This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. Its packed with veggies and simple ingredients. Gluten free, dairy free, paleo, whole30 friendly.
1 pound Venison, diced with all sinew removed i used leg meat
1 tablespoon Olive oil
2.5 cup Diced potatoes, i left the skin
2 cup Diced carrots
1 cup Diced celery
1 Large onion, diced
2 Garlic cloves, minced
2 teaspoon Herbs de provence
1 teaspoon Salt
0.75 teaspoon Black pepper
15 can 1 0z. diced tomatoes
4 cup Unsalted beef stock or venison stock
34 dash Worcestershire sauce
Nutrition value
404
calories per serving
20 g Fat39 g Protein13 g Carbs5 g FiberOther
Current Totals
20 g Fat
39 g Protein
13 g Carbs
5 g Fiber
MacroNutrients
Carbs
13 g
Protein
39 g
Fiber
5 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
78 mg
Iron
5 mg
Vitamin A
1689 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
57 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
85 mg
Manganese
1 mg
Phosphorus
469 mg
Selenium
26 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
