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Venison With Currants And Chanterelles


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  • 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


Servings 1


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.

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