Venison with Currants and Chanterelles

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Venison with Currants and Chanterelles Ingredients

2 lb Venison meat, boned & cubed	1 ts Salt
Or sliced	1 lb Fresh currants or 1 cup
2 c Water or (preferably) veal	Currant jelly
Stock	4 oz Fresh chanterelles or 2 oz
3 c Red wine	Canned
1 tb Crushed dried onion	2 tb Arrowroot mixed with 1/3 cup
2 Cloves crushed garlic	Water

Instructions for Venison with Currants and Chanterelles

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: Cuisine: Uncategorized