| 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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