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
. 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.