Serves:

Ingredients:

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

Method:

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.