LOCATION: Recipes >> Variety Meats >> Venison 24
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Venison 24
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Venison with Currants and Chanterelles
Yield: 4 Servings
2 pounds venison meat, boned and 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 pound fresh currants or 1 cup currant jelly
4 ounces fresh chanterelles or 2 ounces canned
2 tablespoons arrowroot mixed with 1/3 cup water
Marinate 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.
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.
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