Venison Stew With Raspberries
Serves:
Ingredients:
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
Method:
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.