Easy 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

½ teaspoon dried thyme

½ teaspoon dried sage

¼ teaspoon dried tarragon

¼ teaspoon salt

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.