Venison Stew

Back in Pittsburgh, I've continued to do a ton of venison cooking, as I mentioned in a post last month. We have venison in a variety of different cuts, so I've been trying a number of different recipes. In addition to ground venison, we seem to have a lot of chops as well, which the butcher has mostly chopped up for us, so it seemed like they would work well in a stew.

I tried it in Emeril's Venison Stew recipe, and it was excellent! It is not a terribly difficult recipe, but the red wine adds a certain richness to the flavor, and the amount of heat can be adjusted to one's liking by using more or less of Emeril's "Essence" blend.  (I use about a tablespoon or two.)

I made two modifications to the recipe: First, I added some smoked paprika in the Essence. Second, I included chopped potatoes and added them to the stew when I add the stock.

We both love this stew and have made it often!

Venison Stew

Venison Stew

Recipe courtesy of:
Emeril Lagasse, Food Network (get the recipe here)