Venison stew

4 servings

Ingredients

QuantityIngredient
3tablespoonsOlive oil
2poundsVenison stew meat
¼cupFlour
Essence
2cupsChopped onions
1cupChopped celery
1cupChopped carrots
1tablespoonChopped garlic
1cupChopped tomatoes, peeled and
Seeded
1tablespoonChopped fresh basil
1tablespoonChopped fresh thyme
2Bay leaves
1cupRed wine
4cupsBrown stock
Salt and black pepper
Crusty bread

Directions

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 oven and serve in shallow bowls with crusty bread.

Yield: about 6 servings

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