Venison Stew with Raspberries
- Main Ingredient: Game Venison Raspberries
- Course: Various soups and stews Various Main Dishes
- Yield:
Venison Stew with Raspberries ingredients
- 2 T olive oil
- 3 lb Venison stew meat
- 1 med Onion; roughly chopped
- 2 med Carrots; roughly chopped
- 2 Celery; sticks
- -roughly chopped
- 1 T Finely minced garlic
- 1 1⁄2 c Dry red wine
- 1 c water
- 1 Lemon; cut in halves
- 1⁄2 T Salt
- 3 T Raspberry preserves
- 3 T Green peppercorns in water
- Drained
- 1⁄2 c Whipping cream
- 2 T Unsalted butter
Cooking Venison Stew with Raspberries
1. PREHEAT OVEN TO 325F.
2. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oveni and brown the meat well.
3. Remove from the pan and set aside.
4. Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes.
5. Add the garlic, wine, water, lemon, salt and preserves.
6. Replace the venison.
7. Cover and place in the oven for 1 1/2 hours or until tender.
8. When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables.
9. Skimi and discard fat from the surface of the braising liquid.
10. Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes.
11. To serve, arrange the meat on a platter and pour over the sauce.
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