Easy Venison Stew

This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 249 Calories

Ingredients

• ¼ teaspoon salt
• 1 onion, chopped
• 2 tablespoons olive oil
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon dried tarragon
• 1 (28 ounce) can diced tomatoes
• 2 cloves minced garlic
• 1 (8 ounce) can sliced mushrooms, drained
• 1 pound venison, cut into strips

Recipe Instructions

Step 1

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.