Venison and Mixed Veg Stew

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Venison and Mixed Veg Stew
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Difficulty:
easy
Difficulty
Preparation:
10 h.
Preparation
Calories:
443
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie443 kcal(21 %)
Protein37.91 g(39 %)
Fat10.48 g(9 %)
Carbohydrates43.82 g(29 %)
Sugar added0 g(0 %)
Roughage6.18 g(21 %)
Vitamin A1,388.46 mg(173,558 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.88 mg(80 %)
Niacin10.61 mg(88 %)
Vitamin B₆0.31 mg(22 %)
Folate64.75 μg(22 %)
Pantothenic acid0.7 mg(12 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C55.23 mg(58 %)
Potassium1,303.95 mg(33 %)
Calcium78.58 mg(8 %)
Magnesium63.35 mg(21 %)
Iron6.44 mg(43 %)
Zinc3.67 mg(46 %)
Saturated fatty acids2.25 g
Cholesterol114.31 mg
Author of this recipe:
How healthy are the main ingredients?
saltCelerycarrotMushroom

Ingredients

for
4
For the venison patties
3 cups
2 tablespoons
For the vegetable and mushroom stew
3 sticks
Celery (diced)
3
potatoes (peeled and cubed)
4
carrots (diced)
1 ½ cups
1 ½ cups
Mushrooms (sliced)
2 tablespoons
1 cup
cup
2 tablespoons
Product recommendation
Normal Cooking: Follow the recipe from step 2 to the end of step 5. Cover and cook for 1-1 1/2 hours 160C|325F|gas 6 until the vegetables are tender.

Preparation steps

1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Mix the venison with the salt and pepper and shape into 12 rounds. Heat the oil in a frying pan (skillet) and cook the patties for about 3 minutes until browned. Remove from the pan and set aside.
3.
Add the onion, celery, potatoes, carrot, sprouts and mushrooms to the pan and cook for 5 minutes until softened.
4.
Stir in the flour and cook for 1 minute. Stir in the stock, wine, redcurrant jelly, salt and pepper and bring to a boil.
5.
Pour into the slow cooker pot. Place the patties on top.
6.
Cover and cook on high for 3 hours until the vegetables are tender.