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This easy venison recipe is the simple and tasty way I make venison. Like anything else, it is better with fresh ingredients rather than canned, but this is what I had on hand. 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
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon dried tarragon
- ¼ teaspoon salt
Directions
Step 1
Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, about 5 minutes. Add venison to the skillet; cook and stir until evenly browned. Stir tomatoes, mushrooms, thyme, sage, tarragon, and salt into venison mixture.
Step 2
Cover the skillet and allow stew to simmer until venison is tender, 30 to 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat2g | 10% |
| Cholesterol86mg | 29% |
| Sodium721mg | 31% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber4g | 13% |
| Total Sugars7g | |
| Protein26g | |
| Vitamin C17mg | 86% |
| Calcium90mg | 7% |
| Iron9mg | 48% |
| Potassium543mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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