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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

356.8 calories; 23.2 g protein; 32.8 g carbohydrates; 64.3 mg cholesterol; 820.2 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/17/2012
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 jalapenos just to get a little kick and wake to up a bit. Read More
(5)

Most helpful critical review

Rating: 2 stars
11/06/2009
If I make this again I will not add brown suger whey to sweet. Also whey too much oil when browning meat Read More
(20)
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 2 stars
11/06/2009
If I make this again I will not add brown suger whey to sweet. Also whey too much oil when browning meat Read More
(20)
Rating: 4 stars
01/17/2012
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 jalapenos just to get a little kick and wake to up a bit. Read More
(5)
Rating: 1 stars
08/31/2011
wayyyyy too oily! Read More
(2)
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Rating: 4 stars
07/19/2010
Very tender meat and nice flavor. Read More
(1)
Rating: 1 stars
01/28/2011
I did not care for this recipe. Read More
(1)
Rating: 5 stars
11/12/2011
This is the best venison stew my family has ever had. My son continually asks me when I am making it again. Read More
(1)
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