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