Free Recipe Venison with Currants and Chanterelles
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Venison with Currants and Chanterelles Recipe
2 lb Venison meat, boned & cubed
2 c Water or (preferably) veal
3 c Red wine
1 tb Crushed dried onion
2 Cloves crushed garlic
1 ts Salt
1 lb Fresh currants or 1 cup
4 oz Fresh chanterelles or 2 oz
2 tb Arrowroot mixed with 1/3 cup
Venison with Currants and Chanterelles Preparation
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.
Recipe Serves: 1
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