2 lb venison meat, boned, cubed o
2 cup veal stock, or water
3 cup red wine
1 tbsp dried onion, crushed
2 cl garlic, crushed
1 tsp salt
1 lb fresh currants, --or--
1 cup currant jelly
4 oz fresh chanterelles, or 2 oz.
2 tbsp arrowroot
1 mixed w. 1/3 cup water
A Recipe for
Venison With Currants & Chanterelles
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This is a recipe for Venison With Currants & Chanterelles from the recipe cookbook of Recipes-to-go (Meat)
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Recipe by: plgold@ix.netcom.com (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.
Serves: 4
Venison With Currants & Chanterelles Recipe brought to you by Recipes To-Go