Venison with currants & chanterelles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison meat, boned; cubed o |
| 2 | cups | Veal stock; or water |
| 3 | cups | Red wine |
| 1 | tablespoon | Dried onion; crushed |
| 2 | Cl Garlic; crushed | |
| 1 | teaspoon | Salt |
| 1 | pounds | Fresh currants; --or-- |
| 1 | cup | Currant jelly |
| 4 | ounces | Fresh chanterelles; or 2 oz. |
| 2 | tablespoons | Arrowroot |
| Mixed w. 1/3 cup water | ||
Directions
Recipe by: plgold@... (Pat Gold) 1. "Hot-marinade" the venison by combining it with the water or stock, wine, onion, garlic, and salt, and bring all these ingredients to a boil. Let them simmer, covered, for 1 hour, or until the venison is tender.
2. Add currants or currant jelly and chanterelles, and bring back to a boil. Thicken with the arrowroot-and-water mixture. The use of currant jelly instead of fresh currants will make a slightly sweeter sauce. Adjust for salt, and serve with rice.
Notes: Currants are a favorite in European cooking because they combine fruitiness with acidity. Chanterelles are the best mushrooms to use with game because of their almost fruitlike flavor.
Serve with apricot rice and a Sterling Vineyards Merlot.
Serves 4.