Venison Stew

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
about 6 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons olive oil
  • 2 pounds venison stew meat, cut into 1-inch cubes
  • 1/4 cup all-purpose 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 leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Venison and Wild Mushroom Stew

    Recipe courtesy of Emeril Lagasse