Ingredients
- 3 raspberry preserves
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 lemon
- 3 lb venison stew meat
- 1 1/2 c dry wine (red)
- 1 c water
- 1/2 c whipping cream
- 5 1/2 tb salt
- 3 tb green peppercorns in water
- 2 tb olive oil
- 2 tb butter (unsalted)
- 1 tb garlic (finely minced)
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.