Food Network: Venison Stew

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Venison Stew
Recipe courtesy Emeril Lagasse

Ingredients
3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme

2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

Directions
In a large pot, over high heat, add the olive oil. In
a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear
the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2
minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2
minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season
with salt and pepper. Deglaze the pan with the red wine. Add the brown stock.
Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for

45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates
too much add a little more stock.

Remove the stew from the oven and serve in shallow bowls with crusty
bread.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.