Concoct A New Menu Five Star Venison Stew :: Good Recipes

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Five Star Venison Stew

"I created this stew by using incorporating substances from some of different recipes. It's a certain winner and not using a gamey taste whatsoever."

Ingredients :

2 pounds cubed venison
1/2 (sixteen ounce) bottle French salad dressing (such as Wishbone®)
seasoned salt to flavor
1 pinch salt and black pepper to taste (optional)
2 tablespoons all-purpose flour
1/four cup vegetable oil
1 (6 ounce) can tomato paste
2 (14 ounce) cans beef broth
2/three cup water
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1 clove garlic, minced
1 (1 ounce) package deal dry onion soup mix
four potatoes, peeled and reduce into 1-inch pieces
four carrots, peeled and cut in chunks
three stalks celery, sliced
1 huge onion, chopped
1 (10 ounce) bundle frozen peas, thawed
1 (10 ounce) package deal frozen Brussels sprouts, thawed (optionally available)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 18H40M

Combine the venison and French salad dressing in a non-steel bowl until the venison is frivolously coated. Cover the bowl with plastic wrap and marinate within the refrigerator overnight.
Remove the venison from the marinade, squeeze off excess, and vicinity the venison cubes right into a clean bowl. Discard the last marinade. Season the venison with pro 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 dinner till golden brown on all sides, about 10 mins. While the venison cubes are browning, whisk together the tomato paste and red meat broth in a sluggish cooker until the tomato paste has dissolved. Stir inside 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 dinner on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.

Notes :

Try the usage of a Reynolds® gradual cooker liner to your sluggish cooker for less complicated cleanup.

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