🫙 From the Spice Rack

Venison Stew with Raspberries

Name: Venison Stew with Raspberries
Ingredients: 2 tbsp olive oil; 3 lb venison stew meat; 1 medium onion; roughly chopped; 2 medium carrots; roughly chopped; 2 celery stalks; 1 1/2 c dry red wine; 1 cup water; 1 lemon; cut in half

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...

maineasy

Ingredients8 items

Ingredients

2tbsp olive oil
3lbvenison stew meat
1medium onion; roughly chopped
2medium carrots; roughly chopped
2celery stalks
11/2 c dry red wine
1cup water
1lemon; cut in half

Directions

1
2 tb Olive oil 3 lb Venison stew meat 1 md Onion
2
roughly chopped 2 md Carrots
3
roughly chopped 2 Celery stalks - roughly chopped 1 tb Finely minced garlic 1 1/2 c Dry red wine 1 c Water 1 Lemon
4
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
5
Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well
6
Remove from the pan and set aside
7
Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes
8
Add the garlic, wine, water, lemon, salt and preserves

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