VENISON STEW WITH RASPBERRIES
Yield: 4 servings    



2 tb Olive oil
3 lb Venison stew meat
1 md Onion; roughly chopped
2 md Carrots; roughly chopped
1 Lemon; cut in half
3 tb Raspberry preserves
1/2 tb Salt
 

3 tb Green peppercorns
in water - drained
2 Celery stalks
1 tb Finely minced garlic
1 1/2 c Dry red wine
1 c Water
1/2 c Whipping cream
2 tb 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 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.

Sample 6x5 Recipe Cards I created in my Recipe Maker.


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