Venison Stew

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 lbs	908g / 32oz	Venison stew meat
1/4 cup	15g / 0.5oz	Flour
		Emeril's Essence - see * Note
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh thyme
2		Bay leaves
1 cup	237ml	Red wine
4 cups	948ml	Brown stock
		Crusty bread

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Emeril's 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 heat and serve in shallow bowls with crusty bread.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.