---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Main dish
       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.