Venison with currants & chanterelles

Yield: 4 Servings

Measure Ingredient
2 pounds Venison meat, boned; cubed o
2 cups Veal stock; or water
3 cups Red wine
1 tablespoon Dried onion; crushed
2 \N 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
\N \N Mixed w. 1/3 cup water

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.

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