THE RECIPE JOURNAL · Main Course
High-End Venison Stew
This rich and flavorful stew is perfect for cozy evenings when you want something hearty and special. Slow-cooked venison combined with fresh herbs and root vegetables creates a comforting dish that’s sure to impress.
FROM THE KITCHEN • High-End Venison Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the venison in French salad dressing in a non-metal bowl until the meat is well coated. Cover it with plastic wrap and pop it in the fridge to marinate overnight. The next day, take the venison out, give it a good squeeze to get rid of extra marinade, and put it in a clean bowl. Throw away the leftover marinade. Season the meat with seasoned salt, regular salt, and pepper, then sprinkle the flour over it and give everything a good toss so the pieces are evenly coated.
02
Step 2
Heat some vegetable oil in a large skillet over medium-high heat. Add the venison cubes and cook them until they’re nicely browned on all sides, which should take about 10 minutes. While the meat is browning, mix the tomato paste and beef broth in your slow cooker, stirring until the paste dissolves. Then stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, and all your veggies—potatoes, carrots, celery, chopped onion, peas, and Brussels sprouts—along with the browned venison.
03
Step 3
Cover the slow cooker and let everything cook on low for 10 to 12 hours, until the meat and vegetables are tender and delicious.
Why you’ll love it
This stew offers a rich and earthy flavor that highlights the unique taste of venison. It’s hearty, comforting, and perfect for a special meal or cozy night in. The slow cooking process makes the meat tender and infuses the dish with deep, complex aromas.
How to serve
Serve this stew with creamy mashed potatoes or crusty bread to soak up the delicious sauce. A side of roasted root vegetables or a simple green salad can balance the richness of the dish nicely.
Storage & leftovers
Let the stew cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stove to preserve the texture and flavor.
