Venison stew with raspberries

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
3 pounds Venison stew meat
1 medium Onion; roughly chopped
2 mediums Carrots; roughly chopped
2 Celery stalks roughly chopped
1 tablespoon Finely minced garlic
1½ cup Dry red wine
1 cup Water
1 Lemon; cut in half
½ tablespoon Salt
3 tablespoons Raspberry preserves
3 tablespoons Green peppercorns in water drained
½ cup Whipping cream
2 tablespoons Unsalted butter

Directions

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 1½ 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. Submitted By FRAN MCGEE On 10-18-94

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