Venison With Currants And Chanterelles
- 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
"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.