posey's_pork_pit
is one Smokin' Farker
As some of you know, my neighbor gave me a whole deer hind leg (shank and ham) a few weekends ago. It's been resting in the fridge and I broke it down yesterday. I had 2 lbs. of bits and pieces so I'm thinking, stew! I found a wonderful recipe by Emeril Lagasse; full of flavor and not too spicy. :thumb:
Mom wanted to know who made the beef stew ~ the venison was perfect!
Sorry, no pron but if you've seen one pot of stew, you've seen 'em all. :heh:
Venison Stew
Recipe courtesy Emeril Lagasse
Ingredients
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):
Yield: about 2/3 cup
Mom wanted to know who made the beef stew ~ the venison was perfect!
Sorry, no pron but if you've seen one pot of stew, you've seen 'em all. :heh:
Venison Stew
Recipe courtesy Emeril Lagasse
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
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):
- 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
Yield: about 2/3 cup
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