Venison With Currants & Chanterelles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Venison meat, boned, cubed o
2 cup: Veal stock, or water
3 cup: Red wine,
1 tbsp: Dried onion, crushed
2 centiliter: Garlic, crushed
1 tsp: Salt,
1 lbs: Fresh currants, --or--
1 cup: Currant jelly,
4 ounce: Fresh chanterelles, or 2 oz.
2 tbsp: Arrowroot,
Mixed w. 1/3 cup water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Other meat