Venison Stew Recipe 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.
Serves: 6 Prep time: 15 minutes Cook time: 1 hour Ingredients: 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 Crusty bread Directions: 1.
In a large pot, over high heat, add the olive oil.
Add the onions and saute for 2 minutes.
Add the celery and carrots, season with salt and pepper, and saute for 2 minutes.
Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan, and season with salt and pepper.
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.
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.
