Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Emeril Lagasse’s Venison Stock for Gumbo

Friday, 23 September 2011

Description

This is an essential component in Emeril Lagasse’s Deer and Andouille Sausage Gumbo.

Ingredients

At a glance

Cuisine

American

Ingredient

Venison or Elk

Cooking Method

Roast

Simmer

Difficulty

Moderate

Serves

7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Methods/steps

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

Reviews

Rate this recipe

Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”