Venison Stew **

From Emeril Lagasse courtesy of  Food Network

My sister's new boyfriend brought us some venison.  I'm not familiar with how to cook venison so I decided to stew it.  I used this recipe that I found on the Food Network.  It was interesting.  The venison had an unfamiliar taste but other than that the stew was enjoyable.  As a plus I made Emeril's Essence and now have plenty for other recipes.

Ingredients

3 tablespoons olive oil

2 pounds venison stew meat

1/4 cup flour

Essence, recipe follows

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

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

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup