INGREDIENTS:

• 3 lb. Venison stew meat
• 2 tablespoons Olive oil
• 1 medium Onion; roughly chopped
• 2 medium Carrots; roughly chopped
• 2 Celery stalks - roughly chopped
• 1 tablespoons Finely minced garlic
• 1 1/2 cups Dry red wine
• 1 cup Water
• 1 Lemon; cut in half
• 1/2 tablespoon Salt
• 3 tablespoon Raspberry preserves
• 3 tablespoons Green peppercorns in water - drained
• 1/2 cup Whipping cream
• 2 tablespoon 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.