Recipe - Venison Stew With Raspberries

7 pound Venison marrow bones, sawed
into; 2inch pieces
1 (6ounce) can tomato paste
2 cup Chopped onions
1 cup Chopped celery
1 cup Chopped carrots
2 cup Claret wine
20 Peppercorns
5 Garlic cloves,; peeled
5 Bay leaves
1 teaspoon Dried leaf thyme
1 One half ga Water

Preheat the oven to 400 degrees. Place the bones on a roasting pan and
roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay
the vegetables over the bones. Return to the oven and roast for 30 minutes.
Place the pan on the stove and deglaze with the wine, scraping the bottom
of the pan for browned particles. Put this mixture in a large stock pot.
Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid
up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat
and skim off any fat that has risen to the surface. Strain the liquid and
discard the bones.

Yield: One half gallon
Recipe By :ESSENCE OF EMERIL SHOW #EE2398

Posted to MCRecipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:23 0500

From: Meg Antczak meginny@frontiernet.net