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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stovetop Venison Casserole

Source: dLife

A tasty venison casserole with vegetables and lemon seasoning.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	203.3

Total Carbs	18.6 g

Dietary Fiber	2.2 g

Sugars	11.2 g

Total Fat	3.8 g

Saturated Fat	1.4 g

Unsaturated Fat	0.5 g

Potassium	417.6 mg

Protein	16.1 g

Sodium	95.1 mg

Dietary Exchanges 3.8 Fat, 1.6 Vegetables, 0.0 Fruits, 0.4 Other Carbs, 0.0 Starch, 2.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp olive oil 1.0
1 tsp Butter, unsalted 0.5
0 1/2 cup canned unsalted tomato puree 0.75
0 3/4 cup red wine 2.0
2 tbsp Jelly, currant 0.25
0 1/4 cup low sodium chicken broth 1.0
1 cup fresh chopped onion 1.0
1 cup sliced carrots 0.5
0 1/2 lb Venison, roasted 1.0
1 tsp Starch, arrowroot 1.0
1 tbsp cold water 1.0
1 pinch black pepper 2.0
2 tbsp fresh lemon juice 0.25
0 1/4 each medium lemons 1.0
1 each parsley sprigs

Directions

In a deep, nonstick skillet heat the olive oil and butter. Add the tomato puree and saute until brown.
Next, add the red wine, red currant jelly, and chicken broth. Then, add the vegetables and venison, and stir to coat. Bring to a boil, reduce heat, then simmer for 1 hour.
Remove the meat and vegetables and transfer to a heated serving dish.
Mix the arrowroot with the water, and then whisk it into the simmering pan juices to thicken. Season with peper and stir in the lemon juice.
Pour over the meat and vegetables, and then garnish with lemon slices and parsley (if desired).