Title: Venison Stew with Raspberries
Categories: Meat Main
Yield: 4 Servings

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

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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