Venison stew with raspberries

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

- drained

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.