Title: VENISON STEW WITH RASPBERRIES
Categories: Meats, Main dish
Yield: 4 servings
2 tb Olive oil
3 lb Venison stew meat
1 md Onion; roughly chopped
2 md Carrots; roughly chopped
2 Celery stalks
- roughly chopped
1 tb Finely minced garlic
1 1/2 c Dry red wine
1 c Water
1 Lemon; cut in half
1/2 tb Salt
3 tb Raspberry preserves
3 tb Green peppercorns in water
- drained
1/2 c Whipping cream
2 tb Unsalted butter
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy
roasting pan or Dutch oven and brown the meat well. Remove from the pan and
set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and
celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and
preserves. Replace the venison. Cover and place in the oven for 1 1/2 hours
or until tender. When venison is tender, remove from the sauce, strain the
sauce through a fine sieve and discard the vegetables. Skim and discard fat
from the surface of the braising liquid. Add the peppercorns, cream and
butter and place the sauce in a pot and simmer for 5 minutes. To serve,
arrange the meat on a platter and pour over the sauce.
