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Italian-Style Venison Stew with Egg Noodles

Italian-Style Venison Stew with Egg Noodles

3 3 3 3 4 4
Recipe by
Food Network Food Network

Ingredients

  • 3 lbs stew meat (venison, round or roast trimmed and cubed)
  • 4 cups dry red wine
  • 1 cup red wine vinegar
  • 1 12 cups onions (chopped)
  • 1 cup carrots (chopped)
  • 1 cup chopped celery
  • 3 cloves garlic (smashed)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 4 cloves
  • 8 parsley (stems)
  • 3 bay leaves
  • 1 12 tsps juniper berries
  • 1 tsp black peppercorns
  • 4 ozs pancetta (bacon chopped)
  • 2 tsps minced garlic
  • 4 tbsps unsalted butter
  • 8 ozs button mushrooms (wild, wiped clean and stems trimmed or quartered)
  • 12 ozs egg noodles (wide)
  • chopped parsley (garnish)
Prep Time
25 min
Total Time
26 hr 25 min
Servings
7 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 940 Calories from Fat 490
% Daily Value *
Total Fat 54g 83%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 185mg 62%
Sodium 280mg 12%
Potassium 1050mg 30%
Total Carbohydrate 46g 15%
Dietary Fiber 4g 16%
Sugars 5g
Protein 38g
Vitamin A 70%
Vitamin C 25%
Calcium 8%
Iron 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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