Venison with Currants and Chanterelles

This recipe calls for some wonderful wild flavors. The mushrooms, the venison, the 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 currant jelly.

Ingredients:

2 pounds venison meat, boned and cubed
3 cups red wine
2 cloves garlic, crushed
½ pound fresh currants
4 ounces fresh Chanterelle mushrooms
2 cups water
1 pound dried onion, crushed
1 teaspoon Sea salt
2 tablespoons arrowroot mixed into ½ cup water

Preparation:

"Hot marinade" 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 serve with a creamy risotto.

Directions:
This recipe calls for some wonderful wild flavors. The mushrooms, the venison, the 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 currant jelly.

email this recipe | print this recipe
browse all recipes

Products suggested for this recipe:

www.earthy.com
HOW CAN WE HELP ? CONTACT US ABOUT US MY ACCOUNT SHIPPING INFORMATION OUR LOCATION PRIVACY POLICY	OTHER WAYS TO SHOP GOURMET GIFTS RESTAURANT SALES SETS & SAMPLERS MADE IN MICHIGAN MOST POPULAR SELL EARTHY DELIGHTS
		CONNECT WITH US!
		SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER




EARTHY DELIGHTS • 1161 E. Clark Rd, Suite 260 • Dewitt, MI 48820 USA • tel 800.367.4709 fax 517.668.1213 • info@earthy.com
Home \| About Earthy Delights \| Legal & Privacy Policy \| Customer Service \| Shipping Information \| Site Map \| View Mobile Site

Categories

Venison with Currants and Chanterelles

Products suggested for this recipe: