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Ingredientes
- 1 to 2 pound venison, cubed
- 1 to 2 c. beef bouillon
- 2 to 4 baked potatoes
- 1 1/2 pound can of beef stew
Direcciones
- Slowly boil venison in bouillon till tender. Skim off any floating material. Peel and chunk potatoes. Add in potatoes and beef stew to venison. Simmer till sew reaches desired consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 43 | 15% |
| Total Fat 4.77g | 6% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 303mg | 13% |
| Potassium 298mg | 9% |
| Total Carbs 20.07g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.61g | 0% |
| Protein 39.46g | 63% |
