Venison Stew with Raspberries
Yield
4 servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | pounds |
stewing beef
venison |
|
| 1 | medium |
onions
roughly chopped |
|
| 2 | medium |
carrots
roughly chopped |
|
| 2 | each |
celery stalks
roughly chopped |
|
| 1 | tablespoon |
garlic
finely minced |
|
| 1 ½ | cups |
red wine
dry |
*
|
| 1 | cup |
water
|
|
| 1 | each |
lemon
cut in half |
|
| ½ | tablespoon |
salt
|
|
| 3 | tablespoons |
raspberry jam
|
|
| 3 | tablespoons |
green peppercorns
in water, drained |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1.4 | kg |
stewing beef
venison |
|
| 1 | medium |
onions
roughly chopped |
|
| 2 | medium |
carrots
roughly chopped |
|
| 2 | each |
celery stalks
roughly chopped |
|
| 15 | ml |
garlic
finely minced |
|
| 355 | ml |
red wine
dry |
*
|
| 237 | ml |
water
|
|
| 1 | each |
lemon
cut in half |
|
| 7.5 | ml |
salt
|
|
| 45 | ml |
raspberry jam
|
|
| 45 | ml |
green peppercorns
in water, drained |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter, unsalted
|
|
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.
