Venison with Currants and Chanterelles
This recipe calls for some wonderful wild flavors that sing Autumn. The mushrooms, venison, currants, and the red wine blend perfectly to create a dish with a distinctive wild edge. If you want a slightly sweeter sauce, substitute the fresh currants for 1 cup of lingonberry jelly, or wild autumn berry preserves.
"Hot marinate" the venison by combining it with the water, wine, onion, garlic, and salt.
Bring these ingredients to a simmer, and let them cook, covered, for about one hour or until the venison is tender.
Add the currants and the chanterelles and bring the mixture back to a boil.
Thicken with the arrowroot mixture.
Adjust for salt and pepper and ladle into bowls.