sodium; 33g carbohydrate; 5g fiber; 8g sugars; 30g protein; 0% Daily Value of Vitamin D; 4% Daily Value of Calcium; 30% Daily Value of Iron; 15% Daily value of Potassium