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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

VENISON STEW Recipe

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This recipe for VENISON STEW is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Venison Stew Meat, cut into 1-inch cubes
2-3 Tbsp. EVOO
1/4 cup Flour
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2 cups Onions, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 Tbsp. Garlic, minced
1 cup tomatoes, peeled, seeded and chopped
1 Tbsp. Fresh Basil Leaves, chopped
1 Tbsp. Fresh Thyme Leaves, chopped
2 Bay Leaves
1 cup Red Wine
4 cups Beef Stock
Salt and Black Pepper
Crusty Bread
Directions:
Directions:
In a mixing bowl, toss venison with flour and Essence. Let stand on grate.

In large pot, over high heat, add olive oil. When hot, sear meat for 2-3 minutes, stirring occasionally. Add onions and sauté for 2-minutes. Add celery and carrots. Season with salt and pepper and sauté for 2-minutes. Add garlic, tomatoes, basil, thyme, and bay leaves. Again, season with salt and pepper. Deglaze pan with red wine and add beef stock. Bring liquid to a boil, cover, reduce heat and simmer for 45-60 minutes, or until the meat is tender. If liquid evaporates too much add more stock.

Remove stew from oven and serve in shallow bowls with crusty bread.

 

 

 

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