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Venison With Currants And Chanterelles

Recipe name:
Venison With Currants And Chanterelles

Recipe category:
Rice

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Recipe details: Venison with Currants and Chanterelles

2.00 lb Venison meat, boned; cubed o 3.00 c Red wine 2.00 Cl Garlic; crushed 1.00 lb Fresh currants; --or-- 4.00 oz Fresh chanterelles; or 2 oz. Mixed w. 1/3 cup water 2.00 c Veal stock; or water 1.00 tb Dried onion; crushed 1.00 ts Salt 1.00 c Currant jelly 2.00 tb Arrowroot 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.

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Venison With Currants And Chanterelles

I was thinking about venison with currants and chanterelles should be elaborated right away so maybe intensively or move ahead with discussion.