Venison with Currants and Chanterelles
| Yield: | 1 Servings |
| Categories: | Meats |
| 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 |
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