• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Venison with Currants and Chanterelles

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 lb Venison meat, boned & cubed
  • Or sliced
  • 2 c Water or (preferably) veal
  • Stock
  • 3 c Red wine
  • 1 tb Crushed dried onion
  • 2 Cloves crushed garlic
  • 1 ts Salt
  • 1 lb Fresh currants or 1 cup
  • Currant jelly
  • 4 oz Fresh chanterelles or 2 oz
  • Canned
  • 2 tb Arrowroot mixed with 1/3 cup
  • Water


Hot-marinade the venison by combining it with the water or stock,
wine, onion, garlic, & salt, & bring all these ingredients to a boil.
Let them simmer, covered, for 1 hour, or until the venison is tender.
Add currants or currant jelly & chanterelles, & 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, & serve with rice.

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