“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.” - by Sherri
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 249 cal
- 12%
- Fat
- 9.4 g
- 14%
- Carbs
- 12.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 ..." See morebefore the potatoes and the rest of the onions. Great stew."
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