Venison Stew My Way

Ingredients
• 2 tablespoons olive oil
• 1 tablespoon butter (for added flavor)
• 1 onion, chopped
• 2 cloves minced garlic
• 1 pound venison, cut into strips (or ground if you prefer)
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can sliced mushrooms, drained
• 4 large carrots cut in chunks and sautéed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon salt (or more to taste)

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.
2. Add the venison to the skillet; cook and stir until evenly browned.
3. Stir the tomatoes, mushrooms, carrots, 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.