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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, chopped

  3. 2 cloves minced garlic

  4. 1 pound venison, cut into strips

  5. 1 (28 ounce) can diced tomatoes

  6. 1 (8 ounce) can sliced mushrooms, drained

  7. 1/2 teaspoon dried thyme

  8. 1/2 teaspoon dried sage

  9. 1/4 teaspoon dried tarragon

  10. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  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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