The Best Recipes: Easy Venison Stew

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Easy Venison Stew

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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

• 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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