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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This is a recipe for Venison Stew With Raspberries from the recipe cookbook of Recipes-to-go (Meat)
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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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