Vintners Stew Food

VENISON STEW

Steps:

• 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. 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 oven and serve in shallow bowls with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

VINTNER'S STEW

Steps:

• In a 5-quart Dutch oven, heat the oil over med-high heat.
• Sprinkle the beef with salt and pepper; brown the beef on all sides.
• Add in the onions; cook/stir with the beef for another 3 minutes.
• Deglaze the pan with the wine, scraping up any browned bits that may have stuck to the bottom of the pan.
• Add in the soup mix, mushroom soup, water, potatoes, and rosemary.
• Bring the stew to a simmer; decrease heat to low, cover, and simmer until the meat is tender, 2-3 hours.
• Melt the butter in a large sauté pan over high heat, add the mushrooms, cook/stirring, until they are golden brown.
• Add the mushrooms to the stew simmer another 15 minutes and serve.

VINTNER'S SALAD

Steps:

• Wash greens and drain.
• Break into bite-size pieces and chill for 1/2 hour.
• Put greens and Gruyere in salad bowl.
• Thoroughly blend remaining ingredients in a jar with a tight lid.
• Pour salad dressing from jar over salad and toss gently.
• Serve at once.