Recipe number 68922 is

Venison Stew With Raspberries

The ingredients are:
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

The recipe yield is:
4 Servings

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.

Meats; Main Dish

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