This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Easy Peasy Venison Stew
Easy Venison Stew
Five Star Venison Stew
Yummy Beef or Venison Stew
Venison Stew I
more »
Top Related Articles
Grilling Times for Venison
Making Vegetable Stock
Making Beef Stock
Making Chicken Stock
Super Bowl(R): Chili Cook-Off
Thickening Soups
Making Stock
Cooking Questions: Soup
Cold Summer Soups
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Related Collections
Canned Tomatoes
45-Minute Soups and Stews
Canned Mushrooms
Canned Vegetables
Canned Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Easy Venison Stew

By: Sherri

"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."

Rate/Review | Read Reviews (2)

What to Drink?
	Syrah/Shiraz

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.