Venison With Currants & Chanterelles Recipe

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Venison With Currants & Chanterelles Ingredients

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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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Venison With Currants & Chanterelles

I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?"
Jay Leno

Venison With Currants & Chanterelles Directions

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

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Venison With Currants & Chanterelles Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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