Recipe for Venison with Currants and Chanterelles

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 lb	Venison meat, boned & cubed
	Or sliced
2 cup	Water or (preferably) veal
	Stock
3 cup	Red wine
1 tbl	Crushed dried onion
2 x	Cloves crushed garlic
1 tsp	Salt
1 lb	Fresh currants or 1 cup
	Currant jelly
4 oz	Fresh chanterelles or 2 oz
	Canned
2 tbl	Arrowroot mixed with 1/3 cup

Instructions:

Instructions: 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.

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