Venison and Wild Rice Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 3-1/2 pounds shoulder of venison, cut into 2" cubes | 2 teaspoons salt | 1/8 teaspoon fresh ground pepper |
| 2 quarts water | 2 yellow onions, peeled and quartered | 1-1/2 cups wild rice, washed in cold water |
| 1 | Place the venison, water, and onions in a large, heavy kettle, and simmer uncovered, for 3 hours or until venison is tender. Mix in the salt, pepper, and wild rice, cover and simmer for 20 minutes. Stir in mixture, then simmer, uncovered for about 20 minutes more or until rice is tender and most of the liquid absorbed. |