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.
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By cleftrock_8165997
San Diego, CA
on November 25, 2011
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Good basic recipe, but needs clarifications as well as marinating of meat to guarantee tenderness..
As written, there are no instructions as to how much essence to use. There is reference to oven cooking but no instruction to do so. (I used a crock pot for 5 hours after basic browning. The instructions have you browning all 2 lbs. of venison at once, when it should be broken into batches. This recipe also benefits from having more vegetables and the addition of potatoes. All in all, with tweaks I mentioned, would make a good stew and raise it up to 5 stars.
By whirlwinlin
Maine
on January 09, 2011
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This is just what I wanted, rich and flavorful. I wanted to make moose stew have some beef burgundy attitude. (used moose instead of deer The wine makes a big difference and I bought the Essence just for this, so glad I did. I will use this one again and again. Only question- how much Essence? I guess it was depending on how spicy you want it.
By tfkeefe
on November 28, 2010
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Good basic recipe. Very similar technique as with the French dish boeuf bourguignon. A great dish to serve to diners who may be uncomfortable with the prospect of eating venison. Both my wife and sister-in-law had no issue with eating this dish and both enjoyed it. Much of the gamey taste is neutralized by the broth. Depending on which cut you chose, cooking time may vary. I used a sirloin tip roast and simmered it for about an hour and it came out pretty tender (remember you are dealing with a very lean animal. I also browned the meat in batches and returned it to the pot with the wine. If you don't have fresh herbs on hand, Herbs du Provence does the trick.
Read all 22 reviews