Easy Venison Stew

Easy Venison Stew

Sherri 0

"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."


40 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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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  1. 8 Ratings


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 mi...

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

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.

this just didn't do it for us. my boyfriend gave it a 2.5 ... i thought it had more potential than that... I just would have to mess with it a bit

No gamey taste! Instead of using tarragon, I used cinnamon and parsley and severs it on top if some yummy roasted garlic and olive oil couscous!

Made this last night and it was delicious! I took some others advice and added a couple potatoes and carrots and added some of my own spices. Ended up with enough food for 6 people which was gre...