Venison Stew with Raspberries

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.