Venison and Mushroom Stew

    50 minutes

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

    13 people made this

    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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    Reviews in English (6)


    The meat was so tender and you did not taste wild in the stew at all. The only thing I'm going to do different next time will be add 1/2 of the onions in the beginning then add the carrots 5 minutes before the potatoes and the rest of the onions. Great stew.  -  08 Nov 2010  (Review from Allrecipes USA and Canada)


    Easy to make and I served it over brown rice. The family loved it  -  05 Oct 2011  (Review from Allrecipes USA and Canada)


    This one's a keeper and a good base recipe for experimentation. We reduced the onion to 1/2 and added a bit of cumin, oregano, and 3-4 stalks of celery.  -  02 Jun 2012  (Review from Allrecipes USA and Canada)