Venison with currants and chanterelles

Yield: 1 Servings

Measure Ingredient
2 pounds Venison meat, boned & cubed
\N \N Or sliced
2 cups Water or (preferably) veal
\N \N Stock
3 cups Red wine
1 tablespoon Crushed dried onion
2 \N Cloves crushed garlic
1 teaspoon Salt
1 pounds Fresh currants or 1 cup
\N \N Currant jelly
4 ounces Fresh chanterelles or 2 oz
\N \N Canned
2 tablespoons Arrowroot mixed with 1/3 cup
\N \N Water

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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