Venison Stew

Yield:
about 6 servings
Level:
Easy
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
  • 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

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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4.5 52
very tasty made mine spicy  used red pepper flakes instead of cayenne pepper as I didn't have any. My family did say it was way to spicy. Will make again next time will add vegetables like potatoes and not the pepper flakes. item not reviewed by moderator and published
This is a great stew recipe with some minor changes and definitely could be served to those who think they don't like venison. For spices - just use teaspoons instead of tablespoons and you'll have 1/3 the amount, which is about the right amount for this recipe. I like some heat, but it's still a bit too hot for my 4 year old, so start with half the spices (of the 1/3 batch) with the flour to dredge, then add add more to taste as it cooks. If you don't like things too spicy, sub half the cayenne for paprika and it should be spot on. Don't be shy on the salt (maybe 2+ tsp sea salt?); this makes a big pot and needs salt for flavor. I increased the flour to 1/3 cup, increased the carrots and celery, and added sliced baby bella mushrooms to saute with the other veggies. I used a whole can of diced tomatoes, and I also cubed up 4 medium Yukon gold potatoes and added those with the broth. I also gave it a few good dashes (6-7?) of Worcestershire and balsamic to deepen the flavor. item not reviewed by moderator and published
This is an awesome recipe!!! I had one pound of venison roast in my freezer and wanted to try something new with it. This recipe is full of flavor and really breaks down the meat so it is tender and delicious!!!!!!!! Modifications: 1) I only had one pound of venison so I cut the entire recipe in half 2) Toss the meat in the "essence" and throw away the excess...do not dump the essence in the stew...I think that is where a lot of people are going wrong 3) I did not have regular tomatoes on hand so I used cherry tomatoes 4) I used boxed "beef stock" instead of making brown stock 5) I used chianti as my red wine 6) I did not put celery in...but i did add chopped potatoes, corn, and peas item not reviewed by moderator and published
Poorly written recipe. As many people have written, the "essence" portion of the recipe is vague and incomplete. item not reviewed by moderator and published
The Creole Seasoning directions are obviously too vague. Some sort of approximation or the usual words "to taste" should have been used. We also made the mistake of using all the seasoning.... what a shame and a waste of valuable time and venison. item not reviewed by moderator and published
Hubby loved it two good size bowls item not reviewed by moderator and published
Should have read the reviews first. I ended up using all of the essence to coat the venison. Too spicy!!!!! Barely edible. Will try again sometime with only a tablespoon of the essence. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. ENJOY! Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/venison-stew-recipe.html?oc=linkback item not reviewed by moderator and published
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! item not reviewed by moderator and published
You're only supposed to use a little bit, not the whole 2/3 cup. item not reviewed by moderator and published

Not what you're looking for? Try:

Venison and Wild Mushroom Stew

Recipe courtesy of Emeril Lagasse