1 tblsp olive oil
2 cloves garlic, chopped
16 oz venison cut into 1 inch cubes
2 c carrots, sliced
2 small green peppers, chopped
2 small onions, chopped
4 tsp tomato paste
4 c beef broth
1 c water
1 c canned cannellini beans, drained
2 1/2 c red potatoes chopped
In a Dutch oven heat oil. Saute garlic until golden. Brown venison, about 5 minutes; set aside. Add vegetables and cook until tender. Add tomato paste, broth and water. Return venison to pan. Cover and simmer 1 to 1 1/2 hours or until venison is tender. Season to taste. Add beans; heat through.
Note: We did this in a crockpot. We browned the meat first but then just threw everything in the crockpot. YUMMY and Warm!! I didn't count points for carrots or onions because 1 svg isn't consuming a cup and it's not over use.
10 servings
3.5 pts per serving