Venison Stew

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Manly Man Food

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
--
Level:
Easy
Yield:
about 6 servings

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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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Comments & Reviews

recipe Venison Stew
Barry Eagan, MN 11-16-2009
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Awesome and superlicious
Rated: 5 stars out of 5

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!Read more
recipe Venison Stew
Dana Clarkston, MI 11-04-2009
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Very good Stew!
Rated: 5 stars out of 5

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. Read more
recipe Venison Stew
Kim Clarkston, MI 08-15-2009
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excellent
Rated: 5 stars out of 5

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 hoursRead more
recipe Venison Stew
Gina HEsperia, CA 11-11-2008
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Just like Grandma's
Rated: 5 stars out of 5

Tastes like an old family recipe. It will be from now on! I made it with antelope and put red potatoes in. I didn't use... as much pepper after reading other reviews and I should've used less still. I'd say half as much cayanne and black pepper. Doesn't taste spicy right away but my nose was running halfway through. I plan on using it for all types of game.Read more
recipe Venison Stew
Sandra Lakeland, FL 10-28-2008
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Great Taste
Rated: 5 stars out of 5

The meat was so tender and a wonderful flavor. I added potatoes. I think i used too much of the Essence cause it was VERY... VERY spicy. I will cut back next time but still very very good.Read more
recipe Venison Stew
Darin royersford, PA 09-11-2007
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must have
Rated: 5 stars out of 5

fallowed recipe to the letter. the best venison stew i have ever eatin.i eat venison 2 to 3 times a week and am always up for... something new but this is a must have dish and will be on my table regularly this fall.Read more