Venison Stew (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
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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:
1. 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.
2. Remove the stew from the oven and serve in shallow bowls with crusty bread.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. 2 1/2 tablespoons paprika
5. 2 tablespoons salt
6. 2 tablespoons garlic powder
7. 1 tablespoon black pepper
8. 1 tablespoon onion powder
9. 1 tablespoon cayenne pepper
10. 1 tablespoon dried oregano
11. 1 tablespoon dried thyme
12. Combine all ingredients thoroughly.
13. Yield: 2/3 cup
14. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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