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Venison with Currants and Chanterelles

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.
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



Directions:


"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.



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com