Venison with Currants & Chanterelle Mushrooms
Slow braised venison with current and earthy Chanterelle mushrooms.
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
venison
boned, cubed |
|
| 3 | cups |
red wine
|
*
|
| 2 | cloves |
garlic
crushed |
|
| 1 | pound |
currants
fresh, or 4.00 oz fresh chanterelles mixed w. 1/3 cup water |
|
| 2 | cups |
beef stock
or water, prefer veal stock if possible |
|
| 1 | tablespoon |
onions
crushed |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
currant jelly
|
*
|
| 2 | tablespoons |
arrowroot flour
|
|
| 1 | pound |
mushrooms, chanterelle
cleaned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
venison
boned, cubed |
|
| 7.1E+2 | ml |
red wine
|
*
|
| 2 | cloves |
garlic
crushed |
|
| 453.6 | g |
currants
fresh, or 4.00 oz fresh chanterelles mixed w. 1/3 cup water |
|
| 473 | ml |
beef stock
or water, prefer veal stock if possible |
|
| 15 | ml |
onions
crushed |
|
| 5 | ml |
salt
|
|
| 237 | ml |
currant jelly
|
*
|
| 3E+1 | ml |
arrowroot flour
|
|
| 453.6 | g |
mushrooms, chanterelle
cleaned |
* |
Directions
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.
