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 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.
More about "veal stew meat recipes"
VENISON STEW RECIPE | EMERIL LAGASSE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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