Emeril's Venison Stew

[Otto]

Emeril's Venison Stew

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

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.  I served this with mashed potatoes on the side, or you can cube them up and add to the stew about an hour before serving.

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
• Combine all ingredients thoroughly and store in an airtight jar or container. 
• Yield: about 2/3 cup 

Sorry, no pic, we eat it too fast!! I'll find some other of our recipes with pictures and post soon.

Edited November 11, 2022 by Otto
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[Otto]

Hank Shaw's Venison Osso Bucco

This is a great recipe to use the shanks on.  When butchering your deer cut the shanks into 2-2.5" thick pieces and tie the meat to the bone, then freeze.  It will be all ready to go when you decide to make this dish.  Tradition says to serve with polenta (which was my childhood agony), but we serve it with Risotto, or egg noodles. Even mashed potatoes would work.   

I am posting the link to his website, because Hank Shaw has loads of great wild game recipes for all kinds of things.  His cook books make great gifts for avid hunters or chefs too.

https://honest-food.net/osso-buco-recipe/

 

This one I do have a picture of - compliments of Jason, a great friend, hunter, cook, and OK angler. 

Edited November 7, 2022 by Otto

[crappyice]

Love that Osso Bucco recipe!

Here's what I used for my Venison Cheddar jalapeño smoked sausage yesterday

https://griffinsgrub.wordpress.com/2013/03/25/venison-jalapeno-cheese-sausage



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[Robhuntandfish]

Fried walleye you say,..... Might have to try that. 

[Otto]

2 hours ago, Robhuntandfish said:

Fried walleye you say,..... Might have to try that. 

Well, you know where to get the walleye!