Easy Venison Stew

Easy Venison Stew

5 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Sherri
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (5)

Rate This Recipe
james napier
43

james napier

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
7

all6times

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

Guy
4

Guy

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Venison Stew I

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Quick and Easy Vegetable Beef Soup