If you’re lucky enough to know a hunter this hearty meal has a light calorie count yet it’s filling at the same time. I guarantee the aroma will lure the finickiest dog to the kitchen for a nourishing bowl. Slice up some crusty bread for the humans for a complete meal.
Cook Time: 2-3 hours
Nutrition facts: 206 calories, 56 calories from fat Total fat: 6.2g or 10% (1.4g saturated fat, 0.0g trans fat)
- 1 ½ lbs. venison, cut into 2 inch cubes
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 4 tablespoons flour
- 3 tablespoons extra light olive oil
- 4 to 5 chopped small potatoes
- 1 small chopped sweet potato
- 3 chopped carrots
- 4 chopped celery sticks
- 1 tablespoon unsalted butter
- 3 tablespoons dried parsley
- 1 tablespoon dried rosemary
- 1 (28 oz) can stewed tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon ground egg shell
- 4 cups bone (beef) broth
- Place the meat in a large bowl and, using your hands, toss it with the sea salt, cayenne pepper, and 2 tablespoons of the flour until well coated.
- Heat a Dutch oven or pot on medium heat and brown the meat in the olive oil.
- Whisk the remaining 2 tablespoons of flour into one cup of the bone broth and add to the pot. Add the remaining ingredients.
- Bring to a boil and then reduce to a simmer with the lid slightly ajar for 2 to 3 hours or until the meat easily falls apart.
- Let cool and serve.