Recipe: Venison Stew


Here’s a recipe we’ve been eyeing for a while that’s perfect for the season. Enjoy!

Venison Stew
A Vension Stew recipe from Emeril Live's "Manly Man Food" episode.
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
  1. 3 tablespoons olive oil
  2. 2 pounds venison stew meat
  3. 1/4 cup flour
  4. Essence, recipe follows
  5. 2 cups chopped onions
  6. 1 cup chopped celery
  7. 1 cup chopped carrots
  8. 1 tablespoon chopped garlic
  9. 1 cup chopped tomatoes, peeled and seeded
  10. 1 tablespoon chopped fresh basil
  11. 1 tablespoon chopped fresh thyme
  12. 2 bay leaves
  13. 1 cup red wine
  14. 4 cups brown stock
  15. Salt and black pepper
  16. Crusty bread
Essence (Emeril's Creole Seasoning)
  1. 2 1/2 tablespoons paprika
  2. 2 tablespoons salt
  3. 2 tablespoons garlic powder
  4. 1 tablespoon black pepper
  5. 1 tablespoon onion powder
  6. 1 tablespoon cayenne pepper
  7. 1 tablespoon dried leaf oregano
  8. 1 tablespoon dried thyme
  1. 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.
  2. Add the onions and saute for 2 minutes.
  3. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes.
  4. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper.
  5. 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.
  6. Remove the stew from the oven and serve in shallow bowls with crusty bread.
Essence (Emeril's Creole Seasoning)
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
Camo is the New Black

2 comments to Recipe: Venison Stew

  • Carolyn  says:

    Thanks ladies — this will make the Mark very happy :)

    • Heather  says:

      We do what we can! :)

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