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Easy Venison Stew

Easy Venison Stew

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Sherri

Sherri

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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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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.
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Reviews

james napier
43

james napier

11/11/2010

The meat was so tender and you did not taste wild in the stew at all. The only thing I'm going to do different next time will be add 1/2 of the onions in the beginning then add the carrots 5 minutes before the potatoes and the rest of the onions. Great stew.

all6times
9

all6times

10/5/2011

Easy to make and I served it over brown rice. The family loved it :)

Guy
4

Guy

6/2/2012

This one's a keeper and a good base recipe for experimentation. We reduced the onion to 1/2 and added a bit of cumin, oregano, and 3-4 stalks of celery.

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