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CATEGORY CUISINE TAG YIELD
Meats Meats 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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