Five Star Venison Stew

Venison cubes are marinated in French salad dressing to remove the gamey flavor before being browned for this stew.

• Preparation Time: 30 mins
• Cooking Time: 10 hr 10 mins
• Total Time: 10 hr 40 mins
• Calories: 357 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 (1 ounce) package dry onion soup mix
• 1 clove garlic, minced
• 3 tablespoons brown sugar
• 1 large onion, chopped
• 1 tablespoon Worcestershire sauce
• seasoned salt to taste
• 1 (6 ounce) can tomato paste
• 2 (14 ounce) cans beef broth
• 1 pinch salt and black pepper to taste
• 3 stalks celery, sliced
• 1 (10 ounce) package frozen peas, thawed
• 4 potatoes, peeled and cut into 1-inch pieces
• 2 pounds cubed venison
• 4 carrots, peeled and cut in chunks
• 0.25 teaspoon paprika
• 0.25 cup vegetable oil
• 0.66666668653488 cup water
• 0.25 teaspoon mustard powder
• 0.5 (16 ounce) bottle French salad dressing (such as Wishbone®)
• 1 (10 ounce) package frozen Brussels sprouts, thawed

Recipe Instructions

Step 1

Combine the venison and French salad dressing in a non-metallic bowl until the venison is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.

Step 2

Remove the venison from the marinade, squeeze off excess, and place the venison cubes into a clean bowl. Discard the remaining marinade. Season the venison with seasoned salt, salt, and pepper; sprinkle with the flour and toss to coat.

Step 3

Heat the vegetable oil in a large skillet over medium-high heat. Add the venison cubes, and cook until golden brown on all sides, about 10 minutes. While the venison cubes are browning, whisk together the tomato paste and beef broth in a slow cooker until the tomato paste has dissolved. Stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, chopped onion, peas, Brussels sprouts, and the browned venison cubes.

Step 4

Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.