Easy Venison Stew

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.

Step: 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.

Per Serving: 249 calories; protein 26.2g; carbohydrates 12.6g; fat 9.4g; cholesterol 85.5mg; sodium 721mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.