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):
- 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
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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By LNZ81986
Round Lake Beac...
on January 15, 2012
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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.
By lizzyfed
on January 09, 2012
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delicious! I made some modifications - I added an eggplant, 1 white potato, and 1 purple potato (Cubed and didn't use wine.
By roman13
on December 21, 2011
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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.
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