For a richer flavor, consider searing the venison in bacon fat instead of vegetable oil. If you don't have French salad dressing, you can substitute with a mixture of red wine vinegar, olive oil, Dijon mustard, and herbs. Feel free to add other vegetables you enjoy, such as mushrooms or turnips. Adjust the amount of brown sugar to your liking, depending on how sweet you prefer your stew. To thicken the stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last hour of cooking.
Five Star Venison Stew
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PREP TIME30 mins
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COOK TIME10 hrs 10 mins
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TOTAL TIME18 hrs 40 mins
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SERVING12 People
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VIEWS22
This hearty venison stew is a symphony of rich flavors and tender textures, perfect for a cozy evening. Marinated venison simmers slowly with a medley of vegetables in a savory broth, creating a deeply satisfying and unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol64 mg
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Fiber5 g
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Protein23 g
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Saturated Fat3 g
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Sodium820 mg
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Sugar12 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
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. (at least 8 hours)
02
Step
5 mins
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. (5 minutes)
03
Step
20 mins
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. (15 minutes)
04
Step
11 hrs
Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.
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Nathanial Bechtelar
Jun 26, 2025I was hesitant to use French dressing, but it really worked! The stew had a great depth of flavor.
Elijah Herzog
Jun 24, 2025I made this for a potluck, and it was a huge hit! Everyone wanted the recipe.
Dayna West
Jun 20, 2025I added mushrooms and a bay leaf to the stew, and it was delicious!
Alta Kozey
Jun 16, 2025This stew is amazing! The venison was so tender and flavorful. My family loved it!
Shany Rodriguez
Jun 9, 2025My husband is a hunter, and he said this is the best venison dish I've ever made!
Geovany Funk
May 30, 2025The recipe was easy to follow, and the results were fantastic. I'll definitely be making this again.
Deontae Rodriguez
May 21, 2025This is the best venison stew I've ever had! Thank you for sharing this recipe.
Kellie Cassin
May 8, 2025Next time I'll try adding a can of diced tomatoes for extra flavor.