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.

File

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