Say what you will about Emeril Lagasse. He is really obnoxious, but he can cook some amazing things. I made this tonight for dinner, even Jordan ate it. I have to say I used a "back strap" cut, and it was really tender and nice. I didn't tell them they were eating venison. Then Tiny had to give it away and blow my cover.
Why is it my sins of omission always get ratted out? Could it be I do not know how to keep my mouth shut? Huh? anyway... Don't miss out on this stunner of a recipe. Even if you want to come and get some venison from me. Wait...please come and get some venison from me!!!
Venison Stew from the FoodNetwork and Emeril Lagasse.
- 3 tablespoons olive oil
- 2 pounds venison stew meat
- 1/4 cup 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
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 cup red wine or apple cider *my addition*
- 4 cups brown stock
- Salt and black pepper
- Crusty bread Yes, I always make my own crusty artisan bread, Always!!
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 stove and serve in shallow bowls with crusty bread.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup