Venison With Currants And Chanterelles
| 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 | T | Crushed dried onion |
| 2 | Cloves crushed garlic | |
| 1 | t | Salt |
| 1 | lb | Fresh currants or 1 cup |
| Currant jelly | ||
| 4 | oz | Fresh chanterelles or 2 oz |
| Canned | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1567
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 3070mg
Potassium: 5219.6mg
Carbohydrates: 373.1g
Fiber: 36.2g
Sugar: 316.5g
Protein: 22.9g