Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1 c Water
3 lb Venison stew meat 1 Lemon; cut in half
1 md Onion; roughly chopped 1/2 tb Salt
2 md Carrots; roughly chopped 3 tb Raspberry preserves
2 Celery stalks 3 tb Green peppercorns in water
- roughly chopped - drained
1 tb Finely minced garlic 1/2 c Whipping cream
1 1/2 c Dry red wine 2 tb Unsalted butter

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. Submitted By FRAN MCGEE
On 10-18-94

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