|Hope this helps:
One-Pot Venison Stew
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
1. Heat the olive oil in a large skillet or cast iron pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes.
3. Add the venison. Cook and stir until evenly browned.
4. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture.
5. Cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
If you know how to forage for wild mushrooms, or know someone that does, replace the can of mushrooms with about just a handful of this. My friend's husband is a pro at mushroom picking and he managed to pick a few wild mushrooms for us. I used this here and really did wonders for this dish.