| 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
A Message from our Provider:
“Jesus: right way, only truth, best life.”