Recipe number 68936 is

Vension Stew



The ingredients are:
3 tbsp Olive oil 2 lb Venison stew meat 1/4 cup Flour Essence 2 cup Chopped onions 1 cup Chopped celery 1 cup Chopped carrots 1 tbsp Chopped garlic 1 cup Chopped tomatoes, peeled and Seeded 1 tbsp Chopped fresh basil 1 tbsp Chopped fresh thyme 2 Bay leaves 1 cup Red wine 4 cup Brown stock Salt and black pepper Crusty bread

The recipe yield is:
4 servings

Info:
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. Saut‚ 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. Yield: about 6 servings EMERIL LIVE SHOW #EMIA35

Note:
Emeril



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