INGREDIENTS:
Water
1 lb venison roast, raw
1 tbsp cider vinegar
DIRECTIONS:
1. Place the venison in a ceramic lined slow cooker and add enough water to cover.
2. Add the vinegar, cover and set the cooker to HIGH.
Once the mixture begins to boil reduce temperature to LOW,
cover and simmer 8 or more hours.
3. Drain broth from meat and discard it. Remove and discard
any remaining fat from the meat. Weigh and separate into servings.
It will keep 1 or 2 days in the refrigerator.
YIELD: 16 (1 oz ) servings
To keep the venison for a longer amount of time, place in freezer bags
and keep frozen for later use.
NUTRITION DETAILS:
Weight Watchers PointsPlus+ = 1 per (1 oz) serving
Serving Size: 1 oz
Amount Per Serving
Calories 38.6
Total Carbs 0 g
Dietary Fiber 0 g
Sugars 0 g
Total Fat 0.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 102.2 mg
Protein 7.4 g
Sodium
16.4 mg
Dietary Exchanges
1 Very Lean Meat