Venison and Mushroom Stew

Venison and Mushroom Stew


9 people made this

This venison stew is simple and wonderful served over wild rice. You can also use fresh rather than tinned ingredients if you have them.


Serves: 4 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 500g venison, cut into strips
  • 1 (800g) tin diced tomatoes
  • 1 (220g) tin sliced mushrooms, drained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon salt

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the olive oil in a large frypan 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 frypan; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon and salt into the mixture; cover the frypan and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

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