Name: Venison with Currants and Chanterelles
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

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Elisabeth Elliot

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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