Venison Stew

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 37 Reviews
Total Time:
--
Yield:
about 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 37 reviews

  • on April 19, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 08, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 15, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.