Norton 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 pound mushrooms, sliced
  • 1 cup St. James Winery Estate Norton Wine
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon salt


  1. Heat 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, wine, thyme, sage, tarragon, and salt into the mixture.
  4. Cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
Sip Sweetly. Enjoy Responsibly.