Venison and Mushroom Stew

    Venison and Mushroom Stew

    3saves
    50min


    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.

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate