Ingredients
- 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
- some garlic
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.