Five Star Venison Stew Recipe - Allrecipes.com
Five Star Venison Stew Recipe
  • READY IN 18+ hrs

Five Star Venison Stew

Read Reviews (6)

"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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Original recipe makes 12 servings Change Servings
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Directions

  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.
  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.
  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.
  4. Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 hrs 10 mins
  • READY IN 18 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
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 jalapenos just to get a little kick and wake to up a bit.

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Most Helpful Critical Review
Nov 06, 2009

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

— 

7 Ratings

Nov 12, 2011

This is the best venison stew my family has ever had. My son continually asks me when I am making it again.

— 
Aug 31, 2011

wayyyyy too oily!

— 
Jan 28, 2011

I did not care for this recipe.

— 
Jul 19, 2010

Very tender meat and nice flavor.

— 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 853 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

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