Description
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.
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
Instructions
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent
- about 5 minutes. Add venison to the skillet; cook and stir until evenly browned. Stir tomatoes
- mushrooms
- thyme
- sage
- tarragon
- and salt into venison mixture.
- Cover the skillet and allow stew to simmer until venison is tender
- 30 to 40 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4