Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves minced garlic
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1 pound venison, cut into strips
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1 (28 ounce) can diced tomatoes
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1 (8 ounce) can sliced mushrooms, drained
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½ teaspoon dried thyme
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½ teaspoon dried sage
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¼ teaspoon dried tarragon
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¼ teaspoon salt
Directions
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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.
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Cover the skillet and allow stew to simmer until venison is tender, 30 to 40 minutes.
Nutrition Facts (per serving)
249 | Calories |
9g | Fat |
13g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 249 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 10% |
Cholesterol 86mg | 29% |
Sodium 721mg | 31% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 7g | |
Protein 26g | 52% |
Vitamin C 17mg | 19% |
Calcium 90mg | 7% |
Iron 9mg | 48% |
Potassium 543mg | 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.