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

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

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Rice is born in water and must die in wine.
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Venison Stew With Raspberries

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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

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

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