Venison stew with raspberries
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Venison stew with raspberries
  Venison    Raspberries    Stews  
Last updated 6/12/2012 1:28:31 AM. Recipe ID 63923. Report a problem with this recipe.
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      Title: Venison stew with raspberries
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      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
 
  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.
 




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Recipe ID 63923 (Apr 03, 2005)

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