Five-Star Rated Venison Stew

Ingredients 0/20

Step 1

Tos the venison in a non-metal bowl with the French salad dressing, making sure each piece is coated well. Cover it up and let it marinate in the fridge overnight. When you’re ready to cook, take the venison out of the marinade and give it a good squeeze to get rid of any extra liquid. Put the meat in a clean bowl, discard the marinade, then season the venison with seasoned salt, regular salt, and pepper. Sprinkle the flour over the meat and toss everything together so it’s evenly coated.

Step 2

Heat some vegetable oil in a large skillet over medium-high heat. Add the venison cubes and cook them until they’re nice and browned on all sides—this should take about 10 minutes. While the meat is browning, mix the tomato paste into the beef broth right in your slow cooker, stirring until it’s fully dissolved. Then add the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, and all the veggies—potatoes, carrots, celery, chopped onion, peas, and Brussels sprouts. Finally, stir in the browned venison.

Step 3

Cover the slow cooker and let everything cook on low for 10 to 12 hours, until the venison is tender and the vegetables are cooked through.