Name: Venison Stew with Raspberries
Ingredients: 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

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Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Meats, Main dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 at www.synapse.com/~gemini

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