Venison Stew

about 6 servings
  • 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
  • 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

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.

Essence (Emeril's Creole Seasoning):

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.

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    45 Reviews
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    Perfect waste of perfectly good venison. His "essence" is nothing more than a lot of hot spices and totally obliterates the taste of venison. You only taste his "creole" taste and nothing of the venison. I will NEVER make this recipe again.
    Regarding the "Essence" that some have written about having questions on; he gives the recipe to make about 2/3 so as to have it on hand for future recipes of his you may make. It stands to reason then that this recipe will only call for a portion of this essence as salt is required later in the recipe to bring to full flavor. Having said that, it is a judgement call as to how much or how little you choose to use. 2 lbs. of meat call for about 1 1/2 table spoons depending on how much "heat" you want as this "creole" seasoning borders on the spicy side. Hope that helps aspiring "chefs". ;0)  
    I have made this recipe about 3 times or so, twice with venison and once with beef chuck, equally as delicious and the "fresh" herbs can certainly be substituted with dry using about half of what is called for.  
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    Great Recipe. I used 1.5 lbs of Venison tenderloin I had from a button buck I bagged 2 weeks ago. Like another person had mentioned, I threw in some diced potatoes, right at the beginning of the simmering phase. These needed to be about an inch or less to cook through in one hour of simmer time. Also, I did not have fresh basil or thyme. But I did have dried basil and thyme, so I cut the amount down to one teaspoon of each. I wouldn't use anymore than that. Also, because I only had 1.5 lbs. of meat, I used 2 tablespoons of the Essence. Whoever mentioned using 3 tablespoons; thank you. It gave me a reference point. Bon appetit!
    WOW this was excellent. Followed the directions exactly except that I added a diced potato about 45 minutes before serving - this has amazing flavor. Will make again!
    It was delicious. I've never used venison stew meat and the neighbor gave me some so I figured I couldn't go wrong with Emeril. I followed the directions to the T except I simmered mine for closer to 2 hours....BAM! So tender, juicy, and scrumptious....Thanks Emeril
    Very good. I needed to empty the freezer from last year's whitetail deer to make room for the new so used some old roast and chops up. This was excellent. I browned and sauteed on the stove top then moved into the slow cooker on high for 4.5ish hours. I also used 2.5 cups of brown stock since it wouldn't simmer down as much in the crock pot. Excellent! I added a bit of squash and one potato to mine. Next time I'll use a touch less essence (I eyeballed it), since the wine and ingredients themselves add so much flavor.
    Fab Recipe, I have made it twice but each with differant amounts of spice and slow cooked it to make Pie. Both times I made an extra batch and it was divoured to the last crumb. 
    To the spice I added Cumin and to the stew I added some mint.
    Very good, but as said below, the instructions could be more clear on how much of the Essence to use. I will make again, but with less seasoning.
    Amazing recipe! I added mushrooms, potato's, and thickened it with flour (as another reviewer wrote it makes more of a gravy. Venison can be very gamy so just barely browning the meat will prevent it from tasting badly. Also, a heavy red wine typically had with steak works best.
    SO GOOD! My mom, who hates venison, gobbled it up, my dad was giddy when I sent him home with leftovers, and my boyfriend practically got down on one knee. 
    I added mushrooms (which I sautéed separately with fresh sage and yukon golds (I think stew should always have a starch veggie. I also deglazed before adding tomatoes (I used canned. The essence is just intended to season the meat before searing. Don't put the whole thing in the stew! I just took about a third of it and tossed the cubed meat in it- then threw the excess away. I will definitely use the rest of the essence in another venison recipe in the future. Don't put the pot in the oven (I guess you could if you were using a dutch oven. But, I think that was a typo.
    This stew was sooooo good! Used New Zealand venison and added frozen pearl onions and mushrooms, otherwise followed recipe exactly. Doesn't say how much Essence to use so I added about 3 tablespoons and it was the perfect amount of spice.
    delicious! I made some modifications - I added an eggplant, 1 white potato, and 1 purple potato (Cubed and didn't use wine.
    This recipe should have been great and it will be the next time. The instructions were really poorly written; you cook it in a pot on the stove,but when it is done they say take it out of the oven. Make 2/3 cup of essence, but at least give a clue as to how much to use ;all, half, tablespoon or just a BAM. Finally put everthing in.....then deglaze ? Should have been a five star Could have been great, turned out being just good.
    I think they just assume you cook these cuts and amounts, so most that do would be familiar with the amounts used and steps. The "oven" part I think was a typo as it does state to "stew" for 45 min. and this is done on the stove top.
