Yield: 4 servings
2 tbsp Olive oil
3 lbs Venison stew meat
1 med Onion, roughly chopped
2 med 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
1/2 cup Whipping cream
2 tbsp Unsalted butter
Preheat oven to 325°F.
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 ½ 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.