Venison With Currants And Chanterelles

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: VENISON WITH CURRANTS AND CHANTERELLES
Categories: Meats
Yield: 4 Servings

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.

MMMMM