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Five Star Venison Stew
Five Star Venison Stew
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Prep Time:
30 minutes
Cook Time:
610 minutes
Total Time:
1120 minutes
Marinate venison cubes in tangy French dressing to enhance flavor before browning for a delicious stew.
Ingredients:
  • 2 pounds cubed venison
  • 0.5 (16 ounce) bottle French salad dressing (such as Wishbone®)
  • seasoned salt to taste
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 0.25 cup vegetable oil
  • 1 (6 ounce) can tomato paste
  • 2 (14 ounce) cans beef broth
  • 0.66666668653488 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 0.25 teaspoon mustard powder
  • 0.25 teaspoon paprika
  • 1 clove garlic, minced
  • 1 (1 ounce) package dry onion soup mix
  • 4 potatoes, peeled and cut into 1-inch pieces
  • 4 carrots, peeled and cut in chunks
  • 3 stalks celery, sliced
  • 1 large onion, chopped
  • 1 (10 ounce) package frozen peas, thawed
  • 1 (10 ounce) package frozen Brussels sprouts, thawed
Instructions:
  • Mix the venison and French salad dressing in a non-metallic bowl until the venison is well coated. Cover with plastic wrap and refrigerate overnight to marinate.
  • Take out the venison from the marinade, let it drip off, and transfer it to a fresh bowl. Get rid of the leftover marinade. Season the venison with seasoned salt, salt, and pepper, then dust with flour and mix well to coat.
  • In a large skillet over medium-high heat, sear venison cubes in vegetable oil until golden brown on all sides for about 10 minutes. Meanwhile, combine tomato paste and beef broth in a slow cooker until paste dissolves. Add water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, vegetables, and browned venison to the slow cooker.
  • Slow cook until the venison, potatoes, and carrots are tender, for 10 to 12 hours.

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