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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat meat with flour in large ziplock bag. Heat oil in large pot. Add meat in batches to brown. remove meat and add onions and garlic until slightly brown (add more oil if needed here). Add wine to deglaze the pan. Add all water, seasoning packet and chili pepper. Return meat to pan, bring to a boil, reduce heat and simmer for 1 & 1/2 hours to 2 hours or until meat is tender. | 2. While the meat is simmering chop all vegetables. These should equal about 8 cups vegetables (not including the peas). Once meat has simmered add the vegetables (except for the peas) and continue to simmer for about 45 minutes or until tender. add frozen peas before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison	2	lbs	cubed	-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	-	-	-	-
club house beef seasoning	1	package		-	-	-	-
chili pepper flake	1	teaspoon		-	-	-	-
red wine	1	cup		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
black pepper				-	-	-	-
potato	2			-	-	-	-
parsnip	2			-	-	-	-
carrot	4			118.08	27.5904	2.6784	0.6912
celery rib	3			-	-	-	-
pea	2	cups		82.32	14.798	5.4879999999999995	0.392

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.