Five Star Venison Stew

6 Reviews

Prep: 30 min
Cook: 10 hr 10 min
Ready In: 18 hr 40 min

“I created this stew by incorporating ingredients from a number of different recipes. It's a sure winner with no gamey taste whatsoever.” - by CATHYRAE

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Metric US

Original recipe yields 12 servings

Directions

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

Nutrition

Amount Per Serving (12 total)

Calories
357 cal
18%

Fat
15.5 g
24%

Carbs
32.8 g
11%

Based on a 2,000 calorie diet

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Reviews (6)

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MIKE

Nov. 6, 2009

"If I make this again I will not add brown suger,whey to sweet. Also whey too much oil when browning meat..." See more"

Caroline

Jan. 17, 2012

"Not bad - it needs a little "zing" to brighten it up a bit though. I'll make this again because its super easy and flavorful (minus peas and Brussels sprouts), but perhaps add a bit of cayenne or some..." See more jalapenos just to get a little kick and wake to up a bit."