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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 37 reviews
By Kay*
on April 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By honeyfloraldc
on March 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By LNZ81986
Round Lake Beac...
on January 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 37 reviews