Venison Stew With Raspberries Recipe

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Venison Stew With Raspberries Ingredients

2 tbsp olive oil
3 lb venison stew meat
1 medium onion, roughly chopped
2 medium carrots, roughly chopped
2 celery stalks roughly chopped
1 tbsp finely minced garlic
1 1/2 cup dry red wine
1 cup water
1 lemon, cut in half
1/2 tbsp salt
3 tbsp raspberry preserves
3 tbsp green peppercorns in water drained
1/2 cup whipping cream
2 tbsp unsalted butter

A Recipe for
Venison Stew With Raspberries

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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This Venison Stew With Raspberries recipe is one of many in our Meat Category.

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This Recipe for Venison Stew With Raspberries is one of thousands in the Recipes-to-go Meat Cookbook.

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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Venison Stew With Raspberries

A nickel will get you on the subway, but garlic will get you a seat.
Old New York Proverb

Venison Stew With Raspberries 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.

Serves: 4

Venison Stew With Raspberries Recipe brought to you by Recipes To-Go

Venison Stew With Raspberries Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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