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UW Health SMPH
American Family Children's Hospital
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Venison Stew

2-3 #’s venison, cut into 1 inch cubes 
1-1/2 cups lite or fat free French salad dressing
2 carrots, cut into 1 inch pieces 
1 large onion, coarsely chopped
1 small green pepper, coarsely chopped 
3 stalks celery, cut into 1 inch pieces 
1 can (16 oz.) whole tomatoes, broken up w/fork 
¼ cup quick cooking tapioca 
1 whole clove
1 bay leaf
salt and pepper to taste
Marinate venison in salad dressing 12 to 24 hours and drain. Place venison in slow cooker. Stir in remaining ingredients. Cover and cook on low 8 to 10 hours.
 
Yield: 10 Servings
 
Nutrition Information Per Serving
  • Calories 200
  • Total Fat 4 grams
    • Saturated Fat 1.2 grams
    • Monounsaturated 2 grams
  • Total Carbohydrates 22 grams
    • Fiber 3 grams
  • Protein 19 grams