Venison Stew

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Good basic recipe, but needs clarifications as well as marinating of meat to guarantee tenderness..

As written, there are no instructions as to how much essence to use. There is reference to oven cooking but no instruction to do so. (I used a crock pot for 5 hours after basic browning. The instructions have you browning all 2 lbs. of venison at once, when it should be broken into batches. This recipe also benefits from having more vegetables and the addition of potatoes. All in all, with tweaks I mentioned, would make a good stew and raise it up to 5 stars.

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This is just what I wanted, rich and flavorful. I wanted to make moose stew have some beef burgundy attitude. (used moose instead of deer The wine makes a big difference and I bought the Essence just for this, so glad I did. I will use this one again and again. Only question- how much Essence? I guess it was depending on how spicy you want it.

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Good basic recipe. Very similar technique as with the French dish boeuf bourguignon. A great dish to serve to diners who may be uncomfortable with the prospect of eating venison. Both my wife and sister-in-law had no issue with eating this dish and both enjoyed it. Much of the gamey taste is neutralized by the broth. Depending on which cut you chose, cooking time may vary. I used a sirloin tip roast and simmered it for about an hour and it came out pretty tender (remember you are dealing with a very lean animal. I also browned the meat in batches and returned it to the pot with the wine. If you don't have fresh herbs on hand, Herbs du Provence does the trick.

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Tasty and a twist to the traditional beef stew. Spicy, yet the flavors infuse perfectly. Definitely recommend this recipe for those who want something out of the ordinary. Come winter...I'll make this once again!!!

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Nice. Very Nice Recipe for my Venison Stew. I just made it and it is just fantastic. I've made stew in a crockpot and in a Dutchoven. But, this is a very great and easy recipe for my Venison Stew. I don't have the children here tonight but sure that they will love this better than the ones I've cooked before. I'll never tell them where I got the recipe. Thanks Guy and Emeril. Scott

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this is very good. nice kick, not too spicy. we use the leftover "essence" on a lot of different foods to add flavor...will definitely make this again !

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I must say that I was cooking this stew I was a bit leary because it doesn't resemble the traditional stew that I usually make. The only thing I changed was that I added potatoes. This stew is outstanding, such a great mixture of flavors. I will definitely be making this one again.

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Yes, my pickiest eater ate this and didn't know she was eating venison, and so did the neighbor boy down the street. Mine was quite salty though. Next time I will go easier on the seasonings. I made the Essence with a tiny portion of Smoked Paprika, and oooh la,la!

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I followed this recipe with the exception of adding some red potatoes at the end. I have never made any kind of stew or ever cooked with wine before and can't believe how incredible this stew is. I am making this stew again today but only have venison steak, hopefullly it will be ok. I did not find this stew to be spicy at all but I like spicy, on the other hand my husband does not like spicy food and loved this recipe.

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This was amazing; I made this today and it's all gone; I do recommend doubling the recipe. I did tweak it just a little; I didn't have wine and have read the review where a lady used red wine vinegar instead. Perhaps I will use this next time. It was a little spicy; I only used 3 tablespoons of the spice mixture to the flour and it was still a little too spicy. I also recommend not covering if you want to reduce the fluid; I will fix this again; my husband says next week please!!!!