Venison Stew Recipe
This tasty venison stew is the ultimate recipe to make during winter and it will trump any stew you've ever made before
There's nothing quite like a warm bowl of stew on a cold winter day – it makes you want to snuggle up on the couch under a thick blanket with that special someone. While we can't provide the weather or the special someone, we can bring you a great Venison Stew Recipe from the master himself, Emeril Lagasse, to help get your date started off on the right foot.
Prep time: 15 minutes
Cook time: 1 hour
- 3 tablespoons olive oil
- 2 pounds venison stew meat
- ¼ cup flour
- Essence creole seasoning
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 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
- 4 cups brown stock
- Salt and black pepper
- In a large pot, over high heat, add the olive oil.
- In a mixing bowl, toss the venison with flour and Essence.
- Add the onions and sauté for 2 minutes. Add the celery and carrots, season with salt and pepper, and sauté for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan, and 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.