Venison Stew with Raspberries
Submitted by Staceyjoy
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsThis is not your average deer camp stew. This one belongs on a white tablecloth.
Venison gets a hard sear in olive oil, then braises low and slow in the oven with dry red wine, a squeeze of lemon, and raspberry preserves that melt into the braising liquid and give it a subtle, fruity sweetness.
Once the meat is fork-tender, the sauce gets strained and finished with green peppercorns, cream, and a knob of butter. The result is velvety, slightly peppery, with that raspberry note dancing in the background.
Arrange the meat on a platter, pour the sauce over the top, and serve it to people who think they don’t like venison. They’ll change their minds.
Pro Tips
- Dry the venison thoroughly with paper towels before searing for a better crust
- Use a full-bodied red wine like Cabernet or Merlot that you’d actually drink with the meal
- Strain the sauce through a fine-mesh sieve and press on the vegetables to extract maximum flavor
- Green peppercorns in brine are what you want here. Rinse them before adding to mellow the salt
Ingredients
Directions
Preheat oven to 325℉ (160℃).
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 1½ 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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