Easy Venison Stew

Name: Easy Venison Stew
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; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/4 teaspoon dried tarragon; 1/4 teaspoon salt

10 ingredients

1 steps

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
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried tarragon
1/4 teaspoon salt

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.