Venison Stew with Raspberries Recipe

Free Recipe Venison Stew with Raspberries

Recipe Type: M Recipes

Recipe Preparation: cook

Cooking Ingredients for Venison Stew with Raspberries Recipe

2 tb Olive oil
3 lb Venison stew meat
1 md Onion; roughly chopped
2 md Carrots; roughly chopped
2 Celery stalks
– roughly chopped
1 tb Finely minced garlic
1-1/2 c Dry red wine
1 c Water
1 Lemon; cut in half
1/2 tb Salt
3 tb Raspberry preserves
3 tb Green peppercorns in water
– drained
1/2 c Whipping cream
2 tb Unsalted butter

Venison Stew with Raspberries Preparation

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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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