* Note: See the "Emerils 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 Emerils 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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 54 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 27.2mg||8 %|
|Sodium 28.8mg||1 %|
|Potassium 361.9mg||10 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 17.3g|
|Protein 34.8g||50 %|
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Calories per serving: 330
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