Venison with currants and chanterelles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison meat, boned & cubed |
| Or sliced | ||
| 2 | cups | Water or (preferably) veal |
| Stock | ||
| 3 | cups | Red wine |
| 1 | tablespoon | Crushed dried onion |
| 2 | Cloves crushed garlic | |
| 1 | teaspoon | Salt |
| 1 | pounds | Fresh currants or 1 cup |
| Currant jelly | ||
| 4 | ounces | Fresh chanterelles or 2 oz |
| Canned | ||
| 2 | tablespoons | Arrowroot mixed with 1/3 cup |
| Water | ||
Directions
Hot-marinade the venison by combining it with the water or stock, wine, onion, garlic, & salt, & bring all these ingredients to a boil.
Let them simmer, covered, for 1 hour, or until the venison is tender.
Add currants or currant jelly & chanterelles, & 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, & serve with rice.
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