Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
3
Low
Nutrition per serving
Calories270.3 kcal (14%)
Total Fat7.5 g (11%)
Carbs11.1 g (4%)
Sugars3.1 g (3%)
Protein38.8 g (78%)
Sodium695.6 mg (35%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Dredge venison in flour.
Step 2
In a large stockpot, heat oil over medium heat.
Step 3
Add venison and saute until just brown, about 7 minutes.
Step 4
Then add cinnamon, saffron, coriander, garlic, and stock.
Step 5
Bring to a boil, then reduce to a gentle simmer.
Step 6
Cover and continue to simmer, stirring occasionally, over medium heat for about 45 minutes.
Step 7
Add hot pepper sauce and onions, cover and continue to gently simmer for an additional 45 minutes.
Step 8
Serve hot with couscous or other tiny pasta.
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