Venison With Currants And Chanterelles

By á-170456

Ingredients

• 2 pounds venison meat boned and cubed
• 3 cups red wine
• 2 garlic cloves crushed
• 1/2 pound fresh currants
• 4 ounces fresh chanterelles
• 2 cups water
• 1 pound dried onion crushed
• 1 teaspoon salt
• 2 tablespoons arrowroot mixed into
• 1/2 cup water

Details

Servings 1

Preparation

Step 1

"Hot marinade" the venison by combining it with the water, wine, onion, garlic, and salt. Bring these ingredients to a simmer, and let them cook, covered, for about one hour or until the venison is tender.

Add the currants and the chanterelles and bring the mixture back to a boil. Thicken with the arrowroot mixture. Adjust for salt and serve with a creamy risotto.

This recipe yields ?? servings.