Recipe: Venison Stew With Raspberries


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)