Title: Venison Stew
Categories: Emlive07
Yield: 6 servings

3 tb Olive oil
2 lb Venison stew meat
1/4 c Flour
Emeril's Essence; see * Note
2 c Chopped onions
1 c Chopped celery
1 c Chopped carrots
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Chopped garlic
1 c Peeled; seeded, chopped
-tomatoes
1 tb Chopped fresh basil
1 tb Chopped fresh thyme
2 Bay leaves
1 c Red wine
4 c Brown stock
Crusty bread

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss
the venison with flour and Emeril's 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 heat and serve in shallow bowls with crusty bread. This
recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A35 broadcast 04-01-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-23-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.