Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 pounds venison stew meat

  3. 1/4 cup flour Essence, recipe follows

  4. 2 cups chopped onions

  5. 1 cup chopped celery

  6. 1 cup chopped carrots

  7. 1 tablespoon chopped garlic

  8. 1 cup chopped tomatoes , peeled and seeded

  9. 1 tablespoon chopped fresh basil

  10. 1 tablespoon chopped fresh thyme

  11. 2 bay leaves

  12. 1 cup red wine

  13. 4 cups brown stock Salt and black pepper Crusty bread

  14. 2 1/2 tablespoons paprika

  15. 2 tablespoons salt

  16. 2 tablespoons garlic powder

  17. 1 tablespoon black pepper

  18. 1 tablespoon onion powder

  19. 1 tablespoon cayenne pepper

  20. 1 tablespoon dried leaf oregano

  21. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  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. Remove the stew from the oven and serve in shallow bowls with crusty bread. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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