Venison with Currants & Chanterelle Mushrooms

Name: Venison with Currants and Chanterelle Mushrooms
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: venison; red wine; garlic; currants; beef stock; onions; salt; currant jelly; arrowroot flour; mushrooms, chanterelle

Submitted by Pum_p_kin

Slow braised venison with current and earthy Chanterelle mushrooms.

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

POUNDS VENISON
boned, cubed

CUPS RED WINE *

CLOVES GARLIC
crushed

POUND CURRANTS
fresh, or 4.00 oz fresh chanterelles mixed w. 1/3 cup water

CUPS BEEF STOCK
or water, prefer veal stock if possible

TABLESPOON ONIONS
crushed

TEASPOON SALT

CUP CURRANT JELLY *

TABLESPOONS ARROWROOT FLOUR

POUND 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.