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.