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