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
1. In a large pot, over high heat, add the olive oil.
2. In a mixing bowl, toss the venison with flour and Essence.
3. 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.
4. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer.
5. 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.
6. Remove the stew from the oven and serve in shallow bowls with crusty bread.