Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 2 lbs 908g / 32oz Venison stew meat

  3. 1/4 cup 15g / 1/2oz Flour

  4. Emeril's Essence - seeNote

  5. 2 cups 125g / 4.4oz Chopped onions

  6. 1 cup 110g / 3.9oz Chopped celery

  7. 1 cup 110g / 3.9oz Chopped carrots

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1 tablespoon 15ml Chopped garlic

  11. 1 cup 62g / 2 1/5oz Peeled, seeded, chopped tomatoes

  12. 1 tablespoon 15ml Chopped fresh basil

  13. 1 tablespoon 15ml Chopped fresh thyme

  14. 2 Bay leaves

  15. 1 cup 237ml Red wine

  16. 4 cups 948ml Brown stock

  17. Crusty bread

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. This recipe yields 6 servings.


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