Savory Venison Stew: A Culinary Delight

Ingredients

• 2 pounds of venison, cut into cubes for tenderness and flavor
• ½ bottle (16 ounces) of rich and tangy French salad dressing, like the popular Wishbone® brand
• A sprinkle of seasoned salt to enhance the taste, tailored to your preference
• A pinch of salt and black pepper for an extra burst of flavor, if desired
• 2 tablespoons of versatile all-purpose flour for thickening
• ¼ cup of vegetable oil for a hearty base
• 1 can (6 ounces) of concentrated tomato paste for a robust tomato flavor
• 2 cans (14 ounces each) of savory beef broth for depth and richness
• ⅔ cup of water to balance and bring all the flavors together
• 3 tablespoons of brown sugar for a touch of sweetness
• 1 tablespoon of Worcestershire sauce for a hint of umami
• ¼ teaspoon of mustard powder for a subtle kick
• ¼ teaspoon of paprika for a pop of color and flavor
• 1 clove of garlic, minced for a fragrant aroma
• 1 packet (1 ounce) of dry onion soup mix for a savory boost
• 4 potatoes, peeled and diced into bite-sized pieces
• 4 carrots, peeled and cut into hearty chunks
• 3 stalks of celery, sliced for a crisp texture
• 1 large onion, finely chopped for a flavorful base
• 1 package (10 ounces) of frozen peas, thawed for a burst of freshness
• 1 package (10 ounces) of frozen Brussels sprouts, thawed, for a unique twist (if desired)

Step 1

Mix venison with French salad dressing in a bowl, ensuring even coating, then cover and refrigerate overnight for a flavorful infusion. Next, remove venison from the marinade, pat dry, and transfer to a fresh bowl. Season with seasoned salt, salt, pepper, and dust with flour, tossing gently to coat each piece.

Step 2

In a large skillet, heat vegetable oil over medium-high heat before adding venison cubes to sear to a beautiful golden brown, creating a delicious caramelized crust. Meanwhile, in a slow cooker, blend tomato paste and beef broth until smooth, then mix in water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, onion, peas, Brussels sprouts, and the now-browned venison pieces.

Step 3

Cover and let simmer on Low for an extended period, around 10 to 12 hours, until the venison, potatoes, and carrots reach a tender perfection, ready to be enjoyed.