Recipe number 68930 is

Venison With Currants & Chanterelles

The ingredients are:
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 Mixed w. 1/3 cup water

The recipe yield is:
4 Servings

Recipe by: (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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