Venison Stew With Raspberries Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
3 lbs: Venison stew meat,
1 medium: Onion, roughly chopped
2 medium: Carrots, roughly chopped
2: Celery stalks roughly chopped,
1 tbsp: Finely minced garlic,
1 1/2 cup: Dry red wine,
1 cup: Water,
1: Lemon, cut in half
1/2 tbsp: Salt,
3 tbsp: Raspberry preserves,
3 tbsp: Green peppercorns in water drained,
1/2 cup: Whipping cream,
2 tbsp: Unsalted butter,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp