An adaption of Emeril Lagasse's recipe on foodnetwork.com, this Deer Stew has kick with its vibrant creole seasonings. To get the flavors just right, we cut back on the huge amounts of paprika and cayenne pepper Lagasse's original recipe called for, threw in a couple of potatoes and added butter to bring all the flavors together at the end. What's left is a rich, hearty, flavorful stew any hunter would love.
Prep Time: 15 minutes
Cook Time: 1 1/2 - 2 hours
- 3 tbs. olive oil
- 2 lbs. venison stew meat
- 1/4 cup flour
- Creole seasoning, look for recipe below
- 2 cups chopped onion
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tbs. garlic, chopped
- 1 cup chopped tomato, peeled and seeded
- 1 tbs. fresh basil, chopped
- 2 bay leaves
- 1 cup red wine
- 4 cups beef stock
- 2 large russet potatoes, peeled and cubed
- 4 tbs. unsalted butter
- salt and cracked black pepper, to taste
- crusty bread
- 1 1/2 tbs. paprika
- 1 tbs. salt
- 2 tbs. garlic powder
- 1/2 tbs. cracked black pepper
- 1 tbs. onion powder
- 1 tbs. dried oregano
- 1 tbs. dried thyme
1. Remember to remove all fat/silver skin from venison and cut into cubes.
2. Toss the venison in flour and Creole Seasoning.
3. Over high heat, heat 3 tbs. olive oil in a large pot, and sear venison for 2-3 minutes, stirring occasionally. There will still be lots of seasonings left behind from the venison, set aside for later.
4. Add onions and saute for 2 minutes.
5. Add celery and carrots. Saute for 2 minutes.
Add garlic, tomatoes, bay leaves and basil to the pot.
6. Deglaze the pot with red wine, scraping the bottom. Add the beef stock AND the rest of the creole seasoning.
7. Bring to a boil, cover and reduce heat to a simmer. Simmer for 45 minutes.
8. After 45 minutes, add the potatoes. Cover and continue to simmer until the potatoes soften, about 30 minutes.
9. When the potatoes are tender, add the butter and stir until it's completely melted. Season with salt and pepper to taste.
If the stew is still too thin for you, continue to cook over low heat for a few minutes without the lid. NOTE: Stew will thicken as it cools.
Serve with crusty bread.
And the wine must not be wasted... ;-)