MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: VENISON WITH CURRANTS AND CHANTERELLES
  Categories: Meats
       Yield: 4 Servings
 
    2.00 lb Venison meat, boned; cubed o
    3.00 c  Red wine
    2.00    Cl Garlic; crushed
    1.00 lb Fresh currants; --or--
    4.00 oz Fresh chanterelles; or 2 oz.
            Mixed w. 1/3 cup water
    2.00 c  Veal stock; or water
    1.00 tb Dried onion; crushed
    1.00 ts Salt
    1.00 c  Currant jelly
    2.00 tb Arrowroot
 
   Recipe by: plgold@ix.netcom.com (Pat Gold) 1. “Hot-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.
 
   2.  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.
 
   Notes: Currants are a favorite in European cooking because they
   combine fruitiness with acidity.  Chanterelles are the best mushrooms
   to use with game because of their almost fruitlike flavor.
 
   Serve with apricot rice and a Sterling Vineyards Merlot.
 
   Serves 4.
 
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