Venison Stew

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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.

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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.

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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.

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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.

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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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This was awesome! I modified it slightly, though, as follows:

Add 1/2 cup flour instead of 1/4 cup. This makes the broth thicker; like a light gravy.
I added two generous pinches of Emeril's creole "Essence" seasoning, plus maybe a little more. A previous reviewer added the whole thing which was not intended, I don't think. You're just supposed to season this recipe to taste, then store it in an airight container for use in future recipes.
I used one can of diced tomatoes instead of fresh - turned out great.
I added potatoes.

So good!

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this was good but was way too spicy!. Almost too hot to eat. I think the instructions about how much essence to use must be incomplete. I used about 2/3 of it when tossing the veal with the flour - turned out to be way too much. I think if you cut back amount of essence to 1/3 the recipe to start and then season to taste at end, this would be excellent. The peppers tend to get bigger in flavor as they cook so I won't adjust that heat too early in cooking.

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Loved it, add curry too

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This is the first recipe review I've written, but Emeril's venison stew recipe is good enough to move me to write one.

I modify it slightly by adding a tablespoon of juniper berries -- at my wife's insistence because she would not touch venison until we tried this recipe. I also use an electric pressure cooker when the cut of meat isn't tender.

The result has been totally pleasing. The stew is thick, tasty, and I suspect, healthful. The spouse won't touch venison cooked any other way, but at least we've found something she truly enjoys. And the accent recipe at the bottom is another ballgame altogether. I make it up and keep it for all sorts of recipes. It even livened up some fajitas last week. Thanks, Emeril!

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Amazing flavor and I don't even like venison. I bumped up the cayenne pepper, added Yukon Gold, and used canned tomatoes. My family loved it. Rich layers of flavor and easy to make.