| 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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