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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. 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.
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