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Nutrition Facts
Serving Size 1 (633g) Recipe makes 2 servings
Calories 692
Calories from Fat 107		(15%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 380mg		126%
Sodium 2437mg		101%
Potassium 1717mg		49%
Total Carbohydrate 38.3g		12%
	Dietary Fiber 2.5g	9%
	Sugars 30.4g
Protein 105.5g		211%
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Sweet and Sour Venison Stew

Recipe #383926 | 1½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Firehousecook AKA Cap'n Jack
Aug 3, 2009

This a very simple recipe my Wife came up with about 30 years ago. We were both avid outdoor folks. Fishing, Hunting, Camping. The medical problems started. I still hunt and fish when possible. Everyone we ever served this to polished the bowl and went looking for the pot. ENJOY You can use any meat but it was originally made for Venison.

SERVES 2 -4 (change servings and units)

Ingredients

2 lbs venison
1 onion, large chopped small
1 tablespoon Worcestershire sauce
3/4 cup ketchup (I use Heinz)
1 cup water
1 tablespoon vinegar (Red Wine)
1/2 teaspoon dry mustard
1 teaspoon salt
1 tablespoon sugar, brown
1 tablespoon paprika (your choice Hot or Sweet)

Directions

1
Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat.
2
Mix the rest of the ingredients and add to the meat in a cast iron pot.
3
Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed.
4
This goes very good over Broad Noodles.