Venison Stew with Raspberries
| Yield: | 4 Servings |
| Categories: | Meats, Main Dishes |
| 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 |
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