Easy Venison Stew recipe

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Ingredients

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

Nutrition Info

249.3 calories
carbohydrate: 12.6 g
cholesterol: 85.5 mg
fat: 9.4 g
fiber: 3.6 g
protein: 26.2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 721 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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