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Stovetop Venison Casserole
Source: dLife

A tasty venison casserole with vegetables and lemon seasoning.

Prep Time: 5 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1/2 Other Carbs , 2 1/2 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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1 tsp  olive oil
1 tsp  Butter, unsalted
0 1/2 cup  canned unsalted tomato puree
0 3/4 cup  red wine
2 tbsp  Jelly, currant
0 1/4 cup  low sodium chicken broth
1 cup  fresh chopped onion
1 cup  sliced carrots
0 1/2 lb  Venison, roasted
1 tsp  Starch, arrowroot
1 tbsp  cold water
1 pinch  black pepper
2 tbsp  fresh lemon juice
0 1/4 each  medium lemons
1 each  parsley sprigs
  1. In a deep, nonstick skillet heat the olive oil and butter. Add the tomato puree and saute until brown.
  2. 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.
  3. Remove the meat and vegetables and transfer to a heated serving dish.
  4. 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.
  5. Pour over the meat and vegetables, and then garnish with lemon slices and parsley (if desired).

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