Venison Stew with Raspberries



  • 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


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.


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