VENISON STEW RECIPE | EMERIL LAGASSE | FOOD NETWORK
Provided by Emeril Lagasse
Categories main-dish
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield about 6 servings
Number Of Ingredients 24
Steps:
- 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
VENISON VEGETABLE SOUP RECIPE: HOW TO MAKE IT
We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 25 minutes
Prep Time 15 minutes
Cook Time 01 hours 10 minutes
Yield 2 quarts
Number Of Ingredients 13
Steps:
- In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.
Nutrition Facts : Calories 192 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 801mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat
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I LOVE Chef John's recipes and looked specifically for these flavors to use with fresh venison, cut into 1 in chunks, seared as beef, turnips instead of potatoes (cutting carbs), about a 1/4 …
From allrecipes.com
From allrecipes.com
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