MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Venison With Currants And Chanterelles
Categories: Meats
Yield: 4 Servings
2 lb Venison meat, boned; cubed o
3 c Red wine
2 cl Garlic; crushed
1 lb Fresh currants; --or--
4 oz Fresh chanterelles (2 oz);
- mixed with:
1/3 c Water
2 c Veal stock or water
1 tb Dried onion; crushed
1 ts Salt
1 c Currant jelly
2 tb Arrowroot
"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.
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.
Recipe by Pat Gold <
[email protected]>
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