    This was awesome! I modified it slightly, though, as follows: 
    Add 1/2 cup flour instead of 1/4 cup. This makes the broth thicker; like a light gravy. 
    I added two generous pinches of Emeril's creole "Essence" seasoning, plus maybe a little more. A previous reviewer added the whole thing which was not intended, I don't think. You're just supposed to season this recipe to taste, then store it in an airight container for use in future recipes.  
    I used one can of diced tomatoes instead of fresh - turned out great. 
    I added potatoes. 
    So good! 
    this was good but was way too spicy!. Almost too hot to eat. I think the instructions about how much essence to use must be incomplete. I used about 2/3 of it when tossing the veal with the flour - turned out to be way too much. I think if you cut back amount of essence to 1/3 the recipe to start and then season to taste at end, this would be excellent. The peppers tend to get bigger in flavor as they cook so I won't adjust that heat too early in cooking.
    Loved it, add curry too
    This is the first recipe review I've written, but Emeril's venison stew recipe is good enough to move me to write one. 
    I modify it slightly by adding a tablespoon of juniper berries -- at my wife's insistence because she would not touch venison until we tried this recipe. I also use an electric pressure cooker when the cut of meat isn't tender. 
    The result has been totally pleasing. The stew is thick, tasty, and I suspect, healthful. The spouse won't touch venison cooked any other way, but at least we've found something she truly enjoys. And the accent recipe at the bottom is another ballgame altogether. I make it up and keep it for all sorts of recipes. It even livened up some fajitas last week. Thanks, Emeril! 
    Amazing flavor and I don't even like venison. I bumped up the cayenne pepper, added Yukon Gold, and used canned tomatoes. My family loved it. Rich layers of flavor and easy to make.
    very good.. so says my husband!
    Although the ingredients in this recipe offer a delicious stew, the writing and order of the instructions should be edited better. For a beginner, they are confusing. First, to put a pot over high heat with olive oil -- low burning temperature -- before dredging the venison could result in smoking oil. Second, deglazing the pan with the tomatoes before the wine is less savory, thus I used the wine first, and then added the tomatoes. Third, when did the pot go in the oven and at what temperature?
    I just made this last night for dinner. It was delicious! I also added canned diced tomatoes, green beans, mushrooms, and potatoes. I also added some cornstarch to thickin up the broth. Other than that, this recipe rocks! I wasn't too sure if you would be able to taste the venison, but you can taste it, and it tasted great.
    Very good recipe. Like many, I will put in potatoes. I do want to warn anyone cooking this that if you have severe allergies and/or allergic asthma, don't stick your head over the pot while browning the meat or have someone else do this part of the cooking for you. The pepper in the food can set off an asthma attack as it did to me. I hate to be a wussie, but this was almost a stew to die for !
    Had this at deer camp this year. A big hit definitely a do over.Foolwed it to a T but next time will add potatoes
    sdghawaii_13138844 - I have found that most venison recipes call for 1/2 cup of flour and a 1/2 T of any seasoning mixed together. I would just start with that and go from there... Add more or next time add less... I am going to try this but may do something else with the tomotoes. I am more of just potatoes and carrots with gravy for stew...
    When this recipe calls for adding the Essence - does it mean ALL the spices - the entire 2/3 cup worth? Or added in the way Emeril does it on tv, throwing in small handfuls as desired?
    I'm not a fan of venison but my brother-in-law gives us some every year...
     This is the first time I can truly say I enjoyed it! Like some others have said I too added some red potatoes, otherwise followed it to a T. Will definitely make again!
    Will be sad when our venison runs out. This was some of the best stew I have ever made. Husband, sons and daughter enjoyed this stew.
    I tried grilling venison steaks and my females, (wife & daughter), thought it too gamey. I found this and even without all the ingredients it turned out to be a hit with both of them, Grand Slam! Excellent rich flavorful dish, I may even take up deer hunting to insure a better supply. Thanks for sharing Emeril!
    This stew was really good, but next time I make it, I am going to add WAY more of the vegetables, and add potatoes to it too. There was way too much liquid in the stew, even after simmering it for two hours. I also used only about half the essence, and the amount of spice was perfect! A little kick but not too much.
    I do not cook with wine because I have a disstenct hate for it. I followed this recipe and have never experienced a stew with this taste. I have never made a stew in my life but have to claim it is the best stew I have ever ate in my life. I only had one portion of venision stew meat that I used and have to wonder if I could use some of the venison steak maeat . I have also inicluded red potatoes and simmerred for 2 hours
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