Venison With Currants And Chanterelles

• 4 chanterelles (fresh)
• 2 arrowroot
• 700 ml wine (red)
• 550 gr venison meat
• 475 ml veal stock
• 260 gr currant jelly
• 210 gr currants (fresh)
• 80 ml water
• 7 gr onion (dried)
• 3 gr salt